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Wojciechowski K, Baran K. Surface activity of Lupinus angustifolius (blue lupine) seed extracts. Food Chem 2024; 452:139592. [PMID: 38744136 DOI: 10.1016/j.foodchem.2024.139592] [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: 12/01/2023] [Revised: 04/29/2024] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
Surface tension (γeq) of the seed extracts of four lupine cultivars showed values in the range 44.9-46.4 mN/m. The surface compression elasticity (E') of the adsorbed layers and foaming capacity (FC) also showed similar values (E' ∼ 30 mN/m, FC ∼ 100%). The effect of defatting prior to extraction at pH 8.5 depends on the solvent employed - hexane and dichloromethane improved the subsequent protein extraction yield, while ethanol reduced it. The effect of defatting on surface tension could be positive (for hexane and ethanol) or negative (for dichloromethane). Generally, defatting improved the surface compression rheological and foaming parameters. On the other hand, fractionation of the extracts obtained at pH 8.5 from hexane-defatted seeds did not improve significantly the surface activity parameters. Some improvement with respect to the unfractionated extracts was observed only for the extracts of undefatted seeds. γeq, E', E" and FC isotherms confirm the surfactant-like behavior of the lupine seed extracts.
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Affiliation(s)
- Kamil Wojciechowski
- Department of Chemistry, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland; Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland.
| | - Klaudia Baran
- Faculty of Chemistry, Warsaw University of Technology, Noakowskiego 3, 00-664 Warsaw, Poland
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2
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Hu N, Sun X, Yao N, Yang M, Chen Y, Zhang Z. Recovery of perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) from water using foam fractionation with whey soy protein. JOURNAL OF HAZARDOUS MATERIALS 2024; 469:133992. [PMID: 38460262 DOI: 10.1016/j.jhazmat.2024.133992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 03/02/2024] [Accepted: 03/06/2024] [Indexed: 03/11/2024]
Abstract
Perfluorooctane sulfonate (PFOS) and perfluorooctanoate (PFOA) are persistent anthropogenic chemicals that are widely distributed in the environment and pose significant risks to human health. Foam fractionation has emerged as a promising method to recover PFOS/PFOA from water. However, PFOS/PFOA concentrations in wastewater are often inadequate to generate stable foams due to their high critical micelle concentrations and the addition of a cosurfactant is necessary. In this study, we developed whey soy protein (WSP) as a green frother and collector derived from soybean meal (SBM), which is an abundant and cost-effective agro-industrial residue. WSP exhibited excellent foaming properties across a wide pH range and demonstrated strong collection capabilities that enhanced the recovery of PFOS/PFOA. The mechanism underlying this collection ability was elucidated through various methods, revealing the involvement of electrostatic attraction, hydrophobic interaction, and hydrogen bonding. Furthermore, we designed a double plate internal to improve the enrichment of PFOS/PFOA by approximately 2.3 times while reducing water recovery. Under suitable conditions (WSP concentration: 300 mg/L, pH: 6.0, air flowrate: 300 mL/min), we achieved high recovery percentages of 94-98% and enrichment ratios of 7.5-12.8 for PFOS/PFOA concentrations ranging from 5 to 20 mg/L. This foam fractionation process holds great promise for the treatment of PFOS/PFOA and other per- and polyfluoroalkyl substances.
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Affiliation(s)
- Nan Hu
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
| | - Xiaodan Sun
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Nan Yao
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Mei Yang
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Yaoxi Chen
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China
| | - Zhijun Zhang
- School of Chemistry and Chemical Engineering, North University of China, No.3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
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García-Figueroa AA, Albijanic B, Zarazua-Escobar MA, Lopez-Cervantes JL, Gracia-Fadrique J. Model for Investigating Relationships between Surfactant Micropollutant Properties and Their Separation from Liquid in a Bubble Column. ACS OMEGA 2023; 8:11717-11724. [PMID: 37033832 PMCID: PMC10077439 DOI: 10.1021/acsomega.2c05114] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 02/20/2023] [Indexed: 06/19/2023]
Abstract
The removal of surfactant micropollutants, such as dyes, pharmaceuticals, and proteins, through foam is very important in biotechnology and wastewater treatment. The literature shows that previous models consider mass balances within the foam but not the adsorption dynamics of micropollutant surfactants on bubble surfaces in the liquid solution. Thus, the main objective of this work is to examine the removal of surfactant micropollutants in a bubble column considering both mass balance and adsorption dynamics to calculate surfactant transport from the liquid bulk to the bubble surface. This allows investigation of the relationships between surfactant hydrophobicity and surfactant separation efficiency from the liquid. It was found that the removal of the surfactant strongly depends on the dynamic adsorption behavior of surfactant on bubble surfaces, and the highest foam fractionation performance was achieved when the surfactant molecule was highly hydrophobic. This work demonstrates that the adsorption dynamics rather than adsorption thermodynamics on bubble surfaces is critical when modeling the removal of surfactant micropollutants from water solutions.
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Affiliation(s)
- Arturo A. García-Figueroa
- Laboratorio
de Superficies, Departamento de Fisicoquímica, Facultad de
Química, Universidad Nacional Autónoma
de México, Ciudad
de México 04510, México
| | - Boris Albijanic
- Western
Australian School of Mines: Minerals, Energy, and Chemical Engineering, Curtin University, Kalgoorlie, WA 6430, Australia
| | - Mitzi A. Zarazua-Escobar
- Laboratorio
de Superficies, Departamento de Fisicoquímica, Facultad de
Química, Universidad Nacional Autónoma
de México, Ciudad
de México 04510, México
| | - Jose L. Lopez-Cervantes
- Laboratorio
de Superficies, Departamento de Fisicoquímica, Facultad de
Química, Universidad Nacional Autónoma
de México, Ciudad
de México 04510, México
| | - Jesús Gracia-Fadrique
- Laboratorio
de Superficies, Departamento de Fisicoquímica, Facultad de
Química, Universidad Nacional Autónoma
de México, Ciudad
de México 04510, México
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4
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Lux J, Kieserling H, Koop J, Drusch S, Schwarz K, Keppler J, Steffen-Heins A. Identification of an optimized ratio of amyloid and non-amyloid fractions in engineered fibril solutions from whey protein isolate for improved foaming. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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5
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Zhang L, Yang L, Li Y, Ma J, Du X, Cao C, Jia Y, Li R. Ultrasonic treatment of foam for the prevention of foam-induced pepsin inactivation. Colloids Surf B Biointerfaces 2022; 221:113021. [DOI: 10.1016/j.colsurfb.2022.113021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/16/2022]
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6
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What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix. Food Chem 2022; 378:131956. [DOI: 10.1016/j.foodchem.2021.131956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/14/2021] [Accepted: 12/23/2021] [Indexed: 11/21/2022]
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Oraby أميرة عرابي A, Weickardt I, Zibek S. Foam Fractionation Methods in Aerobic Fermentation Processes. Biotechnol Bioeng 2022; 119:1697-1711. [PMID: 35394649 DOI: 10.1002/bit.28102] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 03/01/2022] [Accepted: 03/27/2022] [Indexed: 11/07/2022]
Abstract
Inherently occurring foam formation during aerobic fermentations of surface-active compounds can be exploited by fractionating the foam. This also serves as the first downstream processing step for product concentration and is used for in situ product recovery. Compared to other foam prevention methods, it does not interfere with fermentation parameters or alter broth composition. Nevertheless, parameters affecting the foaming behaviour are complex. Therefore, the specific foam fractionation designs need to be engineered for each fermentation individually. This still hinders a widespread industrial application. However, few available commercial approaches demonstrate the applicability of foam columns on an industrial scale. This systematic literature review highlights relevant design aspects and process demands that need to be considered for an application to fermentations and proposes a classification of foam fractionation designs and methods. It further analyses substance-specific characteristics associated with foam fractionation. Finally, solutions for current challenges are presented, and future perspectives are discussed. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Amira Oraby أميرة عرابي
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstr. 12, 70569, Stuttgart, Germany.,Institute of Interfacial Process Engineering and Plasma Technology IGVP, University of Stuttgart, Nobelstr. 12, 70569, Stuttgart, Germany
| | - Isabell Weickardt
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstr. 12, 70569, Stuttgart, Germany
| | - Susanne Zibek
- Fraunhofer Institute for Interfacial Engineering and Biotechnology IGB, Nobelstr. 12, 70569, Stuttgart, Germany.,Institute of Interfacial Process Engineering and Plasma Technology IGVP, University of Stuttgart, Nobelstr. 12, 70569, Stuttgart, Germany
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Hu N, Zhang K, Li Y, Hou T, Zhang Z, Li H. Glycine betaine enhanced foam separation for recovering and enriching protein from the crude extract of perilla seed meal. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.118712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Li J, Yang X, Swallah MS, Fu H, Ji L, Meng X, Yu H, Lyu B. Soy protein isolate: an overview on foaming properties and air–liquid interface. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15390] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Jiaxin Li
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiaoqing Yang
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Mohammed Sharif Swallah
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
| | - Hongling Fu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Lei Ji
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Xiangze Meng
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Hansong Yu
- College of Food Science and Engineering Jilin Agricultural University Changchun 130118 China
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
| | - Bo Lyu
- Soybean Research & Development Centre Division of Soybean Processing Chinese Agricultural Research System Changchun 130118 China
- College of Food Science Northeast Agricultural University Harbin 150030 China
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