Developing a coconut-based functional ingredient for infant nutrition via tailored bioprocessing of virgin coconut oil press cake

Virgin coconut oil press cake (VCOPC) is a nutrient-rich byproduct of coconut processing, generating millions of tons of waste annually and offering promising potential for sustainable, value-added products and functional ingredients. In this study, we developed a functional ingredient specifically for infant nutrition through a bioprocessing strategy combining enzymatic treatment and lactic acid bacteria (LAB) fermentation. Results showed a 50 % solubilization of VCOPC, a 1000-fold increase in L. paracasei , and the obtainment of a coconut-based functional ingredient (CFI) containing 30 % of proteins both from coconut and by de novo bacteria protein biosynthesis. In vitro digestion results from the infant model in the intestinal phase showed a 67 % degree of hydrolysis, with lysine (51 mg/g) and leucine (78 mg/g) as the most abundant essential amino acids, and arginine (95 mg/g) as the most prevalent non-essential amino acid. Additionally, cysteine, a limiting amino acid in the coconut nutritional profile, was produced through LAB fermentation and liberated during in vitro digestion, reaching a concentration of 7.4 mg/g in the intestinal phase. Colonic batch fermentation of CFI led to the production of acetic, propionic, and butyric acids, with levels exceeding those obtained with Inulin. Overall, the combined bioprocessing strategy of VCOPC produced a functional ingredient suitable for infant nutrition, featuring improved digestibility, a balanced amino acid composition, and promoting gut health. This approach supports the efficient upcycling of a valuable coconut byproduct, enhancing the coconut production chain's value and promoting sustainable food practices. • Bio processing of virgin coconut oil press cake yields infant food ingredient • Digestibility reaches 67 % with a balanced release of essential amino acid • The infant food ingredient promotes gut health and butyric acid production

Authors

Institutions

Publication Details

Journal
Innovative Food Science & Emerging Technologies
Published
2025-11-07
DOI
https://doi.org/10.1016/j.ifset.2025.104345
Citations
1
Primary Topic
Coconut Research and Applications
Type
article
Field-Weighted Citation Impact
0.54
Controls
|||
ALL TIME
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
article

Developing a coconut-based functional ingredient for infant nutrition via tailored bioprocessing of virgin coconut oil press cake

Ruud Verkerk, Vincenzo Fogliano, Ruth T. Ngadze, Melania Casertano et al.
1 citations
Innovative Food Science & Emerging Technologies
Coconut Research and Applications
0.54
article

Developing a coconut-based functional ingredient for infant nutrition via tailored bioprocessing of virgin coconut oil press cake

Ruud Verkerk, Vincenzo Fogliano, Ruth T. Ngadze, Melania Casertano, António Martins, Thisun Ranpatabendi
article en
1 citations

Abstract

Virgin coconut oil press cake (VCOPC) is a nutrient-rich byproduct of coconut processing, generating millions of tons of waste annually and offering promising potential for sustainable, value-added products and functional ingredients. In this study, we developed a functional ingredient specifically for infant nutrition through a bioprocessing strategy combining enzymatic treatment and lactic acid bacteria (LAB) fermentation. Results showed a 50 % solubilization of VCOPC, a 1000-fold increase in L. paracasei , and the obtainment of a coconut-based functional ingredient (CFI) containing 30 % of proteins both from coconut and by de novo bacteria protein biosynthesis. In vitro digestion results from the infant model in the intestinal phase showed a 67 % degree of hydrolysis, with lysine (51 mg/g) and leucine (78 mg/g) as the most abundant essential amino acids, and arginine (95 mg/g) as the most prevalent non-essential amino acid. Additionally, cysteine, a limiting amino acid in the coconut nutritional profile, was produced through LAB fermentation and liberated during in vitro digestion, reaching a concentration of 7.4 mg/g in the intestinal phase. Colonic batch fermentation of CFI led to the production of acetic, propionic, and butyric acids, with levels exceeding those obtained with Inulin. Overall, the combined bioprocessing strategy of VCOPC produced a functional ingredient suitable for infant nutrition, featuring improved digestibility, a balanced amino acid composition, and promoting gut health. This approach supports the efficient upcycling of a valuable coconut byproduct, enhancing the coconut production chain's value and promoting sustainable food practices. • Bio processing of virgin coconut oil press cake yields infant food ingredient • Digestibility reaches 67 % with a balanced release of essential amino acid • The infant food ingredient promotes gut health and butyric acid production

Innovative Food Science & Emerging TechnologiesVol. 107
University Clinic of Traumatology (AT), Wageningen University & Research (NL)
Openalex Percentile: Top 29%
Coconut Research and Applications
0.54
AI Navigator

Ask Laika to Summarize, Analyze, and Connect papers live on the map.

Summarize Papers & Methodologies

Extract key findings, datasets, and comparative methods across publications.

Benchmark Rankings & Visual Analytics

Rank top research institutions, authors, funders, topics, and journals by Field-Weighted Citation Impact (FWCI) and paper volume with instant charts.

Connect Distant Disciplines

Bridge topological clusters on the map to find hidden collaborative intersections.