Impact of thermal and nonthermal process intensification techniques on yield and quality of virgin coconut oil

• Published in: Food chemistry Vol. 434; p. 137415
• Main Authors: Negi, Aditi, Nimbkar, Shubham, Thirukumaran, R., Moses, J.A., Sinija, V.R.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.02.2024
• Subjects: Microwave heating; Ohmic heating; Process intensification; Pulsed electric field; Ultrasonication; VCO quality; Virgin coconut oil; VCO quality; Ultrasonication; Ohmic heating; Virgin coconut oil; Process intensification; Pulsed electric field; Microwave heating
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137415

[Display omitted] •Effect of thermal and non-thermal methods on the extraction of VCO was investigated.•Ultrasound pre-treatment yielded the highest yield and best quality VCO.•PEF and ohmic pre-treated VCO extract showed higher saponification values.•Higher C8 (caprylic acid) content was observed in MW-VCO.•Higher TPC and %RSA were observed in non-thermal pre-treated VCO. Virgin coconut oil (VCO) is valued for its nutraceutical potential. The focus of this research was to assess the effect of selected thermal and nonthermal pre-treatments on the yield and quality of subsequently wet-extracted VCO. The fresh coconut cream was subjected to microwave heating (450 W, 2 min), ohmic heating (180 V, 5 min), ultrasonication (350 W, 10 min), or a pulsed electric field (40 kV cm−1, 12.32 min). The thick cream was separated, and VCO was obtained after a freeze–thaw process. The highest VCO yields (>93%) were observed in the cases of ultrasonicated and pulsed electric field-treated samples. A range of oil quality parameters, total phenolic content, and antioxidants were evaluated. Further, the fatty acid composition of all oils was studied. Observations from this research indicate that ultrasonication pre-treatment resulted in the best VCO yield and quality.