A comparative study of the physicochemical properties and emulsion stability of coconut milk at different maturity stages
Main Article Content
Keywords
coconut milk, emulsion, stability
Abstract
Based on chemical analysis, mature coconut (MC) milk had the highest moisture content (p<0.05), followed by immature coconut (IMC) and overlay mature coconut (OMC) milk, respectively. OMC milk had the highest lipid content while IMC milk showed the lowest lipid content (p<0.05). The lowest protein and carbohydrate contents were found in MC milk (p<0.05). Cocosin with MW of 55 kDa was observed as the major protein in all coconut milks; however, the band intensity slightly decreased with increasing maturity stages. Increase in oil droplet size was observed with increasing maturity stages.
Therefore, maturity stages have an influence on the chemical compositions, properties and emulsion stability of coconut milk.
Therefore, maturity stages have an influence on the chemical compositions, properties and emulsion stability of coconut milk.
References
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Tansakul A. and Chaisawang P. 2006. Thermophysical properties of coconut milk. J. Food Eng. 73: 276-280.
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Balasundaresan D., Sugadev R. and Ponnuswamy M. 2002. Purification and crystallization of coconut globulin cocosin from Cocos nucifera. BBA-Proteins and Proteomics. 1601: 121-122.
Bewley J.D. and Black M. 1994. “Cellular events during germination and seedling growth”. Seeds. Springer Science, Business Media. New York.
Birosel D., Gonzalez A. and Santos M. 1963. The nature and properties of the emulsifier system of oil globules in coconut milk and cream. Philipp. J. Sci. 92: 1-16.
Castellani O., Belhomme C., David-Briand E., Guérin-Dubiard C. and Anton M. 2006. Oil-in-water emulsion properties and interfacial characteristics of hen egg yolk phosvitin. Food Hydrocoll. 20: 35-43.
Damodaran S. 2005. Protein stabilization of emulsions and foams. J. Food Sci. 70: 54-66.
DebMandal M. and Mandal S. 2011. Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention. Asian Pac. J. Trop. Med. 4: 241-247.
DeMason D.A. and Sekhar K.C. 1990. Electrophoretic characterization and immunological localization of coconut (Cocos nucifera L.) endosperm storage proteins. Botanical Gazette, 302-313.
Dionisio M.B. 1963. Physico-mechanical process of obtaining high quality cocoanut oil, U. S. Patent No. 3, 106, 571, issued 8 October 1963.
Fredrick E., Walstra P. and Dewettinck K. 2010. Factors governing partial coalescence in oil-in-water emulsions. Adv. Colloid Interface Sci. 153: 30-42.
Garcia R.N., Arocena R.V., Laurena A.C. and Tecson-Mendoza E.M. 2005. 11S and 7S globulins of coconut (Cocos nucifera L.): purification and characterization. J. Agr. Food Chem. 53: 1734-1739.
Hebishy E., Buffa M., Guamis B. and Trujillo A.J. 2013. Stability of sub-micron oil-in-water emulsions produced by ultra high pressure homogenization and sodium caseinate as emulsifier. Chem. Eng. 32: 1813-1818.
Intarasirisawat R., Benjakul S. and Visessanguan W. 2014. Stability of emulsion containing skipjack roe protein hydrolysate modified by oxidised tannic acid. Food Hydrocoll. 41: 146-155.
Kwon K., Park K.H. and Rhee K.C. 1996. Fractionation and characterization of proteins from coconut (Cocos nucifera L.). J. Agr. Food Chem. 44: 1741-1745.
Laemmli U.K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227: 680-685.
López?Villalobos A., Dodds P.F. and Hornung R. 2001. Changes in fatty acid composition during development of tissues of coconut (Cocos nucifera L.) embryos in the intact nut and in vitro. J. Exp. Bot. 52: 933-942.
McClements D.J. 2002. Colloidal basis of emulsion color. Curr. Opin. Colloid Interface Sci. 7: 451-455.
McClements D.J. 2004. “Food emulsions: principles, practices and techniques”. CRC press, Boca Raton, Florida.
Monera O.D. and Del Rosario E. 1982. Physico-chemical evaluation of the natural stability of coconut milk emulsion. Ann. Trop. Res.: Technical Journal of the Visayas State College of Agriculture.
Obasi N., Ukadilonu J., Eze E., Akubugwo E. and Okorie U. 2012. Proximate composition, extraction, characterization and comparative assessment of coconut (Cocos nucifera) and melon (Colocynthis citrullus) seeds and seed oils. Pak. J. Biol. Sci. 15: 1-9.
Onsaard E., Vittayanont M., Srigam S. and McClements D.J. 2005. Properties and stability of oil-in-water emulsions stabilized by coconut skim milk proteins. J. Agri. Food Chem. 53: 5747-5753.
Peamprasart T. and Chiewchan N. 2006. Effect of fat content and preheat treatment on the apparent viscosity of coconut milk after homogenization. J. Food Eng. 77: 653-658.
Raghavendra S. and Raghavarao K. 2010. Effect of different treatments for the destabilization of coconut milk emulsion. J. Food Eng. 97: 341-347.
Raghavendra S. and Raghavarao K. 2011. Aqueous extraction and enzymatic destabilization of coconut milk emulsions. J. Am. Oil Chem. Soc. 88: 481-487.
Robinson H.W. and Hogden C.G. 1940. The biuret reaction in the determination of serum proteins. 1. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration. J. Biol. Chem. 135: 707-725.
Samson S., Cater C. and Mattil J. 1971. Preparation and characterization of coconut protein isolates. Cereal Chem. 48: 182-190.
Steel R.G. and Torrie J.H. 1980. “Principles and procedures of statistics”. 2nd edn. McGraw-Hill, New York.
Tangsuphoom N. and Coupland J. N. 2008. Effect of surface-active stabilizers on the microstructure and stability of coconut milk emulsions. Food Hydrocoll. 22: 1233-1242.
Tansakul A. and Chaisawang P. 2006. Thermophysical properties of coconut milk. J. Food Eng. 73: 276-280.
Yong J.W., Ge L., Ng Y.F. and Tan S.N. 2009. The chemical composition and biological properties of coconut (Cocos nucifera L.) water. Molecules. 14: 5144-5164.