Application of membrane technologies to bovine Ricotta cheese exhausted whey (scotta)

Monti, Lucia; Donati, Emanuela; Zambrini, Angelo Vittorio; Contarini, Giovanna

doi:10.1016/j.idairyj.2018.05.007

Cited by 31 publications

(25 citation statements)

References 24 publications

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“…Bovine scotta (S) samples, produced at Granarolo industrial site of Usmate or Capurso dairy of Gioia del Colle by using cow milk, were provided by Granarolo S.p.A. (Bologna, Italy) between 2014 and 2017. Chemical-physical characterisation of the same type of scotta was published by Monti et al [2] and, in particular total nitrogen content was on average 61 mg/100g and fat content was 160 mg/100g.…”

Section: Methodsmentioning

confidence: 56%

“…The exhausted whey liquid fraction, after ricotta production, is called scotta and represents the most abundant cheese-making residue produced in southern Europe, particularly in Italy. In fact, ricotta is a typical Italian dairy product even though whey cheeses are manufactured all over the world and, therefore, the disposal of their making residues is an issue present in many countries [1, 2]. Scotta from bovine whey is composed by proteins (0.15–0.22%), salts (1–1.13%), lactose (3.7–5.0%) and fats (0.1–0.3%) and it is characterized by high BOD (Biochemical Oxygen Demand) and COD (Chemical Oxygen Demand) values, 50 g/L and 80 g/L respectively [2, 3].…”

Section: Introductionmentioning

confidence: 99%

“…In fact, ricotta is a typical Italian dairy product even though whey cheeses are manufactured all over the world and, therefore, the disposal of their making residues is an issue present in many countries [1, 2]. Scotta from bovine whey is composed by proteins (0.15–0.22%), salts (1–1.13%), lactose (3.7–5.0%) and fats (0.1–0.3%) and it is characterized by high BOD (Biochemical Oxygen Demand) and COD (Chemical Oxygen Demand) values, 50 g/L and 80 g/L respectively [2, 3]. Milk proteins are composed by two main groups: caseins, which represent their major amount (about 80%), and whey proteins, such as β-lactoglobulin, α-lactalbumin, serum albumin and immunoglobulins [4].…”

Section: Introductionmentioning

confidence: 99%

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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

et al. 2019

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The present work reports the enzymatic valorisation of the protein fraction of scotta, a dairy by-product representing the exhausted liquid residue of ricotta production. Scotta was subjected to ultra-filtration with membrane cut-offs from 500 to 4 kDa and the obtained protein-enriched fractions were used for the optimization of enzyme-based digestions aimed at producing potentially bioactive peptides. Nine different commercial proteases were tested and the best digestion conditions were selected based on protein yield, fraction bioactivity and foreseen scale up processing costs. Scale up of the 3% Pancreatin or 5% Papain processes was performed up to 2 L (37°C or 60°C respectively, 1 h incubation), and the digestion efficiency increased with the reaction volume as well as antioxidant activity (up to 60 gBSA eq/L and to 1.7 gAA eq/L). Retentate 1 digested fractions also showed, for the first time in dairy-based peptides, anti-tyrosinase activity, up to 0.14 gKA eq/L. Digested proteins were sub-fractionated by means of physical membrane separations and 30–10 kDa fraction from Papain treatment showed the highest antioxidant and anti-tyrosinase activities. The peptide sequence of the most bioactive fractions was achieved.

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Section: Methodsmentioning

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

et al. 2019

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“…According to previous findings [ 72 ], the multi-step fractionation described in this work allowed the retaining of the fat in the UF retentate and the separation of a lactose-rich from a protein-rich fractions. The former, containing 12.6% ( w / v ) of lactose, was used as substrate for PHA production; the latter can be easily subjected to the recovery of whey proteins to be used as food and feed supplements.…”

Section: Discussionmentioning

confidence: 63%

“…RCEW, one of the by-products of the dairy industry, in an inexpensive and abundant substrate rich in nutrients. Although RCEW is often considered very similar to cheese whey, the concentration of its constituents is unavoidably lower, except for the ash content, which is affected by the acid and salt added to enhance the whey proteins flocculation and aggregation [ 72 ]. Moreover, the RCEW pH resulted higher than that of whey for the same reason (e.g., correction with sodium bicarbonate to improve the whey flocculation), while fat is quite completely retained during ricotta manufacturing [ 72 ].…”

Section: Discussionmentioning

confidence: 99%

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

Raho¹,

Carofiglio²,

Montemurro

et al. 2020

Foods

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In the last decade, the dairy industry underwent a rapid expansion due to the increasing demand of milk-based products, resulting in high quantity of wastewater, i.e., whey and ricotta cheese exhausted whey (RCEW). Although containing high content of nutritional compounds, dairy by-products are still disposed as waste rather being reintroduced in a new production chain, hence leading to environmental and economic issues. This study proposes a new biotechnological approach based on the combination of membrane filtration and fermentation to produce poly-hydroxyalkanoates (PHA), biodegradable bioplastics candidate as an alternative to petroleum-derived plastics. The protocol, exploiting the metabolic capability Haloferax mediterranei to synthesize PHA from RCEW carbon sources, was set up under laboratory and pilot scale conditions. A multi-step fractionation was used to recover a RCEW fraction containing 12.6% (w/v) of lactose, then subjected to an enzymatic treatment aimed at releasing glucose and galactose. Fermentation conditions (culture medium for the microorganism propagation, inoculum size, time, and temperature of incubation) were selected according to the maximization of polymer synthesis, under in-flasks experiments. The PHA production was then tested using a bioreactor system, under stable and monitored pH, temperature, and stirring conditions. The amount of the polymer recovered corresponded to 1.18 g/L. The differential scanning calorimetry (DSC) analysis revealed the poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) as the polymer synthesized, with a relatively high presence of hydroxyvalerate (HV). Identity and purity of the polymer were confirmed by attenuated total reflectance-Fourier transform infrared (ATR-FTIR) and X-ray photoelectron (XPS) spectroscopy analyses. By combining the fractionation of RCEW, one of the most abundant by-products from the agri-food industry, and the use of the halophile Hfx mediterranei, the production of PHBV with high purity and low crystallinity has successfully been optimized. The process, tested up to pilot scale conditions, may be further implemented (e.g., through fed-batch systems) and used for large-scale production of bioplastics, reducing the economical and environmental issues related the RCEW disposal.

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Preparation of Poly(acrylic acid‐co‐acrylamide) Hydrogel‐Modified PVDF Membrane and Its Separation and Antibacterial Properties

Zhang

Kong³

et al. 2023

Macro Chemistry & Physics

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Commercial polyvinylidene fluoride (PVDF) microporous membranes are coated with P(AA‐co‐AM) hydrogel with different proportions of acrylic acid (AA) and acrylamide (AM). Thus, P(AA‐co‐AM)/PVDF membranes with good structure and excellent performance are prepared. The surface morphology and structure of P(AA‐co‐AM)/PVDF membranes are characterized by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT‐IR). The water contact angle (WCA), underwater oil contact angle (UOCA), pure water flux, separation flux, and separation efficiency of P(AA‐co‐AM)/PVDF membranes are measured. The antibacterial properties of P(AA‐co‐AM)/PVDF membranes are tested, and the prepared membranes have good antibacterial activity against E. coli and S. aureus after chlorination. The prepared P(AA‐co‐AM)/PVDF membranes show good hydrophilicity and underwater oleophobicity, and improved separation performance of mud, oil–water emulsion, metal ions, and organic dyes.

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Application of membrane technologies to bovine Ricotta cheese exhausted whey (scotta)

Cited by 31 publications

References 24 publications

Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

Enzymatic production of bioactive peptides from scotta, an exhausted by-product of ricotta cheese processing

Production of the Polyhydroxyalkanoate PHBV from Ricotta Cheese Exhausted Whey by Haloferax mediterranei Fermentation

Preparation of Poly(acrylic acid‐co‐acrylamide) Hydrogel‐Modified PVDF Membrane and Its Separation and Antibacterial Properties

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