Removal of lactate from acid whey using nanofiltration

Transforming acid whey into a resource by selective removal of lactic acid and galactose using optimized food-grade microorganisms

The presence of lactic acid and galactose makes spray drying of acid whey (AW) a significant challenge for the dairy industry. In this study, a novel approach is explored to remove these compounds, utilizing food-grade microorganisms. For removing lactic acid, Corynebacterium glutamicum was selected, which has an inherent ability to metabolize lactic acid but does so slowly. To accelerate lactic acid metabolism, a mutant strain G6006 was isolated through adaptive laboratory evolution, which metabolized all lactic acid from AW two times faster than its parent strain. To eliminate galactose, a lactose-negative mutant of Lactococcus lactis that cannot produce lactate was generated. This strain was then co-cultured with G6006 to maximize the removal of both lactic acid and galactose. The microbially "filtered" AW could readily be spray dried into a stable lactose powder. This study highlights the potential of utilizing food-grade microorganisms to process AW, which currently constitutes a global challenge.

Effect of Modified Manufacturing Conditions on the Composition of Greek Strained Yogurt and the Quantity and Composition of Generated Acid Whey

Greek strained yogurt is produced in high quantities worldwide. This production leaves behind acid whey, a by-product that is an environmental challenge. Hence, efforts are made to minimize the acid whey generation. In this study, the combined effect of the different heat treatment levels of milk and the different time of straining on the composition of the produced strained yogurt, as well as on the quantity and composition of the expelled acid whey, was investigated. The initial yogurts were prepared with bovine milk heated at 85 °C/16 s or 100 °C/16 s or 90 °C/5 min, and the acid whey was removed by centrifugation (5500 rpm, 5 min, 25 °C) either immediately after incubation or after 24 h. The results showed that, regardless of the heat treatment of milk, straining after 24 h resulted in an 8% increase in the yield in strained yogurt and about an 11% decrease in the generated acid whey, compared to straining immediately after incubation. The heat treatment level of milk significantly influenced the fat, lactose, and total solids contents of the strained yogurts, as well as the residual whey proteins, protein, and total solids contents of acid whey. Yogurt's sensory properties were not affected significantly. It was concluded that the quantity of the acid whey expelled during the production of Greek strained yogurt could be decreased without affecting the general quality of the yogurt.

Characterization and Evaluation of Proteolysis Products during the Fermentation of Acid Whey and Fish Waste and Potential Applications

Reduction of waste in the food industry is critical to sustainability. This work represents one strategy of valorizing waste streams from the dairy (acid whey) and fisheries industries (fish waste) using fermentation. The main approach was to characterize the peptides produced by this fermentation under three conditions: (1) fermentation without adding inoculum; (2) with the addition of a single lactic acid bacterial strain; and (3) the addition of a consortium of lactic acid bacteria. Previous results indicated that the rapid acidification of this fermentation was advantageous for its food safety and microbial activity. This work complements our previous results by defining the rate of peptide production due to protein digestion and using two-dimensional (2D) gel electrophoresis and proteomic analysis to give a more detailed identification of the peptides produced from different waste streams. These results provide important information on this process for eventual applications in industrial fermentation and, ultimately, the efficient valorization of these waste streams.

Evaluation of Nanofiltration Membranes for Pure Lactic Acid Permeability

Lactic acid (LA) is an organic acid produced by fermentation or chemical synthesis. It plays a crucial role in the pharmaceutical, food and plastic industries. In the fermentation of, for example, grass silage, LA and different compounds are produced. To purify lactic acid, researchers have tried to investigate membrane technology to achieve a high yield of lactic acid permeance. This study tested four commercially available nanofiltration membranes (NF270, MPF-36, Toray NF, and Alfa Laval NF). Nanofiltration experiments were performed to investigate the rejection levels of lactic acid from a binary solution by using distinct molecular weight cut off membranes. All of the experiments were conducted with a lab-scale cross-flow membrane unit. Different operating conditions (pH, temperature) were studied for each membrane; the optimal process condition was found at 25 °C and pH 2.8. With higher temperatures and pH, an increase in LA rejection was observed. The MPF-36 membrane shows the lowest lactic acid rejection yield of 7%, while NF270 has the highest rejection yield of 71% at 25 °C and pH 2.8. These results will be helpful in the future to understand both the interaction of lactic acid permeance through nanofiltration membranes and process scale-up.

Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis During the Acid Whey and Fish Waste Fermentation

The disposal of acid whey (Aw), a by-product from fermented products, is a problem for the dairy industry. The fishery industry faces a similar dilemma, disposing of nearly 50% of fish processed for human consumption. Economically feasible and science-based alternatives are needed to overcome this problem. One possible solution is to add value to the remaining nutrients from these by-products. This study focuses on the breakdown of nutrients in controlled fermentations of Aw, fish waste (F), molasses (M), and a lactic acid bacteria (LAB) strain (Lr). The aim was to assess the dynamic variations in microbial diversity and the biochemical changes that occur during fermentation. Four treatments were compared (AwF, AwFM, AwFLr, and AwFMLr), and the fermentation lasted 14 days at 22.5 °C. Samples were taken every other day. Colorimetric tests for peptide concentrations, pH, and microbial ecology by 16S-v4 rRNA amplicon using Illumina MiSeq were conducted. The results of the microbial ecology showed elevated levels of alpha and beta diversity in the samples at day zero. By day 2 of fermentation, pH dropped, and the availability of a different set of nutrients was reflected in the microbial diversity. The fermentation started to stabilize and was driven by the Firmicutes phylum, which dominated the microbial community by day 14. Moreover, there was a significant increase (3.6 times) in peptides when comparing day 0 with day 14, making this treatment practical and feasible for protein hydrolysis. This study valorizes two nutrient-dense by-products and provides an alternative to the current handling of these materials.

Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies

In the context of preserving and improving human health, electrodialytic processes are very promising perspectives. Indeed, they allow the treatment of water, preservation of food products, production of bioactive compounds, extraction of organic acids, and recovery of energy from natural and wastewaters without major environmental impact. Hence, the aim of the present review is to give a global portrait of the most recent developments in electrodialytic membrane phenomena and their uses in sustainable strategies. It has appeared that new knowledge on pulsed electric fields, electroconvective vortices, overlimiting conditions and reversal modes as well as recent demonstrations of their applications are currently boosting the interest for electrodialytic processes. However, the hurdles are still high when dealing with scale-ups and real-life conditions. Furthermore, looking at the recent research trends, potable water and wastewater treatment as well as the production of value-added bioactive products in a circular economy will probably be the main applications to be developed and improved. All these processes, taking into account their principles and specificities, can be used for specific eco-efficient applications. However, to prove the sustainability of such process strategies, more life cycle assessments will be necessary to convince people of the merits of coupling these technologies.

How Overlimiting Current Condition Influences Lactic Acid Recovery and Demineralization by Electrodialysis with Nanofiltration Membrane: Comparison with Conventional Electrodialysis

Acid whey is the main co-product resulting from the production of fresh cheeses and Greek-type yogurts. It generally goes through a spray-drying process prior to valorization, but it needs to be deacidified (lactic acid recovery) and demineralized beforehand to obtain a powder of quality with all the preserved compounds of interest such as lactose and proteins. Electrodialysis (ED) is a process actually used for acid whey treatment, but scaling formation at the surface of the ion-exchange membrane is still a major problem. In this work, a combination of two new avenues of ED treatment has been studied. First, the integration of a nanofiltration (NF) membrane in an ED conventional stack was compared to a classical ED stack with an anion-exchange membrane in a standard current condition. Secondly, both configurations were tested in the overlimiting current condition to study the impact of electroconvective vortices on process efficiency. The combined effects of the NF membrane and overlimiting current condition led to a higher lactic acid recovery rate of acid whey (40%), while the conventional ED stack in the overlimiting current condition led to a higher demineralization (87% based on the total cation concentration). Those effects were related to the conductivity, pH, global resistance, and energy consumption of each treatment that are influenced by water splitting phenomenon, which was decreased in the overlimiting condition.

Whey and Its Derivatives for Probiotics, Prebiotics, Synbiotics, and Functional Foods: a Critical Review

The purpose of this review is to highlight the importance of whey as a source of new-generation functional ingredients. Particular interest is given to probiotic growth in the presence of whey derivatives such as lactulose, a lactose derivative, which is a highly sought-after prebiotic in functional feeding. The role of sugar/nitrogen interactions in the formation of Maillard products is also highlighted. These compounds are known for their antioxidant power. The role of bioactive peptides from whey is also discussed in this study. Finally, the importance of an integrated valuation of whey is discussed with an emphasis on functional nutrition and the role of probiotics in the development of novel foods such as synbiotics.

Systematic Study of the Impact of Pulsed Electric Field Parameters (Pulse/Pause Duration and Frequency) on ED Performances during Acid Whey Treatment

Processing acid whey is still a challenge for the dairy industry due to its high lactic acid and mineral contents. Their removal processes represent a high investment and running cost in addition to significant production of polluting effluents. A previous study showed that the use of electrodialysis with the application of pulsed electric fields (PEFs) was sufficiently efficient to produce dryable acid whey with reduced scaling issues during the process. In the present work, eight PEF conditions using different pulse/pause durations and frequencies were tested for 1) process optimization and 2) understanding of the underlying mechanisms involved in PEF process improvements. Best results were obtained for PEF conditions (5 s/5 s) and (15 s/15 s) with almost complete scaling mitigation and minimal energy consumption (5.3 ± 0.4 Wh/g of lactic acid vs. 9.33 ± 1.38 Wh/g for continuous current). Longer pause times also led to better divalent ion demineralization at the expense of sodium elimination induced by stronger affinity with the membrane and longer retention times. For the first time, PEF parameters of relatively low frequencies (<1) were studied in sub-limiting current conditions on a complex solution such as acid whey.

Positive Impact of Pulsed Electric Field on Lactic Acid Removal, Demineralization and Membrane Scaling during Acid Whey Electrodialysis

The drying of acid whey is hindered by its high mineral and organic acid contents, and their removal is performed industrially through expensive and environmentally impacting serial processes. Previous works demonstrated the ability to remove these elements by electrodialysis alone but with a major concern-membrane scaling. In this study, two conditions of pulsed electric field (PEF) were tested and compared to conventional DC current condition to evaluate the potential of PEF to mitigate membrane scaling and to affect lactic acid and salt removals. The application of a PEF 25 s/25 s pulse/pause combination at an initial under-limiting current density allowed for decreasing the amount of scaling, the final system electrical resistance by 32%, and the relative energy consumption up to 33%. The use of pulsed current also enabled better lactic acid removal than the DC condition by 10% and 16% for PEF 50 s/10 s and 25 s/25 s, respectively. These results would be due to two mechanisms: (1) the mitigation of concentration polarization phenomenon and (2) the rinsing of the membranes during the pause periods. To the best of our knowledge, this was the first time that PEF current conditions were used on acid whey to both demineralize and deacidify it.

Building Additional Passageways in Polyamide Membranes with Hydrostable Metal Organic Frameworks To Recycle and Remove Organic Solutes from Various Solvents

Membrane separation is a promising technology for extracting temperature-sensitive organic molecules from solvents. However, a lack of membrane materials that are permeable toward organic solvents yet highly selective curtails large-scale membrane applications. To overcome the trade-off between flux and selectivity, additional molecular transportation pathways are constructed in ultrathin polyamide membranes using highly hydrostable metal organic frameworks with diverse functional surface architectures. Additional passageways enhance water permeance by 84% (15.4 L m^-2 h^-1 bar^-1) with nearly 100% rose bengal rejection and 97.6% azithromycin rejection, while showing excellent separation performance in ethyl acetate, ketones, and alcohols. These unique composite membranes remain stable in both aqueous and organic solvent environments. This immediately finds application in the purification of aqueous mixtures containing organic soluble compounds, such as antibiotics, during pharmaceutical manufacturing.

Minimising generation of acid whey during Greek yoghurt manufacturing

Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.