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Liu Y, Wang Z, Lv L, Wang L, Li D, Miao X, Zhan H. Characterisation of a casein-/whey protein concentrate-Antarctic krill oil emulsion system and improvement of its storage stability. J Microencapsul 2024; 41:190-203. [PMID: 38602138 DOI: 10.1080/02652048.2024.2335152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Accepted: 03/19/2024] [Indexed: 04/12/2024]
Abstract
AIMS To develop Antarctic krill oil emulsions with casein and whey protein concentrate (WPC) and study their physicochemical properties and storage stability. METHODS Emulsions were prepared by homogenisation and ultrasonication. The properties of the emulsions were investigated via ultraviolet ray spectroscopy, dynamic light scattering, confocal laser scanning microscope, sodium dodecyl sulphate-polyacrylamide gel electrophoresis, Fourier transform infra-red spectrometer, and fluorescence spectrum. Shelf life was predicted by the Arrhenius model. RESULTS Casein- and WPC-krill oil emulsions were well formed; the mean particle diameters were less than 128.19 ± 0.64 nm and 158 ± 1.56 nm, the polymer dispersity indices were less than 0.26 ± 0.01 and 0.27 ± 0.01, and the zeta potential were around -46.88 ± 5.02 mV and -33.51 ± 2.68 mV, respectively. Shelf life was predicted to be 32.67 ± 1.55 days and 29.62 ± 0.65 days (40 °C), 27.69 ± 1.15 days and 23.58 ± 0.14 days (50 °C), 24.02 ± 0.15 days and 20.1 ± 0.08 days (60 °C). CONCLUSION The prepared krill oil emulsions have great potential to become a new krill oil supplement.
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Affiliation(s)
- Yujia Liu
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Ziyang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Lu Lv
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Liang Wang
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
| | - Deyang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, China
- National Engineering Research Center of Seafood, Dalian, Liaoning, China
| | - Xiao Miao
- Shandong Key Laboratory of Optical Communication Science and Technology, School of Physics Science and Information Technology, Liaocheng University, Liaocheng, China
| | - Honglei Zhan
- School of Biological Engineering, Dalian Polytechnic University, Dalian, Liaoning, China
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El-Aidie SAM, Khalifa GSA. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13319. [PMID: 38506186 DOI: 10.1111/1541-4337.13319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/21/2024]
Abstract
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.
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Affiliation(s)
- Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
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Stefos GC, Dalaka E, Papoutsi G, Palamidi I, Andreou V, Katsaros G, Bossis I, Politis I, Theodorou G. In vitro evaluation of the effect of yogurt acid whey fractions on iron bioavailability. J Dairy Sci 2024; 107:683-694. [PMID: 37709016 DOI: 10.3168/jds.2023-23643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 08/28/2023] [Indexed: 09/16/2023]
Abstract
A side effect of the raised consumption of Greek yogurt is the generation of massive amounts of yogurt acid whey (YAW). The dairy industry has tried several methods for handling these quantities, which constitute an environmental problem. Although the protein content of YAW is relatively low, given the huge amounts of produced YAW, the final protein amount in the produced YAW should not be underestimated. Taking into consideration the increased interest for bioactive peptides and the increased demand for dietary proteins, combined with protein and peptides content of YAW, efforts should be made toward reintroducing the latter in the food supply chain. In this context and in view of the prevalent dietary iron deficiency problem, the objective of the present study was the investigation of YAW fractions' effect on Fe bioavailability. With this purpose, an in vitro digest approach, following the INFOGEST protocol, was coupled with the Caco2 cell model. To evaluate whether YAW digest fractions exert positive, negative or neutral effect on Fe bioavailability, they were compared with the ones derived from milk, a well-studied food in this context. Milk and YAW showed the same effectiveness on both Fe bioavailability and the expression of relative genes (DCYTB, DMT1, FPN1, and HEPH). Focusing further on YAW fractions, by comparison with their blank digest control counterparts, it resulted that YAW 3- to 10-kDa digests fraction had a superior effect over the 0- to 3-kDa fraction on Fe-uptake, which was accompanied by a similar effect on the expression of Fe metabolism-related genes (DCYTB, FPN1, and HEPH). Finally, although the 3- to 10-kDa fraction of bovine YAW digests resulted in a nonsignificant increased Fe uptake, compared with the ovine and caprine YAW, the expression of DCYTB and FPN1 genes underlined this difference by showing a similar pattern with statistically significant higher expression of bovine compared with ovine and bovine compared with both ovine and caprine, respectively. The present study deals with the novel concept that YAW may contain factors affecting Fe bioavailability. The results show that it does not exert any negative effect and support the extensive investigation for specific peptides with positive effect as well as that YAW proteins should be further assessed on the prospect that they can be used in human nutrition.
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Affiliation(s)
- Georgios C Stefos
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
| | - Eleni Dalaka
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgia Papoutsi
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Irida Palamidi
- Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 112 55 Athens, Greece
| | - Varvara Andreou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Politis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
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Rulence A, Perreault V, Thibodeau J, Firdaous L, Fliss I, Bazinet L. Nisin Purification from a Cell-Free Supernatant by Electrodialysis in a Circular Economy Framework. MEMBRANES 2023; 14:2. [PMID: 38276315 PMCID: PMC10820977 DOI: 10.3390/membranes14010002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/08/2023] [Accepted: 12/14/2023] [Indexed: 01/27/2024]
Abstract
Nisin, an antimicrobial peptide produced by Lactococcus lactis strains, is a promising natural preservative for the food industry and an alternative to antibiotics for the pharmaceutical industry against Gram-positive bacteria. Nisin purification is commonly performed using salting out and chromatographic techniques, which are characterized by their low yields, the use of solvents and the production of large volumes of effluents. In the present work, the purification of nisin from a cell-free supernatant (CFS), after the production of nisin by fermentation on a whey permeate medium, was studied using ammonium sulfate precipitation and electrodialysis (ED) as a promising eco-friendly process for nisin purification. Results showed an increase in nisin precipitation using a 40% ammonium sulfate saturation (ASS) level with a purification fold of 73.8 compared with 34.5 and no purification fold for a 60% and 20% ASS level, respectively. The results regarding nisin purification using ED showed an increase in nisin purification and concentration fold, respectively, of 21.8 and 156 when comparing the final product to the initial CFS. Nisin-specific activity increased from 75.9 ± 4.4 to 1652.7 ± 236.8 AU/mg of protein. These results demonstrated the effectiveness of ED coupled with salting out for nisin purification compared with common techniques. Furthermore, the process was noteworthy for its relevance in a circular economy scheme, as it does not require any solvents and avoids generating polluting effluents. It can be employed for the purification of nisin and the recovery of salts from salting out, facilitating their reuse in a circular economy.
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Affiliation(s)
- Alexandre Rulence
- UMR Transfrontalière BioEcoAgro N°1158, Lille University, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Liège University, Université de Picardie Jules Verne (UPJV), YNCREA, Artois University, Littoral Côte d’Opale University, ICV—Institut Charles Viollette, F-59000 Lille, France; (A.R.); (L.F.)
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Laval University, Quebec, QC G1V 0A6, Canada; (V.P.); (J.T.); (I.F.)
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science, Laval University, Quebec, QC G1V 0A6, Canada
| | - Véronique Perreault
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Laval University, Quebec, QC G1V 0A6, Canada; (V.P.); (J.T.); (I.F.)
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science, Laval University, Quebec, QC G1V 0A6, Canada
| | - Jacinthe Thibodeau
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Laval University, Quebec, QC G1V 0A6, Canada; (V.P.); (J.T.); (I.F.)
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science, Laval University, Quebec, QC G1V 0A6, Canada
| | - Loubna Firdaous
- UMR Transfrontalière BioEcoAgro N°1158, Lille University, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Liège University, Université de Picardie Jules Verne (UPJV), YNCREA, Artois University, Littoral Côte d’Opale University, ICV—Institut Charles Viollette, F-59000 Lille, France; (A.R.); (L.F.)
| | - Ismail Fliss
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Laval University, Quebec, QC G1V 0A6, Canada; (V.P.); (J.T.); (I.F.)
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Center (STELA), Laval University, Quebec, QC G1V 0A6, Canada; (V.P.); (J.T.); (I.F.)
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes), Food Science, Laval University, Quebec, QC G1V 0A6, Canada
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5
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Dalaka E, Stefos GC, Politis I, Theodorou G. Effect of Milk Origin and Seasonality of Yogurt Acid Whey on Antioxidant Activity before and after In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2023; 12:2130. [PMID: 38136249 PMCID: PMC10740864 DOI: 10.3390/antiox12122130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
Yogurt acid whey (YAW) is a by-product of Greek strained yogurt production. The disposal of YAW constitutes an environmental problem, and given the increasing demand of Greek yogurt worldwide, its handling is a challenge. However, whey-derived peptides, resulting from microbial fermentation as well as those resulting from further hydrolysis during the digestion process, have been linked to enhanced biological activities. In this study, the antioxidant capacity of 33 samples of YAW obtained from Greek dairy companies of bovine, ovine or caprine origin was investigated using both cell-free and cell-based assays. The YAW samples, their in vitro digestion products (YAW-Ds) and a fraction of the digests (less than 3 kDa; YAW-D-P3) were assessed using four biochemical assays, namely ORAC, ABTS, FRAP and P-FRAP. Our data revealed a higher antioxidant capacity for digested samples compared with undigested samples, with all four methods. ORAC values after in vitro digestion were higher for the ovine samples compared to their bovine (YAW-D and YAW-D-P3) and caprine (YAW-D-P3) counterparts. Furthermore, the YAW-D-P3 fraction derived from samples collected in the summer months exhibited higher ORAC values when compared to the respective fraction from the winter months' samples. The cellular antioxidant activity of ovine YAW-D-P3 was improved in H2O2-treated HT29 cells compared to the control H2O2-treated cells. However, YAW-D-P3 could not trigger either the pathways involving the transcription factors NF-κB or NFE2L2 or the gene expression of SOD1, CAT and HMOX1 in LPS-challenged THP-1-derived macrophages. These results suggest that YAW, and particularly YAW from ovine origin, could be used as a natural source for its antioxidant potential in human and animal nutrition.
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Affiliation(s)
| | | | | | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 11855 Athens, Greece; (E.D.); (I.P.)
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Raak N, Mangieri N, Foschino R, Corredig M. Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods 2023; 12:4099. [PMID: 38002157 PMCID: PMC10670258 DOI: 10.3390/foods12224099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
The current food system suffers from the inefficient use of resources, including the generation of side streams of low economic value that still contain nutritional components. One potential approach to reach a more sustainable food system is to reintroduce such side streams into a circular value chain and valorise them in novel food products, preferably in an unrefined or minimally refined manner. Blending side streams from different industries might be a suitable way to improve the nutritional value of the final matrix. In this study, sunflower seed press cake and cheese whey were combined to obtain matrices containing valuable proteins, structuring polysaccharides, as well as lactose and minerals facilitating fermentation with three different co-cultures of lactic acid bacteria and yeasts. Fermentation for 48 h at 26 °C decreased the pH from ~6.3 to ~4.7 and enhanced the storage stability of the blends with no effect on their rheological properties and microstructure. This research demonstrates the potential of fermentation as a mean to stabilise side stream blends while only minimally affecting their physical appearance.
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Affiliation(s)
- Norbert Raak
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark
| | - Nicola Mangieri
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, 20133 Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences, Università degli Studi di Milano, 20133 Milan, Italy;
| | - Milena Corredig
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark; (N.R.); (N.M.)
- CiFOOD Centre for Innovative Food Research, Aarhus University, 8200 Aarhus N, Denmark
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7
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Paraskeuas VV, Papadomichelakis G, Brouklogiannis IP, Anagnostopoulos EC, Pappas AC, Simitzis P, Theodorou G, Politis I, Mountzouris KC. Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers. Animals (Basel) 2023; 13:3096. [PMID: 37835702 PMCID: PMC10571590 DOI: 10.3390/ani13193096] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023] Open
Abstract
In recent years, the increasing demand for Greek strained yoghurt produced massive amounts of acid whey, which constitutes a major environmental pollutant. Whether yoghurt acid whey can be included in poultry diets is not known. The purpose of this study was to evaluate the effects of four dietary levels of yoghurt acid whey powder (YAWP) on the growth performance, nutrient digestibility, meat quality traits and oxidative stability. A total of 300 male 1-day-old Ross 308 broilers were assigned into four groups with five replicates of 15 broilers each: control-fed basal diet with no YAWP addition (WO) or basal diet supplemented with YAWP at 25 g/kg of diet (WA), 50 g/kg of diet (WB), or 100 g/kg of diet (WC). At the starter period, body weight and body weight gain were reduced after WB and WC treatments compared to the WO treatment. Breast meat oxidative stability was improved during refrigerated storage for 1 and 3 d in all YAWP treatments compared to control, while the WA treatment showed an improved oxidative stability after 6 and 9 d. The results suggest that YAWP inclusion at 25 g/kg of diet did not impair performance and extended the meat shelf life by reducing lipid oxidation rates.
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Affiliation(s)
- Vasileios V. Paraskeuas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Georgios Papadomichelakis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Ioannis P. Brouklogiannis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Evangelos C. Anagnostopoulos
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Panagiotis Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Ioannis Politis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Konstantinos C. Mountzouris
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
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8
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Rama GR, Saraiva Macedo Timmers LF, Volken de Souza CF. In Silico Strategies to Predict Anti-aging Features of Whey Peptides. Mol Biotechnol 2023:10.1007/s12033-023-00887-9. [PMID: 37737930 DOI: 10.1007/s12033-023-00887-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 09/01/2023] [Indexed: 09/23/2023]
Abstract
We have analysed the in silico potential of bioactive peptides from cheese whey, the most relevant by-product from the dairy industry, to bind into the active site of collagenase and elastase. The peptides generated from the hydrolysis of bovine β-lactoglobulin with three proteases (trypsin, chymotrypsin, and subtilisin) were docked onto collagenase and elastase by molecular docking. The interaction models were ranked according to their free binding energy using molecular dynamics simulations, which showed that most complexes presented favourable interactions. Interactions with elastase had significantly lower binding energies than those with collagenase. Regarding the interaction site, it was found that four bioactive peptides were positioned in collagenase's active site, while six were found in elastase's active site. Among these, the most we have found one promising collagen-binding peptide produced by chymotrypsin and two for elastase, produced by subtilisin and chymotrypsin. These in silico results can be used as a tool for designing further experiments aiming at testing the in vitro potential of the peptides found in this work.
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Affiliation(s)
- Gabriela Rabaioli Rama
- Graduate Program in Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS, 95914-014, Brazil
| | | | - Claucia Fernanda Volken de Souza
- Graduate Program in Biotechnology, University of Vale do Taquari-Univates, Av. Avelino Tallini, 171, Lajeado, RS, 95914-014, Brazil.
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9
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Ummels M, JanssenDuijghuijsen L, Mes JJ, van der Aa C, Wehrens R, Esser D. Evaluating Brewers' Spent Grain Protein Isolate Postprandial Amino Acid Uptake Kinetics: A Randomized, Cross-Over, Double-Blind Controlled Study. Nutrients 2023; 15:3196. [PMID: 37513614 PMCID: PMC10386048 DOI: 10.3390/nu15143196] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Revised: 07/13/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Valorization and utilization of brewers' spent grain (BSG) are of great interest in terms of reducing food waste and promoting more sustainable food systems. In this study, we aimed to evaluate the nutritional value of upcycled barley/rice proteins (BRP) extracted from BSG and compare this with pea proteins (PP). A randomized, cross-over, double-blind controlled trial was conducted with twelve participants (age: 24 ± 2.8 years, BMI: 23.3 ± 3.0 kg/m2). During three separate visits with a one-week washout period between visits, participants received 20 g BRP, PP, or the benchmark protein whey (WP). Blood-free amino acids (AA) were measured to determine postprandial AA uptake kinetics. The estimated total AA (TAA) uptake of BRP was 69% when compared to WP and 87% when compared to PP. The time to reach the maximum values was similar between the three protein sources. When comparing individual essential AA responses between BRP and PP, we observed higher responses in methionine and tryptophane and lower responses in lysine, histidine, and isoleucine for BRP compared to PP. This study demonstrates that BRP exhibits comparable postprandial TAA uptake profiles to PP. The findings highlight the complementarity of BRP and PP, which may offer the potential for blending approaches to optimize protein quality for overall health.
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Affiliation(s)
- Meeke Ummels
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Jurriaan J Mes
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Ron Wehrens
- Biometris, Wageningen University & Research, 6708 PB Wageningen, The Netherlands
| | - Diederik Esser
- Wageningen Food & Biobased Research, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
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Kuhn D, Schlabitz C, Giroldi M, Lehn DN, Hoehne L, Volken de Souza CF. Determination of free amino acids in dairy whey and its hydrolysates using gas chromatography coupled with mass spectrometry. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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11
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Pawar A, Zabetakis I, Gavankar T, Lordan R. Milk polar lipids: Untapped potential for pharmaceuticals and nutraceuticals. PHARMANUTRITION 2023. [DOI: 10.1016/j.phanu.2023.100335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
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12
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Tao X, Chen C, Li Y, Qin X, Zhang H, Hu Y, Liu Z, Guo X, Liu G. Improving the antioxidant activity, in vitro digestibility and reducing the allergenicity of whey protein isolate by glycosylation with short-chain inulin and interaction with cyanidin-3-glucoside. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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13
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Nastaj M, Sołowiej BG, Terpiłowski K, Kucia W, Tomasevic IB, Peréz-Huertas S. The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People. Foods 2023; 12:foods12071547. [PMID: 37048368 PMCID: PMC10093857 DOI: 10.3390/foods12071547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023] Open
Abstract
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G', G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.
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Affiliation(s)
- Maciej Nastaj
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Bartosz G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Konrad Terpiłowski
- Department of Physical Chemistry-Interfacial Phenomena, Maria Curie Skłodowska University, M. Curie Skłodowska Sq. 3, 20-031 Lublin, Poland
| | - Wiesław Kucia
- Wiesław Kucia's Artistic School in Lublin, Wojciechowska 3, 20-704 Lublin, Poland
| | - Igor B Tomasevic
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
| | - Salvador Peréz-Huertas
- Department of Chemical Engineering, University of Granada, Avenida de la Fuente Nueva 12 S/N, 18071 Granada, Spain
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14
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Bintsis T, Papademas P. Sustainable Approaches in Whey Cheese Production: A Review. DAIRY 2023. [DOI: 10.3390/dairy4020018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
Abstract
Whey cheeses have been produced from the very early steps of cheesemaking practices as a sustainable way to utilize whey, which is the main by-product of cheesemaking. Traditional whey cheeses, manufactured with similar processes, are Ricotta, Ricotta salata or Ricottone, and Ricotta fresca in Italy; Anthotyros, Myzithra, Manouri, Xynomyzithra, and Urda in Greece; Urda in Serbia and Romania as well as in other countries such as Israel; Lor in Turkey; Anari in Cyprus; Skuta in Croatia and Serbia; Gjetost and Brunost in Norway; Mesost and Messmör in Sweden; Mysuostur in Iceland; Myseost in Denmark; Requeijão in Portugal; and Requesón in Spain and Mexico. The production of whey cheese is based on the denaturation of whey proteins by heating to 88–92 °C. The specific processing conditions and aspects of the microbiology of whey cheeses are discussed. The special characteristics of whey cheeses, which are high pH and high moisture content, make them susceptible to microbial growth. Due to the limited shelf life of these products, extended research has been carried out to extend the shelf life of whey cheese. The sustainable preservation approaches, such as modified atmosphere packaging, addition of herbs and/or plant extracts, and bio-preservation methods are reviewed. Moreover, novel whey cheeses focused on functional properties have developed during the last 10 years.
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15
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Effect of WPI/Tween 80 mixed emulsifiers on physicochemical stability of ginsenosides nanoemulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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16
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Vénica CI, Wolf VI, Spotti MJ, Capra ML, Mercanti DJ, Perotti MC. Impact of protein-providing milk ingredients on volatile compounds, microstructure, microbiology and physicochemical characteristics of yogurts. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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17
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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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18
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Cerutti Martellet M, Majolo F, Cima L, Goettert MI, Volken de Souza CF. Microencapsulation of Kluyveromyces marxianus and Plantago ovata in cheese whey particles: Protection of sensitive cells to simulated gastrointestinal conditions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
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19
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Patricia E O, Benavides SF, Huenufil D, Zarate P, Petit-Breuilh X. Hydrolyzed protein from Lupinus albus (INIA-Boroa variety) for the functional food industry: An example of partnership between farmers and academia. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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20
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Whey protein hydrolysate enhances exercise endurance, regulates energy metabolism, and attenuates muscle damage in exercise mice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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21
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Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100207] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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22
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Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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23
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Feng Y, Yuan D, Cao C, Kong B, Sun F, Xia X, Liu Q. Changes of in vitro digestion rate and antioxidant activity of digestion products of ethanol-modified whey protein isolates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107756] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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24
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Aslam MZ, Firdos S, Li Z, Wang X, Liu Y, Qin X, Yang S, Ma Y, Xia X, Zhang B, Dong Q. Detecting the Mechanism of Action of Antimicrobial Peptides by Using Microscopic Detection Techniques. Foods 2022; 11:foods11182809. [PMID: 36140937 PMCID: PMC9497566 DOI: 10.3390/foods11182809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
Increasing antibiotic resistance has shifted researchers’ focus to antimicrobial peptides (AMPs) as alternatives to antibiotics. AMPs are small, positively charged, amphipathic peptides with secondary helical structures. They have the ability to disrupt the bacterial membrane and create wedges due to electrostatic differences. Water molecules enter the pathogens through those wedges and disrupt their normal cellular functioning, eventually causing the death of the pathogens. Keeping in mind the importance of AMPs, this review compiles recent data and is divided into three parts. The first part explains the AMP structure and properties, the second part comprises the spectroscopy techniques currently used for evaluating the AMP-bacterial targeting mechanism as well as its structure and safety; and the third part describes the production of AMPs from an animal source (whey protein). Most of the peptides that were used in recent studies have been either the precursors of a natural peptide or synthetic peptides with some modifications, but data on the exploitation of dairy protein are scarce. Among the little-studied milk proteins and peptides, in the last three years, whey protein has been studied the least based on the reported data. Because whey protein is a leftover part of cheese making that often drains out as cheese waste, causing soil and environmental pollution, today, the need of the hour is to produce safe AMPs from whey protein. The use of whey protein that is based on hydrolyzing lactic acid bacteria with some structural modifications can increase AMPs’ potency, stability, and safety, and it can also help to avoid soil and environmental pollution as a result of whey drainage.
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Affiliation(s)
- Muhammad Zohaib Aslam
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shumaila Firdos
- Dera Ghazi Khan Section of Punjab Livestock and Dairy Development Department, Dera Ghazi Khan 32200, Pakistan
| | - Zhousi Li
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiang Wang
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yangtai Liu
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xiaojie Qin
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Shuo Yang
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Yue Ma
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Xuejuan Xia
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Qingli Dong
- School of Health Sciences and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, China
- Correspondence: ; Tel.: +86-135-8597-1239
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25
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Zhao Y, Yan M, Xue S, Zhang T, Shen X. Influence of ultrasound and enzymatic cross-linking on freeze-thaw stability and release properties of whey protein isolate hydrogel. J Dairy Sci 2022; 105:7253-7265. [PMID: 35863927 DOI: 10.3168/jds.2021-21605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 04/20/2022] [Indexed: 11/19/2022]
Abstract
This study investigated the effect of ultrasound and enzymatic cross-linking on the freeze-thaw (FT) stability and release properties of whey protein isolate hydrogels. We evaluated the FT stability by the changes in the microstructure, riboflavin retention, syneresis, water holding capacity (WHC), and texture of gels subjected to 3 FT cycles. High-intensity ultrasound (HUS) and transglutaminase (TGase)-mediated cross-linking improved the FT stability of whey protein isolate hydrogels loaded with riboflavin (WPISAR), as demonstrated by a more uniform and denser porous structure, significantly higher riboflavin retention, WHC, and textural properties, and lower syneresis after 3 FT cycles than those of untreated hydrogels. Furthermore, HUS- and TGase-mediated cross-linking decreased protein erosion and swelling ratio of WPISAR in simulated gastrointestinal fluids (SGIF) and reduced the riboflavin release rate in SGIF both with and without the addition of digestive enzymes. After 3 FT cycles, faster riboflavin release occurred due to a more porous structure induced by ice crystal formation compared with their unfrozen counterparts as detected by confocal laser scanning microscopy. High-intensity ultrasound- and TGase-mediated cross-linking alleviated the FT-induced faster riboflavin release rate in SGIF. High-intensity ultrasound- and TGase-treated gel samples showed that both diffusion and network erosion were responsible for riboflavin release regardless of FT. These results suggest that HUS- and TGase-mediated cross-linking improved the FT stability of WPISAR with a high riboflavin retention, and might be a good candidate as a controlled-release vehicle for riboflavin delivery to overcome undesired FT processing.
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Affiliation(s)
- Yanli Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Mi Yan
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Shiqi Xue
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Tiehua Zhang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China
| | - Xue Shen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun, 130062, China.
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26
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Thermal stability of milk glycosidases and their activities in industrial whey preparations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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27
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Shelke PA, Sabikhi L, Khetra Y, Ganguly S, Baig D. Effect of skim milk addition and heat treatment on characteristics of cow milk Ricotta cheese manufactured from Cheddar cheese whey. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113405] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Current practices with commercial scale bovine lactoferrin production and alternative approaches. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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29
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30
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Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties. Antioxidants (Basel) 2022; 11:antiox11020399. [PMID: 35204281 PMCID: PMC8869527 DOI: 10.3390/antiox11020399] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/20/2022] Open
Abstract
During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterised the properties of spray- (SD) and freeze-dried (FD) whey protein hydrolysates (WPHs) generated using Alcalase® and Prolyve® under pH-stat and free-fall pH conditions. The enzyme preparation used affected the physicochemical and antioxidative properties but had no impact on powder composition, morphology or colour. SD resulted in spherical particles with higher moisture content (~6%) compared to the FD powders (~1%), which had a glass shard-like structure. The SD-WPHs exhibited higher antioxidative properties compared to the FD-WPHs, which may be linked to a higher proportion of peptides <1 kDa in the SD-WPHs. Furthermore, the SD- and FD-WPHs had similar peptide profiles, and no evidence of Maillard reaction product formation during the SD processing was evident. The most potent in vitro antioxidative WPH was generated using Alcalase® under free-fall pH conditions, followed by SD, which had oxygen radical absorbance capacity and Trolox equivalent (TE) antioxidant capacity values of 1132 and 686 µmol TE/g, respectively. These results demonstrate that both the hydrolysis and the drying process impact the biofunctional (antioxidant) activity of WPHs.
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31
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Li D, Yang Y, Yang X, Wang Z, Yao X, Guo Y. Enhanced bioavailability and anti-hyperglycemic activity of young apple polyphenols by complexation with whey protein isolates. J Food Sci 2022; 87:1257-1267. [PMID: 35166381 DOI: 10.1111/1750-3841.16062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 12/29/2021] [Accepted: 01/04/2022] [Indexed: 12/01/2022]
Abstract
This study aims to evaluate the effects of complexation of whey protein isolate (WPI) and young apple polyphenols (YAP) on the bioavailability and anti-hyperglycemic activity of YAP. Two types of WPI-YAP complexes were fabricated by mixing WPI with YAP at 25℃ (WPI-YAP) and 90℃ (WPI-YAP-H), respectively. The intermolecular interactions between WPI and YAP were investigated by fluorescence spectroscopy and circular dichroism analyses. The in vitro bioaccessibility and bioavailability of YAP were determined using a simulated gastrointestinal digestion and human Caco-2 cells model. It was found that the total polyphenols transport efficiency was improved from 39.8% (YAP) to 48.2% (WPI-YAP) and 56.1% (WPI-YAP-H), indicating that the bioavailability of YAP was improved by complexation with WPI. Besides, after complexation with WPI, YAP displayed an improved in vivo effect on alleviating the increase in postprandial blood glucose level than the pure YAP, with WPI-YAP-H showing a better effect. This finding indicates that co-complexation of YAP with WPI is an effective way to improve the functionality of YAP, and the WPI-YAP complexes are also expected to have potential application in designing YAP-containing functional foods. PRACTICAL APPLICATION: The research provided a method to improve the bioavavibility of polyphenols, and the WPI-YAP complex can be developed in designing polyphenols related functional foods.
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Affiliation(s)
- Dan Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, People's Republic of China
| | - Yongli Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Zichao Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
| | - Xiaolin Yao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi, People's Republic of China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,National Research & Development Center of Apple Processing Technology, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China.,Engineering Research Center of High Value Utilization of Western China Fruit resources, Ministry of Education, Shaanxi Normal University, Xi'an, Shaanxi, People's Republic of China
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32
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Alrosan M, Tan TC, Mat Easa A, Gammoh S, Alu'datt MH. Recent updates on lentil and quinoa protein-based dairy protein alternatives: Nutrition, technologies, and challenges. Food Chem 2022; 383:132386. [PMID: 35176718 DOI: 10.1016/j.foodchem.2022.132386] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 01/07/2022] [Accepted: 02/05/2022] [Indexed: 12/27/2022]
Abstract
Due to its high nutritional value and increasing consumption trends, plant-based proteins were used in a variety of dietary products, either in their entirety or as partial substitutions. There is indeed a growing need to produce plant-based proteins as alternatives to dairy-based proteins that have good functional properties, high nutritional values, and high protein digestibility. Among the plant-based proteins, both lentil and quinoa proteins received a lot of attention in recent years as dairy-based protein alternatives. To ensure plant-based proteins a success in food applications, food industries and researchers need to have a comprehensive scientific understanding of these proteins. The demand for proteins is highly dependent on several factors, mainly functional properties, nutritional values, and protein digestibility. Fermentation and protein complexation are recognised to be suitable techniques in enhancing the functional properties, nutritional values, and protein digestibility of these plant-based proteins, making them potential alternatives for dairy-based proteins.
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Affiliation(s)
- Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia.
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 USM Pulau Pinang, Malaysia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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33
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Costa MA, Kuhn D, Rama GR, Lehn DN, Souza CFVD. Whey butter: a promising perspective for the dairy industry. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Cheese whey is the main by-product obtained in the production of cheese. Despite its high nutritional value, approximately half of the whey volume generated is still disposed incorrectly, which causes damage to the ecosystem due to the high cheese whey pollutant load. Therefore, it is important to use this by-product and its components in an increasing number of applications, especially as food ingredient. This review aimed to show the technology of production of butter from whey cream, as well as showing the physico-chemical, sensory, and nutritional characteristics of the product. There were no significant variations in the physico-chemical composition of milk cream butter and whey cream butter in the literature available. As the technology to produce whey butter is quite simple, this by-product has potential to be exploited by the dairy industry. Additionally, further studies on production process, characterization, and sensory analysis are required to enable its large-scale production.
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Affiliation(s)
| | - Daniel Kuhn
- Universidade do Vale do Taquari, Brasil; Universidade do Vale do Taquari, Brasil
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34
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Kawamata Y, Toyotake Y, Ogiyama D, Takeda Y, Wakayama M. Development of the original whey‐based vinegar using rapeseed meal or wheat bran as a raw material for koji. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yusuke Kawamata
- Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
| | - Yosuke Toyotake
- Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
| | - Daiki Ogiyama
- Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
| | - Yoichi Takeda
- Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
| | - Mamoru Wakayama
- Department of Biotechnology College of Life Sciences Ritsumeikan University Shiga Japan
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35
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Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RP. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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36
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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37
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Rama GR, Timmers LFSM, Volken de Souza CF. Ultrafiltration of cheese whey: Achieving high protein rejection and sustaining membrane efficiency. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gabriela Rabaioli Rama
- Postgraduation Program in Biotechnology University of Vale do Taquari—Univates Lajeado Brazil
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38
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RAMA GR, DULLIUS D, AGNOL WD, ESQUERDO VM, LEHN DN, SOUZA CFVD. Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19720] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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39
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Fischer C, Kleinschmidt T. Valorisation of sweet whey by fermentation with mixed yoghurt starter cultures with focus on galactooligosaccharide synthesis. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105068] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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40
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Pires AF, Marnotes NG, Rubio OD, Garcia AC, Pereira CD. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods 2021; 10:foods10051067. [PMID: 34066033 PMCID: PMC8151190 DOI: 10.3390/foods10051067] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Revised: 05/02/2021] [Accepted: 05/10/2021] [Indexed: 12/02/2022] Open
Abstract
The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.
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Affiliation(s)
- Arona Figueroa Pires
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
| | - Natalí Garcia Marnotes
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Olga Díaz Rubio
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Angel Cobos Garcia
- Department of Analytical Chemistry, Nutrition and Bromatology, Faculty of Sciences of Lugo, Food Technology Area, University of Santiago de Compostela, E-27002 Lugo, Spain; (O.D.R.); (A.C.G.)
| | - Carlos Dias Pereira
- Polytechnic Institute of Coimbra, College of Agriculture, Bencanta, 3045-601 Coimbra, Portugal; (A.F.P.); (N.G.M.)
- Research Centre for Natural Resources, Environment and Society (CERNAS), Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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41
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Utilization of Whey for Red Pigment Production by Monascus purpureus in Submerged Fermentation. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7020075] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Various biotechnological approaches have been employed to convert food waste into value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to investigate the effect of different fermentation parameters in simultaneous hydrolysis and fermentation (SHF) of whey for pigment production with Monascus purpureus. The submerged culture fermentation parameters optimized were type and pretreatment of whey, pH, inoculation ratio, substrate concentration and monosodium glutamate (MSG) concentration. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510 nm (absorbance units) at the optimized condition of SHF. Optimal conditions of SHF were 2% (v/v) inoculation ratio, 75 g/L of lactose as carbon source, 25 g/L of MSG as nitrogen source, and fermentation medium pH of 7.0. The specific growth rate of M. purpureus on whey and the maximum pigment production yield values were 0.023 h−1 and 4.55 UAd−1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the M. purpureus red pigment.
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42
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Wang Y, Yu J. Membrane separation processes for enrichment of bovine and caprine milk oligosaccharides from dairy byproducts. Compr Rev Food Sci Food Saf 2021; 20:3667-3689. [PMID: 33931948 DOI: 10.1111/1541-4337.12758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2020] [Revised: 03/07/2021] [Accepted: 03/24/2021] [Indexed: 12/18/2022]
Abstract
Breast milk is an ideal source of human milk oligosaccharides (HMOs) for isolation and purification. However, breast milk is not for sale and at most is distributed to neonatal intensive care units as donor milk. To overcome this limitation, isolating HMOs analogs including bovine milk oligosaccharides (BMOs) and caprine milk oligosaccharides (CMOs) from other sources is timely and significant. Advances in the development of equipment and analytical methods have revealed that dairy processing byproducts are good sources of BMOs and CMOs. Enrichment of these oligosaccharides from dairy byproducts, such as whey, permeate, and mother liquor, is of increasing academic and economic value. The commonly employed approach for oligosaccharides purification is chromatographic technique, but it is only used at lab scale. In the dairy industry, chromatographic methods (large-scale ion exchange, 10,000 L size) are currently routinely used for the isolation/purification of milk proteins (e.g., lactoferrin). In contrast, membrane technology has been proven to be a suitable approach for the isolation and purification of BMOs and CMOs from dairy byproducts. Therefore, this review simply introduces BMOs and CMOs in dairy processing byproducts. This review also summarizes membrane separation processes for isolating and purifying BMOs and CMOs from different dairy byproducts. Finally, the technological challenges and solutions of each processing strategy are discussed in detail.
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Affiliation(s)
- Yi Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Jinghua Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
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43
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Damar I, Gulec HA. Hydrophilic modification of poly(ether)sulfone membrane by atmospheric pressure argon jet plasma: pH dependence of ultrafiltration performance and cleaning efficiency. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Irem Damar
- Engineering Faculty, Department of Food Engineering Trakya University Edirne Turkey
| | - Haci Ali Gulec
- Engineering Faculty, Department of Food Engineering Trakya University Edirne Turkey
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44
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Argenta AB, De Lima JJ, Nogueira A, Scheer ADP. Evaluation of concentration process of bovine, goat and buffalo whey proteins by ultrafiltration. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1663-1672. [PMID: 33897005 PMCID: PMC8021684 DOI: 10.1007/s13197-020-04675-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2020] [Accepted: 07/31/2020] [Indexed: 11/25/2022]
Abstract
In this research, the protein concentration, the permeate flux, and the predominant fouling mechanisms were investigated during ultrafiltration of different whey samples. The research was carried out at different values of transmembrane pressure and temperature using an experimental design, and a protein concentration of approximately 37 g L-1 was obtained for the bovine whey powder solution, at 60 kPa and 40 °C. The maximum flux observed was 8.9 and 7.9 kg m-2 h-1, respectively, for the bovine whey powder solution and bovine whey, at 50 kPa and 30 °C. Although goat and buffalo whey presented lower permeate flux, probably due to high solutes and calcium contents, protein concentrates of around 40 g L-1 were obtained using the ultrafiltration process. This demonstrates the potential of ultrafiltration to obtain non-bovine protein concentrates. The best fit, verified by Ho and Zydney model, suggests that the fouling for all analyzed whey occurs due to pore blocking and subsequent deposit on the membrane surface.
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Affiliation(s)
- Aline B. Argenta
- Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil
| | - Jair J. De Lima
- Department of Nutrition, Federal University of Parana, Health Sciences Sector, Av. Prefeito Lothário Meissner, 632, Curitiba, PR 80210-170 Brazil
| | - Alessandro Nogueira
- Graduate Program in Food Science and Technology, State University of Ponta Grossa, Av. General Carlos Cavalcanti, 4748, Ponta Grossa, PR 84030-900 Brazil
| | - Agnes De P. Scheer
- Graduate Program in Food Engineering, Federal University of Parana, Polytechnical Center, R. Cel. Francisco H. dos Santos, s/n, Curitiba, PR 81531-980 Brazil
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45
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Qi PX, Chau HK, Hotchkiss AT. Molecular characterization of the interacting and reacting systems formed by α-lactalbumin and sugar beet pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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46
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47
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Panagopoulos V, Dima A, Boura K, Bosnea L, Nigam PS, Kanellaki M, Koutinas AA. Cell factory models of non-engineered S. cerevisiae containing lactase in a second layer for lactose fermentation in one batch. Enzyme Microb Technol 2021; 145:109750. [PMID: 33750540 DOI: 10.1016/j.enzmictec.2021.109750] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/29/2022]
Abstract
The objective of this project was to ferment lactose and whey to ethanol in one-step process. Models of cell factory of non-engineered S.cerevisiae have been proposed to ferment lactose. The cell factory of non-engineered S. cerevisiae/SG-lactase was prepared by the addition, of a starch gel solution containing lactase on non-engineered S. cerevisiae, and freeze drying of it. The 2-layer non engineered S.cerevisiae-TC/SG-lactase factory was prepared by immobilizing S. cerevisiae on the internal layer of tubular cellulose (TC), and the lactase enzyme was contained in the upper layer of starch gel (SG) covering cells of S. cerevisiae. Using such cell factory for the fermentation of lactose, alcohol yield of 23-32 mL/L at lactose conversion of 71-100%. The improvement in alcohol yield by cell factory versus co-immobilization of lactase enzyme and S. cerevisiae on alginates, was found in the range of 28-78%. Likewise, the cell factories are more effective than engineered S. cerevisiae. The fermentation of whey instead of lactose resulted in a significant reduction of the fermentation time. Freeze-dried cell factories led to improved results as compared with non-freeze dried. When lactase was substituted with L. casei, ethanol and lactic acid were produced simultaneously at high concentrations, but in a much longer fermentation time. The cell factories can be considered as models for white biotechnology using lactose containing raw materials. This suggested cell factory model can be applied for other bioconversions using the appropriate enzymes and cells, in the frame of White Biotechnology without genetic modification.
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Affiliation(s)
- Vassilios Panagopoulos
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Agapi Dima
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Konstantina Boura
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Loulouda Bosnea
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Poonam S Nigam
- Biomedical Sciences Research Institute, Ulster University, Coleraine, Northern Ireland, UK
| | - Maria Kanellaki
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece
| | - Athanasios A Koutinas
- Food Biotechnology Group, Department of Chemistry, University of Patras, 26504, Patras, Greece.
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48
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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49
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Fischer C, Kleinschmidt T. Synthesis of galactooligosaccharides by Cryptococcus laurentii and Aspergillus oryzae using different kinds of acid whey. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104867] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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50
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Rocha-Mendoza D, Kosmerl E, Krentz A, Zhang L, Badiger S, Miyagusuku-Cruzado G, Mayta-Apaza A, Giusti M, Jiménez-Flores R, García-Cano I. Invited review: Acid whey trends and health benefits. J Dairy Sci 2020; 104:1262-1275. [PMID: 33358165 DOI: 10.3168/jds.2020-19038] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022]
Abstract
In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry has long struggled to find a sustainable application. Bulk amounts of acid whey associated with the dairy industry have led to increasing research on ways to valorize it. Industry players are finding ways to use acid whey on-site with ultrafiltration techniques and biodigesters, to reduce transportation costs and provide energy for the facility. Academia has sought to further investigate practical uses and benefits of this by-product. Although modern research has shown many other possible applications for acid whey, no comprehensive review yet exists about its composition, utilization, and health benefits. In this review, the industrial trends, the applications and uses, and the potential health benefits associated with the consumption of acid whey are discussed. The proximal composition of acid whey is discussed in depth. In addition, the potential applications of acid whey, such as its use as a starting material in the production of fermented beverages, as growth medium for cultivation of lactic acid bacteria in replacement of commercial media, and as a substrate for the isolation of lactose and minerals, are reviewed. Finally, the potential health benefits of the major protein constituents of acid whey, bioactive phospholipids, and organic acids such as lactic acid are described. Acid whey has promising applications related to potential health benefits, ranging from antibacterial effects to cognitive development for babies to human gut health.
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Affiliation(s)
- Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Erica Kosmerl
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Abigail Krentz
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Lin Zhang
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Shivani Badiger
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | | | - Alba Mayta-Apaza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
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