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Статті в журналах з теми "Whey milk valorization"
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Pais Chanfrau, José M., Jimmy Núñez Pérez, Marco V. Lara Fiallos, Leonor M. Rivera Intriago, Luis E. Trujillo Toledo, and Milton J. Cuaran Guerrero. "Valorización del suero de leche: Una visión desde la biotecnología." Bionatura 2, no. 4 (December 15, 2017): 468–76. http://dx.doi.org/10.21931/rb/2017.02.04.11.
Повний текст джерела
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Aslam, Maham, Ansa Khalid, Ghanwa Tahir, and Hamid Mukhtar. "Recent Developments in Purification Techniques for Whey Valorization." Journal of Biomedical Research & Environmental Sciences 2, no. 9 (September 2021): 876–87. http://dx.doi.org/10.37871/jbres1326.
Повний текст джерелаАнотація:
Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up. Among such techniques, membrane separation and chromatography are widely employed ones. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. along with their application in dairy, food and pharmaceutical industry and animal feedstock.
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Roseline T. M. Bleoussi, Christian T. R. Konfo, Célestin C. K. Tchekessi, Pivot A. Sachi, Jultesse S. B. Banon, Anayce A. Djogbe, Karl T. Assogba, Dahouenon-Ahoussi Edwige, and Bokossa Yaou Innocent. "Nutritional quality and use of whey in human food for its valorization." World Journal of Advanced Research and Reviews 8, no. 1 (October 30, 2020): 284–93. http://dx.doi.org/10.30574/wjarr.2020.8.1.0356.
Повний текст джерелаАнотація:
Whey is generated during cheese making and can be up to nine times the weight of cheese. The objective of this work is to highlight the nutritional quality and the importance of whey in order to explore other ways of valuing it in human food with a view to improving the nutritional quality of locally processed foods in Benin. To achieve this goal, a literature review was carried out between January and September 2020. The results revealed that whey contains more than 90% water. It also has a high content of lactose (75% of the dry matter), a low content of fat, soluble milk proteins (approximately 20% of total milk proteins) and various minerals. It also contains other components, such as citric acid and lactic acid, non-protein nitrogenous materials such as urea and uric acid and group B vitamins, mainly vitamin B1 (thiamine), vitamin B2 (riboflavin) and vitamin B6 (pyridoxine). Whey is exploited indirectly through its constituents in the food and pharmaceutical industry and also directly through the production of some variants of cheese.
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Panghal, Anil, Rakesh Patidar, Sundeep Jaglan, Navnidhi Chhikara, Sunil K. Khatkar, Yogesh Gat, and Neelesh Sindhu. "Whey valorization: current options and future scenario – a critical review." Nutrition & Food Science 48, no. 3 (May 14, 2018): 520–35. http://dx.doi.org/10.1108/nfs-01-2018-0017.
Повний текст джерелаАнотація:
PurposeThe purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O2/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.Design/methodology/approachMajor well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.FindingsThe comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.Originality/valueThe paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.
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Santos, Renata Do Nascimento, and Marney Pascoli Cereda. "Valorization of milk whey as a dairy beverage adapted to processing in rural settlements." Agrarian 12, no. 46 (December 8, 2019): 550–57. http://dx.doi.org/10.30612/agrarian.v12i46.9343.
Повний текст джерелаАнотація:
Embora com produtividade média de 4,5 litros/animal/dia, a produção de leite é muito comum no meio rural brasileiro como atividade de subsistência e segurança alimentar. Em razão das dificuldades de armazenamento é também comum seu processamento em queijos, resultando o soro como resíduo. A pesquisa teve como objetivo o desenvolvimento e estudo de vida de prateleira de bebida láctea de soro de queijo mozarela, valorizando os produtos da agricultura familiar. De acordo com a legislação brasileira as bebidas lácteas são misturas de leite (pelo menos 51% do total de ingredientes) com o soro, com outros ingredientes adicionados. O soro foi coletado em laticínio comercial localizado em um assentamento rural a 20 km do laboratório e apresentou as características adequadas segundo a legislação brasileira, com adequados valores físico-químicos e microbianos. A formulação foi ajustada para adequar-se à produção em pequenas agroindústrias da zona rural de forma a permitir ser comercializado em merenda escolar. Os atributos organolépticos permitiram selecionar uma formulação, saborizada com polpa de maracujá e massa de mandioca cozida como espessante, ambos os ingredientes facilmente encontrados em assentamentos rurais. A vida de prateleira da bebida pasteurizada e refrigerada (5°C) foi acompanhada por 21 dias, sem que fossem observadas grandes variações do pH, acidez ou na contagem de coliformes totais, aeróbios mesófilos, psicrotróficos e leveduras/bolores, sem contagem para coliformes fecais. Nos atributos organolépticos a bebida obteve a média geral de 7,4, com boa aceitação por parte dos provadores, o que poderá colaborar para venda em programas de apoio à agricultura familiar como o Programa Nacional de Alimentação Escolar.
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Łopusiewicz, Łukasz, Izabela Dmytrów, Anna Mituniewicz-Małek, Paweł Kwiatkowski, Edward Kowalczyk, Monika Sienkiewicz, and Emilia Drozłowska. "Natural Gum from Flaxseed By-Product as a Potential Stabilizing and Thickening Agent for Acid Whey Fermented Beverages." Applied Sciences 12, no. 20 (October 12, 2022): 10281. http://dx.doi.org/10.3390/app122010281.
Повний текст джерелаАнотація:
The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1) fermented whey (W), (2) fermented whey with milk powder added (5% w/v) (WMP), (3) fermented whey with flaxseed gum added (0.5% w/v) (WFG1) and (4) fermented whey with flaxseed gum added (1.0 % w/v) (WFG2). The beverages were kept in refrigerated conditions (5 ± 1 °C) for 28 days. Alterations in lactic acid bacteria population, pH, titratable acidity, water activity, syneresis, viscosity, acetaldehyde content, color, consumer acceptance, bio-active compounds and antioxidant activity were identified. The findings revealed that flaxseed gum addition significantly enhanced bacteria survivability and improved the viscosity of acid whey at a level comparable with milk powder, meeting consumer acceptance criteria. The beverages were characterized by normative physicochemical properties and showed high antioxidant activity and free amino acids level. The use of valuable by-products from the dairy and oil industries opens up a promising route for the production of innovative beverages, which is in accordance with the principles of circular economy and the idea of zero waste.
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Lustrato, Giuseppe, Elisabetta Salimei, Gabriele Alfano, Claudia Belli, Francesco Fantuz, Luigi Grazia, and Giancarlo Ranalli. "Cheese whey recycling in traditional dairy food chain: effects of vinegar from whey in dairy cow nutrition." Acetic Acid Bacteria 2, no. 1s (February 26, 2013): 8. http://dx.doi.org/10.4081/aab.2013.s1.e8.
Повний текст джерелаАнотація:
Selected yeast (<em>Kluyveromyces marxianus</em> Y102 strain) and an acetic acid bacterium (<em>Acetobacter aceti</em>, DSM-G3508 strain) were used as inocula respectively in cheese whey for alcoholic and acetic fermentations. The experimental tests were carried out at both laboratory and pilot plant (20 L and 2000 L) levels. The data from the trials (working period 28 days) show increased ethanol production, increased acetic acid yield, and greater fermentation stability with biomass recycling (18.6 g L<sup>–1</sup>). Batch and fed-batch fermentation tests resulted in increased and standardized alcoholic fermentation, and allowed acetic acid recovery (average lactose consumption 56%, ethanol 6.7 g L<sup>–1</sup> d<sup>–1</sup> and acetic acid production 4.35 g L<sup>–1</sup> d<sup>–1</sup>). The effects administration were then investigated on milk yield and composition, nutritional status of dairy cows and physical characteristics of total mixed ration (TMR). Twenty Holstein cows were divided into two groups; group C, receiving the traditional TMR, and group W, receiving the TMR plus 10 L wheynegar. The dietary treatment, lasted 35 days, did not affect milk yield and composition except for the urea content, significantly lowered in group W. The selection of coarse (<19 mm), medium (8-19 mm) and fine (<8 mm) dietary particles was not influenced by the wheynegar administration however a tendential lower selection against coarse particles was noted in W. The results highlight that microbial biotechnologies may significantly contribute to both the valorization of whey and the development of a stable nutrient recycling system as a ingredient in dairy cattle diet.
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Macedo, Antónia, José Bilau, Eunice Cambóias, and Elizabeth Duarte. "Integration of Membrane Processes for By-Product Valorization to Improve the Eco-Efficiency of Small/Medium Size Cheese Dairy Plants." Foods 10, no. 8 (July 28, 2021): 1740. http://dx.doi.org/10.3390/foods10081740.
Повний текст джерелаАнотація:
Goat and second cheese whey from sheep’s milk are by-products of the manufacture of goat cheeses and whey cheeses from sheep. Due to their composition which, apart from water—about 92%—includes lactose, proteins, fat, and minerals, and the elevated volumes generated, these by-products constitute one of the main problems facing to cheese producers. Aiming to add value to those by-products, this study evaluates the efficiency of ultrafiltration/diafiltration (UF/DF) for the recovery of protein fraction, the most valuable component. For a daily production of 3500 and using the experimental results obtained in the UF/DF tests, a membrane installation was designed for valorization of protein fraction, which currently have no commercial value. A Cost–Benefit Analysis (CBA) and Sensitivity Analysis (SA) were performed to evaluate the profitability of installing that membrane unit to produce three new innovative products from the liquid whey protein concentrates (LWPC), namely food gels, protein concentrates in powder and whey cheeses with probiotics. It was possible to obtain LWPC of around 80% and 64% of crude protein, from second sheep cheese whey and goat cheese whey, respectively. From a survey of commercial values for the intended applications, the results of CBA and SA show that this system is economically viable in small/medium sized cheese dairies.
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Kachrimanidou, Vasiliki, Maria Alexandri, Miguel Figueiredo Nascimento, Dimitra Alimpoumpa, Nuno Torres Faria, Aikaterini Papadaki, Frederico Castelo Ferreira, and Nikolaos Kopsahelis. "Lactobacilli and Moesziomyces Biosurfactants: Toward a Closed-Loop Approach for the Dairy Industry." Fermentation 8, no. 10 (October 6, 2022): 517. http://dx.doi.org/10.3390/fermentation8100517.
Повний текст джерелаАнотація:
Research on biosurfactants (BS) is consistently increasing in the past years, driven from their beneficial attributes over chemical surfactants. Lactobacilli (LAB) and yeast BS producers could prevail over the pathogenic strains, owing to their GRAS status, to broaden end-applications toward the food and pharmaceutical industries. However, the increased cost of production confers a bottleneck for the industrial manufacture. Hence, the exploitation of agro-industrial waste and by-products as fermentation supplements is currently on the spotlight. This study elaborates on the efficient production of lactobacilli and Moesziomyces BS via cheese whey (CW) bioprocessing. Subsequently, the obtained BS were individually assessed in fermented milk production using as starter culture the initial LAB strain used for BS synthesis. Physicochemical and microbiological assessment was performed during storage. Results indicated that LAB-BS addition increased the lactobacilli concentration, whereby mannosylerythritol lipids (MEL) inclusion showed a positive effect on syneresis. Aiming to develop a closed-loop process, for the first time, LAB cells after BS extraction were sequentially applied for sour milk production, demonstrating the ability for cell re-utilization. This study introduces a holistic and circular configuration that consolidates CW valorization for BS production, that are re-introduced in the food supply, to complement the resilience of the dairy industry.
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Antone, Unigunde, Inga Ciprovica, Maksims Zolovs, Rita Scerbaka, and Janis Liepins. "Propionic Acid Fermentation—Study of Substrates, Strains, and Antimicrobial Properties." Fermentation 9, no. 1 (December 28, 2022): 26. http://dx.doi.org/10.3390/fermentation9010026.
Повний текст джерелаАнотація:
Since milk whey is an abundant dairy by-product and a significant threat to the environment, its utilization is of great interest. The study compares valorization of lactose and lactates—the main carbon sources of whey—by fermentation—an environmentally friendly process. Antimicrobials released during fermentation by food-grade bacteria can help increase the microbiological safety of food. Propionic acid—a strong antimicrobial—is obtained mainly by the petrochemical route, yet there is increasing interest in its synthesis in biotechnological pathway. Five strains of propionic acid bacteria (Acidipropionibacterium acidipropionici, Propionibacterium cyclohexanicum, Propionibacterium freudenreichii, Acidipropionibacterium jensenii and Acidipropionibacterium thoenii) were investigated for their ability to produce organic acids and biomass using Na lactate or lactose as carbon sources. Selected fermentates were investigated for their antimicrobial efficacy during in vitro studies with foodborne pathogens: Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. Results confirm that the production of acids and biomass is considerably influenced by the added carbon source. The tested fermentates have strong and specific antimicrobial activity against Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus. In addition, inhibition of Staphylococcus aureus and Klebsiella pneumonia depends on the activity of produced bacteriocins. The article also discusses the possibility of increasing the antimicrobial activity of fermentates by acidification.
Дисертації з теми "Whey milk valorization"
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Detti, Cassandra. "New insights on the diversity of phytocomplexes from Mediterranean shrubs species and their potential nutraceutical and industrial applications." Doctoral thesis, 2022. https://hdl.handle.net/2158/1279479.
Повний текст джерелаАнотація:
Mediterranean plants are exposed to different environmental stresses, such as high temperatures, solar irradiance, and low water availability, that coexist together, especially during the summer period. To cope with such a combination of stresses, these plants have developed a suite of morpho-anatomical, physiological, and biochemical mechanisms. In particular, they increase the production of secondary metabolites with many defensive functions. Among them, polyphenolic compounds play an important ecological role, acting as UV screeners and antioxidants against reactive oxygen species (ROS) which are produced when the photosynthetic metabolism is impaired by abiotic constraints.
The aim of this PhD project was to investigate four native Mediterranean wild species (Arbutus unedo L., Cistus x incanus L., Myrtus communis L. and Pistacia lentiscus L.) as sources of phytocomplexes that can be exploited for nutraceutical and other industrial applications. We have planned the set-up of green extractive methods to obtain polyphenolic rich extracts from their leaves and fruits, to perform a field-experiment for enhancing the polyphenolic production, and to test the potential utilization of these phytocomplexes as nutraceuticals.
To achieve this, the initial part of the project was the setting up of efficient ultrasound-assisted (UAE) extractions using the Response Surface Methodology. In particular, a fractional factorial screening was performed to verify the effects of different levels of temperature, solvent volume, percentage of ethanol and time followed by an optimization step using a Box-Behnken design. Then, a field-experiment for enhancing the leaf polyphenolic and arbutin yield in A. unedo plants was performed through the application of water stress on a seasonal basis. Finally, the potential utilization of A. unedo and M. communis as nutraceuticals sources was also tested through the inclusion of their polyphenolic fruit extracts into whey milk, a dairy waste product.
Regarding the optimization of the extractions, for P. lentiscus, higher content of total polyphenols can be achieved extracting the leaves using 50% of ethanol at 50 °C for 15 minutes with a solvent ratio of 0.13 L g-1. For A. unedo, a higher amount of arbutin was obtained using 75% of ethanol at ambient temperature for 15 minutes with a solvent ratio of 0.06 L g-1. Finally, for C. incanus the highest content of polyphenols was obtained using 60% EtOH at 40 °C for 60 minutes using 0.1 L g-1 solvent proportion.
The results of the field experiment showed that the application of water stress during the cultivation of A. unedo plants triggered the biosynthesis of polyphenolic compounds in the leaves, increasing their content from summer until the beginning of autumn. Finally, polyphenolic fruit extracts of A. unedo and M. communis showed to be suitable for the inclusion in whey, maintaining their high polyphenolic content during storage thus proving their possible application as functional additives in the food industry.
In conclusion, all the selected species provided extracts with high yields of polyphenols to be applied in the pharmaceutical and nutraceutical sectors, thus the cultivation of these plants may represent an alternative source of income for farmers in the Mediterranean drought-stressed areas
Тези доповідей конференцій з теми "Whey milk valorization"
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Valli, Enrico, Ilaria Grigoletto, Patricia Garcia Salas, Alessandra Bendini, Federica Pasini, Sebastian Sánchez Villasclaras, Roberto García Ruiz, and Tullia Gallina Toschi. "Study of the Phenolic Fraction for the Valorization of Olive Pomace as a Functional Ingredient." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vnbg6136.
Повний текст джерелаАнотація:
Olive oil production is an agro-industrial activity that generates annually about 30 million tons of waste at worldwide level with a potential environmental impact in the Mediterranean area. In olive mill pomace, one of the major by-products, remain large amounts of phenolic compounds, that are widely recognised for their beneficial properties for human health. The aim of this work is to study a possible valorisation strategy for recovering this functional high-added value fraction of olive mill pomace. The herein-tested extraction procedures were applied on two different types of olive by-products, collected from an Italian oil mill. Solid-liquid extraction protocols by using different solvents with low toxicity for the environment and lab operators were tested. In particular, the used solvent mixtures were methanol/water and ethanol/water, in different ratios and volumes. In brief, the mixture composed by the olive mill pomace and the extraction solvents was homogenised, then introduced in an ultrasonic bath to enhance the extraction of the compounds of interest, and finally centrifugated. The supernatant was analysed by HPLC coupled with UV and MS detectors to study the phenolic profile. An aliquot of the obtained polar fraction was hydrolysed to determine the total content of hydroxytyrosol and tyrosol derived, above all, from secoiridoids. The results support that the obtained phenolic extracts, when properly stored, can be used as functional ingredients in the food industry, as well as in other sectors. The project SUSTAINOLIVE “NOVEL APPROACHES TO PROMOTE THE SUSTAINABILITY OF OLIVE GROVES IN THE MEDITERRANEAN” is part of the PRIMA programme supported by the EU under grant agreement No 1811. The information expressed in this abstract reflects the authors’ views; the PRIMA Foundation is not liable for the information contained herein and is not responsible for any use that may be made of the information it contains.