The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as monounsaturated (MUFAs) and polyunsaturated (PUFAs). Oxidative stability is crucial for the quality of SLs. This study aimed to characterize and evaluate the FA profile and oxidative stability of SLs synthesized by the enzymatic interesterification of hemp seed oil (HO) and coconut oil (CO) blends. Blends were prepared in three ratios (75% HO:25% CO, 50% HO:50% CO, and 25% HO:75% CO) and interesterified using sn-1,3 regiospecific lipase for 2 or 6 h. FA composition, the FA distribution of TAGs, acid value (AV), peroxide value (PV), and oxidation time were analyzed and compared to non-interesterified blends. Results showed no significant difference in the SFA:MUFA ratios between interesterified and non-interesterified blends with the same proportions. Lauric acid predominantly occupied the sn-2 position in all blends. Interesterified blends had higher AVs, exceeding codex standards, while PVs remained within the acceptable limits. Blends with 75% HO had lower oxidation times compared to those with 75% CO, with no significant difference between interesterified and non-interesterified blends. In the interesterification process of the studied blends, new TAGs with a modified structure were created, which may affect their physical and nutritional properties. This process also had a significant effect on the AV and PV levels, but not on the oxidation time of the modified blends. Therefore, it is necessary to remove free FAs after the enzymatic process to produce SLs characterized by improved hydrolytic stability. This will lead to better technological properties compared to the original oils. Further research is also necessary to enhance the oxidation stability of SLs obtained from blends of CO and HO to improve their storage stability.

The study aimed to investigate the effect of thermal and non-thermal processing on the physicochemical, microbial, and sensory characteristics of king coconut water. King coconut water samples were subjected to ultrasonication (50 kHz, 30 min at 35 °C), microfiltration (0.5 µm), and thermal treatments (at 90 °C for 10 min) with sodium metabisulfite (0.1 g/L) except the fresh sample (control). Samples were tested for physiochemical, microbial, and sensory parameters. Storage studies were conducted at 4 °C for 28 days. pH, titratable acidity, and total sugar of all treated samples were within the Sri Lankan Standard (SLS) limit (4.6–5.5, 0.07–0.1%, 4.1–6.5%, respectively) during the 28 days of storage. Sodium metabisulfite addition was significant in lowering the browning index. Antioxidant and phenolic contents of microfiltered and ultrasonicated samples varied between 49%–65% and 2.5−2.8 GAE mg/100 mL, respectively, during 4 weeks of storage, which was significantly higher compared to the heat-treated samples. Sensory evaluation scored the lowest attribute values for thermally treated samples. Microbial analyses indicated that microfiltered and ultrasonicated king coconut water remained safe for consumption for up to 4 weeks. Ultrasound and microfiltration, with the integration of sodium metabisulfite, were identified as effective methods for processing king coconut water while preserving its wholesome properties.

The aim of this study was to compare the quality indices and antioxidant capacity of coconut testa oil (CTO) produced by dry and wet processes. In the dry process, coconut testa from fresh nuts was dehydrated and subjected to oil extraction using a screw-press expeller. In the wet process, testa milk was extracted and chilled for subjecting it to centrifugation in order to collect the cream layer under different temperatures and centrifugation speeds. The oil samples of the two processes were evaluated for yield recoveries and various quality indices. The shelf-life stability of the CTO was monitored over a period of 3-months by keeping it under ambient temperature (28-30 °C). The oils obtained by the dry and wet-centrifuge processes displayed considerable differences with regards to physicochemical parameters, phenolic content, and antioxidant capacity. The CTO recovered by the dry process displayed better shelf-life stability, while oils recovered by the wet-centrifuge process exhibited better antioxidant properties.

Coconut milk is Sri Lanka’s most widely consumed plant-based staple, valued for its nutritional and functional benefits. This study compared the characteristics of coconut milk extracted using two methods: hand squeezing and mechanical blending, with normal and lukewarm water for the initial and subsequent extractions. The methods included squeezing with normal water (HN1, HN2) and lukewarm water (HL1, HL2), and blending with normal water (BN1, BN2) and lukewarm water (BL1, BL2). We assessed quality parameters using standard analytical techniques. Among all samples, BL1 yielded the highest levels of protein (0.53±0.32 g/100 g), fat (0.81±0.15 g/100 g), ash, total soluble solids (8.53 ± 0.92°Bx), pH (6.23±0.01), and titratable acidity (0.51±0.03%). Lauric acid was the predominant fatty acid in all samples, with BL1 exhibiting the highest levels of lauric (46.20±0.86%) and capric acid (5.98 ± 0.10%). In contrast, BN1 contained higher concentrations of essential fatty acids, particularly linoleic acid (11.72±0.90%). The functional analysis revealed that BN1 also had the highest total phenolic content (153.26±0.51 mg GAE/100 mL), total flavonoids (45.97±12.56 mg QE/mL), and DPPH radical scavenging activity (47.83±2.18%). Both functional and nutritional qualities diminished during the second extraction. In conclusion, using lukewarm water for the initial extraction of coconut milk proved more effective than hand-squeezing at preserving its quality and nutritional value. This study represents the first comprehensive comparative analysis of coconut milk extraction methods in Sri Lanka, offering critical insights into optimizing nutrient retention and functional properties. The findings of this study provide useful information for selecting suitable coconut milk extraction methods for both household and industrial applications.