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Pant KJ, Cotter PD, Wilkinson MG, Sheehan JJ. Towards sustainable Cleaning-in-Place (CIP) in dairy processing: Exploring enzyme-based approaches to cleaning in the Cheese industry. Compr Rev Food Sci Food Saf 2023; 22:3602-3619. [PMID: 37458296 DOI: 10.1111/1541-4337.13206] [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: 11/24/2022] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 09/13/2023]
Abstract
Cleaning-in-place (CIP) is the most commonly used cleaning and sanitation system for processing lines, equipment, and storage facilities such as milk silos in the global dairy processing industry. CIP employs thermal treatments and nonbiodegradable chemicals (acids and alkalis), requiring appropriate neutralization before disposal, resulting in sustainability challenges. In addition, biofilms are a major source of contamination and spoilage in dairy industries, and it is believed that current chemical CIP protocols do not entirely destroy biofilms. Use of enzymes as effective agents for CIP and as a more sustainable alternative to chemicals and thermal treatments is gaining interest. Enzymes offer several advantages when used for CIP, such as reduced water usage (less rinsing), lower operating temperatures resulting in energy savings, shorter cleaning times, and lower costs for wastewater treatment. Additionally, they are typically derived from natural sources, are easy to neutralize, and do not produce hazardous waste products. However, even with such advantages, enzymes for CIP within the dairy processing industry remain focused mainly on membrane cleaning. Greater adoption of enzyme-based CIP for cheese industries is projected pending a greater knowledge relating to cost, control of the process (inactivation kinetics), reusability of enzyme solutions, and the potential for residual activity, including possible effects on the subsequent product batches. Such studies are essential for the cheese industry to move toward more energy-efficient and sustainable cleaning solutions.
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Affiliation(s)
- Karan J Pant
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Paul D Cotter
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
| | - Martin G Wilkinson
- Department of Biological Sciences, University of Limerick, Castletroy, Limerick, Ireland
| | - Jeremiah J Sheehan
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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Yang S, Wang Y, Ren F, Li Z, Dong Q. Applying enzyme treatments in Bacillus cereus biofilm removal. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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Guerrero-Navarro AE, Ríos-Castillo AG, Ripolles-Avila C, Zamora A, Hascoët AS, Felipe X, Castillo M, Rodríguez-Jerez JJ. Effectiveness of enzymatic treatment for reducing dairy fouling at pilot-plant scale under real cleaning conditions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112634] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kumar M, Tierney J, Wilkinson M. Enzymatic Disruption of Biofilms During Cheese Manufacturing: A Mini Review. Front Microbiol 2021; 12:791061. [PMID: 34975813 PMCID: PMC8716882 DOI: 10.3389/fmicb.2021.791061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Accepted: 11/18/2021] [Indexed: 11/13/2022] Open
Abstract
Bacteria are capable of colonizing industrial processing surfaces creating biofilms on them which may adversely affect the quality and safety of products. Traditional cleaning-in-place (CIP) treatments using caustic and nitric acid solutions have been known to exhibit variable efficiency in eliminating biofilm bacteria. Here, we introduce enzymes as an alternative to traditional CIP treatments and discuss their mechanism of action against bacterial biofilms in cheese manufacturing. In addition, we discuss research gaps namely thermal stability, substrate specificity and residual activity of enzymes that may play a vital role in the selection of enzymes with optimal effectiveness against multi species biofilms. The outcome of this mini review will aid in the development of a novel and sustainable enzyme-based CIP treatment during cheese manufacturing in the future.
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Affiliation(s)
- Murali Kumar
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
- *Correspondence: Murali Kumar,
| | | | - Martin Wilkinson
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
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Guerrero-Navarro AE, Ríos-Castillo AG, Ripolles-Avila C, Felipe X, Rodríguez-Jerez JJ. Microscopic analysis and microstructural characterization of the organic and inorganic components of dairy fouling during the cleaning process. J Dairy Sci 2020; 103:2117-2127. [PMID: 31928757 DOI: 10.3168/jds.2019-16957] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Accepted: 11/13/2019] [Indexed: 01/09/2023]
Abstract
This study evaluated the organic residues of milk fouling using fluorescence and confocal laser scanning microscopy. The inorganic content was analyzed with energy-dispersive X-ray spectroscopy, complemented with inductively coupled plasma optical emission spectrometry. These techniques were applied to evaluate milk fouling cleanliness using an alkaline product and an enzymatic formulation based on protease and amylase. The results showed that the efficiency of enzymatic cleaning was 87.1% when it was evaluated at 55°C for 30 min, and with a medium of pH 8.5. No difference was found from the efficacy in eliminating dairy fouling observed for the chemical cleaning (86.9%). The fluorescence microscopy proved useful for determining the organic solid components in the outer layer of the dairy fouling. The fouling spatial disposition in 3 dimensions, obtained by confocal laser scanning microscopy, showed that it was formed of 51.3% sugars, 9.3% fats, and 39.4% proteins, with the enzymatic cleaning of these compounds being homogeneous, compared with chemical cleaning. The protein and lipid contents were in the surface layer, whereas sugars were located in the innermost part that contributes to the Maillard reaction during fouling formation. After enzymatic cleaning, the reduction in the concentration of Ca and P was 71.61 and 74.67%, respectively, compared with fouling intact. Thus, enzymatic cleaning, without the accumulation of Na from chemical cleaning, leaves 1.5 times less mineral than chemical cleaning. Knowing the content and structure of fouling in the industry helps to formulate better products to achieve proper levels of cleanliness. Additionally, studying the cleaning residues helps to avoid problems of cross-contamination between batches or subsequent microbial growths (biofilms) on surfaces with residues.
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Affiliation(s)
- Alfons Eduard Guerrero-Navarro
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Abel Guillermo Ríos-Castillo
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Carolina Ripolles-Avila
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain
| | - Xavier Felipe
- Institute of Agricultural-Alimentary Research and Technology-Monells, Finca Camps i Armet, Monells, 17121, Spain
| | - José Juan Rodríguez-Jerez
- Food Hygiene Unit, Veterinary Faculty, Universitat Autònoma de Barcelona, Travessera dels Turons s/n, Cerdanyola del Vallès, 08193, Spain.
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Herrera-Márquez O, Fernández-Serrano M, Pilamala M, Jácome M, Luzón G. Stability studies of an amylase and a protease for cleaning processes in the food industry. FOOD AND BIOPRODUCTS PROCESSING 2019. [DOI: 10.1016/j.fbp.2019.06.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Guerrero-Navarro A, Ríos-Castillo A, Avila CR, Hascoët A, Felipe X, Rodriguez Jerez J. Development of a dairy fouling model to assess the efficacy of cleaning procedures using alkaline and enzymatic products. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Kumari S, Sarkar PK. Optimisation of Bacillus cereus
biofilm removal in the dairy industry using an in vitro
model of cleaning-in-place incorporating serine protease. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12454] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sarita Kumari
- Microbiology Laboratory; Department of Botany; University of North Bengal; Siliguri 734 013 India
| | - Prabir K Sarkar
- Microbiology Laboratory; Department of Botany; University of North Bengal; Siliguri 734 013 India
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Jurado-Alameda E, Altmajer-Vaz D, García-Román M, Jiménez-Pérez JL. Study of heat-denatured whey protein removal from stainless steel surfaces in clean-in-place systems. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.01.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Boyce A, Walsh G. Identification of fungal proteases potentially suitable for environmentally friendly cleaning-in-place in the dairy industry. CHEMOSPHERE 2012; 88:211-218. [PMID: 22464862 DOI: 10.1016/j.chemosphere.2012.03.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2011] [Revised: 03/05/2012] [Accepted: 03/06/2012] [Indexed: 05/31/2023]
Abstract
Fourteen fungi were screened for ability to produce proteases with activity on milk protein. The proteases produced were assessed on a lab-scale in terms of their potential suitability for cleaning-in-place (CIP) in the dairy industry. Cleaning performance was assessed by determining the ability of the enzymes to remove an industrial-like milk fouling deposit from stainless steel. Based on the results observed, the extracellular protease activity produced by Schizophyllum commune was selected as most suitable for potential CIP application. A CIP procedure involving a sodium carbonate rinse followed by enzymatic cleaning with this fungal enzyme activity was developed. Satisfactory cleaning, judged by quantification of residual organic matter and protein on the stainless steel surface after cleaning, was achieved using the developed CIP procedure at 40°C. This CIP procedure, based on biodegradable enzymes working at low temperature is more environmentally favourable than conventional CIP methods using caustic based cleaning solutions at 70-80°C. Potential environmental benefits of the developed enzymatic CIP procedure include reduced energy consumption, decreased chemical usage and a reduced requirement for pH neutralisation of the resultant waste prior to release.
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Affiliation(s)
- Angela Boyce
- Department of Chemical and Environmental Sciences, University of Limerick, Ireland.
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Gordon PW, Brooker AD, Chew YJ, Letzelter N, York DW, Wilson DI. Elucidating enzyme-based cleaning of protein soils (gelatine and egg yolk) using a scanning fluid dynamic gauge. Chem Eng Res Des 2012. [DOI: 10.1016/j.cherd.2011.07.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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