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Schütterle DM, Hegner R, Temovska M, Ortiz-Ardila AE, Angenent LT. Exclusive D-lactate-isomer production during a reactor-microbiome conversion of lactose-rich waste by controlling pH and temperature. WATER RESEARCH 2024; 250:121045. [PMID: 38159537 DOI: 10.1016/j.watres.2023.121045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 12/14/2023] [Accepted: 12/19/2023] [Indexed: 01/03/2024]
Abstract
Lactate is among the top-ten-biobased products. It occurs naturally as D- or L-isomer and as a racemic mixture (DL-lactate). Generally, lactate with a high optical purity is more valuable. In searching for suitable renewable feedstocks for lactate production, unutilized organic waste streams are increasingly coming into focus. Here, we investigated acid whey, which is a lactose-rich byproduct of yogurt production, that represents a considerable environmental footprint for the dairy industry. We investigated the steering of the lactate-isomer composition in a continuous and open culture system (HRT = 0.6 d) at different pH values (pH 5.0 vs. pH 6.5) and process temperatures (38°C to 50°C). The process startup was achieved by autoinoculation. At a pH of 5.0 and a temperature of 47°C-50°C, exclusive D-lactate production occurred because of the dominance of Lactobacillus spp. (> 95% of relative abundance). The highest volumetric D-lactate production rate of 722 ± 94.6 mmol C L-1 d-1 (0.90 ± 0.12 g L-1 h-1), yielding 0.93 ± 0.15 mmol C mmol C-1, was achieved at a pH of 5.0 and a temperature of 44°C (n = 18). At a pH of 6.5 and a temperature of 44°C, we found a mixture of DL-lactate (average D-to-L-lactate production rate ratio of 1.69 ± 0.90), which correlated with a high abundance of Streptococcus spp. and Enterococcus spp. However, exclusive L-lactate production could not be achieved. Our results show that for the continuous conversion of lactose-rich dairy waste streams, the pH was a critical process parameter to control the yield of lactate isomers by influencing the composition of the microbiota. In contrast, temperature adjustments allowed the improvement of bioprocess kinetics.
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Affiliation(s)
- Dorothea M Schütterle
- Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, Schnarrenbergstr. 94-96, Tübingen 72076, Germany
| | - Richard Hegner
- Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, Schnarrenbergstr. 94-96, Tübingen 72076, Germany
| | - Monika Temovska
- Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, Schnarrenbergstr. 94-96, Tübingen 72076, Germany; AG Angenent, Max Planck Institute for Biology, Max Planck Ring 5, Tübingen 72076, Germany
| | - Andrés E Ortiz-Ardila
- Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, Schnarrenbergstr. 94-96, Tübingen 72076, Germany
| | - Largus T Angenent
- Environmental Biotechnology Group, Department of Geosciences, University of Tübingen, Schnarrenbergstr. 94-96, Tübingen 72076, Germany; AG Angenent, Max Planck Institute for Biology, Max Planck Ring 5, Tübingen 72076, Germany; Department of Biological and Chemical Engineering, Aarhus University, Gustav Wieds vej 10D, Aarhus C 8000, Denmark; The Novo Nordisk Foundation CO2 Research Center (CORC), Aarhus University, Gustav Wieds vej 10C, Aarhus C 8000, Denmark; Cluster of Excellence - Controlling Microbes to Fight Infections, University of Tübingen, Auf der Morgenstelle 28, Tübingen 72074, Germany.
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Mediwaththe A, Huppertz T, Chandrapala J, Vasiljevic T. Heat-Induced Changes in κ-Carrageenan-Containing Chocolate-Flavoured Milk Protein Concentrate Suspensions under Controlled Shearing. Foods 2023; 12:4404. [PMID: 38137208 PMCID: PMC10742440 DOI: 10.3390/foods12244404] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/01/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
Milk protein dispersions containing added cocoa powder (1.5% (w/w)) and sucrose (7% (w/w)) and varying levels of κ-carrageenan (0.01, 0.03, or 0.05% w/w) were subjected to combined heat treatment (90 °C/5 min or 121 °C/2.6 min) and shear (100 or 1000 s-1) to investigate the heat stability of milk proteins. The application of shear led to a notable reduction in non-sedimentable proteins, resulting in an increase in the average particle size and apparent viscosity of the dispersions, particularly at high concentrations of k-carrageenan and elevated temperatures. This indicates that shear forces induced prominent protein aggregation, especially at higher κ-carrageenan concentrations. This aggregation was primarily attributed to the destabilisation of micelles and presence of loosely bound caseins within the κ-carrageenan network, which exhibited increased susceptibility to aggregation as collision frequencies increased due to shear.
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Affiliation(s)
- Anushka Mediwaththe
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
| | - Thom Huppertz
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
- FrieslandCampina, 3818 LE Amersfoort, The Netherlands
- Food Quality and Design Group, Wageningen University & Research, 6708 WG Wageningen, The Netherlands
| | | | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Sports, Health and Engineering, Victoria University, Werribee Campus, Werribee, VIC 3030, Australia; (A.M.); (T.H.)
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3
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Wijayasinghe R, Vasiljevic T, Chandrapala J. Unraveling the Influences of Sodium, Potassium, Magnesium, and Calcium on the Crystallization Behavior of Lactose. Foods 2023; 12:4397. [PMID: 38137201 PMCID: PMC10742404 DOI: 10.3390/foods12244397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 11/16/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
The inability of lactose to properly crystallize due to the presence of high amounts of salts poses significant hurdles for its downstream processing with some dairy waste streams such as acid whey. This study aimed to investigate the physicochemical and thermal behaviors of lactose in the presence of cations commonly present in acid whey. A model-based study was conducted, utilizing various cations (Mg, Ca, K, and Na) at concentrations (8, 30, 38, and 22 mM, respectively) that are typically found in acid whey. The research experiments were conducted using a factorial design. The thermal analysis of concentrated solutions revealed augmentation in the enthalpy of water evaporation in the presence of individual cations and their combinations in comparison with pure lactose (698.4 J/g). The degree of enthalpy increased following the order of Na+ (918.6 J/g), K+ (936.6 J/g), Mg2+ (987.0 J/g), Ca2+ (993.2 J/g), and their mixture (1005.4 J/g). This resulted in a substantial crystal yield decline in the exactly reversed order to that of the enthalpy. The greatest decline was observed in the presence of the salt mixture (63%) followed by Ca (67%) compared with pure lactose (79%). The yield reduction was also inversely related to the solubility of lactose. The presence of divalent cations appeared to play a role in the isomerization of lactose molecules observed using DSC and XRD diffractograms according to the disappearance of peaks related to β lactose. The effect of salts on the crystallization of lactose was a combination of cation-lactose interactions, changes in the solubility of lactose, ion-dipole interactions between water and cations, and changes in the structure of water molecules. By deviating the composition of acid whey, the crystallization of lactose can be enhanced, leading to the improved downstream processing of acid whey.
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Affiliation(s)
- Rangani Wijayasinghe
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (R.W.); (T.V.)
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit, Institute of Sustainable Industries & Liveable Cities, College of Health and Biomedicine, Victoria University, Melbourne, VIC 8001, Australia; (R.W.); (T.V.)
| | - Jayani Chandrapala
- Biosciences and Food Technology, School of Science, RMIT University, Melbourne, VIC 3083, Australia
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Sun M, Ma P, Chen C, Pang Z, Huang Y, Liu X, Wang P. Physiochemical characteristics, morphology, and lubricating properties of size-specific whey protein particles by acid or ion aggregation. Int J Biol Macromol 2023; 252:126346. [PMID: 37586622 DOI: 10.1016/j.ijbiomac.2023.126346] [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: 06/12/2023] [Revised: 07/29/2023] [Accepted: 08/13/2023] [Indexed: 08/18/2023]
Abstract
To investigate the influence of particle characteristics on their lubricating capacity, microparticles of controlled size (~300, ~700, and ~1900 nm) were prepared from whey proteins using two different approaches: reducing the pH and increasing the calcium ion concentration. The physiochemical, morphological, and tribological properties of the two types of particles were determined. Both treatments pronouncedly decreased the absolute value of zeta-potential and surface hydrophobicity of whey proteins, with calcium ions showing a more severe effect on zeta-potential. The viscosity of the particle suspensions increased with particle size, and ion-induced samples showed higher viscosity than acid-induced ones. Morphology investigation revealed that particle aggregation and irregularity increased with particle size increase. Distinct lubricating behaviors were observed for the two particle types within different size ranges. Viscosity played a more important role in lubrication when the particle size was small, while particle characteristics became more dominant for large particles.
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Affiliation(s)
- Mengya Sun
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Peipei Ma
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cunshe Chen
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Zhihua Pang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Yating Huang
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; National Soybean Processing Industry Technology Innovation Center, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Pengjie Wang
- Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
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Paraskeuas VV, Papadomichelakis G, Brouklogiannis IP, Anagnostopoulos EC, Pappas AC, Simitzis P, Theodorou G, Politis I, Mountzouris KC. Dietary Inclusion Level Effects of Yoghurt Acid Whey Powder on Performance, Digestibility of Nutrients and Meat Quality of Broilers. Animals (Basel) 2023; 13:3096. [PMID: 37835702 PMCID: PMC10571590 DOI: 10.3390/ani13193096] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 09/29/2023] [Accepted: 10/01/2023] [Indexed: 10/15/2023] Open
Abstract
In recent years, the increasing demand for Greek strained yoghurt produced massive amounts of acid whey, which constitutes a major environmental pollutant. Whether yoghurt acid whey can be included in poultry diets is not known. The purpose of this study was to evaluate the effects of four dietary levels of yoghurt acid whey powder (YAWP) on the growth performance, nutrient digestibility, meat quality traits and oxidative stability. A total of 300 male 1-day-old Ross 308 broilers were assigned into four groups with five replicates of 15 broilers each: control-fed basal diet with no YAWP addition (WO) or basal diet supplemented with YAWP at 25 g/kg of diet (WA), 50 g/kg of diet (WB), or 100 g/kg of diet (WC). At the starter period, body weight and body weight gain were reduced after WB and WC treatments compared to the WO treatment. Breast meat oxidative stability was improved during refrigerated storage for 1 and 3 d in all YAWP treatments compared to control, while the WA treatment showed an improved oxidative stability after 6 and 9 d. The results suggest that YAWP inclusion at 25 g/kg of diet did not impair performance and extended the meat shelf life by reducing lipid oxidation rates.
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Affiliation(s)
- Vasileios V. Paraskeuas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Georgios Papadomichelakis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Ioannis P. Brouklogiannis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Evangelos C. Anagnostopoulos
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Athanasios C. Pappas
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
| | - Panagiotis Simitzis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Ioannis Politis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (P.S.); (G.T.); (I.P.)
| | - Konstantinos C. Mountzouris
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Biosciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (V.V.P.); (G.P.); (I.P.B.); (E.C.A.); (A.C.P.)
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Poladyan A, Trchounian K, Paloyan A, Minasyan E, Aghekyan H, Iskandaryan M, Khoyetsyan L, Aghayan S, Tsaturyan A, Antranikian G. Valorization of whey-based side streams for microbial biomass, molecular hydrogen, and hydrogenase production. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12609-x. [PMID: 37289241 DOI: 10.1007/s00253-023-12609-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/09/2023]
Abstract
Side streams of the dairy industry are a suitable nutrient source for cultivating microorganisms, producing enzymes, and high-value chemical compounds. The heterotrophic Escherichia coli and chemolithoautotroph Ralstonia eutropha are of major biotechnological interest. R. eutropha is a model organism for producing O2-tolerant [NiFe]-hydrogenases (Hyds) (biocatalysts), and E. coli has found widespread use as an expression platform for producing recombinant proteins, molecular hydrogen (H2), and other valuable products. Aiming at developing suitable cultivation media from side streams of the dairy industry, the pre-treatment (filtration, dilution, and pH adjustment) of cheese (sweet) whey (SW) and curd (acid) whey (AW), with and without the use of ß-glucosidase, has been performed. Growth parameters (oxidation-reduction potential (ORP), pH changes, specific growth rate, biomass formation) of E. coli BW25113 and R. eutropha H16 type strains were monitored during cultivation on filtered and non-filtered SW and AW at 37 °C, pH 7.5 and 30 °C, pH 7.0, respectively. Along with microbial growth, measurements of pH and ORP indicated good fermentative growth. Compared to growth on fructose-nitrogen minimal salt medium (control), a maximum cell yield (OD600 4.0) and H2-oxidizing Hyd activity were achieved in the stationary growth phase for R. eutropha. Hyd-3-dependent H2 production by E. coli utilizing whey as a growth substrate was demonstrated. Moreover, good biomass production and prolonged H2 yields of ~ 5 mmol/L and cumulative H2 ~ 94 mL g/L dry whey (DW) (ß-glucosidase-treated) were observed during the cultivation of the engineered E. coli strain. These results open new avenues for effective whey treatment using thermostable β-glucosidase and confirm whey as an economically viable commodity for biomass and biocatalyst production. KEY POINTS: • Archaeal thermostable β-glucosidase isolated from the metagenome of a hydrothermal spring was used for lactose hydrolysis in whey. • Hydrogenase enzyme activity was induced during the growth of Ralstonia eutropha H16 on whey. • Enhanced biomass and H2 production was shown in a genetically modified strain of Escherichia coli.
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Affiliation(s)
- Anna Poladyan
- Department of Biochemistry, Microbiology, and Biotechnology, Yerevan State University, Yerevan, Armenia, 1 A. Manoukian Str, 0025, Yerevan, Armenia.
- Research Institute of Biology, Biology Faculty, Yerevan State University, 0025, Yerevan, Armenia.
| | - Karen Trchounian
- Department of Biochemistry, Microbiology, and Biotechnology, Yerevan State University, Yerevan, Armenia, 1 A. Manoukian Str, 0025, Yerevan, Armenia
- Research Institute of Biology, Biology Faculty, Yerevan State University, 0025, Yerevan, Armenia
| | - Ani Paloyan
- SPC "Armbiotechnology" NAS RA, Yerevan, Armenia
| | - Ela Minasyan
- Institute of Pharmacy, Yerevan State University, 0025, Yerevan, Armenia
| | - Hayarpi Aghekyan
- Department of Biochemistry, Microbiology, and Biotechnology, Yerevan State University, Yerevan, Armenia, 1 A. Manoukian Str, 0025, Yerevan, Armenia
- Research Institute of Biology, Biology Faculty, Yerevan State University, 0025, Yerevan, Armenia
| | - Meri Iskandaryan
- Department of Biochemistry, Microbiology, and Biotechnology, Yerevan State University, Yerevan, Armenia, 1 A. Manoukian Str, 0025, Yerevan, Armenia
- Research Institute of Biology, Biology Faculty, Yerevan State University, 0025, Yerevan, Armenia
| | | | - Sargis Aghayan
- Research Institute of Biology, Biology Faculty, Yerevan State University, 0025, Yerevan, Armenia
| | - Avetis Tsaturyan
- SPC "Armbiotechnology" NAS RA, Yerevan, Armenia
- Institute of Pharmacy, Yerevan State University, 0025, Yerevan, Armenia
| | - Garabed Antranikian
- Hamburg University of Technology, Institute of Technical Biocatalysis, Hamburg, Germany
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Nani M, Krishnaswamy K. A natural whitening alternative from upcycled food waste (acid whey) and underutilized grains (millet). Sci Rep 2023; 13:6482. [PMID: 37081016 PMCID: PMC10119097 DOI: 10.1038/s41598-023-32204-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Accepted: 03/24/2023] [Indexed: 04/22/2023] Open
Abstract
The dairy industry faces a daunting challenge in managing acid whey (AW), a byproduct of Greek yogurt manufacturing that is costly to dispose of and challenging to incorporate into other food products. However, recent studies have demonstrated that AW can be transformed into a viable white powder by encapsulating it in millet flour. Recently, concerns over the safety of the commonly used food-grade whitener titanium dioxide (TiO2) have arisen, and the search for an alternative food-whitening agent has become essential. This study evaluated the color attribute, proximate composition, sugar profile, amino acid profile, total phenolic content, antioxidant activity, and antinutrient content of the novel acid whey millet (AWM) powder. The L* values of the AWM powders were significantly higher than TiO2 and the rest of the millet formulations. The crude protein content in the AWM powders was significantly (p < 0.05) lower when compared to the crude protein content in millet flours. AWM powders had higher lactose levels and retained all major amino acids after spray drying. Macrominerals (P, K, Ca, and Na) and microminerals (Zn and Cu) significantly increased in the AWM powder, while tannin content was reduced in AWM powders. These findings suggest that AWM powder is a white powder that contains a wide range of components with high nutritional value that could be readily incorporated into various applications. In summary, this study provides a valuable contribution to the dairy industry by highlighting the potential of AWM powders as a natural alternative food whitening agent to TiO2.
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Affiliation(s)
- Mercy Nani
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, MO, USA
| | - Kiruba Krishnaswamy
- Division of Food, Nutrition and Exercise Science, University of Missouri, Columbia, MO, USA.
- Department of Biomedical, Biological, and Chemical Engineering, University of Missouri, Columbia, MO, 65211, USA.
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Hammam ARA, Kapoor R, Metzger LE. Manufacture of a novel cultured micellar casein concentrate ingredient for emulsifying salt free process cheese products applications. J Dairy Sci 2023; 106:3137-3154. [PMID: 36907765 DOI: 10.3168/jds.2022-22652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2022] [Accepted: 10/18/2022] [Indexed: 03/12/2023]
Abstract
Micellar casein concentrate (MCC) is a high protein ingredient that is typically produced using 3 stages of microfiltration with a 3× concentration factor and diafiltration. Acid curd is an acid protein concentrate, which can be obtained by precipitating the casein at pH 4.6 (isoelectric point) using starter cultures or direct acids without the use of rennet. Process cheese product (PCP) is a dairy food prepared by blending dairy ingredients with nondairy ingredients and then heating the mixture to get a product with an extended shelf-life. Emulsifying salts are critical for the desired functional characteristics of PCP because of their role in calcium sequestration and pH adjustment. The objectives of this study were to develop a process to produce a novel cultured micellar casein concentrate ingredient (cMCC; culture-based acid curd) and to produce PCP without emulsifying salts using different combinations of protein from cMCC and MCC in the formulations (2.0:1.0, 1.9:1.1, and 1.8:1.2). Skim milk was pasteurized at 76°C for 16 s and then microfiltered in 3 microfiltration stages using graded permeability ceramic membranes to produce liquid MCC (11.15% total protein; TPr and 14.06% total solids; TS). Part of the liquid MCC was spray dried to produce MCC powder (75.77% TPr and 97.84% TS). The rest of the MCC was used to produce cMCC (86.9% TPr and 96.4% TS). Three PCP treatments were formulated with different ratios of cMCC:MCC, including 2.0:1.0, 1.9:1.1, and 1.8:1.2 on the protein basis. The composition of PCP was targeted to 19.0% protein, 45.0% moisture, 30.0% fat, and 2.4% salt. This trial was repeated 3 times using different batches of cMCC and MCC powders. All PCP were evaluated for their final functional properties. No significant differences were detected in the composition of PCP made with different ratios of cMCC and MCC except for the pH. The pH was expected to increase slightly with elevating the MCC amount in the PCP formulations. The end apparent viscosity was significantly higher in 2.0:1.0 formulation (4,305 cP) compared with 1.9:1.1 (2,408 cP) and 1.8:1.2 (2,499 cP). The hardness ranged from 407 to 512 g with no significant differences within the formulations. However, the melting temperature showed significant differences with 2.0:1.0 having the highest melting temperature (54.0°C), whereas 1.9:1.1 and 1.8:1.2 showed 43.0 and 42.0°C melting temperature, respectively. The melting diameter (38.8 to 43.9 mm) and melt area (1,183.9 to 1,538.6 mm2) did not show any differences in different PCP formulations. The PCP made with a 2.0:1.0 ratio of protein from cMCC and MCC showed better functional properties compared with other formulations.
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Affiliation(s)
- Ahmed R A Hammam
- Dairy and Food Science Department, South Dakota State University, Brookings 57007; Dairy Science Department, Faculty of Agriculture, Assiut University, Assiut 71515, Egypt.
| | | | - Lloyd E Metzger
- Dairy and Food Science Department, South Dakota State University, Brookings 57007
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Impact of sodium orthophosphate, sodium pyrophosphate or sodium citrate addition via dry-salting on the properties of low-moisture part skim mozzarella. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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10
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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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Ozel B, McClements DJ, Arikan C, Kaner O, Oztop MH. Challenges in dried whey powder production: Quality problems. Food Res Int 2022; 160:111682. [DOI: 10.1016/j.foodres.2022.111682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 07/07/2022] [Accepted: 07/11/2022] [Indexed: 11/25/2022]
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Purwanti N, Hogan SA, Maidannyk VA, Mulcahy S, Murphy EG. Effect of pasteurisation and foaming temperature on the physicochemical and foaming properties of nano-filtered mineral acid whey. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105419] [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]
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Reitmaier M, Kulozik U. Compositional analysis of dairy side streams and assessment of their applicability as diafiltration media. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Michael Reitmaier
- Chair of Food and Bioprocess Engineering TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany
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14
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Wedel C, Atamer Z, Dettling A, Wenning M, Scherer S, Hinrichs J. Towards low-spore milk powders: A review on microbiological challenges of dairy powder production with focus on aerobic mesophilic and thermophilic spores. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105252] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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15
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Effects of reducing milk pH to 6.2 by CO2 injection or by addition of lactic acid on the biochemical and functional properties of commercial low-moisture part-skim mozzarella. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Majore K, Ciprovica I. Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis. Foods 2022; 11:foods11030400. [PMID: 35159550 PMCID: PMC8834603 DOI: 10.3390/foods11030400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 11/16/2022] Open
Abstract
Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose–galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates.
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Hou L, Jia L, Morrison HM, L-W Majumder E, Kumar D. Enhanced polyhydroxybutyrate production from acid whey through determination of process and metabolic limiting factors. BIORESOURCE TECHNOLOGY 2021; 342:125973. [PMID: 34563817 DOI: 10.1016/j.biortech.2021.125973] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 06/13/2023]
Abstract
To sustainably produce biodegradable polyhydroxybutyrate (PHB), this study investigated effects of process and metabolic limiting factors during bioconversion of acid whey (AW) to PHB, offering economic and environmental advantages for dairy industry. Recombinant Escherichia coli LSBJ was used to achieve high PHB yields by utilizing both lactose and lactic acid as carbon source. Up to 85% PHB accumulation was achieved during growth on the synthetic AW. Growth on raw AW had the highest PHB yield of 4 g/L and a high substrate utilization efficiency (95%). Notably, ratios of lactate: lactose and C/N impacted metabolic flux and PHB yields. Maintaining the fermentation pH enhanced PHB production. Furthermore, additives of inorganic nitrogen sources, minerals and trace metals promoted PHB production from AW. The study improves the understanding of factors affecting utilization of AW and demonstrated the high PHB yields using recombinant E. coli that could be leveraged to design a sustainable process.
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Affiliation(s)
- Liyuan Hou
- Department of Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Linjing Jia
- Department of Chemical Engineering, SUNY College of Environmental Science and Forestry, Syracuse, NY 13210, USA
| | - Hailee M Morrison
- Department of Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Erica L-W Majumder
- Department of Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Deepak Kumar
- Department of Chemical Engineering, SUNY College of Environmental Science and Forestry, Syracuse, NY 13210, USA.
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18
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Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RP. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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19
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20
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Chang YC, Reddy MV, Imura K, Onodera R, Kamada N, Sano Y. Two-Stage Polyhydroxyalkanoates (PHA) Production from Cheese Whey Using Acetobacter pasteurianus C1 and Bacillus sp. CYR1. Bioengineering (Basel) 2021; 8:bioengineering8110157. [PMID: 34821723 PMCID: PMC8614810 DOI: 10.3390/bioengineering8110157] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/14/2021] [Accepted: 10/21/2021] [Indexed: 12/04/2022] Open
Abstract
Cheese whey (CW) can be an excellent carbon source for polyhydroxyalkanoates (PHA)-producing bacteria. Most studies have used CW, which contains high amounts of lactose, however, there are no reports using raw CW, which has a relatively low amount of lactose. Therefore, in the present study, PHA production was evaluated in a two-stage process using the CW that contains low amounts of lactose. In first stage, the carbon source existing in CW was converted into acetic acid using the bacteria, Acetobacter pasteurianus C1, which was isolated from food waste. In the second stage, acetic acid produced in the first stage was converted into PHA using the bacteria, Bacillus sp. CYR-1. Under the condition of without the pretreatment of CW, acetic acid produced from CW was diluted at different folds and used for the production of PHA. Strain CYR-1 incubated with 10-fold diluted CW containing 5.7 g/L of acetic acid showed the higher PHA production (240.6 mg/L), whereas strain CYR-1 incubated with four-fold diluted CW containing 12.3 g/L of acetic acid showed 126 mg/L of PHA. After removing the excess protein present in CW, PHA production was further enhanced by 3.26 times (411 mg/L) at a four-fold dilution containing 11.3 g/L of acetic acid. Based on Fourier transform infrared spectroscopy (FT-IR), and 1H and 13C nuclear magnetic resonance (NMR) analyses, it was confirmed that the PHA produced from the two-stage process is poly-β-hydroxybutyrate (PHB). All bands appearing in the FT-IR spectrum and the chemical shifts of NMR nearly matched with those of standard PHB. Based on these studies, we concluded that a two-stage process using Acetobacter pasteurianus C1 and Bacillus sp. CYR-1 would be applicable for the production of PHB using CW containing a low amount of lactose.
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Affiliation(s)
- Young-Cheol Chang
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
- Course of Biosystem, Department of Applied Sciences, Muroran Institute of Technology, Hokkaido 050-8585, Japan;
- Correspondence: ; Tel.: +81-143-46-5757
| | - Motakatla Venkateswar Reddy
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, NY 12180, USA; or
| | - Kazuma Imura
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
| | - Rui Onodera
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
| | - Natsumi Kamada
- Course of Biosystem, Department of Applied Sciences, Muroran Institute of Technology, Hokkaido 050-8585, Japan;
| | - Yuki Sano
- Course of Chemical and Biological Engineering, Division of Sustainable and Environmental Engineering, Muroran Institute of Technology, Hokkaido 050-8585, Japan; (K.I.); (R.O.); (Y.S.)
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21
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Lad BC, Coleman SM, Alper HS. Microbial valorization of underutilized and nonconventional waste streams. J Ind Microbiol Biotechnol 2021; 49:6371101. [PMID: 34529075 PMCID: PMC9118980 DOI: 10.1093/jimb/kuab056] [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: 06/13/2021] [Accepted: 09/14/2021] [Indexed: 12/12/2022]
Abstract
The growing burden of waste disposal coupled with natural resource scarcity has renewed interest in the remediation, valorization, and/or repurposing of waste. Traditional approaches such as composting, anaerobic digestion, use in fertilizers or animal feed, or incineration for energy production extract very little value out of these waste streams. In contrast, waste valorization into fuels and other biochemicals via microbial fermentation is an area of growing interest. In this review, we discuss microbial valorization of nonconventional, aqueous waste streams such as food processing effluents, wastewater streams, and other industrial wastes. We categorize these waste streams as carbohydrate-rich food wastes, lipid-rich wastes, and other industrial wastes. Recent advances in microbial valorization of these nonconventional waste streams are highlighted, along with a discussion of the specific challenges and opportunities associated with impurities, nitrogen content, toxicity, and low productivity.
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Affiliation(s)
- Beena C Lad
- Department of Molecular Biosciences, The University of Texas at Austin, 100 East 24th Street Stop A5000, Austin, TX 78712 USA
| | - Sarah M Coleman
- McKetta Department of Chemical Engineering, The University of Texas at Austin, 200 E Dean Keeton St. Stop C0400, Austin, TX 78712 USA
| | - Hal S Alper
- McKetta Department of Chemical Engineering, The University of Texas at Austin, 200 E Dean Keeton St. Stop C0400, Austin, TX 78712 USA.,Institute for Cellular and Molecular Biology, The University of Texas at Austin, 2500 Speedway Avenue, Austin, Texas 78712 USA
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22
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Forler B, Horstmann G, Schäfer J, Michel C, Weiss A, Stressler T, Fischer L, Hinrichs J, Schmidt H. Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides. Foods 2021; 10:foods10071588. [PMID: 34359457 PMCID: PMC8307170 DOI: 10.3390/foods10071588] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 06/25/2021] [Accepted: 06/29/2021] [Indexed: 11/16/2022] Open
Abstract
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this process is caused by endogenous milk enzymes, such as plasmin and cathepsin D, or whether proteolytic enzymes from applied starter cultures, such as the lactococcal cell-envelope peptidase PrtP, are involved. A sensory analysis of fresh cheese products made from milk concentrates fermented with prtP-negative and -positive Lactococcus lactis strains revealed bitterness in the products fermented with prtP-positive L. lactis strains. Two prtP-positive strains, LTH 7122 and LTH 7123, were selected to investigate the effect of increased calcium concentrations (additional 5 mM and 50 mM CaCl2) at neutral (pH 6.6) and acidic (pH 5.5) pH-values on the transcription of the prtP gene and its corresponding PrtP peptidase activity in milk citrate broth (MCB). For both strains, it was shown that prtP transcription was upregulated only under slightly elevated calcium conditions (5 mM CaCl2) after 5 h of growth. In concordance with these findings, PrtP peptidase activity also increased. When higher concentrations of calcium were used (50 mM), prtP expression of both strains decreased strongly by more than 50%. Moreover, PrtP peptidase activity of strain LTH 7123 decreased by 15%, but enzymatic activity of strain LTH 7122 increased slightly during growth under elevated calcium concentrations (50 mM CaCl2). Fermentations of reconstituted casein medium with 3.4% (w/v) and 8.5% (w/v) protein and different calcium concentrations using strain LTH 7122 revealed no clear relationship between prtP transcription and calcium or protein concentration. However, an increase in PrtP peptidase activity under elevated protein and calcium conditions was observed. The activity increase was accompanied by increased levels of bitter peptides derived from different casein fractions. These findings could be a possible explanation for the bitterness in fermented milk concentrates that was detected by a trained bitter panel.
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Affiliation(s)
- Benjamin Forler
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Gudrun Horstmann
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Christina Michel
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Agnes Weiss
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany; (G.H.); (T.S.); (L.F.)
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany; (J.S.); (J.H.)
| | - Herbert Schmidt
- Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599 Stuttgart, Germany; (B.F.); (C.M.); (A.W.)
- Correspondence: ; Tel.: +49-711-459-22305
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23
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24
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Dynamic adsorption and interfacial rheology of whey protein isolate at oil-water interfaces: Effects of protein concentration, pH and heat treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106640] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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25
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Jochems PGM, Keusters WR, America AHP, Rietveld PCS, Bastiaan-Net S, Ariëns RMC, Tomassen MMM, Lewis F, Li Y, Westphal KGC, Garssen J, Wichers HJ, van Bergenhenegouwen J, Masereeuw R. A combined microphysiological-computational omics approach in dietary protein evaluation. NPJ Sci Food 2020; 4:22. [PMID: 33335099 PMCID: PMC7746769 DOI: 10.1038/s41538-020-00082-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 11/12/2020] [Indexed: 11/09/2022] Open
Abstract
Food security is under increased pressure due to the ever-growing world population. To tackle this, alternative protein sources need to be evaluated for nutritional value, which requires information on digesta peptide composition in comparison to established protein sources and coupling to biological parameters. Here, a combined experimental and computational approach is presented, which compared seventeen protein sources with cow’s whey protein concentrate (WPC) as the benchmark. In vitro digestion of proteins was followed by proteomics analysis and statistical model-based clustering. Information on digesta peptide composition resulted in 3 cluster groups, primarily driven by the peptide overlap with the benchmark protein WPC. Functional protein data was then incorporated in the computational model after evaluating the effects of eighteen protein digests on intestinal barrier integrity, viability, brush border enzyme activity, and immune parameters using a bioengineered intestine as microphysiological gut system. This resulted in 6 cluster groups. Biological clustering was driven by viability, brush border enzyme activity, and significant differences in immune parameters. Finally, a combination of proteomic and biological efficacy data resulted in 5 clusters groups, driven by a combination of digesta peptide composition and biological effects. The key finding of our holistic approach is that protein source (animal, plant or alternative derived) is not a driving force behind the delivery of bioactive peptides and their biological efficacy.
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Affiliation(s)
- Paulus G M Jochems
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands
| | - Willem R Keusters
- Julius Centre, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Antoine H P America
- Wageningen Plant Research, Wageningen University, Wageningen, The Netherlands
| | - Pascale C S Rietveld
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands
| | - Shanna Bastiaan-Net
- Wageningen Food & Biobased Research, Wageningen University, Wageningen, The Netherlands
| | - Renata M C Ariëns
- Wageningen Food & Biobased Research, Wageningen University, Wageningen, The Netherlands
| | - Monic M M Tomassen
- Wageningen Food & Biobased Research, Wageningen University, Wageningen, The Netherlands
| | - Fraser Lewis
- Danone Nutricia Research, Utrecht, The Netherlands
| | - Yang Li
- Department of Orthopaedics, University Medical Center Utrecht, Utrecht, The Netherlands
| | - Koen G C Westphal
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands
| | - Johan Garssen
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands.,Danone Nutricia Research, Utrecht, The Netherlands
| | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University, Wageningen, The Netherlands
| | - Jeroen van Bergenhenegouwen
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands.,Danone Nutricia Research, Utrecht, The Netherlands
| | - Rosalinde Masereeuw
- Division of Pharmacology, Utrecht Institute for Pharmaceutical Sciences, Utrecht University, Utrecht, The Netherlands.
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26
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Damar I, Cinar K, Gulec HA. Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104823] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Alkalinization of acid whey by means of electrodialysis with bipolar membranes and analysis of induced membrane fouling. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109891] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Kononiuk AD, Karwowska M. Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat. Journal of Food Science and Technology 2020; 57:1753-1762. [PMID: 32327786 DOI: 10.1007/s13197-019-04208-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/09/2019] [Accepted: 12/11/2019] [Indexed: 11/25/2022]
Abstract
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.
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Affiliation(s)
- Anna D Kononiuk
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
| | - Małgorzata Karwowska
- Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland
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Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition. Meat Sci 2020; 161:108015. [DOI: 10.1016/j.meatsci.2019.108015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/16/2019] [Accepted: 11/19/2019] [Indexed: 11/19/2022]
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30
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Systematic Study of the Impact of Pulsed Electric Field Parameters (Pulse/Pause Duration and Frequency) on ED Performances during Acid Whey Treatment. MEMBRANES 2020; 10:membranes10010014. [PMID: 31940821 PMCID: PMC7022746 DOI: 10.3390/membranes10010014] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 12/29/2019] [Accepted: 01/02/2020] [Indexed: 11/17/2022]
Abstract
Processing acid whey is still a challenge for the dairy industry due to its high lactic acid and mineral contents. Their removal processes represent a high investment and running cost in addition to significant production of polluting effluents. A previous study showed that the use of electrodialysis with the application of pulsed electric fields (PEFs) was sufficiently efficient to produce dryable acid whey with reduced scaling issues during the process. In the present work, eight PEF conditions using different pulse/pause durations and frequencies were tested for 1) process optimization and 2) understanding of the underlying mechanisms involved in PEF process improvements. Best results were obtained for PEF conditions (5 s/5 s) and (15 s/15 s) with almost complete scaling mitigation and minimal energy consumption (5.3 ± 0.4 Wh/g of lactic acid vs. 9.33 ± 1.38 Wh/g for continuous current). Longer pause times also led to better divalent ion demineralization at the expense of sodium elimination induced by stronger affinity with the membrane and longer retention times. For the first time, PEF parameters of relatively low frequencies (<1) were studied in sub-limiting current conditions on a complex solution such as acid whey.
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31
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Kravtsov VA, Kulikova IK, Bessonov AS, Evdokimov IA. Feasibility of using electrodialysis with bipolar membranes to deacidify acid whey. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12637] [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)
- Vitalii A Kravtsov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Irina K Kulikova
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Artem S Bessonov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
| | - Ivan A Evdokimov
- North‐Caucasus Federal University 1 Pushkina St. Stavropol 355009 Russian Federation
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32
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Bentahar J, Doyen A, Beaulieu L, Deschênes JS. Acid whey permeate: An alternative growth medium for microalgae Tetradesmus obliquus and production of β-galactosidase. ALGAL RES 2019. [DOI: 10.1016/j.algal.2019.101559] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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33
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Wherry B, Barbano DM, Drake MA. Use of acid whey protein concentrate as an ingredient in nonfat cup set-style yogurt. J Dairy Sci 2019; 102:8768-8784. [PMID: 31351721 DOI: 10.3168/jds.2019-16247] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Accepted: 05/10/2019] [Indexed: 11/19/2022]
Abstract
Acid whey resulting from the production of soft cheeses is a disposal problem for the dairy industry. Few uses have been found for acid whey because of its high ash content, low pH, and high organic acid content. The objective of this study was to explore the potential of recovery of whey protein from cottage cheese acid whey for use in yogurt. Cottage cheese acid whey and Cheddar cheese whey were produced from standard cottage cheese and Cheddar cheese-making procedures, respectively. The whey was separated and pasteurized by high temperature, short time pasteurization and stored at 4°C. Food-grade ammonium hydroxide was used to neutralize the acid whey to a pH of 6.4. The whey was heated to 50°C and concentrated using ultrafiltration and diafiltration with 11 polyethersulfone cartridge membrane filters (10,000-kDa cutoff) to 25% total solids and 80% protein. Skim milk was concentrated to 6% total protein. Nonfat, unflavored set-style yogurts (6.0 ± 0.1% protein, 15 ± 1.0% solids) were made from skim milk with added acid whey protein concentrate, skim milk with added sweet whey protein concentrate, or skim milk concentrate. Yogurt mixes were standardized to lactose and fat of 6.50% and 0.10%, respectively. Yogurt was fermented at 43°C to pH 4.6 and stored at 4°C. The experiment was replicated in triplicate. Titratable acidity, pH, whey separation, color, and gel strength were measured weekly in yogurts through 8 wk. Trained panel profiling was conducted on 0, 14, 28, and 56 d. Fat-free yogurts produced with added neutralized fresh liquid acid whey protein concentrate had flavor attributes similar those with added fresh liquid sweet whey protein but had lower gel strength attributes, which translated to differences in trained panel texture attributes and lower consumer liking scores for fat-free yogurt made with added acid whey protein ingredient. Difference in pH was the main contributor to texture differences, as higher pH in acid whey protein yogurts changed gel structure formation and water-holding capacity of the yogurt gel. In a second part of the study, the yogurt mix was reformulated to address texture differences. The reformulated yogurt mix at 2% milkfat and using a lower level of sweet and acid whey ingredient performed at parity with control yogurts in consumer sensory trials. Fresh liquid acid whey protein concentrates from cottage cheese manufacture can be used as a liquid protein ingredient source for manufacture of yogurt in the same factory.
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Affiliation(s)
- Bryan Wherry
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
| | - David M Barbano
- Northeast Dairy Foods Research Center, Department of Food Science, Cornell University, Ithaca, NY 14853.
| | - Mary Anne Drake
- Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695
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Menchik P, Moraru CI. Nonthermal concentration of liquid foods by a combination of reverse osmosis and forward osmosis. Acid whey: A case study. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.015] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Schäfer J, Sebald K, Dunkel A, Hofmann T, Rosenthal I, Schuster R, Atamer Z, Hinrichs J. A feasibility study on the pilot scale manufacture of fresh cheese from skim milk retentates without acid whey production: Effect of calcium content on bitterness and texture. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.01.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Crowley SV, Molitor MS, Kalscheuer R, Lu Y, Kelly AL, O'Mahony JA, Lucey JA. Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey. INT J DAIRY TECHNOL 2018. [DOI: 10.1111/1471-0307.12570] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shane V Crowley
- School of Food and Nutritional Sciences University College Cork Cork Ireland
- Department of Food Science University of Wisconsin‐Madison Madison WI 53706 USA
| | - Michael S Molitor
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Rebecca Kalscheuer
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Yanjie Lu
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
| | - Alan L Kelly
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences University College Cork Cork Ireland
| | - John A Lucey
- Department of Food Science University of Wisconsin‐Madison Madison WI 53706 USA
- Center for Dairy Research University of Wisconsin‐Madison Madison WI 53706 USA
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Risner D, Tomasino E, Hughes P, Meunier-Goddik L. Volatile aroma composition of distillates produced from fermented sweet and acid whey. J Dairy Sci 2018; 102:202-210. [PMID: 30391170 DOI: 10.3168/jds.2018-14737] [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: 03/12/2018] [Accepted: 09/12/2018] [Indexed: 11/19/2022]
Abstract
Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.
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Affiliation(s)
- Derrick Risner
- Department of Food Science & Technology, Oregon State University, Corvallis 97331
| | - Elizabeth Tomasino
- Department of Food Science & Technology, Oregon State University, Corvallis 97331.
| | - Paul Hughes
- Department of Food Science & Technology, Oregon State University, Corvallis 97331.
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Drapala KP, Murphy KM, Ho QT, Crowley SV, Mulcahy S, McCarthy NA, O'Mahony JA. Short communication: Multi-component interactions causing solidification during industrial-scale manufacture of pre-crystallized acid whey powders. J Dairy Sci 2018; 101:10743-10749. [PMID: 30292547 DOI: 10.3168/jds.2018-14836] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 08/02/2018] [Indexed: 11/19/2022]
Abstract
Acid whey (AW) is the liquid co-product arising from acid-induced precipitation of casein from skim milk. Further processing of AW is often challenging due to its high mineral content, which can promote aggregation of whey proteins, which contributes to high viscosity of the liquid concentrate during subsequent lactose crystallization and drying steps. This study focuses on mineral precipitation, protein aggregation, and lactose crystallization in liquid AW concentrates (∼55% total solids), and on the microstructure of the final powders from 2 independent industrial-scale trials. These AW concentrates were observed to solidify either during processing or during storage (24 h) of pre-crystallized concentrate. The more rapid solidification in the former was associated with a greater extent of lactose crystallization and a higher ash-to-protein ratio in that concentrate. Confocal laser scanning microscopy analysis indicated the presence of a loose network of protein aggregates (≤10 µm) and lactose crystals (100-300 µm) distributed throughout the solidified AW concentrate. Mineral-based precipitate was also evident, using scanning electron microscopy, at the surface of AW powder particles, indicating the formation of insoluble calcium phosphate during processing. These results provide new information on the composition- and process-dependent physicochemical changes that are useful in designing and optimizing processes for AW.
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Affiliation(s)
- Kamil P Drapala
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF; Dairy Processing Technology Centre, University College Cork, Cork, Ireland T12 K8AF
| | - Kevin M Murphy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Quang Tri Ho
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - Shane V Crowley
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF
| | - Shane Mulcahy
- Arrabawn Co-Operative Society Ltd., Nenagh, Co. Tipperary, Ireland E45 XP86
| | - Noel A McCarthy
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996; Dairy Processing Technology Centre, Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland T12 K8AF; Dairy Processing Technology Centre, University College Cork, Cork, Ireland T12 K8AF.
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Paredes Valencia A, Doyen A, Benoit S, Margni M, Pouliot Y. Effect of Ultrafiltration of Milk Prior to Fermentation on Mass Balance and Process Efficiency in Greek-Style Yogurt Manufacture. Foods 2018; 7:foods7090144. [PMID: 30181438 PMCID: PMC6164911 DOI: 10.3390/foods7090144] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 08/30/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue. However, when UF is applied before fermentation (UF-MILK), a nonacidified whey permeate is generated. For this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3× volume reduction factor (VRF). The retentate was fermented to a pH of 4.5. The UF-YOG process was the same except that regular yogurt was ultrafiltered. Both GSYs had similar protein (~10%) and solid content (~17%). As expected, lactic acid/lactate was not detected in UF-MILK permeate, while 7.3 g/kg was recovered from the UF-YOG permeate. Permeation flux values (11.6 to 13.3 L m-2 h-1) and total flux decline (47% to 50%) were constant during UF-MILK, whereas drastic decreases in these two membrane performance indicators (average flux: 38.5 to 10.9 L m-2 h-1; total flux decline: 2% to 38%) were calculated for UF-YOG. Moreover, for UF-YOG, UF membrane performance never recovered, even when drastic and repeated cleaning steps were applied. Energy consumption was 1.6 kWh/kg GSY and remained constant for UF-MILK, whereas it increased from 0.6 to 1.5 kWh/kg GSY for UF-YOG. Our results show that, although the composition of GSYs was similar for both processes, the UF step of yogurt concentration affected process efficiency due to drastic and permanent membrane fouling.
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Affiliation(s)
- Adriana Paredes Valencia
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Scott Benoit
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
| | - Manuele Margni
- CIRAIG, Département de Mathématiques et de Génie Industriel, École Polytechnique de Montréal, Montreal, QC H3C 3A7, Canada.
| | - Yves Pouliot
- Department of Food Sciences, STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Laval University, Quebec, QC G1V 0A6, Canada.
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Aragón-Rojas S, Quintanilla-Carvajal MX, Hernández-Sánchez H. Multifunctional Role of the Whey Culture Medium in the Spray Drying Microencapsulation of Lactic Acid Bacteria. Food Technol Biotechnol 2018; 56:381-397. [PMID: 30510482 PMCID: PMC6233008 DOI: 10.17113/ftb.56.03.18.5285] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Accepted: 06/20/2018] [Indexed: 01/03/2023] Open
Abstract
This study aims to evaluate the multifunctional role of whey culture medium during the spray drying microencapsulation of Lactobacillus fermentum K73. Whey culture medium containing growing microorganisms served to hydrate different mixtures (gum arabic, maltodextrin and whey). We evaluated the use of these mixtures as carbon sources and their protective effects on simulated gastrointestinal conditions. The optimal mixture was spray-dried while varying the outlet temperature and atomizing pressure using a response surface design. These conditions served to evaluate microorganism survival, tolerance to gastrointestinal conditions in vitro, physicochemical properties, morphometric features and stability at 4, 25 and 37 °C. Lactobacillus fermentum K73 replicated in the carrier material. Bacterial change cycles were (-1.97±0.16) log CFU/g after the drying process and
(-0.61±0.08) and (-0.23±0.00) log CFU/g after exposure of the capsules to simulated gastric pH and bile salt content, respectively. The physicochemical properties and morphometric features were within the normal ranges for a powder product. The powder was stable at a storage temperature of 4 °C. The spray drying of the whey culture medium with growing microorganisms using the optimized drying conditions was successful. This study demonstrates the use of whey culture medium as a component of carrier material or as the carrier material itself, as well as its protective effects during drying, under simulated gastrointestinal conditions, and at varied storage temperatures.
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Affiliation(s)
- Stephania Aragón-Rojas
- Biosciences Doctoral Program, Faculty of Engineering, University of La Sabana, Common Campus Bridge, Km. 7 Bogota North Freeway, Chía, 140013 Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Biosciences Doctoral Program, Faculty of Engineering, University of La Sabana, Common Campus Bridge, Km. 7 Bogota North Freeway, Chía, 140013 Cundinamarca, Colombia
| | - Humberto Hernández-Sánchez
- National School of Biological Sciences, National Polytechnic Institute, Av. Wilfrido Massieu esq. Cda. M. Stampa, UP Adolfo López Mateos, 07738 Ciudad de Mexico, Mexico
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Pandalaneni K, Amamcharla JK. Evaluating the crystallization of lactose at different cooling rates from milk and whey permeates in terms of crystal yield and purity. J Dairy Sci 2018; 101:8805-8821. [PMID: 30055919 DOI: 10.3168/jds.2018-14846] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2018] [Accepted: 06/07/2018] [Indexed: 11/19/2022]
Abstract
The cooling rate of supersaturated lactose solution is one of the important parameters determining the yield and size distribution of lactose crystals. The influence of increasing cooling rate on lactose crystallization and quality of lactose crystals was evaluated in concentrated solutions prepared from deproteinized whey powder (DPW) and milk permeate powder (MPP). Concentrated permeates (DPW and MPP) with 60% (wt/wt) total solids were prepared by reconstituting permeate powders in water at 80°C for 2 h for lactose dissolution. Three cooling rates, 0.04°C/min (slow), 0.06°C/min (medium), and 0.08°C/min (fast) were studied in duplicate. A common rapid cooling step (80 to 60°C at 0.5°C/min) followed by slow, medium, and fast cooling rates were applied as per the experimental design from 60 to 20°C. After crystallization, the crystal slurry was centrifuged, washed with cold water, and dried. The dried lactose crystals were weighed to calculate the lactose yield. Final mean particle chord lengths were measured at the end of crystallization using focused beam reflectance measurement for slow, medium, and fast cooling rates, and observed to be not significantly different for DPW (27-33 µm) and MPP (31-34 µm) concentrates. Similarly, the lactose yield for slow, medium, and fast cooling rates in the DPW and MPP concentrates were in the range of 71 to 73% and 76 to 81%, respectively, and no significant difference between the 3 cooling rates was found. Qualitative analysis of dried lactose crystals exhibited no noticeable differences in the crystal purity with increasing cooling rate. This study evaluated the possibility of reducing the crystallization times by 8 h compared with current industrial practice without compromising the crystal yield and quality.
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Affiliation(s)
- K Pandalaneni
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506
| | - J K Amamcharla
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan 66506.
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Nishanthi M, Chandrapala J, Vasiljevic T. Physical properties of selected spray dried whey protein concentrate powders during storage. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Schäfer J, Läufle I, Schmidt C, Atamer Z, Nöbel S, Sonne A, Kohlus R, Hinrichs J. The sol-gel transition temperature of skim milk concentrated by microfiltration as affected by pH and protein content. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12488] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Johannes Schäfer
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Ingrid Läufle
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Christian Schmidt
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Zeynep Atamer
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Stefan Nöbel
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
| | - Alina Sonne
- Weleda AG; Möhlerstr. 3 Schwäbisch Gmünd D-73525 Germany
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr. 25 Stuttgart D-70599 Germany
| | - Jörg Hinrichs
- Department of Soft Matter Science and Dairy Technology; Institute of Food Science and Biotechnology; University of Hohenheim; Garbenstr 21 Stuttgart D-70599 Germany
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Nielsen C, Rahman A, Rehman AU, Walsh MK, Miller CD. Food waste conversion to microbial polyhydroxyalkanoates. Microb Biotechnol 2017; 10:1338-1352. [PMID: 28736901 PMCID: PMC5658610 DOI: 10.1111/1751-7915.12776] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Accepted: 06/17/2017] [Indexed: 12/16/2022] Open
Abstract
Polyhydroxyalkanoates (PHAs) are biopolymers with desirable material properties similar to petrochemically derived plastics. PHAs are naturally produced by a wide range of microorganisms as a carbon storage mechanism and can accumulate to significantly high levels. PHAs are an environmentally friendly alternative to their petroleum counterparts because they can be easily degraded, potentially reducing the burden on municipal waste systems. Nevertheless, widespread use of PHAs is not currently realistic due to a variety of factors. One of the major constraints of large-scale PHA production is the cost of carbon substrate for PHA-producing microbes. The cost of production could potentially be reduced with the use of waste carbon from food-related processes. Food wastage is a global issue and therefore harbours immense potential to create valuable bioproducts. This article's main focus is to examine the state of the art of converting food-derived waste into carbon substrates for microbial metabolism and subsequent conversion into PHAs.
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Affiliation(s)
- Chad Nielsen
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
| | - Asif Rahman
- Bioengineering BranchSpace BioSciences DivisionNASA Ames Research CenterMoffett FieldCA94035‐1000USA
- COSMIAC Research CenterUniversity of New MexicoAlbuquerqueNM87106USA
| | - Asad Ur Rehman
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
- Institute of Industrial BiotechnologyGovernment College UniversityKatchery RoadLahorePakistan
| | - Marie K. Walsh
- Department of Nutrition, Dietetics, and Food SciencesUtah State University8700 Old Main HillLoganUT84322‐8700USA
| | - Charles D. Miller
- Department of Biological EngineeringUtah State University4105 Old Main HillLoganUT84322‐4105USA
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Nishanthi M, Chandrapala J, Vasiljevic T. Compositional and structural properties of whey proteins of sweet, acid and salty whey concentrates and their respective spray dried powders. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Abstract
Greek yoghurt, a popular dairy product, generates large amounts of acid whey as a by-product during manufacturing. Post-processing treatment of this stream presents one of the main concerns for the industry. The objective of this study was to manipulate initial milk total solids content (15, 20 or 23 g/100 g) by addition of milk protein concentrate, thus reducing whey expulsion. Such an adjustment was investigated from the technological standpoint including starter culture performance, chemical and physical properties of manufactured Greek yoghurt and generated acid whey. A comparison was made to commercially available products. Increasing protein content in regular yoghurt reduced the amount of acid whey during whey draining. This protein fortification also enhanced the Lb. bulgaricus growth rate and proteolytic activity. Best structural properties including higher gel strength and lower syneresis were observed in the Greek yoghurt produced with 20 g/100 g initial milk total solid compared to manufactured or commercially available products, while acid whey generation was lowered due to lower drainage requirement.
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Uduwerella G, Chandrapala J, Vasiljevic T. Preconcentration of yoghurt base by ultrafiltration for reduction in acid whey generation during Greek yoghurt manufacturing. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12393] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Gangani Uduwerella
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Jayani Chandrapala
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
| | - Todor Vasiljevic
- Advanced Food Systems Research Unit; College of Health and Biomedicine; Victoria University; Werribee Campus Melbourne Vic. 3030 Australia
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Chandrapala J, Vasiljevic T. Properties of spray dried lactose powders influenced by presence of lactic acid and calcium. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.11.017] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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50
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Nishanthi M, Vasiljevic T, Chandrapala J. Properties of whey proteins obtained from different whey streams. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2016.11.009] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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