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Khetsomphou E, Deboli F, Donten ML, Bazinet L. Performance and Impact of Crosslinking Level of Hierarchical Anion-Exchange Membranes on Demineralization of a Complex Food Solution by Electrodialysis. MEMBRANES 2024; 14:155. [PMID: 39057663 PMCID: PMC11279135 DOI: 10.3390/membranes14070155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 06/21/2024] [Accepted: 06/29/2024] [Indexed: 07/28/2024]
Abstract
Promising results were recently reported for hierarchical ion-exchange membranes, fabricated by the UV crosslinking of a thin functional coating on a porous substrate, on model NaCl solution demineralization by electrodialysis (ED). Hierarchical anion-exchange membranes (hAEMs) have never been tested with complex solutions to demonstrate their potential use in the biofood industry. The impact of three different crosslinking densities of the ion-exchange coating (EbN-1, EbN-2 and EbN-3) on the performances of whey demineralization by ED was investigated and compared with commercial AMX. The results showed that by increasing the coating crosslinking density, the membrane conductivity decreased, leading to an increase in the global system resistance during whey demineralization (from +28% to +64%). However, 18% sweet whey solutions were successfully treated until 70% demineralization for all membranes. The energy consumption (averaged EbN value of 14.8 vs. 15.1 Wh for AMX) and current efficiency (26.0 vs. 27.4%) were similar to the control. Potential fouling by non-protein nitrogen was detected by ATR-FTIR for hAEMs impacting some membranes properties and ED performances. Overall, EbN-1 obtained results were comparable with the benchmark and can be considered as an alternative membrane for whey demineralization by ED and other applications in the demineralization of complex products from the food industry.
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Affiliation(s)
- Elodie Khetsomphou
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA) and Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada;
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada
| | - Francesco Deboli
- Department of Chemical Engineering, KU Leuven, 3001 Leuven, Belgium;
- Amer-Sil SA, 8281 Kehlen, Luxembourg;
| | | | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA) and Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada;
- Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada
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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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Katrine Laursen A, Bue Dyrnø S, Steven Mikkelsen K, Pawel Czaja T, Albert Maria Rovers T, Ipsen R, Ahrné L. Effect of coagulation temperature on cooking integrity of heat and acid-induced milk gels. Food Res Int 2023; 169:112846. [PMID: 37254420 DOI: 10.1016/j.foodres.2023.112846] [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: 12/10/2022] [Revised: 04/03/2023] [Accepted: 04/14/2023] [Indexed: 06/01/2023]
Abstract
Heat and acid-induced milk gels do not melt or flow upon heating and thus show great potential as a dairy-based protein source for cooking, e.g. for stews. Understanding how processing, e.g. acidification, affects the cooking behavior of these gels is therefore of great industrial interest. The cooking integrity of gels produced by rapidly acidifying milk using citric acid at temperatures of 60, 75, and 90 °C, was determined by analyzing composition, texture, and spatial water distribution before and after cooking. Increasing the acidification temperature from 60 to75 °C resulted in a significant reduction of yield, due to decreased moisture content of the gels. With increasing content of solids, the gels grew harder and denser, as observed by texture profile analysis and low-field Nuclear Magnetic Resonance. Upon cooking the 60 °C gel lost a significant amount of moisture, due to the contraction of the porous protein network. The more compact gels, prepared at 75 and 90 °C, did not lose mass indicating good cooking integrity, i.e. a gel that keeps its structure during cooking. Acidification temperature thus greatly influenced cooking integrity. The effect was mainly ascribed to the density of the gel texture, a result of the speed of protein aggregation and calcium recovery.
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Affiliation(s)
- Anne Katrine Laursen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Steffan Bue Dyrnø
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Kim Steven Mikkelsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Tomasz Pawel Czaja
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | | | - Richard Ipsen
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
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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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Marzouk-Trifi I, Baklouti L, Dammak L. Investigation of Calcium and Magnesium Removal by Donnan Dialysis According to the Doehlert Design for Softening Different Water Types. MEMBRANES 2023; 13:203. [PMID: 36837706 PMCID: PMC9965841 DOI: 10.3390/membranes13020203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 01/29/2023] [Accepted: 02/02/2023] [Indexed: 06/18/2023]
Abstract
In this study, calcium and magnesium were removed from Tunisian dam, lake, and tap water using Donnan Dialysis (DD) according to the Doehlert design. Three cation-exchange membranes (CMV, CMX, and CMS) were used in a preliminary investigation to establish the upper and lower bounds of each parameter and to more precisely pinpoint the optimal value. The concentration of compensating sodium ions [Na+] in the receiver compartment, the concentration of calcium [Ca2+] and magnesium [Mg2+] in the feed compartment, and the membrane nature were the experimental parameters. The findings indicate that the CMV membrane offers the highest elimination rate of calcium and magnesium. The Full Factorial Design makes it possible to determine how the experimental factors affect the removal of calcium and magnesium by DD. All parameters used had a favorable impact on the response; however, the calcium and magnesium concentration were the most significant ones. The Doehlert design's Response Surface Methodology (RSM) was used to determine the optimum conditions ([Mg2+] = 90 mg·L-1, [Ca2+] = 88 mg·L-1, [Na+] = 0.68 mol·L-1) allowing a 90.6% hardness removal rate with the CMV membrane. Finally, we used Donnan Dialysis to remove calcium and magnesium from the three different types of natural water: Dam, Lake, and Tap water. The results indicate that, when compared to lake water and tap water, the removal of calcium and magnesium from dam water is the best. This can be linked to the water matrix's complexity. Therefore, using Donnan Dialysis to decrease natural waters hardness was revealed to be suitable.
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Affiliation(s)
- Ikhlass Marzouk-Trifi
- Laboratoire de Recherche Dessalement ET Traitement Des Eaux, Faculté Des Sciences de Tunis, Université de Tunis El Manar, Tunis 1068, Tunisia
| | - Lassaad Baklouti
- Department of Chemistry, College of Sciences and Arts at ArRass, Qassim University, Arras 51921, Saudi Arabia
| | - Lasâad Dammak
- Université Paris-Est Créteil, CNRS, ICMPE, UMR 7182, 2 rue Henri Dunant, 94320 Thiais, France
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The effect of acidification temperature and pH on intermolecular protein bonds and water mobility in heat and acid-induced milk gels. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Vickovic D, Pedersen SJ, Ahrné L, Hougaard AB. Effects of lactic acid concentration and spray drying conditions on stickiness of acidified skim milk powder. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Dolores Vickovic
- Department of Food Science, Faculty of Science Copenhagen University Rolighedsvej 26 1958 Copenhagen Denmark
- GEA Process Engineering A/S Gladsaxevej 305 2860 Soeborg Denmark
| | | | - Lilia Ahrné
- Department of Food Science, Faculty of Science Copenhagen University Rolighedsvej 26 1958 Copenhagen Denmark
| | - Anni Bygvrå Hougaard
- Department of Food Science, Faculty of Science Copenhagen University Rolighedsvej 26 1958 Copenhagen Denmark
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Merkel A, Vavro M, Čopák L, Dvořák L, Ahrné L, Ruchti C. Lactose Mother Liquor Stream Valorisation Using an Effective Electrodialytic Process. MEMBRANES 2022; 13:29. [PMID: 36676836 PMCID: PMC9860800 DOI: 10.3390/membranes13010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2022] [Revised: 11/29/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
The integrated electrodialysis (ED) process supports valorisation of a lactose-rich side stream from the dairy industry, creating an important source of milk sugar used in various branches of the industry. This work focuses on the optimization of the downstream processes before the crystallization of lactose. The process line includes a pre-treatment and desalination by ED of the industrial waste solution of the lactose mother liquor (LML). The LML was diluted to 25% total solids to overcome hydraulic issues with the ED desalination process. Two different levels of electrical conductivity reduction (70% and 90%) of the LML solutions were applied to decrease the mineral components and organic acids of the LML samples. The ED performance parameters such as ash transfer rate (J), the specific capacity (CF) of the ED and specific electric energy consumption (E) were determined and the influence of the LML solution on the monopolar ion-exchange membranes has been investigated. A higher degree of desalination is associated with higher electric energy consumption (by 50%) and lower specific capacity (by 40%). A noticeable decrease (by 12.8%) in the resistance of the anion exchange membranes was measured after the trials whereas the resistance of the cation exchange membranes remained practically unchanged. Any deposition of the alkaline earth metals on the membrane surface was not observed.
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Affiliation(s)
- Arthur Merkel
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
| | - Matej Vavro
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
| | - Ladislav Čopák
- MemBrain s.r.o. (Membrane Innovation Centre), Pod Vinicí 87, 471 27 Stráž pod Ralskem, Czech Republic
| | - Lukáš Dvořák
- Institute for Nanomaterials, Advanced Technologies and Innovation, Technical University of Liberec, Studentská 2, 461 17 Liberec, Czech Republic
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark
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Nielsen EN, Skibsted LH, Yazdi SR, Merkel A, Ahrné LM. Improving electrodialysis separation efficiency of minerals from acid whey by nano‐filtration pre‐processing. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emilie N Nielsen
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
| | - Leif H Skibsted
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
| | - Saeed R Yazdi
- Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | - Arthur Merkel
- MemBrain s.r.o. (Membrane Innovation Centre) Pod Vinicí 87, 471 27 Stráž pod Ralskem Czech Republic
- Institute for Nanomaterials, Advanced Technologies and Innovation Technical University of Liberec Studentská 2 461 17 Liberec Czech Republic
| | - Lilia M Ahrné
- Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg Denmark
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Effect of calcium-binding compounds in acid whey on calcium removal during electrodialysis. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2021.11.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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