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Cifuentes-Araya N, Simirgiotis M, Sepúlveda B, Areche C. Green Separation by Using Nanofiltration of Tristerix tetrandus Fruits and Identification of Its Bioactive Molecules through MS/MS Spectrometry. PLANTS (BASEL, SWITZERLAND) 2024; 13:1521. [PMID: 38891330 PMCID: PMC11175056 DOI: 10.3390/plants13111521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/23/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024]
Abstract
Membrane technology allows the separation of active compounds, providing an alternative to conventional methods such as column chromatography, liquid-liquid extraction, and solid-liquid extraction. The nanofiltration of a Muérdago (Tristerix tetrandus Mart.) fruit juice was realized to recover valuable metabolites using three different membranes (DL, NFW, and NDX (molecular weight cut-offs (MWCOs): 150~300, 300~500, and 500~700 Da, respectively)). The metabolites were identified by ESI-MS/MS. The results showed that the target compounds were effectively fractionated according to their different molecular weights (MWs). The tested membranes showed retention percentages (RPs) of up to 100% for several phenolics. However, lower RPs appeared in the case of coumaric acid (84.51 ± 6.43% (DL), 2.64 ± 2.21% (NFW), 51.95 ± 1.23% (NDX)) and some other phenolics. The RPs observed for the phenolics cryptochlorogenic acid and chlorogenic acid were 99.74 ± 0.21 and 99.91 ± 0.01% (DL membrane), 96.85 ± 0.83 and 99.20 ± 0.05% (NFW membrane), and 92.98 ± 2.34 and 98.65 ± 0.00% (NDX membrane), respectively. The phenolic quantification was realized by UHPLC-ESI-MS/MS. The DL membrane allowed the permeation of amino acids with the MW range of about 300~100 Da (aspartic acid, proline, tryptophan). This membrane allowed the highest permeate flux (22.10-27.73 L/m2h), followed by the membranes NDX (16.44-20.82 L/m2h) and NFW (12.40-14.45 L/m2h). Moreover, the DL membrane allowed the highest recovery of total compounds in the permeate during the concentration process (19.33%), followed by the membranes NFW (16.28%) and NDX (14.02%). Permeate fractions containing phenolics and amino acids were identified in the membrane permeates DL (10 metabolites identified), NFW (13 metabolites identified), and NDX (10 metabolites identified). Particularly, tryptophan was identified only in the DL permeate fractions obtained. Leucine and isoleucine were identified only in the NFW permeate fractions, whereas methionine and arginine were identified only in the NDX ones. Liquid permeates of great interest to the food and pharmaceutical industries were obtained from plant resources and are suitable for future process optimization and scale-up.
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Affiliation(s)
- Nicolás Cifuentes-Araya
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Las Palmeras 3425, Nuñoa, Santiago 8320000, Chile;
| | - Mario Simirgiotis
- Instituto de Farmacia, Facultad de Ciencias, Campus Isla Teja, Universidad Austral de Chile, Valdivia 5090000, Chile;
| | - Beatriz Sepúlveda
- Departamento de Ciencias Químicas, Universidad Andrés Bello, Campus Viña del Mar, Quillota 980, Viña del Mar 2520000, Chile
| | - Carlos Areche
- Departamento de Química, Facultad de Ciencias, Universidad de Chile, Las Palmeras 3425, Nuñoa, Santiago 8320000, Chile;
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Kim WJ, Park HW, Heldman DR. Clean-In-Place (CIP) wastewater management using nanofiltration (NF)-forward osmosis (FO)-direct contact membrane distillation (DCMD): Effects of draw salt. Food Res Int 2024; 178:113939. [PMID: 38309867 DOI: 10.1016/j.foodres.2024.113939] [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: 10/23/2023] [Revised: 12/21/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
A substantial amount of water is being used during Clean-in-Place (CIP) operation, and is transformed into wastewater that can cause eutrophication to the nearby ecosystem. The present study proposed the Nanofiltration (NF) - Forward Osmosis (FO) - Direct Contact Membrane Distillation (DCMD) to recover the cleaning agents and reclaim freshwater from the model CIP wastewater. NF steps were suggested as prefiltration steps to remove organic compounds from the CIP wastewater. NF steps reduced the lactose and protein contents by 100 % and 95.6 %, respectively. The permeates from NF steps were further managed by the integrated FO-DCMD system. Several draw salts such as NaCl, KCl, MgCl2, and CaCl2 were compared to investigate the influence on FO and DCMD performance. It was found that monovalent salts (NaCl and KCl) outperformed the divalent salts (MgCl2 and CaCl2) in terms of water flux for both FO and DCMD. This can be attributed to the lower viscosity and higher mass transfer coefficient. In addition, the replenishment costs of each salt were evaluated since salts loss occurred during FO and DCMD operation. The cost evaluation revealed that NaCl is most the cheapest salts per reclaimed water. All of this observation indicates that NaCl is preferred in terms of water flux and replenishment cost. The NF permeate kept concentrated using the integrated FO-DCMD or single FO with 2 M of NaCl. Compared to a single FO that showed a consistent decline in draw solution concentration, FO-DCMD could maintain the concentration of the draw solution. Despite the constant concentration, flux decline of FO was observed due to fouling formation caused by the high-temperature operation. However, the FO-DCMD could accomplish the recovery of pure water. Finally, the cleaning agents recovered by the NF-FO-DCMD showed the cleaning efficacy comparable to the fresh NaOH. These results suggest the potential of the proposed system to manage the CIP wastewater.
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Affiliation(s)
- Woo-Ju Kim
- Dale A. Seiberling Food Engineering Laboratory, Department of Food Science and Technology, The Ohio State University, Columbus 43210, USA; Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea; Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea
| | - Hyeon Woo Park
- Department of Food Science and Technology, University of California-Davis, Daivs, CA 95616, USA
| | - Dennis R Heldman
- Dale A. Seiberling Food Engineering Laboratory, Department of Food Science and Technology, The Ohio State University, Columbus 43210, USA; Dale A. Seiberling Food Engineering Laboratory, Department of Food, Agricultural and Biological Engineering, The Ohio State University, Columbus 43210, USA.
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Zhou J, Li D, Zhang X, Liu C, Chen Y. Valorization of protein-rich waste and its application. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 901:166141. [PMID: 37586528 DOI: 10.1016/j.scitotenv.2023.166141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/18/2023]
Abstract
Energy shortages present significant challenges with the rising population and dramatic urbanization development. The effective utilization of high-value products generated from massive protein-rich waste has emerged as an excellent solution for mitigating the growing energy crisis. However, the traditional disposal and treatment of protein-rich waste, have been proven to be ineffective in resource utilization, which led to high chemical oxygen demand and water eutrophication. To effectively address this issue, hydrolysate and bioconversion products from protein-rich waste have been widely investigated. Herein, we aim to provide an overview of the valorization of protein-rich waste based on a comprehensive analysis of publicly available literature. Firstly, the sources of protein-rich waste with various quantities and qualities are systematically summarized. Then, we scrutinize and analyze the hydrolysis approaches of protein-rich waste and the versatile applications of hydrolyzed products. Moreover, the main factors influencing protein biotransformation and the applications of bioconversion products are covered and extensively discussed. Finally, the potential prospects and future directions for the valorization of protein-rich waste are proposed pertinently.
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Affiliation(s)
- Jing Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Dapeng Li
- School of Environment Science and Engineering, Suzhou University of Science and Technology, 1 Kerui Road, Suzhou 215009, China
| | - Xuemeng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Chao Liu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
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Labanda J, Shahgodari S, Llorens J. Influence of pH and NaCl on the rejection of glycine and triglycine in binary solutions for desalination with diananofiltration. Heliyon 2023; 9:e16797. [PMID: 37313174 PMCID: PMC10258429 DOI: 10.1016/j.heliyon.2023.e16797] [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: 03/06/2023] [Revised: 05/16/2023] [Accepted: 05/29/2023] [Indexed: 06/15/2023] Open
Abstract
Nanofiltration can be used as the last step in the purification of the biomolecules that are present in many industrial by-products, such as biological protein hydrolysates. The present study explored the variation in glycine and triglycine rejections in binary solutions with NaCl at different feed pHs with two nanofiltration membranes: MPF-36 and Desal 5DK with molecular weight cut-offs of 1000 and 200 g mol-1, respectively. First, water permeability coefficient showed a n-shaped curve with feed pH, which was more evident for the MPF-36 membrane. Second, membrane performance with single solutions was studied and the experimental data were fitted with the Donnan steric pore model with dielectric exclusion (DSPM-DE) to explain the variations of solute rejection with feed pHs. Glucose rejection was assessed to estimate the membrane pore radius of the MPF-36 membrane, and a pH dependence was observed. For a tight membrane (Desal 5DK), glucose rejection was close to unity and the membrane pore radius was estimated from the glycine rejection in the feed pH range from 3.7 to 8.4. Glycine and triglycine rejections showed a pH-dependence with a u-shaped curve, even for the zwitterion species. In binary solutions, glycine and triglycine rejections decreased with NaCl concentration, especially in the MPF-36 membrane. Triglycine rejection was always higher than NaCl rejection and it was estimated that triglycine can be desalted using a continuous diananofiltration the Desal 5DK membrane.
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Kim WJ, Huellemeier H, Heldman DR. Recovery of cleaning agents from Clean-In-Place (CIP) wastewater using nanofiltration (NF) and direct contact membrane distillation (DCMD). Food Res Int 2023; 167:112724. [PMID: 37087280 DOI: 10.1016/j.foodres.2023.112724] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 03/03/2023] [Accepted: 03/15/2023] [Indexed: 03/29/2023]
Abstract
Increasing concerns about freshwater sources necessitate the management of wastewater, such as the wastewater generated from Clean-in-Place (CIP) operations. In this investigation, a membrane system composed of nanofiltration (NF) and direct contact membrane distillation (DCMD) was proposed to manage model dairy CIP wastewater that contained NaOH as an alkaline cleaning agent. During the NF step, prefiltration by a 4 kDa membrane or a 4 kDa membrane followed by a 200 Da membrane (4 kDa/200 Da) was used to remove the whey protein and lactose. With these two membranes in series of NF, the protein concentration was reduced by 92.4% and the lactose content was reduced to a non-detectable level when compared to the model CIP wastewater. Before concentrating the permeates from NF steps, three DCMD membranes (FR, Solupor, and ST) with different characteristics were evaluated to manage the NF permeates from 4 kDa or 200 Da NF. An increase in the feed temperature from 40 °C to 60 °C resulted in an increase in the water flux during DCMD operation, except for FR. In addition, it was found that ST generated the highest water flux when compared to the other membranes. Using ST and a feed temperature of 60 °C, the permeates from 4 kDa or 4 kDa/200 Da were continuously concentrated for 7 h with DCMD. During this concentration, there was no significant decline in flux. The cleaning effectiveness of the cleaning agent (NaOH) recovered by NF and DCMD was compared with a fresh cleaning solution using quartz crystal microbalance with dissipation (QCM-D). It was found that the cleaning agents recovered by 4 kDa/200 Da NF presented a statistically identical cleaning rate compared to fresh NaOH. This research highlights the potential of NF and DCMD to regenerate alkaline cleaning agents, while reclaiming water from dairy CIP wastewater.
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Peydayesh M, Bagnani M, Soon WL, Mezzenga R. Turning Food Protein Waste into Sustainable Technologies. Chem Rev 2023; 123:2112-2154. [PMID: 35772093 PMCID: PMC9999431 DOI: 10.1021/acs.chemrev.2c00236] [Citation(s) in RCA: 33] [Impact Index Per Article: 33.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Center for Sustainable Materials (SusMat), School of Materials Science and Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH Zurich, Department of Health Sciences and Technology, 8092 Zurich, Switzerland.,Department of Materials, ETH Zurich, 8093 Zurich, Switzerland
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7
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Atashgar A, Emadzadeh D, Akbari S, Kruczek B. Incorporation of Functionalized Halloysite Nanotubes (HNTs) into Thin-Film Nanocomposite (TFN) Nanofiltration Membranes for Water Softening. MEMBRANES 2023; 13:245. [PMID: 36837748 PMCID: PMC9958727 DOI: 10.3390/membranes13020245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/09/2023] [Accepted: 02/16/2023] [Indexed: 06/18/2023]
Abstract
Incorporating nanoparticles (NPs) into the selective layer of thin-film composite (TFC) membranes is a common approach to improve the performance of the resulting thin-film nanocomposite (TFN) membranes. The main challenge in this approach is the leaching out of NPs during membrane operation. Halloysite nanotubes (HNTs) modified with the first generation of poly(amidoamine) (PAMAM) dendrimers (G1) have shown excellent stability in the PA layer of TFN reverse-osmosis (RO) membranes. This study explores, for the first time, using these NPs to improve the properties of TFN nanofiltration (NF) membranes. Membrane performance was evaluated in a cross-flow nanofiltration (NF) system using 3000 ppm aqueous solutions of MgCl2, Na2SO4 and NaCl, respectively, as feed at 10 bar and ambient temperature. All membranes showed high rejection of Na2SO4 (around 97-98%) and low NaCl rejection, with the corresponding water fluxes greater than 100 L m-2 h-1. The rejection of MgCl2 (ranging from 82 to 90%) was less than that for Na2SO4. However, our values are much greater than those reported in the literature for other TFN membranes. The remarkable rejection of MgCl2 is attributed to positively charged HNT-G1 nanoparticles incorporated in the selective polyamide (PA) layer of the TFN membranes.
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Affiliation(s)
- Amirsajad Atashgar
- Department of Chemical and Biological Engineering, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Daryoush Emadzadeh
- Department of Chemical and Biological Engineering, University of Ottawa, Ottawa, ON K1N 6N5, Canada
| | - Somaye Akbari
- Textile Engineering Department, Amirkabir University of Technology, 424 Hafez Ave., Tehran P.O. Box 15875-4413, Iran
| | - Boguslaw Kruczek
- Department of Chemical and Biological Engineering, University of Ottawa, Ottawa, ON K1N 6N5, Canada
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8
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Yadav D, Karki S, Ingole PG. Nanofiltration (NF) Membrane Processing in the Food Industry. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09320-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Tarapata J, Dybowska BE, Zulewska J. Evaluation of fouling during ultrafiltration process of acid and sweet whey. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Huellemeier HA, Eren NM, Ortega-Anaya J, Jimenez-Flores R, Heldman DR. Application of quartz crystal microbalance with dissipation (QCM-D) to study low-temperature adsorption and fouling of milk fractions on stainless steel. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2021.117004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Simonič M, Pintarič ZN. Study of Acid Whey Fouling after Protein Isolation Using Nanofiltration. MEMBRANES 2021; 11:492. [PMID: 34208948 PMCID: PMC8307144 DOI: 10.3390/membranes11070492] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/28/2021] [Accepted: 06/29/2021] [Indexed: 11/21/2022]
Abstract
In this paper, nanofiltration (NF) of acid whey after isolation of proteins was studied. Two membranes were tested: NF-99 (Alfa Laval) and DL (Osmonic Desal). Based on previous measurements that determined the highest efficiency in separating lactic acid and lactose whey, the pH was adjusted to 3. First, the most appropriate transmembrane pressure (TMP) was determined based on the highest flux measured. The TMP range was 5-25 bar for the DL membrane and 10-30 bar for the NF-99 membrane. The temperature was kept at 4 °C using a thermostat. The mechanisms of membrane fouling were investigated. The Hermia models and the modified Tansel model were applied to study the fouling mechanism and to determine which membrane would foul earlier and more severely, respectively. The most suitable TMP was determined at 20 bar. Despite the 1.4 times higher flux of the sample at DL, the fouling rate was higher when NF-99 was used. The results showed that the Tansel model is suitable for predicting the fouling time of protein-isolated whey by nanofiltration.
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Affiliation(s)
- Marjana Simonič
- Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, SI-2000 Maribor, Slovenia;
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Merkel A, Voropaeva D, Ondrušek M. The impact of integrated nanofiltration and electrodialytic processes on the chemical composition of sweet and acid whey streams. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110500] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Talebi S, Garthe M, Roghmans F, Chen GQ, Kentish SE. Lactic Acid and Salt Separation Using Membrane Technology. MEMBRANES 2021; 11:107. [PMID: 33546208 PMCID: PMC7913289 DOI: 10.3390/membranes11020107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 01/26/2021] [Accepted: 01/28/2021] [Indexed: 11/29/2022]
Abstract
Acid whey is a by-product of cheese and yoghurt manufacture. The protein and lactose within acid whey can be recovered using nanofiltration and electrodialysis, but this leaves a waste stream that is a mixture of salts and lactic acid. To further add value to the acid whey treatment process, the possibility of recovering this lactic acid was investigated using either low energy reverse osmosis membranes or an electrodialysis process. Partial separation between lactic acid and potassium chloride was achieved at low applied pressures and feed pH in the reverse osmosis process, as a greater permeation of potassium chloride was observed under these conditions. Furthermore, lactic acid retention was enhanced by operating at lower temperature. Partial separation between lactic acid and potassium chloride was also achieved in the electrodialysis process. However, the observed losses in lactic acid increased with the addition of sodium chloride to the feed solution. This indicates that the separation becomes more challenging as the complexity of the feed solution increases. Neither process was able to achieve sufficient separation to avoid the use of further purification processes.
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Affiliation(s)
- Sahar Talebi
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
| | - Michael Garthe
- Chemical Process Engineering, RWTH University, Forckenbeckstraße 51, 52074 Aachen, Germany; (M.G.); (F.R.)
| | - Florian Roghmans
- Chemical Process Engineering, RWTH University, Forckenbeckstraße 51, 52074 Aachen, Germany; (M.G.); (F.R.)
| | - George Q. Chen
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
| | - Sandra E. Kentish
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, University of Melbourne, Parkville, VIC 3010, Australia; (S.T.); (G.Q.C.)
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Bacterial Diversity Analysis and Evaluation Proteins Hydrolysis During the Acid Whey and Fish Waste Fermentation. Microorganisms 2021; 9:microorganisms9010100. [PMID: 33406784 PMCID: PMC7824499 DOI: 10.3390/microorganisms9010100] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 12/18/2020] [Accepted: 12/28/2020] [Indexed: 12/25/2022] Open
Abstract
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.
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15
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Recovery of lactose and proteins from cheese whey with poly(ethylene)glycol/sulfate aqueous two-phase systems. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117686] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Rocha-Mendoza D, Kosmerl E, Krentz A, Zhang L, Badiger S, Miyagusuku-Cruzado G, Mayta-Apaza A, Giusti M, Jiménez-Flores R, García-Cano I. Invited review: Acid whey trends and health benefits. J Dairy Sci 2020; 104:1262-1275. [PMID: 33358165 DOI: 10.3168/jds.2020-19038] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2020] [Accepted: 09/23/2020] [Indexed: 12/17/2022]
Abstract
In recent years, acid whey production has increased due to a growing demand for Greek yogurt and acid-coagulated cheeses. Acid whey is a dairy by-product for which the industry has long struggled to find a sustainable application. Bulk amounts of acid whey associated with the dairy industry have led to increasing research on ways to valorize it. Industry players are finding ways to use acid whey on-site with ultrafiltration techniques and biodigesters, to reduce transportation costs and provide energy for the facility. Academia has sought to further investigate practical uses and benefits of this by-product. Although modern research has shown many other possible applications for acid whey, no comprehensive review yet exists about its composition, utilization, and health benefits. In this review, the industrial trends, the applications and uses, and the potential health benefits associated with the consumption of acid whey are discussed. The proximal composition of acid whey is discussed in depth. In addition, the potential applications of acid whey, such as its use as a starting material in the production of fermented beverages, as growth medium for cultivation of lactic acid bacteria in replacement of commercial media, and as a substrate for the isolation of lactose and minerals, are reviewed. Finally, the potential health benefits of the major protein constituents of acid whey, bioactive phospholipids, and organic acids such as lactic acid are described. Acid whey has promising applications related to potential health benefits, ranging from antibacterial effects to cognitive development for babies to human gut health.
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Affiliation(s)
- Diana Rocha-Mendoza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Erica Kosmerl
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Abigail Krentz
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Lin Zhang
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Shivani Badiger
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | | | - Alba Mayta-Apaza
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Monica Giusti
- Department of Food Science and Technology, The Ohio State University, Columbus 43210
| | - Rafael Jiménez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
| | - Israel García-Cano
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
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Khaire RA, Gogate PR. Optimization of ultrafiltration of whey using Taguchi method for maximizing recovery of lactose. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.117063] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Sánchez-Moya T, Hidalgo AM, Ros-Berruezo G, López-Nicolás R. Screening ultrafiltration membranes to separate lactose and protein from sheep whey: application of simplified model. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3193-3200. [PMID: 32713959 PMCID: PMC7374251 DOI: 10.1007/s13197-020-04350-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/22/2020] [Accepted: 03/13/2020] [Indexed: 10/24/2022]
Abstract
Several studies demonstrated that protein from whey milk could be a new strategy to reduce energy intake and increase satiety. Sheep whey has high protein content, but it is also rich in lactose. The aim of this study was to screening different ultrafiltration membranes to separate protein and lactose from sheep whey in one step. Protein was recovered in the concentrate feed, and lactose passed through three membranes and was recovered in the permeate feed. Membranes with different chemical composition and molecular weight cut-offs were assayed, and the influence of operating pressure and lactose concentration feed in the permeate flux and lactose rejection coefficients were studied. Lactose separation was not affected by pressure in GR60PP or GR90PP, and 85% and 80%, respectively of the lactose was separated into permeate feed. When the feed concentration increased, lactose separation remained stable in all three membranes, being GR60PP the most efficient, as 90% of the disaccharides were separated. In all cases 100% of the protein was recovered. Finally, the Spiegler-Kedem-Katchalsky model perfectly fitted the results obtained about lactose rejection coefficients.
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Affiliation(s)
- Teresa Sánchez-Moya
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
| | - Asunción M. Hidalgo
- Chemical Engineering Department, University of Murcia, Campus de Espinardo, 30100 Murcia, Spain
| | - Gaspar Ros-Berruezo
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
| | - Rubén López-Nicolás
- Department of Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence Campus Mare Nostrum, University of Murcia, Murcia, Spain
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19
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Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109891] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Schmidt CM, Nedele AK, Hinrichs J. Enzymatic generation of lactulose in sweet and acid whey: Feasibility study for the scale up towards robust processing. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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21
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Kravtsov VA, Kulikova IK, Bessonov AS, Evdokimov IA. Feasibility of using electrodialysis with bipolar membranes to deacidify acid whey. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12637] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Vitalii A Kravtsov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Irina K Kulikova
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Artem S Bessonov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Ivan A Evdokimov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
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22
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Crowley SV, Molitor MS, Kalscheuer R, Lu Y, Kelly AL, O'Mahony JA, Lucey JA. Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shane V Crowley
- School of Food and Nutritional Sciences University College Cork Cork Ireland
- Department of Food Science University of Wisconsin‐Madison Madison WI 53706 USA
| | - Michael S Molitor
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Rebecca Kalscheuer
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Yanjie Lu
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - John A Lucey
- Department of Food Science University of Wisconsin‐Madison Madison WI 53706 USA
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
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23
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24
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Nath K, Dave HK, Patel TM. Revisiting the recent applications of nanofiltration in food processing industries: Progress and prognosis. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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25
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Nishanthi M, Chandrapala J, Vasiljevic T. Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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26
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Ang MBMY, Lau VJ, Ji YL, Huang SH, An QF, Caparanga AR, Tsai HA, Hung WS, Hu CC, Lee KR, Lai JY. Correlating PSf Support Physicochemical Properties with the Formation of Piperazine-Based Polyamide and Evaluating the Resultant Nanofiltration Membrane Performance. Polymers (Basel) 2017; 9:polym9100505. [PMID: 30965808 PMCID: PMC6418895 DOI: 10.3390/polym9100505] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 10/04/2017] [Accepted: 10/11/2017] [Indexed: 11/16/2022] Open
Abstract
Membrane support properties influence the performance of thin-film composite nanofiltration membranes. We fabricated several polysulfone (PSf) supports. The physicochemical properties of PSf were altered by adding polyethylene glycol (PEG) of varying molecular weights (200⁻35,000 g/mol). This alteration facilitated the formation of a thin polyamide layer on the PSf surface during the interfacial polymerization reaction involving an aqueous solution of piperazine containing 4-aminobenzoic acid and an organic solution of trimesoyl chloride. Attenuated total reflectance-Fourier transform infrared validated the presence of PEG in the membrane support. Scanning electron microscopy and atomic force microscopy illustrated that the thin-film polyamide layer morphology transformed from a rough to a smooth surface. A cross-flow filtration test indicated that a thin-film composite polyamide membrane comprising a PSf support (TFC-PEG20k) with a low surface porosity, small pore size, and suitable hydrophilicity delivered the highest water flux and separation efficiency (J = 81.1 ± 6.4 L·m-2·h-1, RNa2SO4 = 91.1% ± 1.8%, and RNaCl = 35.7% ± 3.1% at 0.60 MPa). This membrane had a molecular weight cutoff of 292 g/mol and also a high rejection for negatively charged dyes. Therefore, a PSf support exhibiting suitable physicochemical properties endowed a thin-film composite polyamide membrane with high performance.
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Affiliation(s)
- Micah Belle Marie Yap Ang
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
| | - Victor Jr Lau
- School of Chemical Engineering and Chemistry, Mapúa University, Manila 1002, Philippines.
| | - Yan-Li Ji
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
- Center for Membrane and Water Science & Technology, Ocean College, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Shu-Hsien Huang
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
- Department of Chemical and Materials Engineering, National Ilan University, Yilan 26047, Taiwan.
| | - Quan-Fu An
- Beijing Key Laboratory for Green Catalysis and Separation, College of Environmental and Energy Engineering, Beijing University of Technology, Beijing 100124, China.
| | - Alvin R Caparanga
- School of Chemical Engineering and Chemistry, Mapúa University, Manila 1002, Philippines.
| | - Hui-An Tsai
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
| | - Wei-Song Hung
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
| | - Chien-Chieh Hu
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
| | - Kueir-Rarn Lee
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
| | - Juin-Yih Lai
- R&D Center for Membrane Technology, Department of Chemical Engineering, Chung Yuan University, Taoyuan 32023, Taiwan.
- Department of Chemical Engineering, National Taiwan University of Science and Technology, Taipei 10607, Taiwan.
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27
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Characterization and performance of reverse osmosis and nanofiltration membranes submitted to subcritical and supercritical CO 2. J Supercrit Fluids 2017. [DOI: 10.1016/j.supflu.2017.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Incorporation of carboxylic monoamines into thin-film composite polyamide membranes to enhance nanofiltration performance. J Memb Sci 2017. [DOI: 10.1016/j.memsci.2017.05.062] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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29
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Abstract
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.
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30
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Bédas M, Tanguy G, Dolivet A, Méjean S, Gaucheron F, Garric G, Senard G, Jeantet R, Schuck P. Nanofiltration of lactic acid whey prior to spray drying: Scaling up to a semi-industrial scale. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.061] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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31
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Uduwerella G, Chandrapala J, Vasiljevic T. Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12393] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gangani Uduwerella
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Jayani Chandrapala
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
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32
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Chandrapala J, Vasiljevic T. Properties of spray dried lactose powders influenced by presence of lactic acid and calcium. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Abstract
Physical properties of lactose appeared influenced by presence of lactic acid in the system. Some other components such as Ca may further attenuate lactose behaviour and impact its phase transition. A model-based study was thus implemented with varying concentrations of Ca (0·12, 0·072 or 0·035% w/w) and lactic acid (0·05, 0·2, 0·4 or 1% w/w) in establishing the effects of these two main acid whey constituents on lactose phase behaviour. Concentrated solutions (50% w/w) containing lactose, lactic acid and Ca were analysed for thermal behaviour and structural changes by Differential Scanning Colorimetry (DSC) and Fourier Transform Infrared Spectroscopy (FTIR), respectively. Presence of 1% (w/w) lactic acid and 0·12% (w/w) Ca in lactose solution significantly increased the evaporation enthalpy of water, delayed and increased the energy required for lactose crystallisation as compared to pure lactose. FTIR analysis indicated a strong hydration layer surrounding lactose molecules, restricting water mobility and/or inducing structural changes of lactose, hindering its crystallisation. The formation of calcium lactate, which restricts the diffusion of lactose molecules, is also partly responsible. It appears that Ca removal from acid whey may be a necessary step in improving the processability of acid whey.
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34
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Strategies for maximizing removal of lactic acid from acid whey – Addressing the un-processability issue. Sep Purif Technol 2017. [DOI: 10.1016/j.seppur.2016.09.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Milk Protein Polymer and Its Application in Environmentally Safe Adhesives. Polymers (Basel) 2016; 8:polym8090324. [PMID: 30974597 PMCID: PMC6432148 DOI: 10.3390/polym8090324] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2016] [Revised: 08/22/2016] [Accepted: 08/23/2016] [Indexed: 11/17/2022] Open
Abstract
Milk proteins (caseins and whey proteins) are important protein sources for human nutrition; in addition, they possess important natural polymers. These protein molecules can be modified by physical, chemical, and/or enzymatic means. Casein is one of the oldest natural polymers, used for adhesives, dating back to thousands years ago. Research on milk-protein-based adhesives is still ongoing. This article deals with the chemistry and structure of milk protein polymers, and examples of uses in environmentally-safe adhesives. These are promising routes in the exploration of the broad application of milk proteins.
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