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Kamalesh R, Saravanan A, Yaashikaa PR, Vijayasri K. Innovative approaches to harnessing natural pigments from food waste and by-products for eco-friendly food coloring. Food Chem 2025; 463:141519. [PMID: 39368203 DOI: 10.1016/j.foodchem.2024.141519] [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: 02/13/2024] [Revised: 09/20/2024] [Accepted: 09/30/2024] [Indexed: 10/07/2024]
Abstract
With unprecedented growth in the world population, the demand for food has risen drastically leading to increased agricultural production. One promising avenue is recovery of value-added pigments from food waste which has been gaining global attention. This review focuses on sustainable strategies for extracting pigments, examining the factors that influence extraction, their applications, and consumer acceptability. The significant findings of the study state the efficiency of pigment extraction through innovative extraction techniques rather than following conventional methods that are time-consuming, and unsustainable. In addition to their vibrant colors, these pigments provide functional benefits such as antioxidant properties, extended shelf life and improved food quality. Societal acceptance of pigments derived from food waste is positively driven by environmental awareness and sustainability. The study concludes by highlighting the stability challenges associated with various natural pigments, emphasizing the need for tailored stabilization methods to ensure long-term stability and effective utilization in food matrices.
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Affiliation(s)
- R Kamalesh
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - A Saravanan
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India.
| | - P R Yaashikaa
- Department of Biotechnology, Saveetha School of Engineering, SIMATS, 602105, India
| | - K Vijayasri
- Department of Biotechnology, Center for Food Technology, Anna University, Chennai 600025, India
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2
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Cucick ACC, Obermaier L, Galvão Frota E, Suzuki JY, Nascimento KR, Fabi JP, Rychlik M, Franco BDGDM, Saad SMI. Integrating fruit by-products and whey for the design of folate-bioenriched innovative fermented beverages safe for human consumption. Int J Food Microbiol 2024; 425:110895. [PMID: 39222566 DOI: 10.1016/j.ijfoodmicro.2024.110895] [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: 04/17/2024] [Revised: 08/16/2024] [Accepted: 08/28/2024] [Indexed: 09/04/2024]
Abstract
Global concerns over folate deficiency, the risks of excessive synthetic folic acid consumption, and food loss implications for environmental sustainability and food security drive needs of innovative approaches that align food by-product valorisation with folate bio-enrichment. This study explored the use of three fruit by-products extracts (grape, passion fruit, and pitaya) and whey to develop a folate bio-enriched fermented whey-based beverage. Three strains (Lacticaseibacillus rhamnosus LGG, Bifidobacterium infantis BB-02, and Streptococcus thermophilus TH-4) were tested for folate production in different fermentation conditions in modified MRS medium and in a whey-based matrix prepared with water extracts of these fruit by-products. B. infantis BB-02 and S. thermophilus TH-4, alone and in co-culture, were the best folate producers. The selection of cultivation conditions, including the presence of different substrates and pH, with grape by-product water extract demonstrating the most substantial effect on folate production among the tested extracts, was crucial for successfully producing a biofortified fermented whey-based beverage (FWBB). The resulting FWBB provided 40.7 μg of folate per 100 mL after 24 h of fermentation at 37 °C, effectively leveraging food by-products. Moreover, the beverage showed no cytotoxicity in mouse fibroblast cells tests. This study highlights the potential for valorising fruit by-products and whey for the design of novel bioenriched foods, promoting health benefits and contributing to reduced environmental impact from improper disposal.
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Affiliation(s)
- Ana Clara Candelaria Cucick
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Lisa Obermaier
- Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany
| | - Elionio Galvão Frota
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil
| | - Juliana Yumi Suzuki
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Karen Rebouças Nascimento
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - João Paulo Fabi
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Michael Rychlik
- Chair of Analytical Chemistry, Technical University of Munich (TUM), Munich, Bavaria, Germany
| | - Bernadette Dora Gombossy de Melo Franco
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil
| | - Susana Marta Isay Saad
- School of Pharmaceutical Sciences, University of São Paulo (USP), Av. Prof. Lineu Prestes, 580, CEP 05508-000 São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo (USP), São Paulo, SP, Brazil.
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3
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Waseem M, Rizwan Javed M, Ali K, Saleem M, Faisal Manzoor M, Farhan M, Mugabi R, Sharma A, Ahmad Nayik G. Microwave-sonication synergistic extraction of dairy waste proteins: A review of green approach for dairy waste proteins valorization. ULTRASONICS SONOCHEMISTRY 2024; 111:107111. [PMID: 39426029 PMCID: PMC11536016 DOI: 10.1016/j.ultsonch.2024.107111] [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: 09/19/2024] [Revised: 10/08/2024] [Accepted: 10/14/2024] [Indexed: 10/21/2024]
Abstract
Ultrasonic and microwave extraction process has great prospects to convert food and agricultural waste from food industries to value-added goods. Also, this review extensively elaborates the utilization of ultrasonication and microwave extraction (US-MW) process for valorization of dairy waste extracted proteins into novel foods. Both of these extraction and processing techniques are considered as green technologies when compared with the other conventional or chemical extraction and processing techniques. Further, this review also explains the impact of US-MW alone and in combination on the dairy waste proteins extraction, nutritional and techno-functional attributes of these dairy-waste proteins. The review also highlights the economic and cost-effective benefits of US-MW processes for extracting the proteins from dairy waste, indicating their feasibility and sustainability. The review also elucidated the synergistic utilization of US-MW extraction as a viable processing technique in extraction or production of bioactive compounds like dairy proteins. In conclusion, this review elucidates the US-MW, both individually and in synergy as a viable source of dairy waste proteins extraction and their application in functional foods. Moreover, in accordance to the latest developments and future prospects at pilot and commercial level to assess the practicability of synergistic use of US-MW extraction in bioenergy production from food wastes other than dairy waste for extraction and production of biodiesel, hydrogen, green methane, and ethanol.
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Affiliation(s)
- Muhammad Waseem
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Muhammad Rizwan Javed
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Khubaib Ali
- State Key Laboratory of Food Science and Resources, National Engineering Research Center for Functional Food, National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, China
| | - Muhammad Saleem
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Muhammad Faisal Manzoor
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; Faculty of Sciences and Technology, ILMA University, Karachi, Pakistan.
| | - Muhammad Farhan
- Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University of Bahawalpur, 63100, Pakistan
| | - Robert Mugabi
- Department of Food Technology and Nutrition, Makerere University, Kampala, Uganda.
| | - Aanchal Sharma
- University Centre for Research and Development, Chandigarh University, Gharuan, Mohali 140413, Punjab, India
| | - Gulzar Ahmad Nayik
- Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot, Gujarat 360003, India.
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4
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Mendo S, Costa ID, Cattaneo S, Masotti F, Stuknytė M, Noni ID, Foschino R. Fermented blend from sunflower seed press-cake and bovine sweet whey: Protein breakdown during in vitro gastrointestinal digestion. Food Chem X 2024; 23:101745. [PMID: 39257490 PMCID: PMC11385999 DOI: 10.1016/j.fochx.2024.101745] [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: 06/03/2024] [Revised: 07/24/2024] [Accepted: 08/14/2024] [Indexed: 09/12/2024] Open
Abstract
Sustainable food production implements circular economic system, valuing side streams and minimizing waste. This study was aimed to develop a new food by fermenting a blend of dehulled sunflower seed protein powder (SSPP) and reconstituted bovine sweet whey powder (RSWP). Blends were inoculated with Lactococcus lactis B12 alone or in association with Saccharomyces cerevisiae L12, and fermentation proceeded until reaching pH 4.8. After in vitro static gastrointestinal digestion, RSWP and SSPP proteins were highly proteolyzed and the soluble nitrogen content was 69-71% of total nitrogen. In digests, 42-75 unique peptides were identified, and most of them weighed 500-1000 Da. Free amino acids accounted for 202-228 mg/g protein in digests. Few bioactive peptides derived from RSWP were identified. These findings demonstrated strong degradability of RSWP and SSPP proteins during digestion and shed light on nutritional properties exploitable for food applications of the developed fermented blend.
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Affiliation(s)
- Sofia Mendo
- Department of Biomedical, Surgical and Dental Sciences, One Health Unit, Università degli Studi di Milano, Milan, Italy
| | - Irene Da Costa
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Stefano Cattaneo
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Fabio Masotti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Milda Stuknytė
- Unitech COSPECT - COmprehensive Substances characterization via advanced sPECTtroscopy, Università degli Studi di Milano, Milan, Italy
| | - Ivano De Noni
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Roberto Foschino
- Department of Biomedical, Surgical and Dental Sciences, One Health Unit, Università degli Studi di Milano, Milan, Italy
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5
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Bhatia SK, Patel AK, Yang YH. The green revolution of food waste upcycling to produce polyhydroxyalkanoates. Trends Biotechnol 2024; 42:1273-1287. [PMID: 38582658 DOI: 10.1016/j.tibtech.2024.03.002] [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: 01/05/2024] [Revised: 02/16/2024] [Accepted: 03/07/2024] [Indexed: 04/08/2024]
Abstract
This review emphasizes the urgent need for food waste upcycling as a response to the mounting global food waste crisis. Focusing on polyhydroxyalkanoates (PHAs) as an alternative to traditional plastics, it examines the potential of various food wastes as feedstock for microbial fermentation and PHA production. The upcycling of food waste including cheese whey, waste cooking oil, coffee waste, and animal fat is an innovative practice for food waste management. This approach not only mitigates environmental impacts but also contributes to sustainable development and economic growth. Downstream processing techniques for PHAs are discussed, highlighting their role in obtaining high-quality materials. The study also addresses sustainability considerations, emphasizing biodegradability and recycling, while acknowledging the challenges associated with this path.
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Affiliation(s)
- Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, Republic of Korea; Institute for Ubiquitous Information Technology and Applications, Seoul 05029, Republic of Korea
| | - Anil Kumar Patel
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan
| | - Yung-Hun Yang
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul 05029, Republic of Korea; Institute for Ubiquitous Information Technology and Applications, Seoul 05029, Republic of Korea.
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6
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Haas J, Kim BJ, Atamer Z, Wu C, Dallas DC. Effects of high temperature short time (HTST) pasteurization on milk and whey during commercial whey protein concentrate production. J Dairy Sci 2024:S0022-0302(24)01184-6. [PMID: 39343217 DOI: 10.3168/jds.2024-25493] [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: 07/24/2024] [Accepted: 08/28/2024] [Indexed: 10/01/2024]
Abstract
Two pasteurization steps are often used in the preparation of whey protein concentrate (WPC) before evaporation into a dry product. The Pasteurized Milk Ordinance (PMO) in the United States requires that raw bovine milk be pasteurized using a process that meets minimum heat treatment requirements to achieve reductions in pertinent microorganisms. In addition, WPC produced from USDA-approved plants must comply with CFR Subpart B §58.809, which dictates that all fluid whey used in the manufacture of dry whey products shall be pasteurized before being condensed. These heat treatments are effective at inactivating the most thermally resistant bacterium, such as Coxiella burnetii; however, they can also alter milk proteins-inducing denaturation, aggregation and reduced bioactivity. Though the impact of thermal treatments on whey proteins has been examined, the specific influence of 2 high-temperature-short-time (HTST) pasteurization steps on the retention of proteins in WPC remains unknown. This study aimed to investigate the effect of commercial-scale HTST pasteurization of both raw milk and the resulting sweet whey on the products' overall protein profile. Three distinct batches of raw milk (RM) and corresponding pasteurized milk (PM), the resulting whey (RW) and pasteurized whey (PW) produced at commercial scale were analyzed. Assessments of denaturation were conducted through solubility testing at pH 4.6 and hydrophobicity evaluation via anilinonaphthalene-1-sulfonic acid assay (ANS). Additionally, enzyme-linked immunosorbent assay (ELISA), PAGE (PAGE) and liquid chromatography tandem mass spectroscopy (LC-MS/MS) were employed to compare the retention of key bioactive proteins before and after each HTST pasteurization step. The percentage of soluble whey protein decreased from RM to PM and from RW to PW, but no significant differences were observed via hydrophobicity assay. ELISA revealed a significant reduction in key bioactive proteins, such as lactoferrin, immunoglobulin A and immunoglobulin M, but not immunoglobulin G, after HTST pasteurization of RM and RW. PAGE and LC-MS/MS revealed a significant decrease in the retention of lactoferrin and key milk fat globular membrane proteins, such as xanthine dehydrogenase oxidase/xanthine oxidase, lactadherin and fatty acid binding protein. Additionally, xanthine oxidase activity was significantly reduced after HTST pasteurization of milk and whey. This research helps to identify the limitations of the current processing techniques used in the dairy industry and could lead to innovation in improving the retention of bioactive proteins.
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Affiliation(s)
- Joanna Haas
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR, 97331
| | - Bum Jin Kim
- Nutrition Program, School of Nutrition and Public Health, College of Health, Oregon State University, Corvallis, OR, 97331
| | - Zeynep Atamer
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR, 97331
| | - Chao Wu
- Hilmar Cheese Company, Hilmar, CA 95324
| | - David C Dallas
- Department of Food Science and Technology, College of Agricultural Sciences, Oregon State University, Corvallis, OR, 97331; Nutrition Program, School of Nutrition and Public Health, College of Health, Oregon State University, Corvallis, OR, 97331.
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7
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Domínguez-López LG, Mejía-Manzano LA, González-Valdez J. Using the reactive/transport dispersive models to simulate a monolithic anion exchanger: Experimental parameter determination, simultaneous model evaluation, and validation. Electrophoresis 2024; 45:1630-1643. [PMID: 38850174 DOI: 10.1002/elps.202300133] [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: 06/14/2023] [Revised: 11/21/2023] [Accepted: 04/30/2024] [Indexed: 06/10/2024]
Abstract
Selecting an adequate model to represent the mass transfer mechanisms occurring in a chromatographic process is generally complicated, which is one of the reasons why monolithic chromatography is scarcely simulated. In this study, the chromatographic separation of model proteins bovine serum albumin (BSA), β-lactoglobulin-A, and β-lactoglobulin-B on an anion exchange monolith was simulated based on experimental parameter determination, simultaneous model testing, and validation under three statistical criteria: retention time, dispersion accuracies, and Pearson correlation coefficient. Experimental characterization of morphologic, physicochemical, and kinetic parameters was performed through volume balances, pressure drop analysis, breakthrough curve analysis, and batch adsorptions. Free Gibbs energy indicated a spontaneous adsorption process for proteins and counterions. Dimensionless numbers were estimated based on height equivalent to a theoretical plate analysis, finding that pore diffusion controlled β-lactoglobulin separation, whereas adsorption/desorption kinetics was the dominant mechanism for BSA. The elution profiles were modeled using the transport dispersive model and the reactive dispersive model coupled with steric mass action (SMA) isotherms because these models allowed to consider most of the mass transport mechanisms that have been described. RDM-SMA presented the most accurate simulations at pH 6.0 and at low (250 mM) and high (400 mM) NaCl concentrations. This simulation will be used as reference to forecast the purification of these proteins from bovine whey waste and to extrapolate this methodology to other monolith-based separations using these three statistical criteria that have not been used previously for this purpose.
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Affiliation(s)
| | | | - José González-Valdez
- School of Engineering and Science, Tecnologico de Monterrey, Monterrey, Nuevo León, Mexico
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8
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Davoudi M, Gavlighi HA, Javanmardi F, Benjakul S, Nikoo M. Antimicrobial peptides derived from food byproducts: Sources, production, purification, applications, and challenges. Compr Rev Food Sci Food Saf 2024; 23:e13422. [PMID: 39245910 DOI: 10.1111/1541-4337.13422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 07/01/2024] [Accepted: 07/11/2024] [Indexed: 09/10/2024]
Abstract
Food wastes can be a valuable reservoir of bioactive substances that can serve as natural preservatives in foods or as functional ingredients with potential health benefits. The antimicrobial properties of protein hydrolysates, especially antimicrobial peptides (AMPs) derived from food byproducts (FBs), have been extensively explored. These protein fragments are defined by their short length, low molecular weight, substantial content of hydrophobic and basic amino acids, and positive net charge. The intricate mechanisms by which these peptides exert their antimicrobial effects on microorganisms and pathogens have been elaborately described. This review also focuses on techniques for producing and purifying AMPs from diverse FBs, including seafood, livestock, poultry, plants, and dairy wastes. According to investigations, incorporating AMPs as additives and alternatives to chemical preservatives in food formulations and packaging materials has been pursued to enhance both consumer health and the shelf life of foods and their products. However, challenges associated with the utilization of AMPs derived from food waste depend on their interaction with the food matrix, acceptability, and commercial viability. Overall, AMPs can serve as alternative safe additives, thereby ensuring the safety and prolonging the storage duration of food products based on specific regulatory approvals as recommended by the respective safety authorities.
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Affiliation(s)
- Mahshad Davoudi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Fardin Javanmardi
- Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran
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Costa S, Summa D, Radice M, Vertuani S, Manfredini S, Tamburini E. Lactic acid production by Lactobacillus casei using a sequence of seasonally available fruit wastes as sustainable carbon sources. Front Bioeng Biotechnol 2024; 12:1447278. [PMID: 39157446 PMCID: PMC11327009 DOI: 10.3389/fbioe.2024.1447278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Accepted: 07/12/2024] [Indexed: 08/20/2024] Open
Abstract
Introduction: Lactic acid (LA) production from fossil resources is unsustainable owing to their depletion and environmental concerns. Thus, this study aimed to optimize the production of LA by Lactobacillus casei in a cultured medium containing fruit wastes (FWs) from agro-industries and second cheese whey (SCW) from dairy production, supplemented with maize steep liquor (MSL, 10% v/v) as the nitrogen source. Methods: The FWs were selected based on seasonal availability [early summer (early ripening peach), full summer (melon), late summer (pear), and early autumn (apple)] and SCW as annual waste. Small-scale preliminary tests as well as controlled fermenter experiments were performed to demonstrate the potential of using various food wastes as substrates for LA fermentation, except for apple pomace. Results and discussion: A 5-cycle repeated batch fermentation was conducted to optimize waste utilization and production, resulting in a total of 180.56 g/L of LA with a volumetric productivity of 0.88 g/L∙h. Subsequently, mechanical filtration and enzymatic hydrolysis were attempted. The total amount of LA produced in the 5-cycle repeated batch process was 397.1 g/L over 288 h, achieving a volumetric productivity of 1.32 g/L∙h. These findings suggest a promising biorefinery process for low-cost LA production from agri-food wastes.
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Affiliation(s)
- Stefania Costa
- Department of Chemical, Pharmaceutical and Agricultural Sciences, University of Ferrara, Ferrara, Italy
| | - Daniela Summa
- Department of Environmental and Prevention Sciences, University of Ferrara, Ferrara, Italy
| | - Matteo Radice
- Faculty of Earth Sciences, Dep. Ciencia de La Tierra, Universidad Estatal Amazónica, Puyo, Ecuador
| | - Silvia Vertuani
- Department of Life Sciences and Biotechnology, University of Ferrara, Ferrara, Italy
| | - Stefano Manfredini
- Department of Life Sciences and Biotechnology, University of Ferrara, Ferrara, Italy
| | - Elena Tamburini
- Department of Environmental and Prevention Sciences, University of Ferrara, Ferrara, Italy
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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11
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Nobari Moghaddam H, Tamiji Z, Amini M, Khoshayand MR, Kobarfrad F, Sadeghi N, Hajimahmoodi M. Development of non-destructive methods for the assessment of authenticity of sports whey protein supplements. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:339-351. [PMID: 38319919 DOI: 10.1080/19440049.2024.2311218] [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: 10/11/2023] [Accepted: 01/23/2024] [Indexed: 02/08/2024]
Abstract
In the category of sports supplements, whey protein powder is one of the popular supplements for muscle building applications. Therefore, verification of the sport supplements as authentic products has become a universal concern. This work aimed to propose vibrational spectroscopy including near infrared (NIR) and infrared (IR) as rapid and non-destructive testing tools for the detection and quantification of maltodextrin, milk powder and milk whey powder in whey protein supplements. Initially, principal component analysis was applied to data for pattern recognition and the results displayed a fine pattern of discrimination. Partial least square discrimination analysis (PLS-DA) and K-nearest neighbours (KNN) were exploited as supervised method modelling classification. This process was done in order to respond to two vital questions whether the sample is adulterated or not and what is the kind of adulteration. PLS-DA showed better classification results rather than KNN according to the figure of merits of the model. Partial least square regression (PLSR) was employed on pre-treated spectra to quantify the amount of adulteration in sport whey supplements. Eventually, it seems vibrational spectroscopy could be implemented as a simple, and low-cost analysis method for the detection and quantification of mentioned adulterants in whey protein supplements.
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Affiliation(s)
- Hanieh Nobari Moghaddam
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Zahra Tamiji
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
- Department of Chemometrics, The Institute of Pharmaceutical Sciences, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohsen Amini
- Department of Medicinal Chemistry and Pharmaceutical Sciences Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohammad Reza Khoshayand
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
- Department of Chemometrics, The Institute of Pharmaceutical Sciences, Tehran University of Medical Sciences, Tehran, Iran
| | - Farzad Kobarfrad
- Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Naficeh Sadeghi
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
| | - Mannan Hajimahmoodi
- Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
- Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
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12
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Graikini D, García L, Abad I, Lavilla M, Puértolas E, Pérez MD, Sánchez L. Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments. Food Funct 2024; 15:2265-2281. [PMID: 38319687 DOI: 10.1039/d3fo05250h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Nowadays, rotaviruses remain a major health burden, especially in developing countries, and strategies complementary to vaccination are needed. In this view, dairy fractions have attracted great scientific interest, due to their high content of bioactive compounds. The objective of this study was to evaluate the antiviral activity of whey and buttermilk enriched in proteins from hyperimmune bovine colostrum (HBC) against rotavirus. The enriched fractions were spray-dried and subsequently tested for their neutralizing activity against the bovine rotavirus WC3 strain in vitro, using differentiated Caco-2/TC7 cells. The highest antirotaviral activity was observed when whey and buttermilk were enriched in purified immunoglobulin G (IgG), showing complete rotavirus neutralization at concentrations of 3 and 6 mg mL-1 for whey and buttermilk, respectively. Additionally, the use of a crude immunoglobulin fraction also gave satisfactory results. The inhibitory activities of all samples significantly decreased after the application of heat, except for the IgG-enriched buttermilk which showed a slight increase of activity following the application of short-time treatments (75 or 85 °C for 20 s). This sample also showed a significant increase of activity (13%) after the application of low-intensity high hydrostatic pressure treatment (400 MPa for 5 min). The maximum loss of bioactivity was observed at 600 MPa for 10 min (31 and 20% for whey- and buttermilk-based formulas, respectively). This study provides relevant information on the potential of whey, buttermilk, and HBC to be part of functional products as complementary strategies to combat rotavirus infections.
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Affiliation(s)
- Dimitra Graikini
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - Laura García
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
| | - Inés Abad
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - María Lavilla
- AZTI-BRTA, Food Research-Parque Tecnológico de Bizkaia, Astondo Bidea, edificio 609, 48160 Derio, Spain
| | - Eduardo Puértolas
- AZTI-BRTA, Food Research-Parque Tecnológico de Bizkaia, Astondo Bidea, edificio 609, 48160 Derio, Spain
| | - María Dolores Pérez
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
| | - Lourdes Sánchez
- Departmento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Zaragoza, Spain.
- Instituto Agroalimentario de Aragon (IA2), Zaragoza, Spain
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13
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Belkodia K, El Mersly L, Edaala MA, Achtak H, Alaoui Tahiri A, Briche S, Rafqah S. Cheese wastewater treatment through combined coagulation-flocculation and photo-Fenton-like advanced oxidation processes for reuse in irrigation: effect of operational parameters and phytotoxicity assessment. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:11801-11814. [PMID: 38225487 DOI: 10.1007/s11356-024-31828-x] [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: 10/05/2023] [Accepted: 12/29/2023] [Indexed: 01/17/2024]
Abstract
The present study aims to investigate the efficiency of a combined cheese wastewater treatment approach involving coagulation with ferric chloride coupled with a photo-Fenton-like oxidation process for potential reuse in irrigation. Laboratory-scale tests were conducted, examining the effect of various operational parameters on the treatment process. Specifically, the effects of initial wastewater pH, coagulant dosage, decantation time for the coagulation process, and initial pH, chemical oxygen demand (COD) concentration, and Fe3+ and H2O2 dosages for photo-Fenton-like oxidation were studied. Coagulation was found effective at natural pH of 6 and showed a highest removal efficiency in terms of COD (50.6%), biological oxygen demand BOD5 (42.1%), turbidity (99.3%), and least sludge volume generation (11.8% v/v) for an optimum coagulant dose of 400 mg Fe3+ L-1 and 8 h of decantation time. Thereafter, photo-Fenton-like oxidation (Fe3+/H2O2/UVA-300W) of the pretreated cheese effluent enhanced the removal of COD, BOD5 and TOC to 91.2%, 91.4%, and 97.5%, respectively, using the optimized conditions (pH = 3; [Fe3+] = 5.0 × 10-4 mol L-1; [H2O2] = 0.2 mol L-1 and tirr = 24 h). This study also shows that the proposed combined process allowed a significant phytotoxicity reduction toward lentil seed germination. The obtained outcome was encouraging and supports the possible use of the treated cheese wastewater as an additional water source for agricultural irrigation.
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Affiliation(s)
- Kaltoum Belkodia
- Laboratoire de Chimie Analytique Et Moléculaire, Faculté Polysciplinaire de Safi, Université Cadi Ayyad, Safi, Morocco
| | - Lekbira El Mersly
- Laboratoire de Chimie Analytique Et Moléculaire, Faculté Polysciplinaire de Safi, Université Cadi Ayyad, Safi, Morocco
| | - Mohammed-Amine Edaala
- Laboratoire de Chimie Analytique Et Moléculaire, Faculté Polysciplinaire de Safi, Université Cadi Ayyad, Safi, Morocco
| | - Hafid Achtak
- Environment and Health Team, Department of Biology, Polydisciplinary Faculty of Safi, Cadi Ayyad University, Sidi Bouzid, B.P. 4162, 46000, Safi, Morocco
| | - Abdelaziz Alaoui Tahiri
- Laboratoire de Chimie Analytique Et Moléculaire, Faculté Polysciplinaire de Safi, Université Cadi Ayyad, Safi, Morocco
| | - Samir Briche
- Département Stockage de L'énergie Et Revêtements Multifonctionnels, MAScIR, Rabat, Morocco
| | - Salah Rafqah
- Laboratoire de Chimie Analytique Et Moléculaire, Faculté Polysciplinaire de Safi, Université Cadi Ayyad, Safi, Morocco.
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14
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Rachbauer L, Granda CB, Shrestha S, Fuchs W, Gabauer W, Singer SW, Simmons BA, Urgun-Demirtas M. Energy and nutrient recovery from municipal and industrial waste and wastewater-a perspective. J Ind Microbiol Biotechnol 2024; 51:kuae040. [PMID: 39448370 PMCID: PMC11586630 DOI: 10.1093/jimb/kuae040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Accepted: 10/22/2022] [Indexed: 10/26/2024]
Abstract
This publication highlights the latest advancements in the field of energy and nutrient recovery from organics rich municipal and industrial waste and wastewater. Energy and carbon rich waste streams are multifaceted, including municipal solid waste, industrial waste, agricultural by-products and residues, beached or residual seaweed biomass from post-harvest processing, and food waste, and are valuable resources to overcome current limitations with sustainable feedstock supply chains for biorefining approaches. The emphasis will be on the most recent scientific progress in the area, including the development of new and innovative technologies, such as microbial processes and the role of biofilms for the degradation of organic pollutants in wastewater, as well as the production of biofuels and value-added products from organic waste and wastewater streams. The carboxylate platform, which employs microbiomes to produce mixed carboxylic acids through methane-arrested anaerobic digestion, is the focus as a new conversion technology. Nutrient recycling from conventional waste streams such as wastewater and digestate, and the energetic valorization of such streams will also be discussed. The selected technologies significantly contribute to advanced waste and wastewater treatment and support the recovery and utilization of carboxylic acids as the basis to produce many useful and valuable products, including food and feed preservatives, human and animal health supplements, solvents, plasticizers, lubricants, and even biofuels such as sustainable aviation fuel. ONE-SENTENCE SUMMARY Multifaceted waste streams as the basis for resource recovery are essential to achieve environmental sustainability in a circular economy, and require the development of next-generation waste treatment technologies leveraging a highly adaptive mixed microbial community approach to produce new biochemicals, biomaterials, and biofuels from carbon-rich organic waste streams.
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Affiliation(s)
- Lydia Rachbauer
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | | | - Shilva Shrestha
- Department of Environmental Health and Engineering, Johns Hopkins University, Baltimore, MD 21218, USA
| | - Werner Fuchs
- Department for Agrobiotechnology, Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
| | - Wolfgang Gabauer
- Department for Agrobiotechnology, Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Vienna, 3430 Tulln, Austria
| | - Steven W Singer
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
| | - Blake A Simmons
- Biological Systems and Engineering Division, Lawrence Berkeley National Laboratory, Berkeley, CA 94720, USA
- Joint Bioenergy Institute, Emeryville, CA 94608, USA
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15
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Siddiqui SA, Erol Z, Rugji J, Taşçı F, Kahraman HA, Toppi V, Musa L, Di Giacinto G, Bahmid NA, Mehdizadeh M, Castro-Muñoz R. An overview of fermentation in the food industry - looking back from a new perspective. BIORESOUR BIOPROCESS 2023; 10:85. [PMID: 38647968 PMCID: PMC10991178 DOI: 10.1186/s40643-023-00702-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Accepted: 10/25/2023] [Indexed: 04/25/2024] Open
Abstract
Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their increased storage stability, reduced risk of food poisoning, and enhanced flavor. Over the years, scientific research has associated the consumption of fermented products with improved health status. The fermentation process helps to break down compounds into more easily digestible forms. It also helps to reduce the amount of toxins and pathogens in food. Additionally, fermented foods contain probiotics, which are beneficial bacteria that help the body to digest food and absorb nutrients. In today's world, non-communicable diseases such as cardiovascular disease, type 2 diabetes, cancer, and allergies have increased. In this regard, scientific investigations have demonstrated that shifting to a diet that contains fermented foods can reduce the risk of non-communicable diseases. Moreover, in the last decade, there has been a growing interest in fermentation technology to valorize food waste into valuable by-products. Fermentation of various food wastes has resulted in the successful production of valuable by-products, including enzymes, pigments, and biofuels.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany.
- German Institute of Food Technologies (DIL E.V.), Prof.-Von-Klitzing Str. 7, 49610, Quakenbrück, Germany.
| | - Zeki Erol
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Jerina Rugji
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Fulya Taşçı
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Hatice Ahu Kahraman
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, İstiklal Campus, 15030, Burdur, Turkey
| | - Valeria Toppi
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Laura Musa
- Department of Veterinary Medicine and Animal Sciences, University of Milan, 26900, Lodi, Italy
| | - Giacomo Di Giacinto
- Department of Veterinary Medicine, University of Perugia, 06126, Perugia, Italy
| | - Nur Alim Bahmid
- Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), Gading, Playen, Gunungkidul, 55861, Yogyakarta, Indonesia
| | - Mohammad Mehdizadeh
- Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran
- Ilam Science and Technology Park, Ilam, Iran
| | - Roberto Castro-Muñoz
- Tecnologico de Monterrey, Campus Toluca, Av. Eduardo Monroy Cárdenas 2000, San Antonio Buenavista, 50110, Toluca de Lerdo, Mexico.
- Department of Sanitary Engineering, Faculty of Civil and Environmental Engineering, Gdansk University of Technology, G. Narutowicza St. 11/12, 80-233, Gdansk, Poland.
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16
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Zhou J, Li D, Zhang X, Liu C, Chen Y. Valorization of protein-rich waste and its application. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 901:166141. [PMID: 37586528 DOI: 10.1016/j.scitotenv.2023.166141] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 08/05/2023] [Accepted: 08/06/2023] [Indexed: 08/18/2023]
Abstract
Energy shortages present significant challenges with the rising population and dramatic urbanization development. The effective utilization of high-value products generated from massive protein-rich waste has emerged as an excellent solution for mitigating the growing energy crisis. However, the traditional disposal and treatment of protein-rich waste, have been proven to be ineffective in resource utilization, which led to high chemical oxygen demand and water eutrophication. To effectively address this issue, hydrolysate and bioconversion products from protein-rich waste have been widely investigated. Herein, we aim to provide an overview of the valorization of protein-rich waste based on a comprehensive analysis of publicly available literature. Firstly, the sources of protein-rich waste with various quantities and qualities are systematically summarized. Then, we scrutinize and analyze the hydrolysis approaches of protein-rich waste and the versatile applications of hydrolyzed products. Moreover, the main factors influencing protein biotransformation and the applications of bioconversion products are covered and extensively discussed. Finally, the potential prospects and future directions for the valorization of protein-rich waste are proposed pertinently.
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Affiliation(s)
- Jing Zhou
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Dapeng Li
- School of Environment Science and Engineering, Suzhou University of Science and Technology, 1 Kerui Road, Suzhou 215009, China
| | - Xuemeng Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
| | - Chao Liu
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China.
| | - Yinguang Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai 200092, China
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17
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Jena R, Choudhury PK. Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook. Probiotics Antimicrob Proteins 2023:10.1007/s12602-023-10189-w. [PMID: 37979040 DOI: 10.1007/s12602-023-10189-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2023] [Indexed: 11/19/2023]
Abstract
Bifidobacteria, frequently present in the human gastrointestinal tract, play a crucial role in preserving gut health and are mostly recognized as beneficial probiotic microorganisms. They are associated with fermenting complex carbohydrates, resulting in the production of short-chain fatty acids, bioactive peptides, exopolysaccharides, and vitamins, which provide energy and contribute to gut homeostasis. In light of these findings, research in food processing technologies has harnessed probiotic bacteria such as lactobacilli and bifidobacteria for the formulation of a wide range of fermented dairy products, ensuring their maximum survival and contributing to the development of distinctive quality characteristics and therapeutic benefits. Despite the increased interest in probiotic dairy products, introducing bifidobacteria into the dairy food chain has proved to be complicated. However, survival of Bifidobacterium species is conditioned by strain of bacteria used, metabolic interactions with lactic acid bacteria (LAB), fermentation parameters, and the temperature of storage and preservation of the dairy products. Furthermore, fortification of dairy foods and whey beverages with bifidobacteria have ability to change physicochemical and rheological properties beyond economic value of dairy products. In summary, this review underscores the significance of bifidobacteria as probiotics in diverse fermented dairy foods and accentuates their positive impact on human health. By enhancing our comprehension of the beneficial repercussions associated with the consumption of bifidobacteria-rich products, we aim to encourage individuals to embrace these probiotics as a means of promoting holistic health.
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Affiliation(s)
- Rajashree Jena
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India
| | - Prasanta Kumar Choudhury
- Department of Dairy Technology, School of Agricultural and Bioengineering, Centurion University of Technology and Management, Paralakhemundi, Odisha, 761211, India.
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18
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Scotto di Uccio A, Matassa S, Cesaro A, Esposito G, Papirio S. Microbial protein production from lactose-rich effluents through food-grade mixed cultures: Effect of carbon to nitrogen ratio and dilution rate. BIORESOURCE TECHNOLOGY 2023; 388:129717. [PMID: 37696339 DOI: 10.1016/j.biortech.2023.129717] [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: 07/27/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Overabundant agro-industrial side streams such as lactose-rich effluents from dairy activities offer multiple valorisation opportunities. In the present study, a food-grade mixed culture of bacteria and yeasts was tested under different operational conditions for the treatment and the valorisation of cheese whey permeate (CWP), the residue of whey protein recovery, into microbial protein (MP). Under continuous aerobic fermentation settings, the carbon-to-nitrogen (C/N) ratio showed little to no influence on the system performances and MP quality as compared to dilution rates (D), leading to a final protein content as high as 76%. Under high D values, instead, while biomass productivity increased, N-efficiency and protein content decreased. Unlike the bacterial community, the yeast one proved to be highly stable and less influenced by the increase of D. A preliminary estimate indicated that 2-11% of the future MP-based food production could be satisfied by only valorising lactose-rich dairy residues such as CWP.
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Affiliation(s)
- Antonella Scotto di Uccio
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy.
| | - Silvio Matassa
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy
| | - Alessandra Cesaro
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy
| | - Giovanni Esposito
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy
| | - Stefano Papirio
- Department of Civil, Architectural and Environmental Engineering, University of Naples Federico II, via Claudio 21, Naples 80125, Italy
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19
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Yiğit A, Bielska P, Cais-Sokolińska D, Samur G. Whey proteins as a functional food: Health effects, functional properties, and applications in food. JOURNAL OF THE AMERICAN NUTRITION ASSOCIATION 2023; 42:758-768. [PMID: 36725371 DOI: 10.1080/27697061.2023.2169208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Accepted: 01/11/2023] [Indexed: 02/03/2023]
Abstract
Functional foods are defined as foods and ingredients that exhibit health benefits beyond their nutritional value. Research on functional foods is increasing rapidly as they may help prevent and manage some non-communicable diseases. Whey proteins are recognized as a high-quality nutrient source and known to contain some bioactive components. They are rich in essential amino acids such as cysteine, branched-chain amino acids such as leucine, valine, and isoleucine, and bioactive peptides. Whey proteins look promising as a potential functional food, given its antioxidant, anti-inflammatory, blood pressure lowering, anti-obesity, and appetite suppressing effects that is discussed in the literature. Whey proteins also show functional properties that play an essential role in food processing as an emulsifier, fat-replacer, gelling and encapsulating agent and are known to improve sensory and textural characteristics of food. This review focuses on the functional food aspects of whey proteins, associated health effects, and current food applications.
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Affiliation(s)
- Aslı Yiğit
- Faculty of Health Sciences, Nutrition and Dietetics, Süleyman Demirel University, Isparta, Turkey
| | - Paulina Bielska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Dorota Cais-Sokolińska
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, University of Life Sciences, Poznań, Poland
| | - Gülhan Samur
- Faculty of Health Sciences, Nutrition and Dietetics, Hacettepe University, Ankara, Turkey
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20
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Günal-Köroğlu D, Erskine E, Ozkan G, Capanoglu E, Esatbeyoglu T. Applications and safety aspects of bioactives obtained from by-products/wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:213-261. [PMID: 37898541 DOI: 10.1016/bs.afnr.2023.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
Due to the negative impacts of food loss and food waste on the environment, economy, and social contexts, it is a necessity to take action in order to reduce these wastes from post-harvest to distribution. In addition to waste reduction, bioactives obtained from by-products or wastes can be utilized by new end-users by considering the safety aspects. It has been reported that physical, biological, and chemical safety features of raw materials, instruments, environment, and processing methods should be assessed before and during valorization. It has also been indicated that meat by-products/wastes including collagen, gelatin, polysaccharides, proteins, amino acids, lipids, enzymes and chitosan; dairy by-products/wastes including whey products, buttermilk and ghee residue; fruit and vegetable by-products/wastes such as pomace, leaves, skins, seeds, stems, seed oils, gums, fiber, polyphenols, starch, cellulose, galactomannan, pectin; cereal by-products/wastes like vitamins, dietary fibers, fats, proteins, starch, husk, and trub have been utilized as animal feed, food supplements, edible coating, bio-based active packaging systems, emulsifiers, water binders, gelling, stabilizing, foaming or whipping agents. This chapter will explain the safety aspects of bioactives obtained from various by-products/wastes. Additionally, applications of bioactives obtained from by-products/wastes have been included in detail by emphasizing the source, form of bioactive compound as well as the effect of said bioactive compound.
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Affiliation(s)
- Deniz Günal-Köroğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Ezgi Erskine
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Gulay Ozkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, Istanbul, Turkey
| | - Tuba Esatbeyoglu
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde, Hannover, Germany.
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21
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Kolesovs S, Semjonovs P. Microalgal conversion of whey and lactose containing substrates: current state and challenges. Biodegradation 2023; 34:405-416. [PMID: 37329398 DOI: 10.1007/s10532-023-10033-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 05/30/2023] [Indexed: 06/19/2023]
Abstract
Currently dairy processing by-products, such as whey, still propose a significant threat to the environment if unproperly disposed. Microalgal bioconversion of such lactose containing substrates can be used for production of valuable microalgae-derived bio-products as well as for significant reduction of environmental risks. Moreover, it could significantly reduce microalgae biomass production costs, being a significant obstacle in commercialization of many microalgae species. This review summarizes current knowledge on the use of lactose containing substrates, e.g. whey, for the production of value-added products by microalgae, including information on producer cultures, fermentation methods and cultivation conditions, bioprocess productivity and ability of microalgal cultures to produce β-galactosidases. It can be stated, that despite several limitations lactose-containing substrates can be successfully used for both-the production of microalgal biomass and removal of high amounts of excess nutrients from the cultivation media. Moreover, co-cultivation of microalgae and other microorganisms can further increase the removal of nutrients and the production of biomass. Further investigations on lactose metabolism by microalgae, selection of suitable strains and optimisation of the cultivation process is required in order to enable large-scale microalgae production on these substrates.
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Affiliation(s)
- Sergejs Kolesovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, LV-1004, Latvia
| | - Pavels Semjonovs
- Laboratory of Industrial Microbiology and Food Biotechnology, Institute of Biology, University of Latvia, Ojara Vaciesa Street 4, Riga, LV-1004, Latvia.
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22
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Rosseto M, Rigueto CVT, Alessandretti I, de Oliveira R, Raber Wohlmuth DA, Loss RA, Dettmer A, Richards NSPDS. Whey-based polymeric films for food packaging applications: a review of recent trends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3217-3229. [PMID: 36329662 DOI: 10.1002/jsfa.12310] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 10/31/2022] [Accepted: 11/04/2022] [Indexed: 06/16/2023]
Abstract
The food industry is always looking for new strategies to extend the shelf life of food. In recent years, the focus has been on edible films and coatings. These play an essential role in the quality, safety, transport, storage, and display of a wide variety of fresh and processed foods and contribute to environmental sustainability. In this sense, this study aimed to carry out a bibliometric analysis and literature review on the production of whey-based films for application in food packaging. Whey-based films have different characteristics when compared to other biopolymers, such as antimicrobial and immunomodulatory capacity. A wide variety of compounds were found that can be incorporated into whey films, aiming to overcome their limitations related to high solubility and low mechanical properties. These compounds range from plasticizing agents, secondary biomacromolecules added to balance the polymer matrix (gelatin, starch, chitosan), and bioactive agents (essential oils, pigments extracted from plants, and other antimicrobial agents). The most cited foods as application matrix were meat (fish, chicken, ham, and beef), in addition to different types of cheese. Edible and biodegradable films have the potential to replace synthetic polymers, combining social, environmental, and economic aspects. The biggest challenge on a large scale is the stability of physical, chemical, and biological properties during application. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Marieli Rosseto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Cesar Vinicius Toniciolli Rigueto
- Federal University of Santa Maria (UFSM), Rural Science Center, Postgraduate Program in Food Science and Technology (PPGCTA), Santa Maria, Brazil
| | - Ingridy Alessandretti
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
| | - Rafaela de Oliveira
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Daniela Alexia Raber Wohlmuth
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
| | - Raquel Aparecida Loss
- Food Engineering Department, Faculty of Architecture and Engineering (FAE), Mato Grosso State University (UNEMAT), Barra do Bugres, Brazil
| | - Aline Dettmer
- Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Postgraduate Program in Food Science and Technology (PPGCTA), Passo Fundo, Brazil
- Faculty of Engineering and Architecture (FEAR), Chemical Engineering Course, University of Passo Fundo (UPF), Passo Fundo, Brazil
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23
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Hidayat I, Paredes L, Binder PM, Guerra-Gorostegi N, Mora M, Ponsá S, Oatley-Radcliffe DL, Llenas L. A Novel Hybrid Membrane Process Coupled with Freeze Concentration for Phosphorus Recovery from Cheese Whey. MEMBRANES 2023; 13:450. [PMID: 37103876 PMCID: PMC10147047 DOI: 10.3390/membranes13040450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 04/04/2023] [Accepted: 04/14/2023] [Indexed: 06/19/2023]
Abstract
The ever-increasing demand for phosphorus fertilisers for securing global food production, coupled with finite phosphate rock reserves, is one of the emerging problems in the world. Indeed, phosphate rock is listed as an EU critical raw material, triggering attention to find an alternative source to substitute the use of this limited resource. Cheese whey, characterized by a high content of organic matter and phosphorus, represents a promising feedstock for phosphorus recovery and recycling. An innovative application of a membrane system coupled with freeze concentration was assessed to recover phosphorus from cheese whey. The performances of a microfiltration membrane (0.2 µm) and an ultrafiltration (200 kDa) membrane were evaluated and optimized under different transmembrane pressures and crossflow velocities. Once the optimal operating conditions were determined, a pre-treatment including lactic acid acidification and centrifugation was applied to increase the permeate recovery. Finally, the efficiency of progressive freeze concentration for the treatment of the permeate obtained from the optimum conditions (UF 200 kDa with TMP of 3 bar, CFV of 1 m/s and lactic acid acidification) was evaluated at specific operating conditions (-5 °C and 600 rpm of stirring speed). Finally, 70% of phosphorus could be recovered from cheese whey using the coupled technology of the membrane system and freeze concentration. A phosphorus-rich product was obtained with high agronomic value, which constitutes a further step towards establishing a broader circular economy framework.
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Affiliation(s)
- Ipan Hidayat
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Lidia Paredes
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Pablo M. Binder
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Nagore Guerra-Gorostegi
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Mabel Mora
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Sergio Ponsá
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
| | - Darren L. Oatley-Radcliffe
- Energy Safety Research Institute (ESRI), College of Engineering, Swansea University, Bay Campus, Swansea, Wales SA1 8EN, UK
| | - Laia Llenas
- BETA Technological Center (TECNIO Network), University of Vic-Central University of Catalonia (UVic-UCC), Carretera de Roda 70, 08500 Vic, Spain
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24
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Pasotti L, De Marchi D, Casanova M, Frusteri Chiacchiera A, Cusella De Angelis MG, Calvio C, Magni P. Design of a stable ethanologenic bacterial strain without heterologous plasmids and antibiotic resistance genes for efficient ethanol production from concentrated dairy waste. BIOTECHNOLOGY FOR BIOFUELS AND BIOPRODUCTS 2023; 16:57. [PMID: 37005680 PMCID: PMC10067303 DOI: 10.1186/s13068-023-02298-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 03/03/2023] [Indexed: 04/04/2023]
Abstract
Engineering sustainable bioprocesses that convert abundant waste into fuels is pivotal for efficient production of renewable energy. We previously engineered an Escherichia coli strain for optimized bioethanol production from lactose-rich wastewater like concentrated whey permeate (CWP), a dairy effluent obtained from whey valorization processes. Although attractive fermentation performances were reached, significant improvements are required to eliminate recombinant plasmids, antibiotic resistances and inducible promoters, and increase ethanol tolerance. Here, we report a new strain with chromosomally integrated ethanologenic pathway under the control of a constitutive promoter, without recombinant plasmids and resistance genes. The strain showed extreme stability in 1-month subculturing, with CWP fermentation performances similar to the ethanologenic plasmid-bearing strain. We then investigated conditions enabling efficient ethanol production and sugar consumption by changing inoculum size and CWP concentration, revealing toxicity- and nutritional-related bottlenecks. The joint increase of ethanol tolerance, via adaptive evolution, and supplementation of small ammonium sulphate amounts (0.05% w/v) enabled a fermentation boost with 6.6% v/v ethanol titer, 1.2 g/L/h rate, 82.5% yield, and cell viability increased by three orders of magnitude. Our strain has attractive features for industrial settings and represents a relevant improvement in the existing ethanol production biotechnologies.
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Affiliation(s)
- Lorenzo Pasotti
- Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy.
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy.
| | - Davide De Marchi
- Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
| | - Michela Casanova
- Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
| | - Angelica Frusteri Chiacchiera
- Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
| | - Maria Gabriella Cusella De Angelis
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Via Forlanini 8, 27100, Pavia, Italy
| | - Cinzia Calvio
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Department of Biology and Biotechnology, University of Pavia, Via Ferrata 9, 27100, Pavia, Italy
| | - Paolo Magni
- Department of Electrical, Computer and Biomedical Engineering, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
- Centre for Health Technologies, University of Pavia, Via Ferrata 5, 27100, Pavia, Italy
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25
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Abstract
For each kilogram of food protein wasted, between 15 and 750 kg of CO2 end up in the atmosphere. With this alarming carbon footprint, food protein waste not only contributes to climate change but also significantly impacts other environmental boundaries, such as nitrogen and phosphorus cycles, global freshwater use, change in land composition, chemical pollution, and biodiversity loss. This contrasts sharply with both the high nutritional value of proteins, as well as their unique chemical and physical versatility, which enable their use in new materials and innovative technologies. In this review, we discuss how food protein waste can be efficiently valorized not only by reintroduction into the food chain supply but also as a template for the development of sustainable technologies by allowing it to exit the food-value chain, thus alleviating some of the most urgent global challenges. We showcase three technologies of immediate significance and environmental impact: biodegradable plastics, water purification, and renewable energy. We discuss, by carefully reviewing the current state of the art, how proteins extracted from food waste can be valorized into key players to facilitate these technologies. We furthermore support analysis of the extant literature by original life cycle assessment (LCA) examples run ad hoc on both plant and animal waste proteins in the context of the technologies considered, and against realistic benchmarks, to quantitatively demonstrate their efficacy and potential. We finally conclude the review with an outlook on how such a comprehensive management of food protein waste is anticipated to transform its carbon footprint from positive to negative and, more generally, have a favorable impact on several other important planetary boundaries.
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Affiliation(s)
- Mohammad Peydayesh
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Massimo Bagnani
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
| | - Wei Long Soon
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Center
for Sustainable Materials (SusMat), School of Materials Science and
Engineering, Nanyang Technological University, 639798 Singapore
| | - Raffaele Mezzenga
- ETH
Zurich, Department of Health
Sciences and Technology, 8092 Zurich, Switzerland
- Department
of Materials, ETH Zurich, 8093 Zurich, Switzerland
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26
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Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese. Food Microbiol 2023; 109:104134. [DOI: 10.1016/j.fm.2022.104134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/27/2022] [Accepted: 09/05/2022] [Indexed: 11/19/2022]
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27
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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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28
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Semproli R, Simona Robescu M, Sangiorgio S, Pargoletti E, Bavaro T, Rabuffetti M, Cappelletti G, Speranza G, Ubiali D. From Lactose to Alkyl Galactoside Fatty Acid Esters as Non-Ionic Biosurfactants: A Two-Step Enzymatic Approach to Cheese Whey Valorization. Chempluschem 2023; 88:e202200331. [PMID: 36592040 DOI: 10.1002/cplu.202200331] [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: 09/26/2022] [Revised: 12/08/2022] [Indexed: 12/14/2022]
Abstract
A library of alkyl galactosides was synthesized to provide the "polar head" of sugar fatty acid esters to be tested as non-ionic surfactants. The enzymatic transglycosylation of lactose resulted in alkyl β-D-galactopyranosides, whereas the Fischer glycosylation of galactose afforded isomeric mixtures of α- and β-galactopyranosides and α- and β-galactofuranosides. n-Butyl galactosides from either routes were enzymatically esterified with palmitic acid, used as the fatty acid "tail" of the surfactant, giving the corresponding n-butyl 6-O-palmitoyl-galactosides. Measurements of interfacial tension and emulsifying properties of n-butyl 6-O-palmitoyl-galactosides revealed that the esters of galactopyranosides are superior to those of galactofuranosides, and that the enantiopure n-butyl 6-O-palmitoyl-β-D-galactoside, prepared by the fully enzymatic route, leads to the most stable emulsion. These results pave the way to the use of lactose-rich cheese whey as raw material for the obtainment of bio-based surfactants.
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Affiliation(s)
- Riccardo Semproli
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy
| | - Marina Simona Robescu
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy
| | - Sara Sangiorgio
- Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy
| | - Eleonora Pargoletti
- Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy
| | - Teodora Bavaro
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy
| | - Marco Rabuffetti
- Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy
| | - Giuseppe Cappelletti
- Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy
| | - Giovanna Speranza
- Department of Chemistry, University of Milano, Via Golgi 19, Milano, I-20133, Italy
| | - Daniela Ubiali
- Department of Drug Sciences, University of Pavia, Viale Taramelli 12, Pavia, I-27100, Italy
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29
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Pires A, Gomes D, Noronha J, Díaz O, Cobos A, Pereira CD. Evaluation of the Characteristics of Sheep's and Goat's Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods 2022; 11:foods11244091. [PMID: 36553833 PMCID: PMC9778489 DOI: 10.3390/foods11244091] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/11/2022] [Accepted: 12/14/2022] [Indexed: 12/23/2022] Open
Abstract
Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented with yoghurt, kefir and probiotic commercial cultures before being frozen in a horizontal frozen yoghurt freezer. The physicochemical, microbiological and sensory properties of the products were evaluated over 120 days of frozen storage. The products presented significant differences regarding these properties, specifically the higher total solids and protein contents of sheep's ice creams, which were higher compared to their goat ice cream counterparts. Sheep's ice creams also presented higher hardness and complex viscosity, which increased with storage. These ice creams also presented higher overrun and lower meltdown rates. The color parameters of the ice creams showed significant differences between formulations resulting from storage time. In all cases, Lactobacilli sp. cell counts were higher than log 6 CFU/g at the first week of storage. In the case of sheep's ice creams these values were maintained or increased until the 30th day, but decreased until the 60th day. Lactococci sp. counts surpassed log 7 CFU/g in all products, and these values were maintained until the end of storage, except in the case of G-Yoghurt and G-Kefir. Concerning the products containing probiotics, the sum of Lactococci sp. and Lactobacilli sp. counts was of the order log 8-9 CFU/g until the 60th day of storage, indicating that the probiotic characteristics of ice creams were maintained for at least 2 months. All products were well accepted by the consumer panel. Sheep's SCW ice creams were better rated regarding aroma, taste and texture. However, only the ranking test was able to differentiate preferences among formulations.
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Affiliation(s)
- Arona Pires
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - David Gomes
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - João Noronha
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
| | - Olga Díaz
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Angel Cobos
- Departamento de Química Analítica, Nutrición y Bromatología, Área Tecnología de Alimentos, Facultad de Ciencias, Universidade de Santiago de Compostela, 27002 Lugo, Spain
| | - Carlos Dias Pereira
- Escola Superior Agrária, Politécnico de Coimbra, Bencanta, 3045-601 Coimbra, Portugal
- CERNAS—Centro de Estudos dos Recursos Naturais Ambiente e Sociedade, Bencanta, 3045-601 Coimbra, Portugal
- Correspondence:
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30
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Abdo EM, Allam MG, Gomaa MAE, Shaltout OE, Mansour HMM. Valorization of whey proteins and beetroot peels to develop a functional beverage high in proteins and antioxidants. Front Nutr 2022; 9:984891. [PMID: 36590232 PMCID: PMC9795000 DOI: 10.3389/fnut.2022.984891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 11/23/2022] [Indexed: 12/15/2022] Open
Abstract
Introduction Adequate protein and antioxidant intake are crucial for everyone, particularly athletes, to promote muscle performance and prevent muscle damage. Whey proteins are high-quality proteins with high digestibility and bioavailability; beetroot peels are an abundant antioxidant source. Methods The present study was designated to develop a functional beverage based on mixing whey protein isolate (5%) with different concentrations of beetroot peel water extract (1, 2.5, and 5%) and flavored with strawberries puree (5%). In addition, we examined the stability of the physicochemical parameters and the bioactive components of the beverages during cold storage (4°C) for 14 days. Results and discussion Whey protein isolates enriched the juices with stable protein content during the storage (4.65-4.69%). Besides, the extract revealed a concentration-dependent effect on the bioactive components, the antioxidant activity, and the microbial load of the juices; it distinguished the fresh juices by high betalains and nitrate content, 87.31-106.44 mg/L and 94.29-112.59 mg/L, respectively. Beverages with 2.5% peel extract (T2) had the preferable sensory attributes compared to control and other treatments. On day 0, phenolics and flavonoids increased in T2 by 44 and 31% compared to the control, which elevated the scavenging activity of the juice (T2) (P < 0.05). At the end of the storage period (14 days), phenolics and flavonoids of T2 recorded their lowest values, 26.23 and 21.75 mg/mL, respectively. However, they stood higher than phenolics (22.21 mg/mL) (p < 0.05) and flavonoids (18.36 mg/mL) (p > 0.05) of control. Similarly, betalains degraded by 45% to reach 47.46 mg/L in T2, which reduced the redness (a*) and increased the yellowness (b*) values. Conclusion Consequently, whey/strawberry/beetroot peel (5: 5: 2.5 w/v/w) in d.H2O is a functional beverage that provides the body with a high-quality protein and a considerable amount of antioxidants.
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Affiliation(s)
- Eman M. Abdo
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt,*Correspondence: Eman M. Abdo
| | - Marwa G. Allam
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Mohamed A. E. Gomaa
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Omayma E. Shaltout
- Department of Food Science, Faculty of Agriculture, Saba Basha, Alexandria University, Alexandria, Egypt
| | - Hanem M. M. Mansour
- Department of Food Technology, Arid Lands Cultivation Research Institute (ALCRI), City of Scientific Research and Technological Applications (SRTA-City), Alexandria, Egypt
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31
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Reitmaier M, Kulozik U. Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
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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32
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Fatty acids, essential amino acids, minerals and proteins profile in whey from goat cheese: Impacts of raising system. Small Rumin Res 2022. [DOI: 10.1016/j.smallrumres.2022.106842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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33
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Dmitrović S, Pajčin I, Vlajkov V, Grahovac M, Jokić A, Grahovac J. Dairy and Wine Industry Effluents as Alternative Media for the Production of Bacillus-Based Biocontrol Agents. Bioengineering (Basel) 2022; 9:663. [PMID: 36354577 PMCID: PMC9687624 DOI: 10.3390/bioengineering9110663] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 10/25/2022] [Accepted: 11/03/2022] [Indexed: 01/07/2024] Open
Abstract
Food industry effluents represent one of the major concerns when it comes to environmental impact; hence, their valorization through different chemical and biological routes has been suggested as a possible solution. The vast amount of organic and inorganic nutrients present in food industry effluents makes them suitable substrates for microbial growth. This study suggests two valorization routes for whey as dairy industry effluent and flotation wastewater from the wine industry through microbial conversion to biocontrol agents as value-added products. Cultivations of the biocontrol strain Bacillus sp. BioSol021 were performed in a 16 L bioreactor to monitor the bioprocess course and investigate bioprocess kinetics in terms of microbial growth, sugar substrate consumption and surfactin synthesis, as an antimicrobial lipopeptide. The produced biocontrol agents showed high levels of biocontrol activity against mycotoxigenic strains of Aspergillus flavus, followed by a significant reduction of sugar load of the investigated effluents by the producing microorganisms. With proven high potential of whey and winery flotation wastewater to be used as substrates for microbial growth, this study provides grounds for further optimization of the suggested valorization routes, mostly in terms of bioprocess conditions to achieve maximal techno-economical feasibility, energy saving and maximal reduction of effluents' organic and inorganic burden.
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Affiliation(s)
- Selena Dmitrović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Pajčin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Vanja Vlajkov
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Mila Grahovac
- Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
| | - Aleksandar Jokić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Grahovac
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Abad I, Serrano L, Graikini D, Pérez MD, Grasa L, Sánchez L. Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii. Biometals 2022; 36:667-681. [PMID: 36335546 PMCID: PMC10182125 DOI: 10.1007/s10534-022-00459-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Accepted: 10/21/2022] [Indexed: 11/08/2022]
Abstract
AbstractMilk is a source of proteins with high nutritional value and relevant biological activities. Bioactive milk proteins, like lactoferrin, are important for newborn development and can also be used as ingredients in functional products to improve health. Lactoferrin is essential in infant’s diet, since protects against infections and promotes immune system maturation. Bovine lactoferrin is used to supplement formula milk in order to strengthen baby’s defences against some pathogenic bacteria. Thus, lactoferrin supplemented formula can be a barrier against emergent pathogens, such as Cronobacter sakazakii, which has caused great concern in the last few years. Milk proteins generate bioactive peptides in the digestion process, and it is known that industrial processing can modify their susceptibility to digestion. Treatments such as heating have been shown to denature whey proteins and make them more easily digestible. Therefore, the aim of this study was to analyze the effect of technological treatments and gastrointestinal digestion on the antibacterial activity against C. sakazakii of proteins present in dairy formulas supplemented with lactoferrin. Commercial bovine lactoferrin has been shown to have antibacterial activity against C. sakazakii, both in the native state and after static in vitro gastrointestinal digestion. In addition, the digests obtained from dairy formulas subjected to technological treatments, either homogenization or pasteurization, have higher antibacterial activity than non-treated formulas. The release of low molecular weight peptides during the in vitro gastric digestion is probably the cause that would explain the enhanced antibacterial activity of the digested dairy formulas.
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Souza AFCE, Gabardo S, Coelho RDJS. Galactooligosaccharides: Physiological benefits, production strategies, and industrial application. J Biotechnol 2022; 359:116-129. [DOI: 10.1016/j.jbiotec.2022.09.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 09/09/2022] [Accepted: 09/27/2022] [Indexed: 01/05/2023]
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Santos FRD, Leite Júnior BRDC, Tribst AAL. Kinetic parameters of microbial thermal death in goat cheese whey and growth of surviving microorganisms under refrigeration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Production of Natural Pigments by Penicillium brevicompactum Using Agro-Industrial Byproducts. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The demand for natural pigments for industrial applications has significantly increased. Penicillium brevicompactum was recently reported as a promising pigments producer using submerged fermentation and a synthetic culture medium containing lactose. In this work, pigment production by P. brevicompactum was studied under different fermentation conditions, namely, submerged fermentation with free (SmF) and immobilized mycelium (SmFi), and solid-state fermentation (SSF). The potential of culture media composed of agro-industrial byproducts (cheese-whey (CW) and corn steep liquor (CSL)) was investigated for the first time as low-cost alternatives to pigment production by P. brevicompactum. The fungus showed great adaptability to the different culture media and types of fermentation, being able to synthesize pigments under all the tested conditions. A culture medium composed of 34.6 g/L of CW and 8 g/L of CSL proved to be the most suitable alternative to the synthetic medium, especially under SmF and SmFi. Our data also show that different mixtures of pigments (yellow, orange, and red) can be produced depending on the medium composition and the type of fermentation. Additionally, the immobilization and reuse of biomass to produce pigments by P. brevicompactum were demonstrated for the first time, suggesting the possibility of operating under repeated batch mode at an industrial scale.
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Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions. Antioxidants (Basel) 2022; 11:antiox11091827. [PMID: 36139901 PMCID: PMC9495724 DOI: 10.3390/antiox11091827] [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: 08/07/2022] [Revised: 09/06/2022] [Accepted: 09/14/2022] [Indexed: 11/20/2022] Open
Abstract
Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.
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Kazimierowicz J, Zieliński M, Bartkowska I, Dębowski M. Effect of Acid Whey Pretreatment Using Ultrasonic Disintegration on the Removal of Organic Compounds and Anaerobic Digestion Efficiency. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191811362. [PMID: 36141639 PMCID: PMC9517444 DOI: 10.3390/ijerph191811362] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/24/2022] [Accepted: 09/06/2022] [Indexed: 05/15/2023]
Abstract
Acid whey is a by-product of the dairy industry that should be utilized or appropriately neutralized. Anaerobic processes represent a group of prospective methods for whey processing, and a key priority in their development is to improve their technological and economical effectiveness. The present study aimed to determine the effect of ultrasonic disintegration (UD) of acid whey on the course and effectiveness of methane fermentation. The study results demonstrated that extending the UD duration resulted in increased concentrations of dissolved forms of COD and TOC, efficiency of organic matter biodegradation, and CH4 production. The best effects were achieved at 900 s US, including CH4 production of 0.203 ± 0.01 dm3/gCODin. and CH4 content accounting for 70.9 ± 2.8%. Organic compounds were removed with the following efficiencies: COD-78.7 ± 2.1%, TOC-80.2 ± 1.3%, and BOD5-84.1 ± 1.6%. The highest net energy gain of 5.763 Wh was achieved upon UD of 300 s. Extension of UD time had no significant effect on the improvement in the energetic effectiveness of anaerobic digestion. A strong positive correlation was found between COD and TOC concentrations in the dissolved phase and CH4 production yield.
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Affiliation(s)
- Joanna Kazimierowicz
- Department of Water Supply and Sewage Systems, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, 15-351 Bialystok, Poland
- Correspondence:
| | - Marcin Zieliński
- Department of Environmental Engineering, Faculty of Geoengineering, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, Poland
| | - Izabela Bartkowska
- Department of Water Supply and Sewage Systems, Faculty of Civil Engineering and Environmental Sciences, Bialystok University of Technology, 15-351 Bialystok, Poland
| | - Marcin Dębowski
- Department of Environmental Engineering, Faculty of Geoengineering, University of Warmia and Mazury in Olsztyn, 10-720 Olsztyn, Poland
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Yadav D, Karki S, Ingole PG. Nanofiltration (NF) Membrane Processing in the Food Industry. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09320-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Assessment of Different Lactic Acid Bacteria Isolated from Agro-Industrial Residues: First Report of the Potential Role of Weissella soli for Lactic Acid Production from Milk Whey. Appl Microbiol 2022. [DOI: 10.3390/applmicrobiol2030048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The production of lactic acid (LA) through the microbial conversion of agro-industrial residuals is an important process in the biotechnology industry. The growth kinetics of 30 strains of lactic acid bacteria (LAB) isolated from agro-industrial residues were determined and nine strains were selected for microbioreactor fermentation. Lactiplantibacillus pentosus_70-1 (1.662) and L. pentosus_19-2 (1.563) showed the highest OD600 values, whereas the highest growth rates were observed for L. pentosus_19-2 (0.267 h−1) and Weissella soli_31 (0.256 h−1). The production of LA and acetic acid (AA), glucose consumption, and metabolic profiles were determined, without finding significant differences in the production of LA; however, W. soli_29 produced the highest amount of LA (20.833 gL−1) and was able to metabolize most of the studied carbohydrates. Based on these results, W. soli_29 was chosen for a 20 h fermentation in a 7 L bioreactor using both standard medium and milk whey supplemented medium. W. soli_29 produced 16.27 gL−1 and 7.21 gL−1 of LA in each of these mediums, respectively. These results show the underlying potential of Weissella strains for biotechnological applications. Additional analysis which should contemplate different agro-industrial residues and other conditions in bioreactors must be carried out.
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Ruchala J, Andreieva YA, Tsyrulnyk AO, Sobchuk SM, Najdecka A, Wen L, Kang Y, Dmytruk OV, Dmytruk KV, Fedorovych DV, Sibirny AA. Cheese whey supports high riboflavin synthesis by the engineered strains of the flavinogenic yeast Candida famata. Microb Cell Fact 2022; 21:161. [PMID: 35964025 PMCID: PMC9375410 DOI: 10.1186/s12934-022-01888-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 08/05/2022] [Indexed: 11/29/2022] Open
Abstract
Background Riboflavin is a precursor of FMN and FAD which act as coenzymes of numerous enzymes. Riboflavin is an important biotechnological commodity with annual market sales exceeding nine billion US dollars. It is used primarily as a component of feed premixes, a food colorant, a component of multivitamin mixtures and medicines. Currently, industrial riboflavin production uses the bacterium, Bacillus subtilis, and the filamentous fungus, Ashbya gossypii, and utilizes glucose and/or oils as carbon substrates. Results We studied riboflavin biosynthesis in the flavinogenic yeast Candida famata that is a genetically stable riboflavin overproducer. Here it was found that the wild type C. famata is characterized by robust growth on lactose and cheese whey and the engineered strains also overproduce riboflavin on whey. The riboflavin synthesis on whey was close to that obtained on glucose. To further enhance riboflavin production on whey, the gene of the transcription activator SEF1 was expressed under control of the lactose-induced promoter of the native β-galactosidase gene LAC4. These transformants produced elevated amounts of riboflavin on lactose and especially on whey. The strain with additional overexpression of gene RIB6 involved in conversion of ribulose-5-phosphate to riboflavin precursor had the highest titer of accumulated riboflavin in flasks during cultivation on whey. Activation of riboflavin synthesis was also obtained after overexpression of the GND1 gene that is involved in the synthesis of the riboflavin precursor ribulose-5-phosphate. The best engineered strains accumulated 2.5 g of riboflavin/L on whey supplemented only with (NH4)2SO4 during batch cultivation in bioreactor with high yield (more than 300 mg/g dry cell weight). The use of concentrated whey inhibited growth of wild-type and engineered strains of C. famata, so the mutants tolerant to concentrated whey were isolated. Conclusions Our data show that the waste of dairy industry is a promising substrate for riboflavin production by C. famata. Possibilities for using the engineered strains of C. famata to produce high-value commodity (riboflavin) from whey are discussed. Supplementary Information The online version contains supplementary material available at 10.1186/s12934-022-01888-0.
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Affiliation(s)
- Justyna Ruchala
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine.,University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
| | - Yuliia A Andreieva
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine.,University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
| | - Andriy O Tsyrulnyk
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine
| | - Svitlana M Sobchuk
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine
| | - Alicja Najdecka
- University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
| | - Liu Wen
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine.,Guizhou Medical University, Guiyang, 550025, Guizhou, China
| | - Yingqian Kang
- Guizhou Medical University, Guiyang, 550025, Guizhou, China
| | - Olena V Dmytruk
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine.,University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
| | - Kostyantyn V Dmytruk
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine
| | - Dariya V Fedorovych
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine.,University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
| | - Andriy A Sibirny
- Institute of Cell Biology, NAS of Ukraine, Drahomanov St, 14/16, Lviv, 79005, Ukraine. .,University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland.
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Zhang G, Zabed HM, An Y, Yun J, Huang J, Zhang Y, Li X, Wang J, Ravikumar Y, Qi X. Biocatalytic conversion of a lactose-rich dairy waste into D-tagatose, D-arabitol and galactitol using sequential whole cell and fermentation technologies. BIORESOURCE TECHNOLOGY 2022; 358:127422. [PMID: 35688312 DOI: 10.1016/j.biortech.2022.127422] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/28/2022] [Accepted: 06/01/2022] [Indexed: 06/15/2023]
Abstract
Dairy industry waste has been explored as a cheap and attractive raw material to produce various commercially important rare sugars. In this study, a lactose-rich dairy byproduct, namely cheese whey powder (CWP), was microbially converted into three low caloric sweeteners using whole-cell and fermentation technologies. Firstly, the simultaneous lactose hydrolysis and isomerization of lactose-derived D-galactose into D-tagatose was performed by an engineered Escherichia coli strain co-expressing β-galactosidase and L-arabinose isomerase, which eventually produced 68.35 g/L D-tagatose during sequential feeding of CWP. Subsequently, the mixed syrup containing lactose-derived D-glucose and residual D-galactose was subjected to fermentation by Metschnikowia pulcherrima E1, which produced 60.12 g/L D-arabitol and 28.26 g/L galactitol. The net titer of the three rare sugars was 156.73 g/L from 300 g/L lactose (equivalent to 428.57 g/L CWP), which was equivalent to 1.12 mol product/mol lactose and 52.24% conversion efficiency in terms of lactose.
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Affiliation(s)
- Guoyan Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Hossain M Zabed
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yingfeng An
- College of Biosciences and Biotechnology, Shenyang Agricultural University, 120 Dongling Road, Shenyang 110161, Liaoning, China
| | - Junhua Yun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Jiaqi Huang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yufei Zhang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Xiaolan Li
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Jiangfei Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Yuvaraj Ravikumar
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China
| | - Xianghui Qi
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, China.
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Whey Protein Hydrolysates of Sheep/Goat Origin Produced by the Action of Trypsin without pH Control: Degree of Hydrolysis, Antihypertensive Potential and Antioxidant Activities. Foods 2022; 11:foods11142103. [PMID: 35885347 PMCID: PMC9320122 DOI: 10.3390/foods11142103] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/06/2022] [Accepted: 07/12/2022] [Indexed: 01/27/2023] Open
Abstract
Tryptic WPHs with considerable residual whey protein content intact were developed from two sheep/goat WPCs (65% and 80% protein) without pH control. Pasteurization was used to avoid denaturation. Changes in non-protein nitrogen (DH_TCASN), free amino groups (DH_TNBS), and major whey proteins were used to investigate the degree and extent of hydrolysis. Antihypertensive potential (ACE-IA), radical scavenging (DPPH-RSA), and iron chelation (Fe-CA) were assessed. No statistically significant changes in pH (5.84−6.29) were observed during hydrolysis and storage. At the start of hydrolysis, DH_TCASN was ≅11% for both substrates whereas DH_TNBS was >10% and >5% for WP65 and WP80, respectively. After one-hour hydrolysis, DH_TCASN was ≅17% for both substrates and DH_TNBS was ≅15% and ≅11% for WP65 and WP80, respectively. The β-lactoglobulin, α-lactalbumin, and caseinomacropeptide of WP65 were hydrolyzed by 14 ± 1.3%, 73.9 ± 2.6% and 37 ± 2.6%. The respective values for WP80 were 14.9 ± 1.7%, 79.9 ± 1%, and 32.7 ± 4.8%. ACE-IA of the hydrolysates of both substrates was much higher (>80%) than that of controls (<10%). Hydrolysis, substrate type, and storage did not affect the DPPH-RSA (45−54%). Fe-CA of the WP65 and WP80 hydrolysates were ≅40% and ≅20%, respectively; a similar outcome was found in the respective controls. Refrigerated storage for 17 h did not affect the degree of hydrolysis and biofunctional activities.
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Kaur M, Bains A, Chawla P, Yadav R, Kumar A, Inbaraj BS, Sridhar K, Sharma M. Milk Protein-Based Nanohydrogels: Current Status and Applications. Gels 2022; 8:432. [PMID: 35877517 PMCID: PMC9320064 DOI: 10.3390/gels8070432] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2022] [Revised: 07/01/2022] [Accepted: 07/07/2022] [Indexed: 12/31/2022] Open
Abstract
Milk proteins are excellent biomaterials for the modification and formulation of food structures as they have good nutritional value; are biodegradable and biocompatible; are regarded as safe for human consumption; possess valuable physical, chemical, and biological functionalities. Hydrogels are three-dimensional, cross-linked networks of polymers capable of absorbing large amounts of water and biological fluids without dissolving and have attained great attraction from researchers due to their small size and high efficiency. Gelation is the primary technique used to synthesize milk protein nanohydrogels, whereas the denaturation, aggregation, and gelation of proteins are of specific significance toward assembling novel nanostructures such as nanohydrogels with various possible applications. These are synthesized by either chemical cross-linking achieved through covalent bonds or physical cross-linking via noncovalent bonds. Milk-protein-based gelling systems can play a variety of functions such as in food nutrition and health, food engineering and processing, and food safety. Therefore, this review highlights the method to prepare milk protein nanohydrogel and its diverse applications in the food industry.
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Affiliation(s)
- Manpreet Kaur
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Aarti Bains
- Department of Biotechnology, CT Institute of Pharmaceutical Sciences, South Campus, Jalandhar 144020, Punjab, India;
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India;
| | - Rahul Yadav
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | - Anil Kumar
- Shoolini Life Sciences Pvt. Ltd., Shoolini University, Solan 173229, Himachal Pradesh, India; (R.Y.); (A.K.)
| | | | - Kandi Sridhar
- UMR1253, Science et Technologie du Lait et de L’œuf, INRAE, L’Institut Agro Rennes-Angers, 65 Rue de Saint Brieuc, F-35042 Rennes, France
| | - Minaxi Sharma
- Laboratoire de Chimie Verte et Produits Biobasés, Département Agro Bioscience et Chimie, Haute Ecole Provinciale du Hainaut-Condorcet, 11, Rue de la Sucrerie, 7800 Ath, Belgium
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Abstract
Membrane chromatography (MC) is an emerging bioseparation technology combining the principles of membrane filtration and chromatography. In this process, one type of molecule is adsorbed in the stationary phase, whereas the other type of molecule is passed through the membrane pores without affecting the adsorbed molecule. In subsequent the step, the adsorbed molecule is recovered by an elution buffer with a unique ionic strength and pH. Functionalized microfiltration membranes are usually used in radial flow, axial flow, and lateral flow membrane modules in MC systems. In the MC process, the transport of a solute to a stationary phase is mainly achieved through convection and minimum pore diffusion. Therefore, mass transfer resistance and pressure drop become insignificant. Other characteristics of MC systems are a minimum clogging tendency in the stationary phase, the capability of operating with a high mobile phase flow rate, and the disposable (short term) application of stationary phase. The development and application of MC systems for the fractionation of individual proteins from whey for investigation and industrial-scale production are promising. A significant income from individual whey proteins together with the marketing of dairy foods may provide a new commercial outlook in dairy industry. In this review, information about the development of a MC system and its applications for the fractionation of individual protein from whey are presented in comprehensive manner.
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Characterization of goat whey proteins and their bioactivity and toxicity assay. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Mabrouki J, Abbassi MA, Khiari B, Jellali S, Zorpas AA, Jeguirim M. The dairy biorefinery: Integrating treatment process for Tunisian cheese whey valorization. CHEMOSPHERE 2022; 293:133567. [PMID: 35026199 DOI: 10.1016/j.chemosphere.2022.133567] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 12/31/2021] [Accepted: 01/06/2022] [Indexed: 05/27/2023]
Abstract
In order to set up a cost-efficient biorefinery in a Tunisian dairy industry, the production unit effluents are recovered. The main objective is to develop an optimum method for the production of bioethanol from whey. An energy analysis as well as environmental and economic analyses are performed for a bioethanol production plant. Four production scenarios are examined in order to determine the most provident as well as the less polluting ones. The process and cost models were developed using SuperPro Designer software which a simulation program that is able to estimate both process and economic parameters. This software uses energy and mass balances. The model can be used to assess the efficiency, the resources consumption, the profitability and the environmental impact of each scenario. The results demonstrate that the third scenario, in which a reverse osmosis procedure is added to concentrate the whey, a continuous stoichiometric reaction procedure is integrated to model the biotransformation in the fermenter and where streams are added in order to recycle the biomass, produces the highest amount of bioethanol with 1.65 MT/year but the second one (where no streams were added) is the most profitable one with revenues as high as 570 000 $/year. The corresponding cost of ethanol production is 0.271 US $ ethanol per liter. The net present value (NPV) and the return on investment (ROI) of each scenario are positive. Such result indicates that all these investments could be undertaken in order to find an eco-friendly issue for the dairy industry effluents. Cheese whey could serve as an alternative raw material for producing ethanol.
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Affiliation(s)
- Jemaa Mabrouki
- Unité de Recherche Matériaux, Energie et Energies Renouvelables (MEER), Faculté des Sciences de Gafsa, B.P.19, Zarroug, Gafsa, 2112, Tunisia.
| | - Mohammed Ammar Abbassi
- Unité de Recherche Matériaux, Energie et Energies Renouvelables (MEER), Faculté des Sciences de Gafsa, B.P.19, Zarroug, Gafsa, 2112, Tunisia.
| | - Besma Khiari
- Wastewaters and Environment Laboratory, Water Research and Technologies Center (CERTE), Technopark Borj Cedria, University of Carthage, P.O.Box 273, Soliman, 8020, Tunisia.
| | - Salah Jellali
- Center for Environmental Studies and Research, Sultan Qaboos University, Al-Khoud 123, Muscat, Oman.
| | - Antonis A Zorpas
- Open University of Cyprus, Faculty of Pure and Applied Sciences, Laboratory of Chemical Engineering and Engineering Sustainability, P.O.Box 12794, Giannou Kranidioti, 33, Latsia, 2220, Nicosia, Cyprus.
| | - Mejdi Jeguirim
- The Institute of Materials Science of Mulhouse (IS2M), University of Haute Alsace, University of Strasbourg, CNRS, UMR 7361, F-68100, Mulhouse, France.
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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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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. ChemistryOpen 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022] Open
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by-product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low-cost processes.
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Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - María Luján Ferreira
- Departamento de QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
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