Emulsion Stability and Functional Properties of Coconut Proteins
Summary
Coconut proteins, derived primarily from coconut milk, copra meal and press cake, comprise a complex mixture of globulins, albumins and other minor fractions. Their interfacial activity underpins the formation and stability of oil-in-water emulsions, a critical feature for creamers, dairy alternatives and encapsulation systems. Key functional attributes include solubility across a broad pH range, emulsifying activity and stability, foaming capacity, and water- and oil-holding abilities. Emulsion stability is governed by droplet size distribution, interfacial protein coverage, zeta potential and rheological properties such as viscosity. Native coconut proteins often exhibit limited solubility near their isoelectric point and are prone to thermal denaturation and aggregation, which can compromise shelf life and textural properties. Recent advances in processing—encompassing thermal treatments, ultrasonic modification, enzymatic crosslinking and dry processing—have been shown to tailor protein structure and surface properties, thereby enhancing emulsion stability and thermal resilience. This research is of global significance as it adds value to coconut by-products, supports the development of plant-based food systems and offers sustainable, allergen-free protein ingredients for the food and nutraceutical industries.
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Emulsion Stability and Functional Properties of Coconut Proteins publication trend
The graph below shows the total number of articles in emulsion stability and functional properties of coconut proteins across all publications each year (not limited to Nature Index journals).
Technical terms
Emulsion: A dispersion of fine droplets of one liquid (oil) in another (water) stabilised by surface-active agents such as proteins.
Zeta potential: The electrostatic potential at the slipping plane of colloidal particles; its magnitude reflects the degree of repulsion between droplets and indicates emulsion stability.
Surface hydrophobicity: A measure of the exposure of nonpolar protein regions, which enhances adsorption at the oil-water interface and stabilises emulsions.
Functional properties: Intrinsic characteristics of proteins—such as solubility, emulsifying activity, foam stability and water-holding capacity—that determine their behaviour and performance in food matrices.
References
- Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins. Foods (2024).
- Effects of Ultrasound Combined with Preheating Treatment to Improve the Thermal Stability of Coconut Milk by Modifying the Physicochemical Properties of Coconut Protein. Foods (2022).
- Insight of the Functional and Biological Activities of Coconut (Cocos nucifera L.) Protein by Proteomics Analysis and Protein-Based Bioinformatics. Molecules (2022).
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