Optimization of Viscozyme-L assisted extraction of coconut milk and virgin coconut oil

Abstract

The present work aimed to optimize the extraction of milk and oil from coconut by an aqueous enzymatic extraction process using the enzyme Viscozyme-L. The combine effect of grinding time (24min), amount of Viscozyme-L (60-180FBGU) and incubation time (2-7h), were optimized using Response Surface Methodology. The selected method provides the best yield of coconut milk (73.88± 0.5%, w/w) and Virgin Coconut Oil (21.57± 0.4%, w/w) with percentage recovery of oil was 86.14% of fat present in the fresh coconut kernel at grinding time (3min), the amount of enzyme (120FBGU) and incubation time (4.5h). The experimental results were significantly (P< 0.05) comparable to the predicted yield of coconut milk (73.33%) and oil (21.12%). A validation model that performed within the selected range of variation confirmed these results, microscopic image of cell wall and particle distribution in coconut milk, suggested that the use of the Viscozyme-L treatment could enhance the extraction of oil.