From waste to wonder: the ultrasonic-enzyme-fermentation process transforms virgin coconut oil press cake into a food ingredient.

ABSTRACT: Virgin coconut oil press cake (VCOPC), a protein and fiber rich byproduct of coconut oil extraction, remains underutilized despite its nutritional potential. In this study, we developed a continuous bioprocessing strategy that integrates ultrasonication, enzyme-assisted hydrolysis, and lactic acid bacteria fermentation to transform VCOPC into a food ingredient with enhanced nutritional and functional properties. The ultrasonication process achieved a 63% solubilization of the press cake under optimized conditions (1.62 bar, 95 min), it effectively broke down the rigid polysaccharide-protein-lipid matrix and reducing particle size from 2.5 µm to 0.35 µm. Enzymatic treatment markedly increased soluble protein content (up to 137 mg/g) and free amino groups (up to 11.8 mmol/g), while fermentat

SUBMITTER: Ranpatabendi T 

PROVIDER: S-EPMC12936955 | biostudies-literature | 2026 Feb

REPOSITORIES: biostudies-literature