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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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2
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Koller M, Obruča S. Biotechnological production of polyhydroxyalkanoates from glycerol: A review. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102333] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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3
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Sharma D, Murthy ZVP, Patel SR. Recovery of lactose from aqueous solution by application of ultrasound through millichannel. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2020-0228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Instead of direct disposal of whey, extraction of valuable products from it may reduce the environmental pollution. In the present study, the effect of ultrasound irradiation through millichannel on recovery of lactose was investigated. The ultrasonic baths of varying amplitude (20–40%) and frequency (25–35 kHz), two different configurations of millichannel i.e., coil and serpentine, were used to know their individual and combined effect on the lactose yield. Box-Behnken design was employed to examine the interactive effect of different operating conditions. The recovery of lactose was enhanced approximately by 5–53% and induction time was reduced by 1.79–1.85 times in comparison to the conventional process. The size of the lactose crystals was reduced from 139.5 to 42.486 μm at 40% amplitude and 49.879 μm at 35 kHz frequency. Optimized condition showed 63% yield of lactose at 3.6 supersaturation, 35 kHz frequency, and 45 min of sonication time.
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Affiliation(s)
- Daxa Sharma
- Department of Chemical Engineering , Sardar Vallabhbhai National Institute of Technology , Surat 395007 , Gujarat , India
| | | | - Sanjaykumar Rameshbhai Patel
- Department of Chemical Engineering , Sardar Vallabhbhai National Institute of Technology , Surat 395007 , Gujarat , India
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4
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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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5
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Simone E, Tyler AII, Kuah D, Bao X, Ries ME, Baker D. Optimal Design of Crystallization Processes for the Recovery of a Slow-Nucleating Sugar with a Complex Chemical Equilibrium in Aqueous Solution: The Case of Lactose. Org Process Res Dev 2019. [DOI: 10.1021/acs.oprd.8b00323] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elena Simone
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Arwen I. I. Tyler
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Daniel Kuah
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Xiaofan Bao
- Food Colloids and Processing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, U.K
| | - Michael E. Ries
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K
| | - Daniel Baker
- School of Physics and Astronomy, University of Leeds, Leeds LS2 9JT, U.K
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6
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Sánchez-García YI, Gutiérrez-Méndez N, Orozco-Mena RE, Ramos-Sánchez VH, Leal-Ramos MY. Individual and combined effect of pH and whey proteins on lactose crystallization. Food Res Int 2018; 116:455-461. [PMID: 30716968 DOI: 10.1016/j.foodres.2018.08.061] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 10/28/2022]
Abstract
Lactose is recovered by crystallization from cheese whey that is a by-product of cheesemaking. The whey used for the recovery of lactose usually has a residual content of protein that alters the crystallization of lactose. In addition, the pH of whey may fluctuate depending on the cheese variety. However, there is little information on how the pH modifies the effect that whey proteins have on lactose crystallization. Accordingly, this work aimed to evaluate the individual and combined effect of whey proteins and pH on the kinetics of crystallization, the crystal size distribution and the crystallinity of lactose. The addition of whey proteins in lactose solutions (25% v/v) modified the process of lactose crystallization. However, the effect that whey proteins had on lactose crystallization heavily depended on the pH. The number of crystals per milliliter as well as the growth and size distribution of crystals was the most affected with the changes in pH (pHs of 7, 5.5 and 4) and the addition of whey proteins (0 and 0.63%). All the treatment produced mostly α-lactose monohydrated but some treatments also generated crystals of β-lactose (pH 5.5, 0% of proteins). Amorphous lactose was observed mainly in lactose solutions adjusted at pH 7 and added with whey proteins. This particular treatment also incorporated the highest amount of protein into the lattice of lactose crystals. The results of this work highlight the importance of controlling the pH of lactose crystallization, especially if there is a presence of whey proteins.
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Affiliation(s)
- Yanira I Sánchez-García
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Chihuahua, Mexico
| | - Néstor Gutiérrez-Méndez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Chihuahua, Mexico.
| | - Raúl E Orozco-Mena
- Centro de Investigación en Materiales Avanzados (CIMAV), Chihuahua, Mexico
| | - Victor H Ramos-Sánchez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Chihuahua, Mexico
| | - Martha Y Leal-Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Posgrado, Chihuahua, Mexico
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7
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Chen GQ, Gras SL, Kentish SE. Separation Technologies for Salty Wastewater Reduction in the Dairy Industry. SEPARATION AND PURIFICATION REVIEWS 2018. [DOI: 10.1080/15422119.2018.1496452] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- G. Q. Chen
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Victoria, Australia
| | - S. L. Gras
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Victoria, Australia
- The Bio21 Molecular Science and Biotechnology Institute, The University of Melbourne, Victoria, Australia
| | - S. E. Kentish
- The ARC Dairy Innovation Hub, Department of Chemical Engineering, The University of Melbourne, Victoria, Australia
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8
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Sánchez-García YI, García-Vega KS, Leal-Ramos MY, Salmeron I, Gutiérrez-Méndez N. Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan. ULTRASONICS SONOCHEMISTRY 2018; 42:714-722. [PMID: 29429722 DOI: 10.1016/j.ultsonch.2017.12.020] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 11/26/2017] [Accepted: 12/14/2017] [Indexed: 05/24/2023]
Abstract
The conventional process of lactose crystallization is prolonged, hardly controllable and the crystals have low quality. In this work, the effect of ultrasound on the crystallization of lactose in an aqueous system was assessed. Additionally, it was studied how the presence of whey proteins (which are a common impurity) and κ-carrageenan (that possess high water-binding capacity) could modify the process of lactose crystallization. Lactose solutions at 25% were sonicated in a continuous flow chamber at two different energy densities (9 and 50 J mL-1) before the start of crystallization. Some of these lactose solutions were previously added with κ-carrageenan (0, 150 and 300 mg L-1), with whey proteins (0.64%) or with both at the same time. Ultrasound sped up the rate of crystallization, decreased the crystal's size and narrowed the crystal size distribution (CSD). The presence of whey proteins accelerated the process of crystallization but induced the formation of amorphous lactose. Likewise, the rate of lactose crystallization was improved by the addition of 150 mg L-1 of carrageenan. Whereas, the combination of carrageenan and whey proteins generated the smallest crystals (6 μm), the narrowest CSD and minimized the formation of amorphous lactose.
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Affiliation(s)
- Yanira I Sánchez-García
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Postgrado, 31125 Chihuahua, Chihuahua, Mexico
| | - Karen S García-Vega
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Postgrado, 31125 Chihuahua, Chihuahua, Mexico
| | - Martha Y Leal-Ramos
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Postgrado, 31125 Chihuahua, Chihuahua, Mexico
| | - Ivan Salmeron
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Postgrado, 31125 Chihuahua, Chihuahua, Mexico
| | - Néstor Gutiérrez-Méndez
- Universidad Autónoma de Chihuahua, Facultad de Ciencias Químicas, Departamento de Postgrado, 31125 Chihuahua, Chihuahua, Mexico.
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9
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Shamma RN, Latif R. The potential of synergism between ultrasonic energy and Soluplus ® as a tool for solubilization and dissolution enhancement of a poorly water soluble drug. A statistically based process optimization. J Drug Deliv Sci Technol 2018. [DOI: 10.1016/j.jddst.2017.10.023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Jayamuthunagai J, Srisowmeya G, Chakravarthy M, Gautam P. d-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate. BIORESOURCE TECHNOLOGY 2017; 235:250-255. [PMID: 28371762 DOI: 10.1016/j.biortech.2017.03.123] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2017] [Revised: 03/20/2017] [Accepted: 03/21/2017] [Indexed: 06/07/2023]
Abstract
The aim of the work is to produce d-Tagatose by direct addition of alginate immobilized Lactobacillus plantarum cells to lactose hydrolysed whey permeate. The cells were untreated and immobilized (UIC), permeabilized and immobilized (PIC) and the relative activities were compared with purified l-arabinose isomerase (l-AI) for d-galactose isomerization. Successive lactose hydrolysis by β-galactosidase from Escherichia coli and d-galactose isomerization using l-AI from Lactobacillus plantarum was performed to investigate the in vivo production of d-tagatose in whey permeate. In whey permeate, maximum conversion of 38% and 33% (w/w) d-galactose isomerization by PIC and UIC has been obtained. 162mg/g and 141mg/g of d-tagatose production was recorded in a 48h reaction time at 50°C, pH 7.0 with 5mM Mn2+ ion concentration in the initial substrate mixture.
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Affiliation(s)
- J Jayamuthunagai
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India.
| | - G Srisowmeya
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - M Chakravarthy
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
| | - P Gautam
- Centre for Biotechnology, Anna University, Chennai 600025, Tamilnadu, India
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11
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Siddique H, Brown CJ, Houson I, Florence AJ. Establishment of a Continuous Sonocrystallization Process for Lactose in an Oscillatory Baffled Crystallizer. Org Process Res Dev 2015. [DOI: 10.1021/acs.oprd.5b00127] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Humera Siddique
- EPSRC Centre for Innovative
Manufacturing in Continuous Manufacturing and Crystallization, Technology
Innovation Centre, University of Strathclyde, Glasgow, G1 1RD, United Kingdom
| | - Cameron J. Brown
- EPSRC Centre for Innovative
Manufacturing in Continuous Manufacturing and Crystallization, Technology
Innovation Centre, University of Strathclyde, Glasgow, G1 1RD, United Kingdom
| | - Ian Houson
- EPSRC Centre for Innovative
Manufacturing in Continuous Manufacturing and Crystallization, Technology
Innovation Centre, University of Strathclyde, Glasgow, G1 1RD, United Kingdom
| | - Alastair J. Florence
- EPSRC Centre for Innovative
Manufacturing in Continuous Manufacturing and Crystallization, Technology
Innovation Centre, University of Strathclyde, Glasgow, G1 1RD, United Kingdom
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12
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Sander JRG, Zeiger BW, Suslick KS. Sonocrystallization and sonofragmentation. ULTRASONICS SONOCHEMISTRY 2014; 21:1908-1915. [PMID: 24636362 DOI: 10.1016/j.ultsonch.2014.02.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/20/2013] [Revised: 02/05/2014] [Accepted: 02/06/2014] [Indexed: 06/03/2023]
Abstract
The application of ultrasound to crystallization (i.e., sonocrystallization) can dramatically affect the properties of the crystalline products. Sonocrystallization induces rapid nucleation that generally yields smaller crystals of a more narrow size distribution compared to quiescent crystallizations. The mechanism by which ultrasound induces nucleation remains unclear although reports show the potential contributions of shockwaves and increases in heterogeneous nucleation. In addition, the fragmentation of molecular crystals during ultrasonic irradiation is an emerging aspect of sonocrystallization and nucleation. Decoupling experiments were performed to confirm that interactions between shockwaves and crystals are the main contributors to crystal breakage. In this review, we build upon previous studies and emphasize the effects of ultrasound on the crystallization of organic molecules. Recent work on the applications of sonocrystallized materials in pharmaceutics and materials science are also discussed.
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Affiliation(s)
- John R G Sander
- Department of Chemistry, University of Illinois at Urbana-Champaign, 600 S. Mathews Av., Urbana, IL 61801, USA
| | - Brad W Zeiger
- Department of Chemistry, University of Illinois at Urbana-Champaign, 600 S. Mathews Av., Urbana, IL 61801, USA
| | - Kenneth S Suslick
- Department of Chemistry, University of Illinois at Urbana-Champaign, 600 S. Mathews Av., Urbana, IL 61801, USA.
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13
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Zamanipoor MH, Mancera RL. The emerging application of ultrasound in lactose crystallisation. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.04.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Abstract
Acoustic energy as a form of physical energy has drawn the interests of both industry and scientific communities for its potential use as a food processing and preservation tool. Currently, most such applications deal with ultrasonic waves with relatively high intensities and acoustic power densities and are performed mostly in liquids. In this review, we briefly discuss the fundamentals of power ultrasound. We then summarize the physical and chemical effects of power ultrasound treatments based on the actions of acoustic cavitation and by looking into several ultrasound-assisted unit operations. Finally, we examine the biological effects of ultrasonication by focusing on its interactions with the miniature biological systems present in foods, i.e., microorganisms and food enzymes, as well as with selected macrobiological components.
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Affiliation(s)
- Sandra Kentish
- Department of Chemical and Biomolecular Engineering, University of Melbourne, Victoria 3010, Australia;
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