Coconut Milk and Coconut Oil: Their Manufacture Associated with Protein Functionality
Open accessAbstract
Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil-in-water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.
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The content of saturated fatty acids combined with bioactive constituents (tocopherols, polyphenols, carotenes, phytosterols) contributes to VCO's high resistance to oxidative rancidity.
“Its content of SFAs combined with an abundance of bioactive constituents (such as tocopherols, polyphenols, carotenes, and phytosterols that possess anti-radical and other health-promoting properties) contribute to its high resistance to oxidative rancidity [179].”
From Nutritional composition and bioactive properties of tropical coconut palm fruit with functional food applications (2025) · cites this paper as [179]
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“Its content of SFAs combined with an abundance of bioactive constituents (such as tocopherols, polyphenols, carotenes, and phytosterols that possess anti-radical and other health-promoting properties) contribute to its high resistance to oxidative rancidity [179].”
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- Authors
- Patil, U., & Benjakul, S.
- Affiliations
- Prince of Songkla University (TH)
- Corresponding author
- Benjakul, Soottawat
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2018-07-13
- Volume
- 83
- Issue
- 8
- Pages
- 2019-2027
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2884857277
- Cited by
- 194
- References
- 0
- Citations by year
- 2026: 16 · 2025: 22 · 2024: 34 · 2023: 39 · 2022: 46 · 2021: 18 · 2020: 11 · 2019: 8
- FWCI
- 0.33
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Journal of Food Science (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Halal Institute Prince of Songkla University
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coconut milk, virgin coconut oil, coconut kernel, protein functional properties, emulsifiers, emulsion stability, emulsion destabilization, medium-chain fatty acids, functional oils, Cocos nucifera
- MeSH terms
- Coconut Oil, Animals, Cocos, Emulsions, Fatty Acids, Fruit, Plant Oils, Plant Proteins, Water, Emulsifying Agents
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