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Kadel S, Nichka V, Thibodeau J, Parjikolaei BR, Bazinet L. A New Method for Growth Factor Enrichment from Dairy Products by Electrodialysis with Filtration Membranes: The Major Impact of Raw Product Pretreatment. Int J Mol Sci 2024; 25:7211. [PMID: 39000318 PMCID: PMC11241186 DOI: 10.3390/ijms25137211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2024] [Revised: 06/21/2024] [Accepted: 06/25/2024] [Indexed: 07/16/2024] Open
Abstract
This study is focused on fractionation of insulin-like growth factor I (IGF-I) and transforming growth factor-β2 (TGF-β2) using a new electro-based membrane process calledelectrodialysis with filtration membranes (EDFM). Before EDFM, different pretreatments were tested, and four pH conditions (4.25, 3.85, 3.45, and 3.05) were used during EDFM. It was demonstrated that a 1:1 dilution of defatted colostrum with deionized water to decrease mineral content followed by the preconcentration of GFs by UF is necessary and allow for these compounds to migrate to the recovery compartment during EDFM. MS analyses confirmed the migration, in low quantity, of only α-lactalbumin (α-la) and β-lactoglobulin (β-lg) from serocolostrum to the recovery compartment during EDFM. Consequently, the ratio of GFs to total protein in recovery compartment compared to that of feed serocolostrum solution was 60× higher at pH value 3.05, the optimal pH favoring the migration of IGF-I and TGF-β2. Finally, these optimal conditions were tested on acid whey to also demonstrate the feasibility of the proposed process on one of the main by-products of the cheese industry; the ratio of GFs to total protein was 2.7× higher in recovery compartment than in feed acid whey solution, and only α-la migrated. The technology of GF enrichment for different dairy solutions by combining ultrafiltration and electrodialysis technologies was proposed for the first time.
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Affiliation(s)
- Sabita Kadel
- Dairy Science and Technology Research Center (STELA), Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Laval University, Quebec, QC G1V 0A6, Canada
- Laboratory of Food Processing and ElectroMembrane Processes (LTAPEM), Laval University, Quebec, QC G1V 0A6, Canada
| | - Vladlen Nichka
- Dairy Science and Technology Research Center (STELA), Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Laval University, Quebec, QC G1V 0A6, Canada
- Laboratory of Food Processing and ElectroMembrane Processes (LTAPEM), Laval University, Quebec, QC G1V 0A6, Canada
| | - Jacinthe Thibodeau
- Dairy Science and Technology Research Center (STELA), Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Laval University, Quebec, QC G1V 0A6, Canada
- Laboratory of Food Processing and ElectroMembrane Processes (LTAPEM), Laval University, Quebec, QC G1V 0A6, Canada
| | | | - Laurent Bazinet
- Dairy Science and Technology Research Center (STELA), Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Laval University, Quebec, QC G1V 0A6, Canada
- Laboratory of Food Processing and ElectroMembrane Processes (LTAPEM), Laval University, Quebec, QC G1V 0A6, Canada
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Gaviria YS, Zapata JE. Optimization of fractionation with membranes of antioxidant enzymatic hydrolysate of Californian red worm ( Eisenia fetida) protein. Heliyon 2024; 10:e31169. [PMID: 38803918 PMCID: PMC11128900 DOI: 10.1016/j.heliyon.2024.e31169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 04/25/2024] [Accepted: 05/11/2024] [Indexed: 05/29/2024] Open
Abstract
Problem Earthworm is a valuable source of biologically and pharmacologically active compounds, with applications in the treatment of various types of diseases; however, the main application they have been given is in the production of organic fertilizer. One of the alternatives for obtaining bioactive compounds is by means of enzymatic hydrolysis. Aim This study proposes the optimization of the fractionation of the antioxidant enzymatic hydrolysate from Californian red worm (Eisenia fetida) protein. Methodology For this purpose, the worms were separated and hydrolyzed using the enzyme Alcalase 2.4L for 4000s. The obtained hydrolysate was fractionated by means of a crossflow tangential ultrafiltration system, with a 3 kDa molecular weight cut-off ceramic membrane. A response surface design of the composite central factorial type was implemented to evaluate the effect of pH, transmembrane pressure, and flow factors on the response variables transmission, volume reduction factor (VRF) and permeate flow resistance. The transmissions focused on the antioxidant peptides, measured by three conventional methods such as TEAC, FRAP, ORAC, also known as TTEAC, TFRAP and TORAC, respectively. The evaluated resistances were the total resistance (Rtotal), fouling resistance (Rfouling), and gel resistance (Rgel). Result The results showed that the three factors evaluated affect all the response variables either in their linear or quadratic terms or by some interaction. For each response variable, a mathematical model was obtained, with statistical significance and a non-significant lack of adjustment. The models obtained were used for a multi-objective optimization process in which transfers were maximized, and resistances were minimized. The efficiency of the optimum ultrafiltration process was 25 %. Conclusion The neutral-alkaline pH is ideal for the ultrafiltration process of bioactive peptides, as it is where the highest transmissions of peptides with antioxidative capacity are found. Under optimal conditions, the 3 kDa membrane permeate was found to exhibit higher antioxidant capacity than the retentate and feed. Based on this, the fraction of less than 3 kDa emerges as a potential multifunctional ingredient, thanks to its antioxidant properties.
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Affiliation(s)
- Yhoan S. Gaviria
- Nutrition and Food Technology Research Group, Universidad de Antioquia, Calle 70 No. 52-21, Medellin, Colombia
| | - Jose E. Zapata
- Nutrition and Food Technology Research Group, Universidad de Antioquia, Calle 70 No. 52-21, Medellin, Colombia
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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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Ye Y, Han Q, Zhao C, Ke W, Qiu M, Chen X, Fan Y. Improved negative charge of tight ceramic ultrafiltration membranes for protein-resistant and easy-cleaning performance. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2022.123082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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5
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Emerging application of hydrocyclone in biotechnology and food processing. Sep Purif Technol 2022. [DOI: 10.1016/j.seppur.2022.122992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Recovery of nisin from culture supernatants of Lactococcus lactis by ultrafiltration: Flux properties and separation efficiency. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Blais HN, Schroën K, Tobin JT. A review of multistage membrane filtration approaches for enhanced efficiency during concentration and fractionation of milk and whey. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Herehau N Blais
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork Ireland
- Laboratory of Food Process Engineering Wageningen University P.O. Box 17 6700 AA Wageningen The Netherlands
| | - Karin Schroën
- Laboratory of Food Process Engineering Wageningen University P.O. Box 17 6700 AA Wageningen The Netherlands
| | - John T Tobin
- Food Chemistry and Technology Department Teagasc Food Research Centre, Moorepark, Fermoy Co. Cork Ireland
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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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Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031078] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.
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Pavoni JMF, Leidens N, Luchese CL, Baldasso C, Tessaro IC. In naturaovine whey proteins concentration by ultrafiltration combining batch and diafiltration operating modes. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13554] [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)
- Julia Menegotto Frick Pavoni
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Nataly Leidens
- Regional Integrated University of High Uruguay and Missions (URI) Street Universidade das Missões Santo Ângelo Brazil
| | - Cláudia Leites Luchese
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
| | - Camila Baldasso
- Engineering of Processes and Technology Post‐Graduate Program University of Caxias do Sul Caxias do Sul Brazil
| | - Isabel Cristina Tessaro
- Chemical Engineering Department, Laboratory of Membrane Separation Processes (LASEM) Federal University of Rio Grande do Sul Porto Alegre Brazil
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Production and purification of fructo-oligosaccharides using an enzyme membrane bioreactor and subsequent fermentation with probiotic Bacillus coagulans. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117291] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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12
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Chang X, Feng W, He L, Chen X, Liang L. Fabrication and characterisation of whey protein isolate–propolis–alginate complex particles for stabilising α-tocopherol-contained emulsions. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104756] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Wen-Qiong W, Yun-Chao W, Xiao-Feng Z, Rui-Xia G, Mao-Lin L. Whey protein membrane processing methods and membrane fouling mechanism analysis. Food Chem 2019; 289:468-481. [PMID: 30955638 DOI: 10.1016/j.foodchem.2019.03.086] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 03/11/2019] [Accepted: 03/18/2019] [Indexed: 01/08/2023]
Abstract
Whey is a byproduct with nutritional value and high organic and saline content. It is an important source of organic contamination in dairy industry. In this paper, we gave an overview of the current use of membrane materials and membrane processing in cheese whey protein recovery and discussed recent developments in membrane technology. Different types of membranes, such as polymers, ceramic membranes and modification membranes, are used for various purposes, such an increasing permeation flux, reducing membrane fouling, and increasing the protein rejection rate, concentration, fractionation and purification of whey protein. New membrane processing methods and integrated membrane methods to recover whey protein were reviewed. Membrane fouling factors during whey protein ultrafiltration process, which included whey protein conformation, membrane filtration conditions and the interaction between proteins and the membrane surface or pores, were also discussed and analyzed to reveal membrane fouling mechanism.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Wa Yun-Chao
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhang Xiao-Feng
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Rui-Xia
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Lu Mao-Lin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
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Kaur N, Sharma P, Jaimni S, Kehinde BA, Kaur S. Recent developments in purification techniques and industrial applications for whey valorization: A review. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2019.1573169] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Navpreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Seema Jaimni
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Bababode Adesegun Kehinde
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Shubhneet Kaur
- Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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Solís Carvajal CA, Vélez Pasos CA, Ramírez-Navas JS. Tecnología de membranas: Ultrafiltración. ACTA ACUST UNITED AC 2017. [DOI: 10.31908/19098367.3546] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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16
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Partition and stability of resveratrol in whey protein isolate oil-in-water emulsion: Impact of protein and calcium concentrations. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.06.002] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Almécija MC, Guadix A, Calvo JI, Guadix EM. Changes in structure and performance during diafiltration of binary protein solutions due to repeated cycles of fouling/alkaline cleaning. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.07.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Samtlebe M, Wagner N, Brinks E, Neve H, Heller KJ, Hinrichs J, Atamer Z. Production of phage free cheese whey: Design of a tubular laboratory membrane filtration system and assessment of a feasibility study. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.02.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Optimization of pH, temperature and CaCl2 concentrations for Ricotta cheese production from Buffalo cheese whey using Response Surface Methodology. J DAIRY RES 2017; 84:109-116. [PMID: 28252360 DOI: 10.1017/s0022029916000819] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The recovery of milk constituents from cheese whey is affected by various processing conditions followed during production of Ricotta cheese. The objective of the present investigation was to optimize the temperature (60-90 °C), pH (3-7) and CaCl2 concentration (2·0-6·0 mm) for maximum yield/recovery of milk constituents. The research work was carried out in two phases. In 1st phase, the influence of these processing conditions was evaluated through 20 experiments formulated by central composite design (CCD) keeping the yield as response factor. The results obtained from these experiments were used to optimize processing conditions for maximum yield using response surface methodology (RSM). The three best combinations of processing conditions (90 °C, pH 7, CaCl2 6 mm), (100 °C, pH 5, CaCl2 4 mm) and (75 °C, pH 8·4, CaCl2 4 mm) were exploited in the next phase for Ricotta cheese production from a mixture of Buffalo cheese whey and skim milk (9 : 1) to determine the influence of optimized conditions on the cheese composition. Ricotta cheeses were analyzed for various physicochemical (moisture, fat, protein, lactose, total solids, pH and acidity indicated) parameters during storage of 60 d at 4 ± 2 °C after every 15 d interval. Ricotta cheese prepared at 90 °C, pH 7 and CaCl2 6 mm exhibited the highest cheese yield, proteins and total solids, while high fat content was recorded for cheese processed at 100 °C, pH 5 and 4 mm CaCl2 concentration. A significant storage-related increase in acidity and NPN was recorded for all cheese samples.
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Navarro-Lisboa R, Herrera C, Zúñiga RN, Enrione J, Guzmán F, Matiacevich S, Astudillo-Castro C. Quinoa proteins ( Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Jessica LFS, Marco APDS, Ranio CFDS, Ruthele MDC, Rodolfo GDS, Juliana AC, Kenia BDO, Geovana RP, Moacir EL, Edmar SN. Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.5897/ajb2016.15692] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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22
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Yadav J, Yan S, Ajila C, Bezawada J, Tyagi R, Surampalli R. Food-grade single-cell protein production, characterization and ultrafiltration recovery of residual fermented whey proteins from whey. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Kotsanopoulos KV, Arvanitoyannis IS. Membrane processing technology in the food industry: food processing, wastewater treatment, and effects on physical, microbiological, organoleptic, and nutritional properties of foods. Crit Rev Food Sci Nutr 2016; 55:1147-75. [PMID: 24915344 DOI: 10.1080/10408398.2012.685992] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Membrane processing technology (MPT) is increasingly used nowadays in a wide range of applications (demineralization, desalination, stabilization, separation, deacidification, reduction of microbial load, purification, etc.) in food industries. The most frequently applied techniques are electrodialysis (ED), reverse osmosis (RO), nanofiltration (NF), ultrafiltration (UF), and microfiltration (MF). Several membrane characteristics, such as pore size, flow properties, and the applied hydraulic pressure mainly determine membranes' potential uses. In this review paper the basic membrane techniques, their potential applications in a large number of fields and products towards the food industry, the main advantages and disadvantages of these methods, fouling phenomena as well as their effects on the organoleptic, qualitative, and nutritional value of foods are synoptically described. Some representative examples of traditional and modern membrane applications both in tabular and figural form are also provided.
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Corbatón-Báguena MJ, Álvarez-Blanco S, Vincent-Vela MC, Ortega-Navarro E, Pérez-Herranz V. Application of electric fields to clean ultrafiltration membranes fouled with whey model solutions. Sep Purif Technol 2016. [DOI: 10.1016/j.seppur.2015.12.039] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Hinkova A, Bubnik Z, Henke S, Pour V, Zidova P, Sarka E, Hassan N, Kadlec P. Cheese whey tangential filtration using tubular mineral membranes. CHEMICAL PAPERS 2016. [DOI: 10.1515/chempap-2015-0191] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractMembrane separation techniques are extensively used in dairy industry both for milk and cheese whey processing. However, cheese whey might still be considered as a problematic waste despite its high content of many valuable substances, such as proteins, lactose or minerals, which can be further used, e.g. in human nutrition, pharmacy or biotechnologies. Another problem, which food technologists have to face, is variable quality, composition and properties of food materials bringing high demands on manufacturing industry. In this paper, filtration kinetics and separation efficiency during purification and fractionation of cheese whey (sweet and salty) from Czech dairies by pilot-plant filtration (Bollene, France) was studied using tubular membranes (Membralox, USA). Various mineral membranes’ cut-offs were tested and all experiments ran in the retentate recycling mode. The obtained mass concentration factors were between 1.9 and 16.5. Steady state fluxes were calculated from the experimental data using a mathematical model. Fine ultrafiltration on a 5 kDa membrane gave steady state fluxes of 14-19 L m
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Pasaoglu ME, Guclu S, Koyuncu I. Polyethersulfone/polyacrylonitrile blended ultrafiltration membranes: preparation, morphology and filtration properties. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2016; 74:738-748. [PMID: 27508379 DOI: 10.2166/wst.2016.252] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Polyethersulfone (PES)/polyacrylonitrile (PAN) membranes have been paid attention among membrane research subjects. However, very few studies are included in the literature. In our study, asymmetric ultrafiltration (UF) membranes were prepared from blends of PES/PAN with phase inversion method using water as coagulation bath. Polyvinylpyrrolidone (PVP) with Mw of 10,000 Da was used as pore former agent. N,N-dimethylformamide was used as solvent. The effects of different percentage of PVP and PES/PAN composition on morphology and water filtration properties were investigated. Membrane performances were examined using pure water and lake water filtration studies. Performances of pure water were less with the addition of PAN into the PES polymer casting solutions. However, long-term water filtration tests showed that PES/PAN blend membranes anti-fouling properties were much higher than the neat PES membranes. The contact angles of PES/PAN membranes were lower than neat PES membranes because of PAN addition in PES polymer casting solutions. Furthermore, it was found that PES/PAN blend UF membranes' dynamic mechanical analysis properties in terms of Young's modules were less than neat PES membrane because of decreasing amount of PES polymer.
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Affiliation(s)
- Mehmet Emin Pasaoglu
- National Research Center on Membrane Technologies (MEM-TEK), Istanbul Technical University, Maslak, Istanbul, Turkey E-mail:
| | - Serkan Guclu
- National Research Center on Membrane Technologies (MEM-TEK), Istanbul Technical University, Maslak, Istanbul, Turkey E-mail:
| | - Ismail Koyuncu
- National Research Center on Membrane Technologies (MEM-TEK), Istanbul Technical University, Maslak, Istanbul, Turkey E-mail: ; Civil Engineering Faculty, Environmental Engineering Department, Istanbul Technical University, Maslak, Istanbul, Turkey
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Effect of temperature, calcium and protein concentration on aggregation of whey protein isolate: Formation of gel-like micro-particles. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2015.07.003] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Nędzarek A, Drost A, Harasimiuk F, Tórz A, Bonisławska M. Application of ceramic membranes for microalgal biomass accumulation and recovery of the permeate to be reused in algae cultivation. JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY 2015; 153:367-72. [PMID: 26546921 DOI: 10.1016/j.jphotobiol.2015.09.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2015] [Revised: 09/02/2015] [Accepted: 09/09/2015] [Indexed: 10/23/2022]
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Effect of Mg2+ binding on transmission of bovine serum albumin (BSA) through ultrafiltration membranes. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.06.021] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Sriniworn P, Youravong W, Wichienchot S. Permeate flux enhancement in ultrafiltration of tofu whey using pH-shifting and gas- liquid two-phase flow. SEP SCI TECHNOL 2015. [DOI: 10.1080/01496395.2015.1034370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Galanakis CM. Separation of functional macromolecules and micromolecules: From ultrafiltration to the border of nanofiltration. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.11.005] [Citation(s) in RCA: 124] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Galanakis CM, Chasiotis S, Botsaris G, Gekas V. Separation and recovery of proteins and sugars from Halloumi cheese whey. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.060] [Citation(s) in RCA: 85] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Sivakumar K, Iyyaswami R. Recovery and Partial Purification of Bovine α-Lactalbumin from Whey Using PEG 1000 – Trisdoium Citrate Systems. SEP SCI TECHNOL 2014. [DOI: 10.1080/01496395.2014.964729] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Nędzarek A, Drost A, Tórz A, Harasimiuk F, Kwaśniewski D. The Impact of pH and Sodium Chloride Concentration on the Efficiency of the Process of Separating High-Molecular Compounds. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12131] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arkadiusz Nędzarek
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza Street 4 Szczecin 71-550 Poland
| | - Arkadiusz Drost
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza Street 4 Szczecin 71-550 Poland
| | - Agnieszka Tórz
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza Street 4 Szczecin 71-550 Poland
| | - Filip Harasimiuk
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza Street 4 Szczecin 71-550 Poland
| | - Daniel Kwaśniewski
- Department of Aquatic Sozology; West Pomeranian University of Technology in Szczecin; Kazimierza Królewicza Street 4 Szczecin 71-550 Poland
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Prudêncio ES, Müller CM, Fritzen-Freire CB, Amboni RDC, Petrus JCC. Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.017] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ahmed L, Martin-Diana AB, Rico D, Barry-Ryan C. Effect of delactosed whey permeate treatment on physico-chemical, sensorial, nutritional and microbial properties of whole tomatoes during postharvest storage. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Guo X, Jin X. Treatment of Anaerobically Digested Cattle Manure Wastewater by Tubular Ultrafiltration Membrane. SEP SCI TECHNOL 2013. [DOI: 10.1080/01496395.2012.725447] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Holland B, Kackmar J, Corredig M. Short communication: Isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration. J Dairy Sci 2012; 95:5604-7. [DOI: 10.3168/jds.2012-5399] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2012] [Accepted: 05/20/2012] [Indexed: 11/19/2022]
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Akin O, Temelli F, Köseoğlu S. Membrane applications in functional foods and nutraceuticals. Crit Rev Food Sci Nutr 2012; 52:347-71. [PMID: 22332598 DOI: 10.1080/10408398.2010.500240] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The functional foods and nutraceuticals market is growing at a rapid pace. Membrane processing offers several advantages over conventional methods for separation, fractionation, and recovery of those bioactive components. In this review, membrane applications of lipid-, carbohydrate-, and protein-based nutraceuticals and some minor bioactive components have been critically evaluated. Both non-porous and porous membranes were employed for lipid-based nutraceuticals separations. The use of non-porous membranes together with non-aqueous solvents brought about the impact of solution-diffusion theory on transport through membranes. Both organic and inorganic membranes gave encouraging results for the recovery of lipid components with single- and/or multi-stage membrane processing. Two-stage ultrafiltration (UF)-nanofiltration (NF) systems with polymeric membranes provided an efficient approach for the removal of high- and low-molecular weight (MW) unwanted components resulting in higher purity oligosaccharides in the NF retentate. The charged nature of protein-based nutraceutical components had a major effect on their separation. Operating at optimizal pH levels was critical for fractionation, especially for low MW peptide hydrolysates. Processing of minor components such as polyphenols, utilized all types of porous membranes from prefiltration to concentration stages. Coupling of membrane separation and supercritical fluid technologies would combine unique advantages of each process resulting in a novel separation technology offering great potential for the nutraceutical and functional food industry.
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Affiliation(s)
- Oğuz Akin
- Department of Agricultural, Food and Nutritional Science University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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Rathore AS, Shirke A. RECENT DEVELOPMENTS IN MEMBRANE-BASED SEPARATIONS IN BIOTECHNOLOGY PROCESSES: REVIEW. Prep Biochem Biotechnol 2011; 41:398-421. [DOI: 10.1080/10826068.2011.613976] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Li H, Li Z, Xiong S, Zhang H, Li N, Zhou S, Liu Y, Huang Z. Pilot-scale isolation of bioactive extracellular polymeric substances from cell-free media of mass microalgal cultures using tangential-flow ultrafiltration. Process Biochem 2011. [DOI: 10.1016/j.procbio.2011.01.028] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Trends in whey protein fractionation. Biotechnol Lett 2011; 33:1501-11. [DOI: 10.1007/s10529-011-0594-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2011] [Accepted: 03/08/2011] [Indexed: 10/18/2022]
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Yadav K, Morison KR. Effects of hypochlorite exposure on flux through polyethersulphone ultrafiltration membranes. FOOD AND BIOPRODUCTS PROCESSING 2010. [DOI: 10.1016/j.fbp.2010.09.005] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Espina V, Jaffrin MY, Ding L. Extraction and Separation of α-lactalbumin and β-Lactoglobulin from Skim Milk by Microfiltration and Ultrafiltration at High Shear Rates: A Feasibility Study. SEP SCI TECHNOL 2009. [DOI: 10.1080/01496390903183238] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Bryjak J, Rekuć A. Effective Purification of Cerrena unicolor Laccase Using Microfiltration, Ultrafiltration and Acetone Precipitation. Appl Biochem Biotechnol 2009; 160:2219-35. [DOI: 10.1007/s12010-009-8791-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2009] [Accepted: 09/23/2009] [Indexed: 10/20/2022]
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Saxena A, Tripathi BP, Kumar M, Shahi VK. Membrane-based techniques for the separation and purification of proteins: an overview. Adv Colloid Interface Sci 2009; 145:1-22. [PMID: 18774120 DOI: 10.1016/j.cis.2008.07.004] [Citation(s) in RCA: 247] [Impact Index Per Article: 16.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2008] [Revised: 04/24/2008] [Accepted: 07/25/2008] [Indexed: 10/21/2022]
Abstract
Membrane processes are increasingly reported for various applications in both upstream and downstream technology, such as microfiltration, ultrafiltration, emerging processes as membrane chromatography, high performance tangential flow filtration and electrophoretic membrane contactor. Membrane-based processes are playing critical role in the field of separation/purification of biotechnological products. Membranes became an integral part of biotechnology and improvements in membrane technology are now focused on high resolution of bioproduct. In bioseparation, applications of membrane technologies include protein production/purification, protein-virus separation. This manuscript provides an overview of recent developments and published literature in membrane technology, focusing on special characteristics of the membranes and membrane-based processes that are now used for the production and purification of proteins.
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Recovery of vanillin from lignin/vanillin mixture by using tubular ceramic ultrafiltration membranes. J Memb Sci 2007. [DOI: 10.1016/j.memsci.2007.06.025] [Citation(s) in RCA: 67] [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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