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Khan MU, Hamid K, Tolstorebrov I, Eikevik TM. A comprehensive investigation of the use of freeze concentration appro aches for the concentration of fish protein hydrolysates. Food Chem 2024; 452:139559. [PMID: 38744134 DOI: 10.1016/j.foodchem.2024.139559] [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: 01/22/2024] [Revised: 04/12/2024] [Accepted: 05/02/2024] [Indexed: 05/16/2024]
Abstract
Fish protein hydrolysates (FPH) are inherently unstable in their liquid form, necessitating either freezing or dewatering for stabilization. Gentle methods such as freeze concentration can be used to remove water, this can be achieved by freezing water in solution by decreasing the bulk temperature below freezing point and separating pure ice crystals from concentrated solution. This approach serves as an alternative to techniques like evaporation and reverse osmosis for concentrating solutions that have high water content, significant nutritional value, and thermolabile compounds. This is crucial as many bioactive compounds degrade when exposed to elevated temperatures. Another notable advantage of this technology is its potential to reduce energy consumption by up to 40% when integrated into the FPH drying process. Although this technology is currently industrialized primarily for juices, it can achieve concentrations of up to 60°Brix and manage viscosities up to 400 mPa.s. Numerous studies have been dedicated to enhancing design and processes, leading to a 35% reduction in the system's capital cost and a 20% reduction in energy consumption. Moreover, freeze concentration can synergize with other concentration techniques, creating more efficient hybrid processes. This review aims to introduce freeze concentration as a superior option for preserving fish protein hydrolysates, enhancing their stability, and maintaining their nutritional and bioactive qualities.
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Affiliation(s)
- Muhammad Umar Khan
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Khalid Hamid
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway.
| | - Ignat Tolstorebrov
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
| | - Trygve M Eikevik
- Norwegian University of Science and Technology, Department of Energy and Process Engineering, Trondheim 7491, Norway
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2
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Effect of the multi-stage block freeze concentration process on the physicochemical and biological properties of noni tea (Morinda citrifolia L.): a case study in Brazil to obtain a promising functional food. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01719-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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3
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Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentration. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00116-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
AbstractPecan nut (Carya illinoinensis) processing to obtain oil generates circa 37% of press cake, which is currently underutilized and primarily employed as animal feed. Due to its nutritional- and bioactive-rich composition, pecan nut cake (PNC) can be used as raw material for plant-based beverages, whose properties may be enhanced using a non-thermal technology based on block freeze concentration (BFC). The effect of five-stage BFC on total solids content (TSC), pH, color parameters, retention of phytochemicals, and the antioxidant activity (AA) of a pecan nut cake beverage (PNB) was assessed in this work. BFC afforded 98% (w/w) solids retention after three stages and 85% efficiency after four stages. The process also provided a 254% concentration factor in stage 5. In the last step, approximately a 64% increase in TSC and a slight decrease (7.3%) in pH compared to the control PNB was observed. In addition, total phenolic compounds, condensed tannins, total flavonols, and AA were significantly (P < 0.05) improved after the BFC, resulting in a 2.6-10.2- and 1.9-5.8-fold increase in phytochemicals and antioxidants, respectively. On the other hand, BFC caused the darkening of concentrates due to TSC and bioactive compounds retention. The processing strategy evaluated herein indicated a great potential of PNC as a raw material for obtaining high-quality ingredients for the food industry, which may reduce agro-industrial waste production and add value to a coproduct rich in nutrients and biocompounds with potential biological activity.
Graphical Abstract
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4
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da Silva Almeida É, Knapp MA, Gregori da Rocha JD, Hotza D, Oliveira DD. Multi-stage block freeze concentration via gravitational method applied to increase of the nutritional content of Morinda citrifolia L. tea. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Erragued R, Braga ME, Bouaziz M, Gando-Ferreira LM. Integration of solvent extraction and membrane processes to produce an oleuropein extract from olive leaves. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.121751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Chen Z, Ye T, Wang S, He S, Xiao B, Su Q, Huang X. Quality characteristics and microbial community dynamics of soy whey fermented by Tibetan kefir grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhina Chen
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
- Anhui Key Laboratory of Low Temperature Co‐fired Materials huainan Normal University Dongshan West Road, Huainan, Anhui Province 232038 China
- School of Chemistry and Materials Science University of Science and Technology of China, No.96, Jinzhai Road Baohe District, Hefei, Anhui Province 230026 China
| | - Tao Ye
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Shunchang Wang
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
- Anhui Key Laboratory of Low Temperature Co‐fired Materials huainan Normal University Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Shuwen He
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Boya Xiao
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Qiangwanyue Su
- School of Biological Engineering Huainan Normal University, Dongshan West Road, Huainan, Anhui Province 232038 China
| | - Xiaochen Huang
- School of Food & Pharmaceutical Engineering Zhaoqing University, Zhaoqing Road Duanzhou District, Zhaoqing 526061 China
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7
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Tian M, Cheng J, Wang H, Xie Q, Wei Q, Guo M. Effects of polymerized goat milk whey protein on physicochemical properties and microstructure of recombined goat milk yogurt. J Dairy Sci 2022; 105:4903-4914. [PMID: 35346470 DOI: 10.3168/jds.2021-21581] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Accepted: 02/12/2022] [Indexed: 11/19/2022]
Abstract
Goat milk whey protein concentrates were manufactured by microfiltration (MF) and ultrafiltration (UF). When MF retentate blended with cream, which could be used as a starting material in yogurt making. The objective of this study was to prepare goat milk whey protein concentrates by membrane separation technology and to investigate the effects of polymerized goat milk whey protein (PGWP) on the physicochemical properties and microstructure of recombined goat milk yogurt. A 3-stage MF study was conducted to separate whey protein from casein in skim milk with 0.1-µm ceramic membrane. The MF permeate was ultrafiltered using a 10 kDa cut-off membrane to 10-fold, followed by 3 step diafiltration. The ultrafiltration-diafiltration-treated whey was electrodialyzed to remove 85% of salt, and to obtain goat milk whey protein concentrates with 80.99% protein content (wt/wt, dry basis). Recombined goat milk yogurt was prepared by mixing cream and MF retentate, and PGWP was used as main thickening agent. Compared with the recombined goat milk yogurt without PGWP, the yogurt with 0.50% PGWP had desirable viscosity and low level of syneresis. There was no significant difference in chemical composition and pH between the recombined goat milk yogurt with PGWP and control (without PGWP). Viscosity of all the yogurt samples decreased during the study. There was a slight but not significant decrease in pH during storage. Bifidobacterium and Lactobacillus acidophilus in yogurt samples remained above 106 cfu/g during 8-wk storage. Scanning electron microscopy of the recombined goat milk yogurt with PGWP displayed a compact protein network. Results indicated that PGWP prepared directly from raw milk may be a novel protein-based thickening agent for authentic goat milk yogurt making.
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Affiliation(s)
- Mu Tian
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Hao Wang
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qinggang Xie
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China; HeiLongJiang FeiHe Dairy Co., Ltd., Beijing, 100015, China
| | - Qiaosi Wei
- HeiLongJiang FeiHe Dairy Co., Ltd., Beijing, 100015, China
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington 05405.
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8
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Gravitational assisted three-stage block freeze concentration process for producing enriched concentrated orange juice (Citrus sinensis L.): Multi-elemental profiling and polyphenolic bioactives. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110802] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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Henao Ossa JS, Wagner JR, Palazolo GG. Impact of environmental stresses on the stability of acidic oil-in-water emulsions prepared with tofu whey concentrates. Curr Res Food Sci 2022; 5:498-505. [PMID: 35265858 PMCID: PMC8898758 DOI: 10.1016/j.crfs.2022.02.011] [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: 11/26/2021] [Revised: 02/14/2022] [Accepted: 02/19/2022] [Indexed: 11/17/2022] Open
Abstract
The emulsifying properties of tofu-whey concentrates (TWCs) at pH 3.0, 4.0, and 5.0, and the stability of the resultant oil-in-water emulsions against freeze-thawing (24 h, −20 °C) and controlled or mechanical stress (orbital stirring at 275 rpm, 40 min) were addressed. TWCs were prepared from tofu-whey by heating at 50 °C (8.0 kPa) or 80 °C (24.0 kPa), dialysis (4 °C, 48 h), and freeze-drying, giving the samples TWC50 and TWC80, respectively. The particle size and interfacial properties at the oil/water interface were measured. Emulsions were prepared by mixing the TWC aqueous dispersions (1.0% protein w/w) and refined sunflower oil (25.0% w/w) by high-speed and ultrasound homogenization. The preparation of TWCs at higher temperatures (80 °C) promoted the formation of species of larger particle size, a slight decrease of interfacial activity, and the adsorption of more rigid biopolymer structures associated with an increase of film viscoelasticity in interfacial rheology measurements. The emulsifying properties of both concentrates were enhanced with decreasing pH (5.0–3.0), through a significant decrease of particle size (D4,3) and flocculation degree (FD), but only those prepared with TWC80 exhibited higher stability to freeze-thawing and mechanical stress at pH 3.0. This could be ascribed to a combination of low initial D4,3 and FD values, high protein load, and the presence of rigid species that impart high viscoelasticity to the oil/water interface. These results would be of great importance for the utilization of TWCs as food emulsifiers in acidic systems to impart high stability to environmental stresses. Tofu whey concentrates (TWCs) were prepared by heating (50 °C, 80 °C) at reduced pressure. The emulsifying properties of TWC50 and TWC80 were evaluated at pH 3.0, 4.0 and 5.0. The emulsifying properties of TWC50 and TWC80 were enhanced at pH 3.0. For TWC80 emulsions, the freeze-thaw stability was enhanced at pH 3.0. TWC80 emulsions showed a high stability to mechanical stress at pH 3.0.
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10
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PRESTES AA, HELM CV, ESMERINO EA, SILVA R, PRUDENCIO ES. Conventional and alternative concentration processes in milk manufacturing: a comparative study on dairy properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.08822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
| | | | - Erick Almeida ESMERINO
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil; Universidade Federal Rural do Rio de Janeiro, Brasil
| | - Ramon SILVA
- Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Brasil
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11
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Rezzadori K, Arend GD, Jaster H, Díaz‐de‐Cerio E, Verardo V, Segura‐Carretero A, Verruck S, Prudêncio ES, Petrus JCC. Bioavailability of bioactive compounds of guava leaves (
Psidium guajava
) aqueous extract concentrated by gravitational and microwave‐assisted cryoconcentration. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Katia Rezzadori
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | - Giordana Demaman Arend
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | - Henrique Jaster
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
| | | | - Vito Verardo
- Department of Nutrition and Food Science University of Granada Granada Spain
| | - Antonio Segura‐Carretero
- Department of Analytical Chemistry, and Functional Food Research and Development Center (CIDAF) University of Granada Granada Spain
| | - Silvani Verruck
- Department of Food Science and Technology Federal University of Santa Catarina Florianopolis Brazil
| | | | - José Carlos Cunha Petrus
- Department of Chemical and Food Engineering Federal University of Santa Catarina Florianopolis Brazil
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12
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Sewerin T, Elshof MG, Matencio S, Boerrigter M, Yu J, de Grooth J. Advances and Applications of Hollow Fiber Nanofiltration Membranes: A Review. MEMBRANES 2021; 11:890. [PMID: 34832119 PMCID: PMC8625000 DOI: 10.3390/membranes11110890] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/29/2022]
Abstract
Hollow fiber nanofiltration (NF) membranes have gained increased attention in recent years, partly driven by the availability of alternatives to polyamide-based dense separation layers. Moreover, the global market for NF has been growing steadily in recent years and is expected to grow even faster. Compared to the traditional spiral-wound configuration, the hollow fiber geometry provides advantages such as low fouling tendencies and effective hydraulic cleaning possibilities. The alternatives to polyamide layers are typically chemically more stable and thus allow operation and cleaning at more extreme conditions. Therefore, these new NF membranes are of interest for use in a variety of applications. In this review, we provide an overview of the applications and emerging opportunities for these membranes. Next to municipal wastewater and drinking water processes, we have put special focus on industrial applications where hollow fiber NF membranes are employed under more strenuous conditions or used to recover specific resources or solutes.
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Affiliation(s)
- Tim Sewerin
- NX Filtration, Josink Esweg 44, 7545 PN Enschede, The Netherlands; (T.S.); (M.G.E.)
| | - Maria G. Elshof
- NX Filtration, Josink Esweg 44, 7545 PN Enschede, The Netherlands; (T.S.); (M.G.E.)
| | - Sonia Matencio
- LEITAT Technological Center, C/Pallars, 179-185, 08005 Barcelona, Spain; (S.M.); (M.B.)
| | - Marcel Boerrigter
- LEITAT Technological Center, C/Pallars, 179-185, 08005 Barcelona, Spain; (S.M.); (M.B.)
| | - Jimmy Yu
- Pepsi Co., Inc., Global R & D, 350 Columbus Ave, Valhalla, NY 10595, USA;
| | - Joris de Grooth
- NX Filtration, Josink Esweg 44, 7545 PN Enschede, The Netherlands; (T.S.); (M.G.E.)
- Membrane Science & Technology, MESA+ Institute for Nanotechnology, University of Twente, P.O. Box 217, 7500 AE Enschede, The Netherlands
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13
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Plant based protein products: Characterization and functionality of dried tofu noodles containing lotus root powder. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101342] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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14
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Qin FG, Ding Z, Peng K, Yuan J, Huang S, Jiang R, Shao Y. Freeze concentration of apple juice followed by centrifugation of ice packed bed. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110270] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Ding Z, Qin FG, Peng K, Yuan J, Huang S, Jiang R, Shao Y. Heat and mass transfer of scraped surface heat exchanger used for suspension freeze concentration. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110141] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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16
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Demoliner F, Carvalho LT, Liz GR, Prudêncio ES, Ramos JC, Bascuñan VLAF, Vitali L, Block JM. Improving the nutritional and phytochemical compounds of a plant‐based milk of sapucaia nut cake using block freeze concentration. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14568] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Fernanda Demoliner
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Letícia Turcatto Carvalho
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Gabriela Rodrigues Liz
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | - Elane Schwinden Prudêncio
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
| | | | | | - Luciano Vitali
- Department of Chemistry Federal University of Santa Catarina Florianópolis SC Brazil
| | - Jane Mara Block
- Department of Food Science and Technology Federal University of Santa Catarina Florianópolis SC Brazil
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Henao Ossa JS, Wagner JR, Palazolo GG. Influence of chemical composition and structural properties on the surface behavior and foam properties of tofu-whey concentrates in acid medium. Food Res Int 2020; 128:108772. [PMID: 31955743 DOI: 10.1016/j.foodres.2019.108772] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 10/19/2019] [Accepted: 10/26/2019] [Indexed: 11/28/2022]
Abstract
This article focuses on the impact of chemical composition and structural properties of tofu-whey concentrates on their surface behavior at the air/water interface and foaming properties in acid medium. Liquid tofu-whey (pH 5.6 ± 0.1) was concentrated at three combinations of temperature and pressure (50 °C-8.0 kPa, 65 °C-16.0 kPa and 80 °C-24.0 kPa), with further dialysis (4 °C, 48 h) and freeze-drying, giving the samples TWC50, TWC65 and TWC80, respectively. The increase of temperature during the concentration step promoted the enrichment of the concentrates in crude protein and calcium, without appreciable changes in the yield, the carbohydrate content and the polypeptide composition. For TWC80, the increase the degree of glycosylation and the intensity of the hydrophobic effect promoted the decrease of molecular flexibility and the formation of compact aggregates mediated by disulfide bridges as was evidenced by tricine-SDS-PAGE, TGA and FTIR assays. These structural differences have a pronounced impact of the pH-dependence of turbidity and solubility of protein and polysaccharides. At pH 4.0 all concentrates evidenced a ζ-potential close to zero, which enhanced their foam ability (overrun >1500%). Nevertheless, at this pH, TWC80 showed both the highest carbohydrate-to-protein mass ratio in the soluble fraction (>1.8) and foam stability (FS). Thus, the improvement of FS at pH 4.0 would be associated to the effective adsorption of compact rich-in-protein aggregates at the air/water interface and the higher content of soluble polysaccharides in the bulk phase. These findings are relevant for the application of tofu-whey concentrates in acidic dispersed systems, such as foams and aerated food emulsions.
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Affiliation(s)
- J Sebastian Henao Ossa
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Provincia de Buenos Aires, Argentina
| | - Jorge R Wagner
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Provincia de Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina
| | - Gonzalo G Palazolo
- Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, B1876BXD Bernal, Provincia de Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, C1425FQB Ciudad Autónoma de Buenos Aires, Argentina.
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18
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Zhao CC, Kim PH, Eun JB. Influence of high-intensity ultrasound application on the physicochemical properties, isoflavone composition, and antioxidant activity of tofu whey. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108618] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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20
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Chua JY, Liu SQ. Soy whey: More than just wastewater from tofu and soy protein isolate industry. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.016] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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21
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Arend GD, Castoldi SM, Rezzadori K, Soares LS, Brião VB. Concentration of skim milk by reverse osmosis: characterization and flow decline modelling. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.02819] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract In this paper the physicochemical characteristics and the flow decline occurring during the reverse osmosis of skim milk, were analysed. The flow decline was evaluated using the resistances in series, the blocked pore models and a second conjugated model that combined the blocked pores with the development of a filter cake. The main resistance found was the concentration by polarization, which was mainly influenced by the complete blocking of the pores. The conjugated model was capable of predicting the flow decline of the process. With respect to the physicochemical properties, more than 98% of the lactose, protein, oils and fats were retained, demonstrating the efficiency of the process.
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22
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Ojeda A, Moreno FL, Ruiz RY, Blanco M, Raventós M, Hernández E. Effect of Process Parameters on the Progressive Freeze Concentration of Sucrose Solutions. CHEM ENG COMMUN 2017. [DOI: 10.1080/00986445.2017.1328413] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- A. Ojeda
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - F. L. Moreno
- Agroindustrial Process Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Chía, Cundinamarca, Colombia
| | - R. Y. Ruiz
- Agroindustrial Process Engineering, Universidad de La Sabana, Campus Universitario del Puente del Común, Chía, Cundinamarca, Colombia
| | - M. Blanco
- Department of Mathematics, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - M. Raventós
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
| | - E. Hernández
- Agri-Food Engineering and Biotechnology Department, Universitat Politècnica de Catalunya-BarcelonaTech, Barcelona, Spain
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23
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Khemakhem I, Gargouri OD, Dhouib A, Ayadi MA, Bouaziz M. Oleuropein rich extract from olive leaves by combining microfiltration, ultrafiltration and nanofiltration. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2016.08.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Adorno WT, Rezzadori K, Arend GD, Chaves VC, Reginatto FH, Di Luccio M, Petrus JC. Enhancement of phenolic compounds content and antioxidant activity of strawberry (Fragaria × ananassa) juice by block freeze concentration technology. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13335] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Wantiê T. Adorno
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Katia Rezzadori
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Giordana D. Arend
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Vitor C. Chaves
- Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Flávio H. Reginatto
- Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - Marco Di Luccio
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
| | - José C.C. Petrus
- Department of Chemical and Food Engineering; Federal University of Santa Catarina; Florianopolis 88040-970 Santa Catarina Brazil
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Volatile compounds, sensory quality and ice morphology in falling-film and block freeze concentration of coffee extract. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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