TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
Tạp chí Công Thương - Các kết quả nghiên cứu
Quay về Tạp chí Công Thương
e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Issue: Số 22 - Tháng 10 - 2022 Hóa học - Công nghệ thực phẩm

Analyzing some factors affecting the coconut oil efficiency extraction by using the immobilized enzymes method

Published: August 1, 2026

Abstract

Coconut oil is a potential commercial product thanks to its excellent properties. Therefore, it is of great interest to improve and develop effect oil extraction methods from coconut meat. In this study, the immobilized enzymes method is used to extract coconut oil. The study’s results show that 2% alginate and CaCl2 2M are suitable for cellulase immobilization with 100 IU/mL activity. The highest oil extraction efficiency is at 25.82 percent when the extraction is conducted at optimal conditions, including an incubation time of one day at 45oC. The properties of organoleptic factors, antioxidant activity, and antibacterial activity of coconut oil produced by the immobilized enzyme method are better than coconut oil made by traditional methods.
Keywords
coconut oil immobilized enzymes method heating extraction coconut milk

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