scholarly journals Effect of Sucrose and Citric Acid Addition in The Virgin Coconut Oil Emulsion

2018 ◽  
Vol 175 ◽  
pp. 012024
Author(s):  
Lastri Wiyani ◽  
Andi Aladin ◽  
Setyawati Yani ◽  
St. Hadjar Nur Mutmainnah ◽  
Hartini Djufri Mandang
Keyword(s):  
Citric Acid ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Emulsion ◽  
Acid Addition

scholarly journals A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Molecules ◽  
2014 ◽  
Vol 19 (7) ◽  
pp. 9187-9202 ◽  
Author(s):  
Yih Khor ◽  
Soo Koh ◽  
Kamariah Long ◽  
Shariah Long ◽  
Sharifah Ahmad ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Coconut Oil ◽  
Food Supplement ◽  
Virgin Coconut Oil ◽  
Oil Emulsion

Azelaic Acid Dry Emulsion

2014 ◽  
Vol 1060 ◽  
pp. 29-32
Author(s):  
Somlak Kongmuang ◽  
Khaw-on Tepsukon ◽  
Pawitra Yodwandee ◽  
Porntipa Laovanichkul
Keyword(s):  
Coconut Oil ◽  
Angle Of Repose ◽  
Particle Sizes ◽  
Drying Process ◽  
Virgin Coconut Oil ◽  
Powder Mixing ◽  
Oil Emulsion ◽  
Antibiotic Drug ◽  
Dry Emulsion ◽  
Acne Treatment

Azelaic (AZ) acid is a non antibiotic drug used for an acne treatment. The AZ dry emulsion power was prepared by mixing power of AZ with dry emulsion base. The 20% AZ cream was obtained by addition of water into powder mixture with a ratio of 1:1 by weight. The dry emulsion base consisted of virgin coconut oil with an emulsifier, hydroxyproplymethylcellulose (HPMC). The physical properties of each primary coconut oil emulsion (COE) were evaluated as percent creaming, theirs viscosity and particle sizes. The results were shown that the emulsion system of 7.5% HPMC provided the suitable formulas with oil droplet particle size 1.23 ± 8.15 micrometer and its viscosity of 30405.02 ± 480.58 cps. After drying process, the moisture content of coconut oil dry emulsion (CODE) was 2.94%. The yield percentage of dry powder was 58%. Moreover, the flowability of dry emulsion powder was appeared to be fair (with an angle of repose of 35.35). After dry emulsion powder mixing with 20 % AZ and water, the AZ cream was appeared to be stable for at least one week with no significantly different in pH and amount of AZ. Thus AZ dry emulsion preparation could be used an alternative recipe for acne treatment with good stability during one week after reconstitution.

Formulation of Cold Pressed-Coconut Oil Dry Emulsion

2014 ◽  
Vol 1060 ◽  
pp. 91-94
Author(s):  
Parichat Chomto ◽  
Gaysorn Chansiri ◽  
Khaw-on Tepsukon ◽  
Pawitra Yodwandee ◽  
Porntipa Laovanichkul ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Properties ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Emulsion ◽  
Oil In Water ◽  
Percentage Yield ◽  
Dry Emulsion ◽  
Cold Pressed ◽  
Different Sources

Development of stable dry emulsion capable to self- reform into emulsion by reconstitution in water is presented. The major compositions of oil in water (o/w) emulsion were cold pressed-coconut oil (or virgin coconut oil from four different companies) as oil phase and water as phase containing an emulsifier [hydroxypropylmethylcellulose (HPMC)] and a densifier or solid [tapioca starch (T)]. Dry emulsions were prepared by placing liquid emulsion in condition at 60 °C. The percentage yield of dry emulsion was between 59-62%. After sieving, the most flowability data of dry emulsion granules were passable as a result of some oily parts appeared in particles. The moisture contents in dry emulsion granule were relatively low. The antioxidant activity of oil, primary emulsion (PE) and reconstitute emulsion (RE) were also investigated with Trolox as standard. It was found that the order of antioxidant activity of coconut oil as decrease as following: oil, emulsion and reconstitute emulsion respectively. After 2 freeze-thaw cycles, all reconstituted emulsions were shown to be unstable. The four different brands of virgin coconut oil showed no significant different physical and antioxidant properties of PE and RE. Thus, the process of making a virgin coconut oil dry emulsion might not be affected by any different sources of virgin coconut oil.

scholarly journals Effect of Fish Scale Hydrolysed Collagen on Stability of Water-in-Virgin Coconut Oil Emulsion for Potential Topical Application

2019 ◽  
Vol 14 (20) ◽  
pp. 7647-7655
Author(s):  
HasnorIzzati Che Razali ◽  
Ismail Zainol ◽  
Wan Rusmawati Wan Mahamod ◽  
Haniza Hanim Mat Zain ◽  
Norlaili Abu Bakar ◽  
...  
Keyword(s):  
Topical Application ◽  
Coconut Oil ◽  
Fish Scale ◽  
Virgin Coconut Oil ◽  
Oil Emulsion ◽  
Stability Of Water

Formulation and characterization of Virgin Coconut Oil Emulsion (VCOE) for treatment of Alzheimer's disease

2018 ◽  
Vol 10 (2) ◽  
pp. 49
Author(s):  
Shubham Tripathi ◽  
Umesh kumar Sahu ◽  
Jyotsana Meshram ◽  
Ranjeeta Kumari ◽  
D.K Tripathi ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Coconut Oil ◽  
Virgin Coconut Oil ◽  
Oil Emulsion

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

Effects of Virgin Coconut Oil as Adjunct Therapy in the Treatment of Allergic Rhinitis

2016 ◽  
Vol 1 (1) ◽  
pp. 22
Author(s):  
Nazli Zainuddin ◽  
Nurul Azira Mohd Shah ◽  
Rosdan Salim
Keyword(s):  
Allergic Rhinitis ◽  
Side Effects ◽  
Coconut Oil ◽  
Test Group ◽  
Nasal Symptom ◽  
Control Group ◽  
Virgin Coconut Oil ◽  
Control Groups ◽  
Significant Difference ◽  
And Control

Introduction: The role of virgin coconut oil in the treatment of allergic rhinitis is controversial. Thus, the aim of the present study is to determine the effects of virgin coconut oil ingestion, in addition to standard medications, on allergic rhinitis. We also studied the side effects of consumption of virgin coconut oil. Methods: Fifty two subjects were equally divided into test and control groups. All subjects received a daily dose of 10mg of loratadine for 28 days. The test group was given 10ml of virgin coconut oil three times a day in addition to loratadine. The symptoms of allergic rhinitis were scored at the beginning and end of the study. Results:, the symptom score were divided into nasal and non-nasal symptom scores. Sneezing score showed a significant difference, however the score was more in control group than test group, indicating that improvement in symptom was more in control group. The rest of the nasal symptom and non-nasal symptom score showed no significant difference between test and control groups. Approximately 58% of the test subjects developed side effects from consumption of virgin coconut oil, mainly gastrointestinal side effects. Conclusion: In the present study, ingestion of virgin coconut oil does not improve the overall and individual symptoms of allergic rhinitis, furthermore it has side effects.

Sign in / Sign up

Export Citation Format

Share Document