MUDr. Dana Maňasková


Vyhledávání na medicinman.cz
 

Kokosové mléko

Arginin - NO

  • Regenerative effect on the pancreatic cells damaged by diabetes
  • Arginine is a precursor of NO, produced by the endothelial isoform of NO synthase
    • NO is a signalling molecule that has a direct influence on insulin sensitivity [9]
  • Maintaining NO production
    • Important in reducing cardiovascular complications of diabetes [9]
  • Arginine availability impacts on NO production
    • Can expand the blood vessels
    • Allowing for the BP in the patients to be reduced [9]

Ekvivalent pro 3. fázi Metabolic Balance

  • 1 polévková lžíce cca 15 ml oleje / 1 jídlo
    • 3 polévkové lžíce cca 45 ml oleje / den

Lněný olej

Kokosový krém (mléko) tento: www.countrylife.cz/krem-kokosovy-200-ml-bio-amaizin

  • 100 ml = 17,0 g tuku
  • 100 ml = 676 kJ / 161 kcal

Výpočet - ekvivalentní dávka vztažená k množství tuku

  • 15 ml lněného oleje má x g tuku
    • 15 ml lněného oleje = 0,92 g tuku na 1 ml x 15 ml = 13,8 g tuku
  • Y ml kokosového mléka má x g tuku
    • 13,8 g tuku je obsaženo v x ml kokosového mléka
    • 100 ml / 17 g = 5,88 ml/g tuku kokosového mléka
    • 5,88 ml/g x 13,8 g = 81,18 ml kokosového mléka
  • Jednodušší úvaha - zkouška
    • 100 ml lněného oleje má 92% tuku
    • 100 ml kokosového mléka má 17% tuku
      • Lněný olej má tedy 92/17 x více (tedy 5.4 x) tuku než toto kokosové mléko/krém
      • Dávka kokosového mléka náhradou za olej bude tedy 5,4 x více ml než olej
        • 5,4 x 15 ml lněného oleje = 81,18 ml kokosového mléka

Výpočet - ekvivalentní dávka vztažená k množství energie

  • 100 ml lněného oleje = 828 kcal
  • 100 ml kokosového mléka 161 kcal
    • Lněný olej má 828/161 x více kcal = 5,14 x více kcal
    • Energeticky ekvivalentní dávka kokosového mléka je 5,14 x více ml než lněného oleje
      • 15 ml lněného oleje x 5,14 = 77,1 ml kokosového mléka

Selský rozum pro praxi

  • Rozdíl, zda přihlédneme více k celkové energii nebo jen k obsahu tuku je jen cca 4.1 ml
    • Nebude velká chyba, když si z toho vezmeme kulaté číslo 80 ml
  • Kokosová mléka od různých výrobců mohou být různě hustá
    • Tedy výsledek může být i dost jiný
  • Vždy se tedy koukněte na etiketu
    • Položte si otázku
      • Kolikrát více energie ve 100 ml nebo ve 100g má lněný olej než tento výrobek ?
    • Výsledkem bude
      • Kolikrát bude dávka kokosového mléka vyšší než oleje

Lipidy

  • Consumption of coconut milk
    • Does not elevate serum lipid levels [9]
  • Coconut milk porridge fed to sixty healthy people 5 d a week for 8 weeks
    • Caused a decrease in LDL levels
    • Increase in HDL levels [9]

Instability

  • The freshly prepared coconut milk appears stable and homogenous
  • Physically unstable after a few hours (Seow & Gwee, 1997)
  • Prone to phase separation into
    • Cream phase
    • Aqueous phase [30]
  • Three main mechanisms that can contribute to emulsion instability:
    • Creaming
    • Flocculation
    • Coalescence (Walstra, 1987) [30]

Creaming

  • Differences in density between the two phases
  • Phase separation (Beydoun, Guang, Chhabra, & Raper, 1998)
  • Cream separates from the aqueous phase within 5 to 10 hr of production (Seow & Gwee, 1997)
  • Can be easily re-homogenized by shaking (Escueta, 1980) [30]

Flocculation

  • Aggregation of oil droplets due to
    • Weak repulsive forces
    • Strong attractive forces between oil droplets (Verwey, 1947) [30]
  • Oil droplet of the dispersed phase will be attached to each other
  • Results in the separation of cream from the aqueous phase (McClements & Demetriades, 1998) [30]

Coalescence

  • protein films surrounding the oil droplets are disrupted
  • Two oil droplets will form a single larger droplet
  • Severe coalescence brings about the separation of oil from emulsion
  • Low surface activity and poor emulsifying properties of coconut proteins (Monera & Del Rosario, 1982) [30]

Faktory nestability

  • Coconut milk is an abundant source of oil. Therefore, to obtain coconut oil, emulsion must be destabilized at a high degree [30]

Ph

  • Poorly stable over the pH range of 3.5 to 5
  • Stability maxima at pH 6.5 as well as pH 1.5 to 2 (Monera & Del Rosario, 1982)
  • Destabilized by adjustment of their pH between pH 5.6 and 3 (Marina, Man, Nazimah, & Amin, 2009c)
  • Very unstable at pH 7 to 8 and pH 3 to 6
  • proteins have polar groups
    • Intra- and intermolecular interaction are directly affected by changes in pH of the emulsion
    • Low pH of coconut milk
      • Lowering the repulsion of protein film surrounding the oil droplets (Patil et al., 2017) [30]
  • Acetic acid (25%, w/v) disrupt the coconut milk emulsion
    • Coconut milk proteins coagulated and precipitated at pH 4 (Zakaria et al., 2011) [30]

Oil droplet size

  • Affecting the emulsion stability

Thermal denaturation

  • Coconut proteins influences the surface charge of oil droplets
    • Causes droplets aggregation in coconut milk
      • Results in unstable coconut milk emulsion [30]

Proteins in coconut skim milk

  • 75% is accounted for globulin
  • Remaining (25%) is albumin (Garcia, Arocena, Laurena, & Tecson-Mendoza, 2005) [30]
  • Protein pattern of coconut milk
    • At different stages of maturity under reducing conditions
      • Showed several major protein bands with MW of 55, 33, 31, 25, 21, 20, 18, and 16 kDa
    • At nonreducing condition showed
      • Six protein bands with MW of 55, 46, 33, 25, 18, and 16 kDa (Patil et al., 2017) [30]

Složení kokosového mléka

  • Emulsion of fresh grated coconut and the water [1]

Stability of coconut milk

  • Naturally stabilized by proteins and phospholipids (Monera & Del Rosario, 1982)
  • Aqueous phase of coconut milk emulsion contains some proteins - as an emulsifier (Peamprasart & Chiewchan, 2006)
  • Hydrophilic and hydrophobic groups of these molecules
    • Can minimize the interfacial tension among two phases
    • Promote the dispersion of oil droplets in the aqueous phase
      • Enhancing emulsion stability (Monera & Del Rosario, 1982)
  • Hydrophobic domains or nonpolar side chains of the proteins were able to interact with hydrocarbon chains on fatty acids
    • Interaction can promote physical entrapment of oil
    • Depend on the quantity and quality of the proteins (Patil & Benjakul, 2017)
  • When repulsive forces are dominant
    • Oil droplets have a tendency to persist as individual entities
      • Forming a stable emulsion
  • Homogenization minimized the primary emulsion oil droplets size from 10.9 to 3.0 mikrometrů [30]
    • Smaller globules, are expected to yield more stable emulsion (Onsaard et al., 2005)
    • Smaller oil droplet size was achieved at higher homogenizing pressure
  • Ultrasonic treatment (7 W for 25 min) was an effective technique for reducing fat globule size up to 3.64 µm
    • Caused by cavitation effect (Iswarin & Permadi, 2012).
  • Stability of coconut milk emulsion depended on intrinsic factors, mainly
  • PH can affect the net charge of proteins surrounding the oil droplets
  • High protein content can lead to efficient localization of protein films at the oil–water interphase
  • Bao, Wang, and Li (2004) suggested the optimal conditions to prepare sterilized coconut milk drink:
    • Coconut: water ratio 1:10,
    • PH 6.5,
    • sugar 4%,
    • Homogenization at 20 to 25 MPa
    • Sterilization at 121 °C for 20 min [30]
  • Emulsifiers (maltodextrin and gum acacia)
    • Were added to coconut milk at different emulsifier/fat ratios (4, 2.75, and 1.5)
    • Droplet size of coconut milk treated with ultrasound (about 2 to 2.5 min) was decreased with increasing emulsifier/fat ratio
  • Effect of coconut sugar (10% to 30%) and stabilizing agents
    • Montanox 60 (0.6% to 1.0%)
    • Carboxymethyl cellulose (CMC, 0.6 % to 1.0%) on physical properties of sterilized high-fat coconut milk (30%)
      • Had marked effect on both rheological properties and emulsion stability of coconut milk with high-fat
      • Emulsion containing sugar required a higher concentration of stabilizing agents to stabilize the colloidal system
        • For the production of high stability sweetened coconut milk, 0.8% to 1.0% of Montanox 60 and CMC were recommended
  • Surface-active stabilizers
    • Whey protein isolate [WPI]
    • Sodium caseinate
    • Tween 20 -small-molecule surfactant
    • SDS -small-molecule surfactant - at concentration of 0 to 1 wt%
  • Stability and oil–water interface of nonhomogenized coconut milk was not affected by the addition of stabilizers.
  • WPI emulsion was unstable
    • Oil droplets of WPI stabilized coconut milk flocculated and coalesced when subjected to heat at 90 °C or 120 °C for 1 hr.
    • No marked change was observed in droplet size of the emulsion heated at a temperature of 70 °C
  • Sodium caseinate stabilized coconut milk emulsion
    • Was not changed by heating (70 °C, 90 °C, or 120 °C) for 1 hr
  • Small molecule surfactants
    • Completely unstable upon freeze-thawing because of their thin interfacial film surrounding oil droplet which was less efficient to protect oil droplets against coalescence (Tangsuphoom & Coupland, 2009)
  • Sucrose esters
    • Can be used as a good alternative to petrochemically synthesized Tweens for preparation of coconut milk emulsions with improved stability.
    • Sucrose ester had a moderately good capacity to minimize the interfacial tension between the oil-water interface of coconut milk.
      • Complex between coconut protein and sucrose ester could protect coconut milk against freeze and heat damages (Ariyaprakai et al., 2013) [30]

Coconut milk

  • Extracted from grated coconut meat after pressing or squeezing
    • With
    • Or without the addition of water
  • Major ingredient for several cuisines such as curries and desserts (Tansakul & Chaisawang, 2006)

Kokosové mléko

  • Can be prepared at home from grated meat by squeezing with hand
  • Industrial or commercial scale employs the screw press or hydraulic to extract the milk
  • Coconut milk is an oil-in-water emulsion
  • Continuous phase is water and oil is dispersed phase
  • Oil droplets in coconut milk emulsion are surrounded by a film of interfacial active protein
    • Emulsion stability is depending on these proteins (Dendy & Timmins, 1973) [30]
  • Composition of coconut milk is generally depending on that of the coconut meat used for extraction
  • The efficiency of extraction and composition of coconut milk
    • Temperature of added water
    • Pressing condition (Grisingha, 1991) [30]
  • Water: coconut meat ratio
    • Ranging from 1:1 to 20:1
    • Had no effect on oil and protein extraction into coconut milk (Dendy & Timmins, 1973) [30]
  • protein contents were not affected by temperatures (30 °C, 55 °C, and 80 °C) used for coconut milk extraction
  • fat content of the coconut milk
    • Extracted at 55 °C was the highest
    • Extracted at 30 °C and 80 °C were not significantly different [30]
  • Coconut milk extraction from a fresh coconut is the most important step in wet or aqueous processing
    • Promising alternative method to the traditional mechanical pressing of copra to manufacture the oil (Seow & Gwee, 1997) [30]
  • 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
  • Some stabilizers have been added to ensure the coconut milk stability
  • Destabilization of emulsion in coconut milk brings about the collapse of the emulsion
    • Virgin coconut oil (VCO) can be obtained
      • Yield, characteristics, and properties of VCO
        • Governed by the processes used for destabilizing coconut milk [5]
      • VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages. [5]
O úroveň výše

Poslední aktualizace: 23. 4. 2019 0:22:45