Uses of Coconut Residue from Coconut Oil with Extracted Curcuma longa Production for Juvenile Red Claw Crayfish Feeding

Coconut protein residue from production of coconut oil with extracted Curcuma longa has high antioxidant as curcuminoids, and high protein which are needed for growth performance and survival rate of Juvenile red claw crayfish (Cherax quadricarinatus). The objective of this work was to study the effects of coconut protein residue from production of coconut oil with extracted Curcuma longa in feed to growth performance and survival rate of Juvenile red claw crayfish. The experiment was carried out using plastic bucket systems with three treatment conditions: T1 used pellet (control); T2 used cream protein from virgin coconut oil (VCO); T3 used cream protein from coconut oil with extracted Curcuma longa (COC), respectively. Feed with cream protein from COC and VCO has significant effect on weight gain and feed conversion ratio (FCR) of Juvenile red claw crayfish when compared to Juvenile red claw crayfish in the control diet. FCR in the control group was significantly (p<0.05) higher than those of the treated groups. Weight gain was highest in the T3. Survival rate of every treatment was 100%. The result indicated that the cream protein from COC with high protein and high antioxidant is a potential additive in the Juvenile red claw crayfish diet.

Synergistic Effect of Laccase and Sugar Beet Pectin on the Properties of Concentrated Protein Emulsions and Its Application in Concentrated Coconut Milk

Concentrated coconut milk (CCM), a raw material from coconut products, is extremely unstable because of its high oil content (>30%). In this study, three model emulsions—primary emulsions stabilized by coconut proteins only, secondary emulsions stabilized by the conjugation of sugar beet pectin (SBP) and coconut protein, and laccase-treated secondary emulsions—were prepared to investigate the effects of different factors (coconut proteins, coconut proteins + SBP, laccase-treated emulsions) on the stability of model emulsions and the application of this method to real CCM. The stability of the emulsions was evaluated based on their interfacial tension, zeta potential, particle size distribution, rheological properties, and the assembly formation of SBP and coconut protein at the oil–water interface. Results showed that addition of SBP or laccase can increase the viscosity and reduce the interfacial tension of the emulsion, and the effect was concentration dependent. Zeta potential of the emulsion decreased with the increase of protein (from −16 to −32 mV) and addition of SBP (from −32 to −46 mV), and it was reduced when laccase was added (from −9.5 to −6.0 mV). The secondary emulsion exhibited the narrowest particle size distribution (from 0.1 to 20 μm); however, laccase-catalyzed secondary emulsions showed the best storage stability and no layering when the laccase content reached 10 U/100 g. Confocal laser scanning microscopy (CLSM) revealed that protein was adsorbed on the oil–water interface and SBP distributed in the continuous phase could undergo oxidative crosslinking by laccase. These results show that the stability of the concentrated emulsion can be effectively improved by adding SBP and laccase.