Production of oligosaccharides from coconut meal by subcritical water treatment
Coconut meal, a by‐product from coconut milk production, was hydrolysed via subcritical water treatment at various maximum temperatures in the range of 100–300 °C using a batch‐type vessel under nonisothermal conditions. The effect of the treatment temperature and time was evaluated using the severi...
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| Veröffentlicht in: | International journal of food science & technology 2014-08, Vol.49 (8), p.1946-1952 |
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| container_end_page | 1952 |
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| container_issue | 8 |
| container_start_page | 1946 |
| container_title | International journal of food science & technology |
| container_volume | 49 |
| creator | Khuwijitjaru, Pramote Pokpong, Areewan Klinchongkon, Khwanjai Adachi, Shuji |
| description | Coconut meal, a by‐product from coconut milk production, was hydrolysed via subcritical water treatment at various maximum temperatures in the range of 100–300 °C using a batch‐type vessel under nonisothermal conditions. The effect of the treatment temperature and time was evaluated using the severity factor (R₀) as a parameter. The highest yield of mono‐ and oligosaccharides (28.3 g/100 g dry coconut meal) was obtained at lnR₀ = 10.4 (maximum temperature of 250 °C within the treatment time of 14 min). At higher temperature, degradation of the saccharides was observed and a large quantity of 5‐hydroxymethyl‐2‐furaldehyde was detected. The hydrolysates contained mannose, glucose and manno‐oligosaccharides with various degrees of polymerisation. The yield and ratio of saccharide components were affected by variation of the ratio of coconut meal to water used in the subcritical water treatment. |
| doi_str_mv | 10.1111/ijfs.12524 |
| format | Article |
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The effect of the treatment temperature and time was evaluated using the severity factor (R₀) as a parameter. The highest yield of mono‐ and oligosaccharides (28.3 g/100 g dry coconut meal) was obtained at lnR₀ = 10.4 (maximum temperature of 250 °C within the treatment time of 14 min). At higher temperature, degradation of the saccharides was observed and a large quantity of 5‐hydroxymethyl‐2‐furaldehyde was detected. The hydrolysates contained mannose, glucose and manno‐oligosaccharides with various degrees of polymerisation. 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The effect of the treatment temperature and time was evaluated using the severity factor (R₀) as a parameter. The highest yield of mono‐ and oligosaccharides (28.3 g/100 g dry coconut meal) was obtained at lnR₀ = 10.4 (maximum temperature of 250 °C within the treatment time of 14 min). At higher temperature, degradation of the saccharides was observed and a large quantity of 5‐hydroxymethyl‐2‐furaldehyde was detected. The hydrolysates contained mannose, glucose and manno‐oligosaccharides with various degrees of polymerisation. The yield and ratio of saccharide components were affected by variation of the ratio of coconut meal to water used in the subcritical water treatment.</description><subject>Byproducts</subject><subject>coconut meal</subject><subject>coconut milk</subject><subject>Food science</subject><subject>Glucose</subject><subject>Hydrolysates</subject><subject>Hydrolysis</subject><subject>hydrothermal treatment</subject><subject>mannan</subject><subject>Mannose</subject><subject>Meals</subject><subject>Milk</subject><subject>oligomers</subject><subject>Oligosaccharides</subject><subject>Polymerization</subject><subject>Saccharides</subject><subject>severity factor</subject><subject>superheated water</subject><subject>temperature</subject><subject>Water treatment</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><recordid>eNqF0U1rFTEUBuAgCl6rm_4BB9xIYerJ98xSam9bKa1wWwrdhEySqbnOTGqSod5_b9pRFy40BELgeQ8cXoT2MRzicj74bZ8OMeGEPUMrTAWviSD4OVpBy6HmjNCX6FVKWwAgVLIVuvwSg51N9mGqQl-Fwd-FpI35qqO3LlV9DGNlggnTnKvR6aHqdlWaOxN99qZ8H3R2scrR6Ty6Kb9GL3o9JPfm17uHrtfHV0en9fnlydnRx_PaCCCsxhwz3HaGEu0aIntjXcOEkNzKRkLDe261bCwRQA24xnYSLNas485QZy2le-j9Mvc-hu-zS1mNPhk3DHpyYU4KSwmkLVf-n3LeipZTzAp99xfdhjlOZZGiGAfeMtEWdbAoE0NK0fXqPvpRx53CoB5rUI81qKcaCsYLfvCD2_1DqrPP683vTL1kfMrux5-Mjt-UkFRydXNxojaMfbq5vVir0-LfLr7XQem76JO63hDADKAM5NDQnzx7ohg</recordid><startdate>201408</startdate><enddate>201408</enddate><creator>Khuwijitjaru, Pramote</creator><creator>Pokpong, Areewan</creator><creator>Klinchongkon, Khwanjai</creator><creator>Adachi, Shuji</creator><general>Blackwell Science Ltd</general><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><scope>7QH</scope><scope>7UA</scope><scope>F1W</scope><scope>H97</scope><scope>L.G</scope></search><sort><creationdate>201408</creationdate><title>Production of oligosaccharides from coconut meal by subcritical water treatment</title><author>Khuwijitjaru, Pramote ; 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The effect of the treatment temperature and time was evaluated using the severity factor (R₀) as a parameter. The highest yield of mono‐ and oligosaccharides (28.3 g/100 g dry coconut meal) was obtained at lnR₀ = 10.4 (maximum temperature of 250 °C within the treatment time of 14 min). At higher temperature, degradation of the saccharides was observed and a large quantity of 5‐hydroxymethyl‐2‐furaldehyde was detected. The hydrolysates contained mannose, glucose and manno‐oligosaccharides with various degrees of polymerisation. The yield and ratio of saccharide components were affected by variation of the ratio of coconut meal to water used in the subcritical water treatment.</abstract><cop>Oxford</cop><pub>Blackwell Science Ltd</pub><doi>10.1111/ijfs.12524</doi><tpages>7</tpages></addata></record> |
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| subjects | Byproducts coconut meal coconut milk Food science Glucose Hydrolysates Hydrolysis hydrothermal treatment mannan Mannose Meals Milk oligomers Oligosaccharides Polymerization Saccharides severity factor superheated water temperature Water treatment |
| title | Production of oligosaccharides from coconut meal by subcritical water treatment |
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