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Guan Y, Yang Z, Wu K, Ji H. Crystallization Thermodynamics of α-Lactose Monohydrate in Different Solvents. Pharmaceutics 2022; 14:pharmaceutics14091774. [PMID: 36145520 PMCID: PMC9506588 DOI: 10.3390/pharmaceutics14091774] [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: 07/29/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/17/2022] Open
Abstract
It is common to find that some of the lactose in dairy powders and pharmaceutical tablets is present in the unstable amorphous state. Therefore, their crystallization thermodynamics in different solvents are particularly important. In this paper, the solubility of α-lactose monohydrate (α-LM) in 15 mono-solvents such as ethanol, isopropanol, methanol, 1-propanol, 1-butanol, 2-butanol, isobutanol, 1-pentanol, isoamylol, 1-hexanol, 1-heptanol, 1-octanol, propanoic acid, acetonitrile, and cyclohexanone was evaluated by using the gravimetric method in the temperature ranges from 274.05 K to 323.05 K at constant pressure (1 atm). In the given temperature range, the solubility of α-LM in these solvents increased with the rising of temperature, the highest solubility of α-LM was found in methanol (2.37 × 104), and the lowest was found in 1-hexanol (0.80 × 105). In addition, the increase of α-LM solubility in isopropanol was the largest. The sequence at 298.15 K was: methanol > 1-butanol > isopropanol > ethanol > 1-propanol > 1-heptanol > isobutanol > propionic acid > 1-pentanol > 1-octanol > acetonitrile > isoamylol > 2-butanol > cyclohexanone > 1-hexanol. Solvent effect analysis shows that the properties of α-LM are more important than those of solvents. The Apelblat equation, λh equation, Wilson model, and NRTL model were used to correlate the experimental values. The root-mean-square deviation (RMSD) and relative average deviation (RAD) of all models were less than 2.68 × 10−2 and 1.41 × 10−6, respectively, implying that the fitted values of four thermodynamic models all agreed well with the experimental values. Moreover, the thermodynamic properties of the dissolution process (i.e., dissolution Gibbs free energy (ΔdisG), molar enthalpy (ΔdisH), and molar entropy (ΔdisS)) for α-LM in selected solvents were determined. The results indicate that ΔdisH/(J/mol) (from 0.2551 to 6.0575) and ΔdisS/(J/mol/K) (from 0.0010 to 0.0207) of α-LM in these solvents are all positive, and the values of ΔdisH and ΔdisS. ΔdisG/(J/mol) (from −0.0184 to −0.6380) are all negative. The values were observed to decrease with rising temperatures, implying that α-LM dissolution is an endothermic, entropy-driven, and spontaneous process. The solid−liquid equilibrium data and dissolution thermodynamics of α-LM were obtained, which provide a basis for industrial production.
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Affiliation(s)
- Youliang Guan
- School of Chemical Engineering and Technology, Sun Yat-sen University, Zhuhai 519082, China
| | - Zujin Yang
- School of Chemical Engineering and Technology, Sun Yat-sen University, Zhuhai 519082, China
- Correspondence: (Z.Y.); (H.J.)
| | - Kui Wu
- School of Chemistry and Chemical Engineering, Jinggangshan University, Ji’an 343009, China
| | - Hongbing Ji
- School of Chemistry, Sun Yat-sen University, Guangzhou 510275, China
- Correspondence: (Z.Y.); (H.J.)
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Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties. Processes (Basel) 2022. [DOI: 10.3390/pr10081572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The consumption of functional beverages is rapidly increasing. The improvement in the functional properties of whey after the application of ultrasound is due to the release of bioactive peptides that have antioxidant properties, among others. Bioactive peptides with antioxidant activity have also been found in oats, stimulating the study of whey beverages formulated with oats to obtain functional products. The aim of this study was to determine the influence of ultrasound (24 kHz) at 20 °C for 15 min at 23 W and 154 W on the quality and functional properties of whey–oat (50:50 v/v) beverages and compare it with pasteurization at 65 °C for 30 min (LTLT). Non-significant effect (p > 0.05) of ultrasound intensity (23 W and 154 W) was observed on the physicochemical characteristics and the proximal composition of the whey–oat beverages. The sonicated beverages showed a greater tendency to green and yellow color (p < 0.05), higher fat content (p < 0.05), and less ash and carbohydrates (p < 0.05) than the pasteurized beverage. The antioxidant activity of the mM Trolox equivalent/mL of the sonicated beverages was higher (p < 0.05) (4.24 and 4.27 for 23 W and 54 W, respectively) compared to that of the pasteurized beverage (4.12). It is concluded that ultrasound is superior to pasteurization in improving the antioxidant activity of whey–oat beverages without having a detrimental impact on the proximal composition and physicochemical quality. Future studies should evaluate more functional parameters and determine the shelf life of sonicated whey–oat beverages.
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Zhong X, Huang C, Chen L, Yang Q, Huang Y. Effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose. ULTRASONICS SONOCHEMISTRY 2022; 82:105886. [PMID: 34972074 PMCID: PMC8799612 DOI: 10.1016/j.ultsonch.2021.105886] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 12/18/2021] [Accepted: 12/21/2021] [Indexed: 06/14/2023]
Abstract
The effect of ultrasound on the kinetics of anti-solvent crystallization of sucrose was studied. The influence of temperature, stirring rate, supersaturation and ultrasonic power on the anti-solvent crystallization of sucrose was investigated. The relationship between infrared spectral characteristic band of sucrose and supersaturation was determined with an online reaction analyzer. The crystal size distribution of sucrose was detected by a laser particle-size analyzer. Ultrasound accelerated the crystallization process, and had no impact on the crystal shape. Abegg, Stevens and Larson model was fitted to the experimental data, and the results were the following: At 298.15 K, the average size of crystals was 133.8 μm and nucleation rate was 4.87 × 109 m-3·s-1 without ultrasound. In an ultrasonic field, the average size was 80.5 μm, and nucleation rate was 1.18 × 1011 m-3·s-1. Ultrasound significantly reduced the average size of crystals and improved the nucleation rate. It was observed that the crystal size decreased with the increase of stirring rate in silent environment. When the stirring rate increased from 250 to 400 rpm, the average size decreased from 173.0 to 132.9 μm. However, the stirring rate had no significant impact on the crystal size in the ultrasonic field. In addition, the activation energy of anti-solvent crystallization of sucrose was decreased, and the kinetic constant of nucleation rate was increased due to the effect of ultrasound. In the ultrasonic field, the activation energy was reduced from 20422.5 to 790.5 J·mol-1, and the kinetic constant was increased from 9.76 × 102 to 8.38 × 108.
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Affiliation(s)
- Xuwei Zhong
- Guangxi Key Laboratory of Green Processing of Sugar Resources (Guangxi University of Science and Technology), Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China
| | - Chengdu Huang
- Guangxi Key Laboratory of Green Processing of Sugar Resources (Guangxi University of Science and Technology), Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China.
| | - Lishan Chen
- Guangxi Key Laboratory of Green Processing of Sugar Resources (Guangxi University of Science and Technology), Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China
| | - Qinghong Yang
- Guangxi Key Laboratory of Green Processing of Sugar Resources (Guangxi University of Science and Technology), Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China
| | - Yongchun Huang
- Guangxi Key Laboratory of Green Processing of Sugar Resources (Guangxi University of Science and Technology), Liuzhou 545006, China; Province and Ministry Co-sponsored Collaborative Innovation Center of Sugarcane and Sugar Industry, Nanning 530004, China.
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Yu G, Zhu H, Huang Y, Zhang X, Sun L, Wang Y, Xia X. Preparation of Daidzein microparticles through liquid antisolvent precipitation under ultrasonication. ULTRASONICS SONOCHEMISTRY 2021; 79:105772. [PMID: 34624663 PMCID: PMC8502945 DOI: 10.1016/j.ultsonch.2021.105772] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 09/23/2021] [Accepted: 09/24/2021] [Indexed: 05/15/2023]
Abstract
In this study, daidzein microparticles (DMP) were prepared using an improved ultrasound-assisted antisolvent precipitation method. Preliminary experiments were conducted using six single-factor experiments, and principal component analysis (PCA) was adopted to obtain the three staple elements of the ultrasonic power, solution concentration, and nozzle diameter. The response surface Box-Behnken (BBD) design was used to optimize the level of the above factors. The optimal preparation conditions of the DMP were obtained as follows: the flow rate was 4 mL/min, the concentration of the daidzein solution was 16 mg/mL, the ratio of antisolvent to solvent (liquid-to-liquid ratio) was 9, the nozzle diameter was 300 μm, the ultrasonic power was 180 W (665 W/L), and the system speed was 760 r/min. The minimum average particle size of DMP was 181 ± 2 nm. The properties of daidzein particles before and after preparation were analyzed via scanning electron microscopy, X-ray diffraction analysis, Differential scanning calorimetry and Fourier transform infrared spectroscopy, no obvious change in its chemical structure was observed, but crystallinity was reduced. Compared with daidzein powder, DMP has a higher solubility and stronger antioxidant capacity. The above results indicate that the improved method of ultrasonication combined with antisolvent can reduce the size of daidzein particles and has a great potential in practical production.
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Affiliation(s)
- Guoping Yu
- Northeast Agricultural University, Harbin 150030, China
| | - Hongwei Zhu
- Northeast Agricultural University, Harbin 150030, China
| | - Yan Huang
- College of Life Science, Jiaying University, Meizhou 514015, China
| | - Xiaonan Zhang
- Northeast Agricultural University, Harbin 150030, China; College of Life Science, Jiaying University, Meizhou 514015, China
| | - Lina Sun
- Northeast Agricultural University, Harbin 150030, China
| | - Yutong Wang
- Northeast Agricultural University, Harbin 150030, China
| | - Xinghao Xia
- Northeast Agricultural University, Harbin 150030, China
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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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Patil GK, Patil PB, Pardeshi SR, Rajput RL, Sonawane SH, Mujumdar A, Naik JB. Effect of process parameters on the recovery of lactose in an antisolvent acetone/acetone-ethanol mixture: A comparative study based on sonication medium. ULTRASONICS SONOCHEMISTRY 2020; 67:105128. [PMID: 32298975 DOI: 10.1016/j.ultsonch.2020.105128] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 04/09/2020] [Accepted: 04/09/2020] [Indexed: 06/11/2023]
Abstract
Recovery of lactose from the whey using sonocrystallization was studied experimentally. The effect of sonication medium and irradiation power levels was evaluated using three different ultrasonic equipments. Effects of various parameters such as sonication time, pH of the medium, antisolvent (acetone and acetone-ethanol mixture) and concentration of lactose were determined. The optimal parametric conditions were analyzed using differential scanning calorimetry, thermogravimetric analysis, particle size distribution, and zeta potential measurements. Overall, the highest lactose recovery was obtained using a mixture of acetone and ethanol as antisolvent in bath sonication as well as atomization process.
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Affiliation(s)
- Govind K Patil
- University Institute of Chemical Technology, KBC North Maharashtra University, Jalgaon, Maharashtra 425001, India
| | - Pritam B Patil
- Department of Chemical Engineering, Shri S'ad Vidya Mandal Institute of Technology, Bharuch, Gujarat 392001, India
| | - Sagar R Pardeshi
- University Institute of Chemical Technology, KBC North Maharashtra University, Jalgaon, Maharashtra 425001, India
| | - Rahul L Rajput
- University Institute of Chemical Technology, KBC North Maharashtra University, Jalgaon, Maharashtra 425001, India
| | - Shirish H Sonawane
- Department of Chemical Engineering, National Institute of Technology, Warangal, AP 506004, India
| | - Arun Mujumdar
- Department of Bioresource Engineering, Macdonald College, McGill University, Sainte-Anne-de-Bellevue, Quebec, Canada
| | - Jitendra B Naik
- University Institute of Chemical Technology, KBC North Maharashtra University, Jalgaon, Maharashtra 425001, India.
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Batghare AH, Roy K, Moholkar VS. Investigations in physical mechanism of ultrasound-assisted antisolvent batch crystallization of lactose monohydrate from aqueous solutions. ULTRASONICS SONOCHEMISTRY 2020; 67:105127. [PMID: 32334378 DOI: 10.1016/j.ultsonch.2020.105127] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 03/21/2020] [Accepted: 04/07/2020] [Indexed: 05/28/2023]
Abstract
Sonication is known to enhance crystallization of lactose from aqueous solutions. This study has attempted to reveal the mechanistic features of antisolvent crystallization of lactose monohydrate from aqueous solutions. Experiments were conducted in three protocols, viz. mechanical stirring, mechanical stirring with sonication and sonication at elevated static pressure. Mechanical stirring provided macroconvection while sonication induced microconvection in the system. Other experimental parameters were initial lactose concentration and rate of antisolvent (ethanol) addition. Kinetic parameters of crystallization were coupled with simulations of bubble dynamics. The growth rate of crystals, rate of nucleation, average size of crystal crop and total lactose yield in different protocols were related to nature of convection in the medium. Macroconvection assisted nucleation but could not give high growth rate. Microconvection comprised of microstreaming due to ultrasound and acoustic (or shock) waves due to transient cavitation. Sonication at atmospheric static pressure enhanced growth rate but reduced nucleation. However, with elimination of cavitation at elevated static pressure, sonication enhanced both nucleation and growth rate resulting in almost complete lactose recovery.
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Affiliation(s)
- Amit H Batghare
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781 039, Assam, India
| | - Kuldeep Roy
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781 039, Assam, India
| | - Vijayanand S Moholkar
- Department of Chemical Engineering, Indian Institute of Technology Guwahati, Guwahati 781 039, Assam, India.
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Micron-size lactose manufactured under high shear and its dispersion efficiency as carrier for Salbutamol Sulphate. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.08.050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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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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Holkar CR, Jadhav AJ, Pinjari DV, Pandit AB. Cavitationally Driven Transformations: A Technique of Process Intensification. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.8b04524] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Chandrakant R. Holkar
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
| | - Ananda J. Jadhav
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
| | - Dipak V. Pinjari
- National Centre for Nano Sciences and Nanotechnology, University of Mumbai, Kalina Campus, Kalina, Santacruz (E), Mumbai, 400098, Maharashtra India
| | - Aniruddha B. Pandit
- Chemical Engineering Department, Institute of Chemical Technology, Nathalal Parekh Road, Matunga (E), Mumbai, 400019, Maharashtra India
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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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