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El-Aidie SAM, Khalifa GSA. Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives-A comprehensive review. Compr Rev Food Sci Food Saf 2024; 23:e13319. [PMID: 38506186 DOI: 10.1111/1541-4337.13319] [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: 04/11/2023] [Revised: 02/16/2024] [Accepted: 02/24/2024] [Indexed: 03/21/2024]
Abstract
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high-quality, value-added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value-added, eco-friendly dairy whey-based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.
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Affiliation(s)
- Safaa A M El-Aidie
- Dairy Technology Department, Animal Production Research Institute, Agricultural Research Centre, Giza, Egypt
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2
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Mahindrakar KV, Rathod VK. Ultrasound-assisted intensified aqueous extraction of phenolics from waste Syzygium cumini leaves: Kinetic studies and evaluation of antioxidant, antidiabetic and anticancer potential. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101547] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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3
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Can ultrasound treatment replace conventional high temperature short time pasteurization of milk? A critical review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105375] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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4
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Khaire RA, Thorat BN, Gogate PR. Applications of ultrasound for food preservation and disinfection: A critical review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rajeshree A. Khaire
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Bhaskar N. Thorat
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
| | - Parag R. Gogate
- Chemical Engineering Department Institute of Chemical Technology Mumbai India
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5
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Enhancing the applicability of forward osmosis membrane process utilizing food additives as draw solutes. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2021.119705] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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6
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Fang L, Gao Z, Wu S, Jia S, Wang J, Rohani S, Gong J. Ultrasound-assisted solution crystallization of fotagliptin benzoate: Process intensification and crystal product optimization. ULTRASONICS SONOCHEMISTRY 2021; 76:105634. [PMID: 34218067 PMCID: PMC8261672 DOI: 10.1016/j.ultsonch.2021.105634] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/07/2021] [Accepted: 06/15/2021] [Indexed: 06/06/2023]
Abstract
The ultrasound-assisted crystallization process has promising potentials for improving process efficiency and modifying crystalline product properties. In this work, the crystallization process of fotagliptin benzoate methanol solvate (FBMS) was investigated to improve powder properties and downstream desolvation/drying performance. The direct cooling/antisolvent crystallization process was conducted and then optimized with the assistance of ultrasonic irradiation and seeding strategy. Direct cooling/antisolvent crystallization and seeding crystallization processes resulted in needle-like crystals which are undesirable for downstream processing. In contrast, the ultrasound-assisted crystallization process produced rod-like crystals and reduced the crystal size to facilitate the desolvation of FBMS. The metastable zone width (MSZW), induction time, crystal size, morphology, and process yield were studied comprehensively. The results showed that both the seeding and ultrasound-assisted crystallization process (without seeds) can improve the process yield and the ultrasound could effectively reduce the crystal size, narrow the MSZW, and shorten the induction time. Through comparing the drying dynamics of the FBMS, the small rod-shaped crystals with a mean size of 9.6 μm produced by ultrasonic irradiation can be completely desolvated within 20 h, while the desolvation time of long needle crystals with an average size of about 157 μm obtained by direct cooling/antisolvent crystallization and seeding crystallization processes is more than 80 h. Thus the crystal size and morphology were found to be the key factors affecting the desolvation kinetics and the smaller size produced by using ultrasound can benefit the intensification of the drying process. Overall, the ultrasound-assisted crystallization showed a full improvement including crystal properties and process efficiency during the preparation of fotagliptin benzoate desolvated crystals.
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Affiliation(s)
- Lan Fang
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China
| | - Zhenguo Gao
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China.
| | - Songgu Wu
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China
| | - Shengzhe Jia
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China
| | - Jingkang Wang
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China
| | - Sohrab Rohani
- Department of Chemical and Biochemical Engineering, The University of Western Ontario, London, Ontario N6A 5B9, Canada
| | - Junbo Gong
- School of Chemical Engineering and Technology, State Key Laboratory of Chemical Engineering, Tianjin University, The Co-Innovation Center of Chemistry and Chemical Engineering of Tianjin, Tianjin 300072, PR China
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Lima Ribeiro AP, Guimarães JS, Teixeira Lago AM, Cardoso de Angelis Pereira M, Ronaldo de Abreu L, Pinto SM. Oat bran and sweeteners in petit-suisse cheese: Technological and nutritional properties and consumer acceptance. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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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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Chávez-Martínez A, Reyes-Villagrana RA, Rentería-Monterrubio AL, Sánchez-Vega R, Tirado-Gallegos JM, Bolivar-Jacobo NA. Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality. Foods 2020; 9:E1688. [PMID: 33218106 PMCID: PMC7698897 DOI: 10.3390/foods9111688] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2020] [Revised: 11/08/2020] [Accepted: 11/12/2020] [Indexed: 12/23/2022] Open
Abstract
Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.
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Affiliation(s)
- América Chávez-Martínez
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Raúl Alberto Reyes-Villagrana
- Catedrático CONACYT, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Alcaldía Benito Juárez, Mexico City C.P. 03940, Mexico
| | - Ana Luisa Rentería-Monterrubio
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Rogelio Sánchez-Vega
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Juan Manuel Tirado-Gallegos
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
| | - Norma Angélica Bolivar-Jacobo
- Facultad de Zootecnia y Ecología, Universidad Autónoma de Chihuahua, Periférico Fco. R, Almada km 1, Chihuahua C.P. 31453, Mexico; (A.L.R.-M.); (R.S.-V.); (J.M.T.-G.); (N.A.B.-J.)
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Prabhuzantye T, Khaire RA, Gogate PR. Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying. ULTRASONICS SONOCHEMISTRY 2019; 55:125-134. [PMID: 31084786 DOI: 10.1016/j.ultsonch.2019.03.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 02/17/2019] [Accepted: 03/09/2019] [Indexed: 06/09/2023]
Abstract
Improvements in the membrane separation of whey and subsequent spray drying for the recovery of Whey Protein Concentrate (WPC) have been investigated in the present work. Initially, ultrasonic pretreatment of whey was performed to reduce the microbial contamination and possibly improve the membrane separation based on inducing changes in the whey proteins. Studies involving the effect of important parameters in the membrane operation such as transmembrane pressure (TMP), type of membrane and molecular weight cutoff (MWCO) on permeate flux established that 10 kDa hydrosart membrane gives maximum permeate flux with minimum fouling at an optimum TMP of 1.2 bar. Studies with ultrasound assisted ultrafiltration established that the fouling was reduced with ultrasound also giving higher permeate flux. Effect of spray drying parameters such as air pressure, aspirator rate (rpm), feed flow rate and dilution on the WPC yield, analysed using SDS-PAGE and Kjeldahl method, has also been investigated. Additionally, the use of ultrasonic nozzle in the spray drying was investigated and the results were compared with pneumatic nozzle. Overall, it was clearly established that pretreatment, membrane characteristics, ultrafiltration operating parameters and spray drying parameters play an important role in deciding the WPC recovery from whey. Significant process intensification benefits were demonstrated to be obtained with the use of ultrasound both in membrane separation and spray drying.
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Affiliation(s)
- Tejaswini Prabhuzantye
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
| | - Rajeshree A Khaire
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
| | - Parag R Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India.
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11
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12
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Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.027] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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13
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Patil MD, Shinde AS, Dev MJ, Patel G, Bhilare KD, Banerjee UC. Combined effect of attrition and ultrasound on the disruption ofPseudomonas putidafor the efficient release of arginine deiminase. Biotechnol Prog 2018; 34:1185-1194. [DOI: 10.1002/btpr.2664] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 05/05/2018] [Indexed: 12/16/2022]
Affiliation(s)
- Mahesh D. Patil
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
| | - Ashok S. Shinde
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
| | - Manoj J. Dev
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
| | - Gopal Patel
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
| | - Kiran D. Bhilare
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
| | - Uttam Chand Banerjee
- Department of Pharmaceutical Technology (Biotechnology)National Institute of Pharmaceutical Education and Research Punjab 160062 India
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14
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The Effects of Ultrasound on Crystals: Sonocrystallization and Sonofragmentation. CRYSTALS 2018. [DOI: 10.3390/cryst8070280] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Etxabide A, Ribeiro RDC, Guerrero P, Ferreira AM, Stafford GP, Dalgarno K, de la Caba K, Gentile P. Lactose-crosslinked fish gelatin-based porous scaffolds embedded with tetrahydrocurcumin for cartilage regeneration. Int J Biol Macromol 2018; 117:199-208. [PMID: 29800660 DOI: 10.1016/j.ijbiomac.2018.05.154] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2018] [Revised: 05/21/2018] [Accepted: 05/22/2018] [Indexed: 01/09/2023]
Abstract
Tetrahydrocurcumin (THC) is one of the major colourless metabolites of curcumin and shows even greater pharmacological and physiological benefits. The aim of this work was the manufacturing of porous scaffolds as a carrier of THC under physiological conditions. Fish-derived gelatin scaffolds were prepared by freeze-drying by two solutions concentrations (2.5% and 4% w/v), cross-linked via addition of lactose and heat-treated at 105 °C. This cross-linking reaction resulted in more water resistant scaffolds with a water uptake capacity higher than 800%. Along with the cross-linking reaction, the gelatin concentration affected the scaffold morphology, as observed by scanning electron microscopy images, by obtaining a reduced porosity but larger pores sizes when the initial gelatin concentration was increased. These morphological changes led to a scaffold's strength enhancement from 0.92 ± 0.22 MPa to 2.04 ± 0.18 MPa when gelatin concentration was increased. THC release slowed down when gelatin concentration increased from 2.5 to 4% w/v, showing a controlled profile within 96 h. Preliminary in vitro test with chondrocytes on scaffolds with 4% w/v gelatin offered higher metabolic activities and cell survival up to 14 days of incubation. Finally the addition of THC did not influence significantly the cytocompatibility and potential antibacterial properties were demonstrated successfully against Staphylococcus aureus.
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Affiliation(s)
- A Etxabide
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - R D C Ribeiro
- School of Engineering, Newcastle University, Claremont Road, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - P Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - A M Ferreira
- School of Engineering, Newcastle University, Claremont Road, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - G P Stafford
- School of Clinical Dentistry, University of Sheffield, 19 Claremont Crescent, Sheffield S10 2TA, United Kingdom
| | - K Dalgarno
- School of Engineering, Newcastle University, Claremont Road, Newcastle Upon Tyne NE1 7RU, United Kingdom
| | - K de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain
| | - P Gentile
- School of Engineering, Newcastle University, Claremont Road, Newcastle Upon Tyne NE1 7RU, United Kingdom.
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Adhikari BM, Truong T, Bansal N, Bhandari B. Influence of gas addition on crystallisation behaviour of lactose from supersaturated solution. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.03.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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17
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Monteiro SHMC, Silva EK, Alvarenga VO, Moraes J, Freitas MQ, Silva MC, Raices RSL, Sant'Ana AS, Meireles MAA, Cruz AG. Effects of ultrasound energy density on the non-thermal pasteurization of chocolate milk beverage. ULTRASONICS SONOCHEMISTRY 2018; 42:1-10. [PMID: 29429649 DOI: 10.1016/j.ultsonch.2017.11.015] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 11/06/2017] [Accepted: 11/11/2017] [Indexed: 05/23/2023]
Abstract
This study presents the emerging high-intensity ultrasound (HIUS) processing as a non-thermal alternative to high-temperature short-time pasteurization (HTST). Chocolate milk beverage (CMB) was subjected to different ultrasound energy densities (0.3-3.0 kJ/cm3), as compared to HTST pasteurization (72 °C/15 s) aimed to verify the effect of the HIUS processing on the microbiological and physicochemical characteristics of the beverage. The application of HIUS at an energy density of 3.0 kJ/cm3 was able to reduce 3.56 ± 0.02 logarithmic cycles in the total aerobic counts. In addition, the ultrasound energy density affected the physical properties of the beverage as the size distribution of fat globule and rheological behavior, as well as the chemical properties such as antioxidant activity, ACE inhibitory activity, fatty acid profile, and volatile profile. In general, the different energetic densities used as a non-thermal method of pasteurization of CMB were more effective when compared to the conventional pasteurization by HTST, since they improved the microbiological and physicochemical quality, besides preserving the bioactive compounds and the nutritional quality of the product.
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Affiliation(s)
- Sara H M C Monteiro
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Eric Keven Silva
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil.
| | - Verônica O Alvarenga
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Jeremias Moraes
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Mônica Q Freitas
- Department of Food Technology, Faculty of Veterinary, Fluminense Federal University, Niterói, RJ, Brazil
| | - Márcia C Silva
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
| | - Anderson S Sant'Ana
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - M Angela A Meireles
- School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Science and Technology of Rio de Janeiro, Rio de Janeiro, RJ, Brazil
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Gomes F, Thakkar H, Lähde A, Verhaagen B, Pandit AB, Fernández Rivas D. Is reproducibility inside the bag? Special issue fundamentals and applications of sonochemistry ESS-15. ULTRASONICS SONOCHEMISTRY 2018; 40:163-174. [PMID: 28377103 DOI: 10.1016/j.ultsonch.2017.03.037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/19/2017] [Accepted: 03/20/2017] [Indexed: 06/07/2023]
Abstract
In this paper we report our most recent attempts to tackle a notorious problem across several scientific activities from the ultrasonics sonochemical perspective: reproducibility of results. We provide experimental results carried out in three different laboratories, using the same ingredients: ultrasound and a novel cavitation reactor bag. The main difference between the experiments is that they are aimed at different applications, KI liberation and MB degradation; and exfoliation of two nanomaterials: graphene and molybdenum disulfide. Iodine liberation rates and methylene blue degradation were higher for the cases where a cavitation intensification bag was used. Similarly, improved dispersion and more polydisperse exfoliated layers of nanomaterials were observed in the intensified bags compared to plain ones. The reproducibility of these new experiments is compared to previous experimental results under similar conditions. Our main conclusion is that despite knowing and understanding most physicochemical phenomena related to the origins and effects of cavitation, there is still a long path towards reproducibility, both in one laboratory, and compared across different laboratories. As emphasized in the sonochemical literature, the latter clearly illustrates the complexity of cavitation as nonlinear phenomenon, whose quantitative estimation represents a challenging aspect. We also provide a list of procedural steps that can help improving reproducibility and scale-up efforts.
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Affiliation(s)
- Filipe Gomes
- University Nova of Lisbon, Caparica 2829-516, Portugal
| | - Harsh Thakkar
- Institute of Chemical Technology Matunga, Mumbai 400019, India
| | - Anna Lähde
- University of Eastern Finland, Department of Environmental and Biological Sciences, P.O. Box 1627, 70211 Kuopio, Finland
| | | | | | - David Fernández Rivas
- Mesoscale Chemical Systems Group, University of Twente, 7500AE Enschede, The Netherlands; BuBclean, 7621VK Borne, The Netherlands.
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20
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Gajendragadkar CN, Gogate PR. Ultrasound assisted intensified recovery of lactose from whey based on antisolvent crystallization. ULTRASONICS SONOCHEMISTRY 2017; 38:754-765. [PMID: 27617771 DOI: 10.1016/j.ultsonch.2016.08.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 07/28/2016] [Accepted: 08/07/2016] [Indexed: 05/28/2023]
Abstract
The current work deals with understanding the fundamental aspects of intensified recovery of lactose from paneer (cottage cheese) whey using the anti-solvent induced sonocrystallization. Ultrasonic horn (22kHz) with varying power levels over the range of 40-120W has been used for initial experiments at 100% duty cycle and two different levels of ultrasonic exposure time as 10min and 20min. Similar experiments were also performed using ultrasonic bath for the same time of exposure but with at two ultrasonic frequencies (22kHz and 33kHz). It was observed that the lactose recovery as well as purity increased with an increase in ultrasonic power at 100% duty cycle for the case of treatment time as 10min whereas the lactose recovery and purity increased only till an optimum power for the 20min treatment. In the case of ultrasonic bath, lactose purity increased with an increase in the ultrasonic frequency from 22kHz to 33kHz though the lactose recovery marginally decreased. Overall, it was observed that the maximum lactose recovery was ∼98% obtained using ultrasonic horn while the maximum lactose purity was ∼97%. It was also observed that maximum lactose recovery was ∼94% for the case of ultrasonic bath while the maximum lactose purity was ∼92%. The work has enabled to understand the optimized application of ultrasound so as to maximize both the lactose yield and purity during the recovery from whey.
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Affiliation(s)
- Chinmay N Gajendragadkar
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
| | - Parag R Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India.
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Gajendragadkar CN, Gogate PR. Ultrasound assisted acid catalyzed lactose hydrolysis: Understanding into effect of operating parameters and scale up studies. ULTRASONICS SONOCHEMISTRY 2017; 37:9-15. [PMID: 28427686 DOI: 10.1016/j.ultsonch.2016.12.029] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/05/2016] [Revised: 12/22/2016] [Accepted: 12/22/2016] [Indexed: 06/07/2023]
Abstract
The current work deals with the value addition of lactose by transforming into hydrolyzed lactose syrup containing glucose and galactose in major proportion using the novel approach of ultrasound assisted acid catalyzed lactose hydrolysis. The hydrolysis of lactose was performed in ultrasonic bath (33kHz) at 50% duty cycle at different temperatures as 65°C and 70°C and two different hydrochloric acid (HCl) concentrations as 2.5N and 3N. It was observed that acid concentration, temperature and ultrasonic treatment were the major factors in deciding the time required to achieve ∼90% hydrolysis. The ultrasonic assisted approach resulted in reduction in the reaction time and the extent of intensification was established to be dependent on the temperature, acid concentration and time of ultrasonic exposure. It was observed that the maximum process intensification obtained by introduction of ultrasound in the lactose hydrolysis process performed at 70°C and 3N HCl was reduction in the required time for ∼90% hydrolysis from 4h (without the presence of ultrasound) to 3h. The scale-up study was also performed using an ultrasonic bath with longitudinal horn (36kHz as operating frequency) at 50% duty cycle, optimized temperature of 70°C and acid concentration of 3N. It was observed that the reaction was faster in the presence of ultrasound and stirring by axial impeller at rpm of 225±25. The time required to complete ∼90% of hydrolysis remained almost the same as observed for small scale study on ultrasonic bath (33kHz) at 50% duty cycle. The use of recovered lactose from whey samples instead of pure lactose did not result in any significant changes in the progress of hydrolysis, confirming the efficacy of the selected approach. Overall, the work has presented a novel ultrasound assisted approach for intensified lactose hydrolysis.
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Affiliation(s)
- Chinmay N Gajendragadkar
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India
| | - Parag R Gogate
- Chemical Engineering Department, Institute of Chemical Technology, Matunga, Mumbai 400 019, India.
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