Application of nanofiltration for the removal of chlorate from skim milk

McCarthy, William P.; Blais, Herehau N.; O’Callaghan, Tom F.; Hossain, Mohammad Shahnoor; Moloney, Mary; Danaher, Martin; O’Connor, Christine; Tobin, John T.

doi:10.1016/j.idairyj.2022.105321

Cited by 7 publications

(4 citation statements)

References 28 publications

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“…The quantification of ClO 3 − was performed by HPLC coupled to tandem mass spectrometry (LC/MS-MS) with ESI (electrospray ionization) in negative mode (−ESI). Samples were analysed at the Teagasc laboratories in Dublin, Ireland [ 16, 49 ]. The limit of quantification for chlorate was 24 nM in milk.…”

Section: Methodsmentioning

confidence: 99%

“…This high dependency of infants on dairy-based ingredients, and the adverse health implications of dietary chlorate, highlights the importance of improved management of chlorate levels in milk by the dairy industry [ 15 ]. Currently there is only one documented means of chlorate removal from milk that could be applied at an industrial scale [ 16 ], but there has been growing interest in the use of microbial enzymes as an alternative, biological mitigation strategy.…”

Section: Introductionmentioning

confidence: 99%

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Isolation and identification of chlorate-reducing Hafnia sp. from milk

McCarthy,

Srinivas,

Danaher

et al. 2023

Microbiology

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Chlorate has become a concern in the food and beverage sector, related to chlorine sanitizers in industrial food production and water treatment. It is of particular concern to regulatory bodies due to the negative health effects of chlorate exposure. This study investigated the fate of chlorate in raw milk and isolated bacterial strains of interest responsible for chlorate breakdown. Unpasteurized milk was demonstrated to have a chlorate-reducing capacity, breaking down enriched chlorate to undetectable levels in 11 days. Further enrichment and isolation using conditions specific to chlorate-reducing bacteria successfully isolated three distinct strains of Hafnia paralvei . Chlorate-reducing bacteria were observed to grow in a chlorate-enriched medium with lactate as an electron donor. All isolated strains were demonstrated to reduce chlorate in liquid medium; however, the exact mechanism of chlorate degradation was not definitively identified in this study.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Isolation and identification of chlorate-reducing Hafnia sp. from milk

McCarthy,

Srinivas,

Danaher

et al. 2023

Microbiology

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“…The protein content was estimated by Kjeldahl procedure as described in ISO 8968-1 [ 21 ]. Water content was determined using the vacuum-drying method (105 °C, 5 h) and the ash content was evaluated in duplicates by a muffle furnace [ 22 , 23 ].…”

Section: Methodsmentioning

confidence: 99%

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

et al. 2023

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The chemical composition, macromolecular characteristics, and structure of four types of Tremella fuciform polysaccharides (TPS) were analyzed, including one TPS that was extracted in the laboratory (L-TPS) and three commercial TPS. The effects of pH on the properties of TPS emulsions were investigated by analyzing their zeta potential, particle size, apparent viscosity, and stability. The results showed that L-TPS presented a higher percentage content of protein (2.33%) than commercial TPS (0.73–0.87%), and a lower molecular mass (17.54 × 106 g/mol). Thus, L-TPS exhibited the best emulsifying activity but gave poor emulsion stability. The droplet sizes and apparent viscosity of commercial TPS-stabilized emulsions were larger or higher in acidic environments. At pH 2, the apparent viscosity was the lowest for L-TPS. Commercial TPS emulsions were most stable at pH 6, while the L-TPS-stabilized emulsion was most stable at pH 2. The obtained results revealed that the emulsifying properties of TPS varied and the effects of pH on emulsion characteristics differed, as determined from the molecular mass, macromolecular characteristics, and structure. This research is useful for expanding the application of TPS as a novel food ingredient in emulsions.

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“…The advantage of nanofiltration over reverse osmosis and osmotic distillation in the concentration is that the energy consumption can be reduced (Patel et al ., 2022). Nowadays, nanofiltration has been widely applied in the food industry, such as for sugars fractionation (Luo et al ., 2018), recovery and purification of fermentation products (Li et al ., 2021), skim milk concentration (Meyer et al ., 2017), coffee extract concentration (Laurio et al ., 2022), enhancing fish sauce quality (Lai & Nguyen, 2021) and removing the chlorate from skim milk (McCarthy et al ., 2022). Cranberry juice is known to contain a significant amount of organic acids, which is the reason for the high acidity and organoleptic properties of juice (Pelletier et al ., 2017).…”

Section: Introductionmentioning

confidence: 99%

Technical assessment of nanofiltration process for concentration of cranberry juice and recovery of benzoic acid

Lại

Tagashira²,

Hagiwara

et al. 2023

Int J of Food Sci Tech

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SummaryThis work investigated cranberry juice nanofiltration using a plate and frame pilot plant equipped with NF99 membrane to concentrate cranberry juice, and simultaneously to separate benzoic acid from cranberry juice. The influences of ultrafiltration pretreatment were also considered. The results indicated that UF pretreatment can improve permeate flux, and consequently the concentration factor and concentration degree. In both case, the dominant fouling mechanism of cranberry juice nanofiltration was complete blocking. However, the UF pretreatment could reduce the fouling phenomena. With nanofiltration of ultrafiltration pretreated cranberry juice at pH 2.5 and 4 MPa of operating pressure; concentration factor, concentration degree, final solid content, the total rejection of benzoic acid and recovery yield of soluble solid were 4.23, 4.14, 21.3 oBrix, 0.703 and 0.938, respectively. In the permeate, the benzoic acid content on dry matter increased more than 10 times compared with the feed. These results indicate that it is promising to apply nanofiltration for not only recovering benzoic acid from cranberry juice, but also concentrating that juice simultaneously with benzoic acid recovery.

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Application of nanofiltration for the removal of chlorate from skim milk

Cited by 7 publications

References 28 publications

Isolation and identification of chlorate-reducing Hafnia sp. from milk

Isolation and identification of chlorate-reducing Hafnia sp. from milk

Tremella fuciform Polysaccharides: Extraction, Physicochemical, and Emulsion Properties at Different pHs

Technical assessment of nanofiltration process for concentration of cranberry juice and recovery of benzoic acid

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