1
|
Lott TT, Martin NH, Dumpler J, Wiedmann M, Moraru CI. Microbacterium represents an emerging microorganism of concern in microfiltered extended shelf-life milk products. J Dairy Sci 2023; 106:8434-8448. [PMID: 37678790 DOI: 10.3168/jds.2023-23734] [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: 05/11/2023] [Accepted: 07/13/2023] [Indexed: 09/09/2023]
Abstract
Growing interest in the manufacture of extended shelf-life (ESL) milk, which is typically achieved by a high-temperature treatment called ultra-pasteurization (UP), is driven by distribution challenges, efforts to reduce food waste, and more. Even though high-temperature, short-time (HTST) pasteurized milk has a substantially shorter shelf life than UP milk, HTST milk is preferred in the United States because consumers tend to perceive UP milk as less desirable due to the "cooked" flavor associated with high-temperature processing. While ESL beyond 21 d may be possible for HTST, the survival and outgrowth of psychrotolerant aerobic spore-forming bacteria can still be a limitation to extending shelf life of HTST milk. Microfiltration (MF) is effective for reducing vegetative microorganisms and spores in raw milk, but it is unclear what the effects of membrane pore size, storage temperature, and milk type (i.e., skim vs. whole) are on the microbial shelf life of milk processed by both MF and HTST pasteurization. To investigate these factors, raw skim milk was MF using different pore sizes (0.8 or 1.2 μm), and then MF skim milk and standardized whole milk (MF skim with heat-treated [85°C for 20 s] cream) were HTST pasteurized at 75°C for 20 s. Subsequently, milk was stored at 3°C, 6.5°C, or 10°C and total bacteria counts were measured for up to 63 d. An ANOVA indicated that mean bacterial concentrations between storage temperatures were significantly different from each other, with mean maximum observed concentrations of 3.67, 5.33, and 8.08 log10 cfu/mL for storage temperatures 3°C, 6.5°C, and 10°C, respectively. Additionally, a smaller difference in mean maximum bacterial concentrations throughout shelf life was identified between pore sizes (<1 log cfu/mL), but no significant difference was attributed to milk type. An unexpected outcome of this study was the identification of Microbacterium as a major contributor to the bacterial population in MF ESL milk. Microbacterium is a psychrotolerant, thermoduric gram-positive, non-spore-forming rod with a small cell size (∼0.9 μm length and ∼0.3 μm width), which our data suggest was able to permeate the membranes used in this study, survive HTST pasteurization, and then grow at refrigeration temperatures. While spores continue to be a key concern for the manufacture of MF, ESL milk, our study demonstrates the importance of other psychrotolerant, thermoduric bacteria such as Microbacterium to these products.
Collapse
Affiliation(s)
- T T Lott
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - J Dumpler
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - C I Moraru
- Department of Food Science, Cornell University, Ithaca, NY 14853.
| |
Collapse
|
2
|
Al-Tayawi AN, Gulyás NS, Gergely G, Fazekas ÁF, Szegedi B, Hodúr C, Lennert JR, Kertész S. Enhancing ultrafiltration performance for dairy wastewater treatment using a 3D printed turbulence promoter. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:108907-108916. [PMID: 37759054 PMCID: PMC10622354 DOI: 10.1007/s11356-023-30027-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023]
Abstract
Dairy factories annually generate an increasing amount of wastewater, which can cause eutrophication due to high concentrations of amino acids and lipids. To address this issue, membrane technology has emerged as a promising solution, but membrane fouling remains a significant challenge, since it can cause decreased flux, decrease membrane rejection performance, and increased energy demand. This study aimed to reduce membrane fouling by integrated a three-dimensional printed (3DP) turbulence promoter into an ultrafiltration dead-end cell and varying stirring speeds. Two mathematical models, Hermia and resistance-in-series, were used to analyze the fouling process. According to both models, the cake layer formation model indicated the most prevalent fouling mechanism. Specific energy demand, permeate flux, membrane rejection, and membrane reversible and irreversible resistances were measured, calculated, and compared. The results suggest that the combination of an integrated 3DP turbulence promoter and high stirring speeds can effectively reduce membrane fouling in a dairy wastewater treatment module.
Collapse
Affiliation(s)
- Aws N Al-Tayawi
- Doctoral School of Environmental Sciences, University of Szeged, Szeged, H-6725, Hungary
- Department of Environmental Technology, Faculty of Environmental Science and Technology, University of Mosul, Mosul, 41002, Iraq
| | - Nikolett Sz Gulyás
- Doctoral School of Environmental Sciences, University of Szeged, Szeged, H-6725, Hungary
- Department of Food Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary
| | - Gréta Gergely
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary
| | - Ákos Ferenc Fazekas
- Doctoral School of Environmental Sciences, University of Szeged, Szeged, H-6725, Hungary
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary
| | - Balázs Szegedi
- Department of Mechanical Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary
| | - Cecilia Hodúr
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary
| | - József Richárd Lennert
- Department of Power Electronics and E-Drives, Audi Hungaria Faculty of Automotive Engineering, Széchenyi István University, Győr, H-9026, Hungary
| | - Szabolcs Kertész
- Department of Biosystems Engineering, Faculty of Engineering, University of Szeged, Szeged, H-6725, Hungary.
| |
Collapse
|
3
|
Chung MMS, Arbour AJ, Huang JY. Microbubble-Assisted Cleaning-in-Place Process for Ultrafiltration System and Its Environmental Performance. MEMBRANES 2023; 13:424. [PMID: 37103851 PMCID: PMC10146933 DOI: 10.3390/membranes13040424] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 04/02/2023] [Accepted: 04/07/2023] [Indexed: 06/19/2023]
Abstract
Membrane filtration is a key technology in dairy processing for the separation of dairy liquids to clarify, concentrate, and fractionate a variety of dairy products. Ultrafiltration (UF) is widely applied for whey separation, protein concentration and standardization, and lactose-free milk production, though its performance can be hindered by membrane fouling. As an automated cleaning process commonly used in the food and beverage industries, cleaning in place (CIP) uses large amounts of water, chemicals, and energy, resulting in significant environmental impacts. This study introduced micron-scale air-filled bubbles (microbubbles; MBs) with mean diameters smaller than 5 μm into cleaning liquids to clean a pilot-scale UF system. During the UF of model milk for concentration, cake formation was identified as the dominant membrane fouling mechanism. The MB-assisted CIP process was conducted at two bubble number densities (2021 and 10,569 bubbles per mL of cleaning liquid) and two flow rates (130 and 190 L/min). For all the cleaning conditions tested, MB addition largely increased the membrane flux recovery by 31-72%; however, the effects of bubble density and flow rate were insignificant. Alkaline wash was found to be the main step in removing proteinaceous foulant from the UF membrane, though MBs did not show a significant effect on the removal due to the operational uncertainty of the pilot-scale system. The environmental benefits of MB incorporation were quantified by a comparative life cycle assessment and the results indicated that MB-assisted CIP had up to 37% lower environmental impact than control CIP. This is the first study incorporating MBs into a full CIP cycle at the pilot scale and proving their effectiveness in enhancing membrane cleaning. This novel CIP process can help reduce water and energy use in dairy processing and improve the environmental sustainability of the dairy industry.
Collapse
Affiliation(s)
| | - April J. Arbour
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Jen-Yi Huang
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
- Environmental and Ecological Engineering, Purdue University, West Lafayette, IN 47907, USA
| |
Collapse
|
4
|
Deng E, Chen X, Rub D, Lin H. Modeling and Mitigating Fouling of Microfiltration Membranes for Microalgae Dewatering. Sep Purif Technol 2023. [DOI: 10.1016/j.seppur.2023.123707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
|
5
|
Yang B, Zhang M, Qiao W, Zhao J, Chen J, Yang K, Hu J, Hou J, Chen L. Cascaded membrane and chromatography technologies for fractionating and purifying of bovine milk oligosaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
6
|
Gottschalk N, Augustin W, Scholl S, Ian Wilson D, Mercadé-Prieto R. Model food soils for investigating cleaning: a review. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
7
|
Kiełczewska K, Dąbrowska A, Bielecka MM, Dec B, Baranowska M, Ziajka J, Zhennai Y, Żulewska J. Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks. Foods 2022; 11:1817. [PMID: 35804635 PMCID: PMC9266225 DOI: 10.3390/foods11131817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022] Open
Abstract
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.
Collapse
Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Marika Magdalena Bielecka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Bogdan Dec
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Maria Baranowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Justyna Ziajka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Yang Zhennai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| |
Collapse
|
8
|
Tarapata J, Maciejczyk M, Zulewska J. Microfiltration of buttermilk: partitioning of proteins and modelling using a resistance-in-series model. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
9
|
Kara Ü, Sert D. The use of microfiltration technique in the production of skim milk powder: The effect of milk transport conditions on the microbiological and physicochemical properties of milk and milk powders. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12855] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ümmügülsüm Kara
- Department of Food Engineering Engineering Faculty Necmettin Erbakan University Konya 42090 Turkey
| | - Durmuş Sert
- Department of Food Engineering Engineering Faculty Necmettin Erbakan University Konya 42090 Turkey
| |
Collapse
|
10
|
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]
|
11
|
Sharma S, Singh RK. Effect of atmospheric pressure cold plasma treatment time and composition of feed gas on properties of skim milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112747] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
12
|
Puri R, Bot F, Singh U, O’Mahony JA. Influence of Transglutaminase Crosslinking on Casein Protein Fractionation during Low Temperature Microfiltration. Foods 2021; 10:foods10123146. [PMID: 34945697 PMCID: PMC8701848 DOI: 10.3390/foods10123146] [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: 10/17/2021] [Revised: 11/25/2021] [Accepted: 12/14/2021] [Indexed: 12/03/2022] Open
Abstract
Low temperature microfiltration (MF) is applied in dairy processing to achieve higher protein and microbiological quality ingredients and to support ingredient innovation; however, low temperature reduces hydrophobic interactions between casein proteins and increases the solubility of colloidal calcium phosphate, promoting reversible dissociation of micellar β-casein into the serum phase, and thus into permeate, during MF. Crosslinking of casein proteins using transglutaminase was studied as an approach to reduce the permeation of casein monomers, which typically results in reduced yield of protein in the retentate fraction. Two treatments (a) 5 °C/24 h (TA) and (b) 40 °C/90 min (TB), were applied to the feed before filtration at 5 °C, with a 0.1 µm membrane. Flux was high for TA treatment possibly due to the stabilising effect of transglutaminase on casein micelles. It is likely that formation of isopeptide bonds within and on the surface of micelles results in the micelles being less readily available for protein-protein and protein–membrane interactions, resulting in less resistance to membrane pores and flow passage, thereby conferring higher permeate flux. The results also showed that permeation of casein monomers into the permeate was significantly reduced after both enzymatic treatments as compared to control feed due to the reduced molecular mobility of soluble casein, mainly β-casein, caused by transglutaminase crosslinking.
Collapse
Affiliation(s)
- Ritika Puri
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
- Correspondence: or
| | - Francesca Bot
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
| | - Upendra Singh
- Lakeland Dairies, Bailieborough, A82 N6K8 Co. Cavan, Ireland;
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, T12 TP07 Cork, Ireland; (F.B.); (J.A.O.)
| |
Collapse
|
13
|
France TC, Kelly AL, Crowley SV, O’Mahony JA. Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation. Foods 2021; 10:foods10092091. [PMID: 34574201 PMCID: PMC8468473 DOI: 10.3390/foods10092091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/29/2021] [Accepted: 09/01/2021] [Indexed: 11/22/2022] Open
Abstract
Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved microbial quality and reduced fouling, allowing for extended processing times, improved product quality and opportunities for more sustainable processing. Performing microfiltration of skim milk at low temperatures also alters the protein profile and mineral composition of the resulting processing streams, allowing for the generation of new ingredients. However, the use of low processing temperatures is associated with high mechanical energy consumption to compensate for the increased viscosity, and thermal energy consumption for inline cooling, impacting the sustainability of the process. This review will examine the differences between warm and cold microfiltration in terms of membrane performance, partitioning of bovine milk constituents, microbial growth, ingredient innovation and process sustainability.
Collapse
|
14
|
A cascade microfiltration and reverse osmosis approach for energy efficient concentration of skim milk. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110511] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
15
|
Alves E, Ntungwe EN, Gregório J, Rodrigues LM, Pereira-Leite C, Caleja C, Pereira E, Barros L, Aguilar-Vilas MV, Rosado C, Rijo P. Characterization of Kefir Produced in Household Conditions: Physicochemical and Nutritional Profile, and Storage Stability. Foods 2021; 10:1057. [PMID: 34064868 PMCID: PMC8150857 DOI: 10.3390/foods10051057] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/03/2021] [Accepted: 05/07/2021] [Indexed: 11/27/2022] Open
Abstract
Kefir, a traditional fermented food, has numerous health benefits due to its unique chemical composition, which is reflected in its excellent nutritional value. Physicochemical and microbial composition of kefir obtained from fermented milk are influenced by the type of the milk, grain to milk ratio, time and temperature of fermentation, and storage conditions. It is crucial that kefir characteristics are maintained during storage since continuous metabolic activities of residual kefir microbiota may occur. This study aimed to examine the nutritional profile of kefir produced in traditional in use conditions by fermentation of ultra-high temperature pasteurized (UHT) semi-skimmed cow milk using argentinean kefir grains and compare the stability and nutritional compliance of freshly made and refrigerated kefir. Results indicate that kefir produced under home use conditions maintains the expected characteristics with respect to the physicochemical parameters and composition, both after fermentation and after refrigerated storage. This work further contributes to the characterization of this food product that is so widely consumed around the world by focusing on kefir that was produced in a typical household setting.
Collapse
Affiliation(s)
- Emília Alves
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Epole N. Ntungwe
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - João Gregório
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Luis M. Rodrigues
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Catarina Pereira-Leite
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- LAQV, REQUIMTE, Departamento de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Cristina Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Eliana Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (C.C.); (E.P.); (L.B.)
| | - M. Victorina Aguilar-Vilas
- Department of Biomedical Sciences, Faculty of Pharmacy, University of Alcalá, Carretera Madrid-Barcelona, Km 33.100, 28805 Alcalá de Henares, Madrid, Spain;
| | - Catarina Rosado
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
| | - Patrícia Rijo
- CBIOS—Research Center for Biosciences & Health Technologies, Universidade Lusófona’s, Campo Grande 376, 1749-024 Lisboa, Portugal; (E.A.); (E.N.N.); (J.G.); (L.M.R.); (C.P.-L.)
- Instituto de Investigação do Medicamento (iMed.ULisboa), Faculdade de Farmácia, Universidade de Lisboa, 1649-003 Lisboa, Portugal
| |
Collapse
|
16
|
France TC, Bot F, Kelly AL, Crowley SV, O'Mahony JA. The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.118256] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
17
|
Khubber S, Chaturvedi K, Thakur N, Sharma N, Yadav SK. Low-methoxyl pectin stabilizes low-fat set yoghurt and improves their physicochemical properties, rheology, microstructure and sensory liking. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106240] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
18
|
Build-up and relaxation of membrane fouling deposits produced during crossflow ultrafiltration of casein micelle dispersions at 12 °C and 42 °C probed by in situ SAXS. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2020.118700] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
19
|
Arazo M, Jaque N, Caro N, Abugoch L, Tapia C. Development of a scalable procedure by a discontinuous crossflow DF/UF to obtain a concentrate of chenopodin from a dead-end centrifugal UF at bench scale. Food Chem 2020; 313:126154. [PMID: 31931425 DOI: 10.1016/j.foodchem.2019.126154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 12/23/2019] [Accepted: 12/31/2019] [Indexed: 11/26/2022]
Abstract
The aim of this study was to develop a scalable crossflow diafiltration/ultrafiltration procedure for quinoa 11S globulin purification starting at the bench scale using Ultra15 centrifugal filter devices. The electrophoretic profiles of centrifugal ultrafiltration fractions showed a high heterogeneity in the bands, while crossflow ultrafiltration reduced the phenomena of protein sticking to the membrane, avoiding aggregate formation. In the crossflow protein concentration, flux decline curves were studied according to Hermia's fouling mechanisms and the resistance in a series model. High reversible resistance was related to external mechanisms due to complete blockage of the membrane surface followed by cake formation. The crossflow ultrafiltration was the most efficient technique for obtaining 57 kDa chenopodin isolate with higher processing capacity, purity and protein yield. The diafiltration/ultrafiltration process proved to be adequate and easy to handle to scale up the production of the 11S quinoa globulin.
Collapse
Affiliation(s)
- Migdalia Arazo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
| | - Nestor Jaque
- Centro de Investigación AustralBiotech, Universidad Santo Tomás, Av. Ejército Libertador 146, Torre C, Nivel-2, Santiago, Chile
| | - Nelson Caro
- Centro de Investigación AustralBiotech, Universidad Santo Tomás, Av. Ejército Libertador 146, Torre C, Nivel-2, Santiago, Chile
| | - Lilian Abugoch
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
| | - Cristian Tapia
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago, Chile.
| |
Collapse
|
20
|
Chew JW, Kilduff J, Belfort G. The behavior of suspensions and macromolecular solutions in crossflow microfiltration: An update. J Memb Sci 2020. [DOI: 10.1016/j.memsci.2020.117865] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
21
|
Bazán MA, Carpintero-Tepole V, Brito-de la Fuente E, Drioli E, Ascanio G. On the use of ultrasonic dental scaler tips as cleaning technique of microfiltration ceramic membranes. ULTRASONICS 2020; 101:106035. [PMID: 31574368 DOI: 10.1016/j.ultras.2019.106035] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 09/12/2019] [Accepted: 09/24/2019] [Indexed: 06/10/2023]
Abstract
The use of ultrasonic dental scaler (UDS) tips has been investigated for cleaning ceramic membranes fouled when filtering cactus juice. Thin and long tips having a larger coverage exhibited the best performance for removing the cake layer deposited on the membrane surface. Such tips cleaned an area equivalent to almost one third of total area of the membrane surface. However, the cleaned area could be increased notoriously if the membrane were placed in rotatory disc holder. The resistance-in series model and atomic force microscopy (AFM) technique helped to reveal the effect of the UDS tips as cleaning process of ceramic membranes. The reversible resistances estimated for UDS tips were 58% and 17% lower than the ones obtained by chemical cleaning at transmembrane pressures of 0.3 bar and 0.5 bar, respectively. This was corroborated by microscope images, which showed the detachment of cake layer of the membrane surface. Results of this work showed that UDS tips are an innovative option as cleaning strategy for filtration membranes.
Collapse
Affiliation(s)
- M A Bazán
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, P.O. Box 70-186, 04510 CdMx, Mexico
| | - V Carpintero-Tepole
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, P.O. Box 70-186, 04510 CdMx, Mexico
| | - E Brito-de la Fuente
- Innovation & Development Product & Process Engineering Center, Pharmaceuticals Division, Fresenius Kabi Deutschland GmbH, Rathausplatz 12, D-61352 Bad Homburg, Germany
| | - E Drioli
- Institute On Membrane Technology, ITM-CNR, c/o University of Calabria, Via P. Bucci, 17/C, I-87030 Rende, Cosenza, Italy
| | - G Ascanio
- Instituto de Ciencias Aplicadas y Tecnología, Universidad Nacional Autónoma de México, P.O. Box 70-186, 04510 CdMx, Mexico.
| |
Collapse
|
22
|
Yang B, Zhang S, Pang X, Lu J, Wu Z, Yue Y, Wang T, Jiang Z, Lv J. Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13334] [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)
- Baoyu Yang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
- College of Life ScienceYantai University Yantai China
| | - Shuwen Zhang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Xiaoyang Pang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Jing Lu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zheng Wu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Yuanchun Yue
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Tong Wang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| | - Zhumao Jiang
- College of Life ScienceYantai University Yantai China
| | - Jiaping Lv
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing China
| |
Collapse
|
23
|
Wang D, Fritsch J, Moraru CI. Shelf life and quality of skim milk processed by cold microfiltration with a 1.4-μm pore size membrane, with or without heat treatment. J Dairy Sci 2019; 102:8798-8806. [DOI: 10.3168/jds.2018-16050] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Accepted: 04/24/2019] [Indexed: 11/19/2022]
|
24
|
Hartinger M, Heidebrecht HJ, Schiffer S, Dumpler J, Kulozik U. Technical Concepts for the Investigation of Spatial Effects in Spiral-Wound Microfiltration Membranes. MEMBRANES 2019; 9:membranes9070080. [PMID: 31277447 PMCID: PMC6680769 DOI: 10.3390/membranes9070080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/25/2019] [Accepted: 06/28/2019] [Indexed: 11/16/2022]
Abstract
Existing works on the influence of spatial effects on flux and permeation of proteins in microfiltration (MF) have focused on ceramic membranes. There is little information on spiral-wound membranes (SWMs). Since the inner core of a SWM is practically inaccessible by non-destructive techniques, three different prototypes were constructed in this study to optimize suitability for the investigation of spatial effects on filtration performance. To measure the pressure drop, shortened SWMs 0.25, 0.50, and 0.75 times the length of a standard industrial SWM (0.96 m) were designed. Second, a sectioned membrane (0.96 m) with separated compartments on the permeate side was constructed to analyze spatial effects on flux and protein permeation along the flow path of a SWM. Three different features characterized this sectioned module: sectioned permeate pockets, a sectioned permeate collection tube, and sectioned permeate drain and measurement systems. Crossflow filtration experiments showed that these modifications did not alter the filtration performance compared to an unmodified control SWM. Thus, it can be applied to assess spatially-resolved filtration performance in SWMs. The third prototype designed was a test cell with accessible flat sheet membranes and spacer material, as in SWMs. The flow path in this test cell was designed to match the characteristics of the channels between the membrane sheets in a standard SWM as closely as possible. The flow path length and the combination of membrane material and spacer architecture were the same as in the control SWM. This test cell was designed to assess the effects of length and processing conditions on the formation of a deposit layer. The combined results of these test modules can yield new insights into the spatial distribution of flux, permeation of target components, and deposit formation.
Collapse
Affiliation(s)
- Martin Hartinger
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany.
| | - Hans-Jürgen Heidebrecht
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| | - Simon Schiffer
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| | - Joseph Dumpler
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
- Department of Food Science, Cornell University, Ithaca, NY 14853-5701, USA
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, Technical University of Munich, 85354 Freising, Germany
| |
Collapse
|
25
|
Griep ER, Cheng Y, Moraru CI. Efficient removal of spores from skim milk using cold microfiltration: Spore size and surface property considerations. J Dairy Sci 2018; 101:9703-9713. [DOI: 10.3168/jds.2018-14888] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Accepted: 06/28/2018] [Indexed: 02/03/2023]
|
26
|
Jarto I, Lucey JA, Smith KE. Impact of processing temperature on production of milk protein permeate during microfiltration of skim or whole milk. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12542] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Iswandi Jarto
- Department of Food Science; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
| | - John A Lucey
- Department of Food Science; University of Wisconsin-Madison; 1605 Linden Drive Madison WI 53706 USA
- Center for Dairy Research; University of Wisconsin-Madison; Madison WI 53706 USA
| | - Karen E Smith
- Center for Dairy Research; University of Wisconsin-Madison; Madison WI 53706 USA
| |
Collapse
|
27
|
Leu M, Marciniak A, Chamberland J, Pouliot Y, Bazinet L, Doyen A. Effect of skim milk treated with high hydrostatic pressure on permeate flux and fouling during ultrafiltration. J Dairy Sci 2017. [PMID: 28647330 DOI: 10.3168/jds.2017-12774] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Ultrafiltration (UF) is largely used in the dairy industry to generate milk and whey protein concentrate for standardization of milk or production of dairy ingredients. Recently, it was demonstrated that high hydrostatic pressure (HHP) extended the shelf life of milk and improved rennet coagulation and cheese yield. Pressurization also modified casein micelle size distribution and promoted aggregation of whey proteins. These changes are likely to affect UF performance. Consequently, this study determined the effect of skim milk pressurization (300 and 600 MPa, 5 min) on UF performance in terms of permeate flux decline and fouling. The effect of HHP on milk proteins was first studied and UF was performed in total recycle mode at different transmembrane pressures to determine optimal UF operational parameters and to evaluate the effect of pressurization on critical and limiting fluxes. Ultrafiltration was also performed in concentration mode at a transmembrane pressure of 345 kPa for 130 or 140 min to evaluate the decline of permeate flux and to determine fouling resistances. It was observed that average casein micelle size decreased by 32 and 38%, whereas β-lactoglobulin denaturation reached 30 and 70% at 300 and 600 MPa, respectively. These results were directly related to UF performance because initial permeate fluxes in total recycle mode decreased by 25% at 300 and 600 MPa compared with nonpressurized milk, critical flux, and limiting flux, which were lower during UF of milk treated with HHP. During UF in concentration mode, initial permeate fluxes were 30% lower at 300 and 600 MPa compared with the control, but the total flux decline was higher for nonpressurized milk (62%) compared with pressure-treated milk (30%). Fouling resistances were similar, whatever the treatment, except at 600 MPa where irreversible fouling was higher. Characterization of the fouling layer showed that caseins and β-lactoglobulin were mainly involved in membrane fouling after UF of pressure-treated milk. Our results demonstrate that HHP treatment of skim milk drastically decreased UF performance.
Collapse
Affiliation(s)
- Mathilde Leu
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alice Marciniak
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Julien Chamberland
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Yves Pouliot
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada
| | - Alain Doyen
- Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, Québec, G1V 0A6, Canada.
| |
Collapse
|
28
|
Navarro-Lisboa R, Herrera C, Zúñiga RN, Enrione J, Guzmán F, Matiacevich S, Astudillo-Castro C. Quinoa proteins ( Chenopodium quinoa Willd.) fractionated by ultrafiltration using ceramic membranes: The role of pH on physicochemical and conformational properties. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2016.11.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Luján-Facundo M, Mendoza-Roca J, Cuartas-Uribe B, Álvarez-Blanco S. Study of membrane cleaning with and without ultrasounds application after fouling with three model dairy solutions. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.06.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
30
|
Verwijst T, Baggerman J, Liebermann F, van Rijn CJ. High-frequency flow reversal for continuous microfiltration of milk with microsieves. J Memb Sci 2015. [DOI: 10.1016/j.memsci.2015.07.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
31
|
Adams MC, Hurt EE, Barbano DM. Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration. J Dairy Sci 2015; 98:7483-97. [DOI: 10.3168/jds.2015-9474] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Accepted: 04/26/2015] [Indexed: 11/19/2022]
|
32
|
Kumar R, Ismail AF. Fouling control on microfiltration/ultrafiltration membranes: Effects of morphology, hydrophilicity, and charge. J Appl Polym Sci 2015. [DOI: 10.1002/app.42042] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Rajesha Kumar
- Advanced Membrane Technology Research Center; Universiti Teknologi Malaysia; 81310 UTM Skudai Johor Malaysia
| | - A. F. Ismail
- Advanced Membrane Technology Research Center; Universiti Teknologi Malaysia; 81310 UTM Skudai Johor Malaysia
| |
Collapse
|
33
|
Astudillo-Castro CL. Limiting Flux and Critical Transmembrane Pressure Determination Using an Exponential Model: The Effect of Concentration Factor, Temperature, and Cross-Flow Velocity during Casein Micelle Concentration by Microfiltration. Ind Eng Chem Res 2014. [DOI: 10.1021/ie5033292] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|