Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

Prabhuzantye, Tejaswini; Khaire, Rajeshree A.; Gogate, Parag R.

doi:10.1016/j.ultsonch.2019.03.008

Cited by 23 publications

(9 citation statements)

References 27 publications

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“…Ultrasound is highly effective in reducing the microbial load in several liquid food materials based on its cavitation effect (Khaire & Gogate, 2018, 2019; Paniwnyk, 2017). Additionally, ultrasound irradiation exhibits no adverse effect on the bioactive components (Donnell et al., 2010; Prabhuzantye et al., 2019). For intense lethal impact, the ultrasound treatment can be coupled with other methods, such as thermal treatment (Khaire & Gogate, 2018) and UV treatment (Khandpur & Gogate, 2016).…”

Section: Combined Ultrasonic Treatmentsmentioning

confidence: 99%

Applications of ultrasound for food preservation and disinfection: A critical review

Khaire

Thorat

Gogate

2021

Food Processing Preservation

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Ultrasound has excellent potential in reducing microbial contamination and has also shown remarkable results in the wastewater treatment and pollutant removal. The different mechanisms of ultrasound in reducing the microbial contamination in food industry are rather exploratory. The present review focuses on the role of ultrasound in improved disinfection, sanitization, and preservation applications in food processing. This paper discusses the physical and chemical effects of ultrasonic cavitation on microbial inactivation. A comprehensive literature is provided to investigate and analyze the broad area application of ultrasound in preventing the microbial contamination in fruits and vegetables, meat, dairy, and during alcohol fermentation. The applied combination of ultrasound with different novel and conventional methods to intensify the ultrasound‐based effect has also been discussed. Overall, this work clearly establishes the background on the prospects of ultrasound disinfection and cleaning in the food industry as a green, effective, sustainable approach to prevent foodborne diseases. Novelty impact statement The present study establishes a groundwork for the application prospects of ultrasound‐based novel, green, and sustainable methods for disinfection and cleaning in the food industry and provides a new insight into the ultrasound mechanisms while analyzing the combined approaches for varied microbial inactivation practices.

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Section: Combined Ultrasonic Treatmentsmentioning

confidence: 99%

Applications of ultrasound for food preservation and disinfection: A critical review

Khaire

Thorat

Gogate

2021

Food Processing Preservation

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“…Taking into account the amount of cheese produced worldwide in 2018, the volume of W generated can be estimated around 211 million m 3 . Whey can be valorized by ultrafiltration in order to obtain whey proteins, which are used in food as emulsifier or as gelling and water binding agents (Baldasso et al., 2011; Prabhuzantye et al., 2019). This process generates another effluent called permeate whey (PW).…”

Section: Introductionmentioning

confidence: 99%

Fermentation of whey and its permeate using a genetically modified strain of Escherichia coli K12 MG1655 to produce 2,3‐butanediol

Fernández‐Gutiérrez

Veillette

Ramírez

et al. 2021

Environmental Quality Mgmt

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Whey is generated during cheese manufacturing, and permeate whey is obtained after whey deproteinization. Both effluents contain lactose, which can cause environmental issues if they are released into the environment. The aim of the present study was the valorization of lactose contained in whey and permeate whey via fermentation into 2,3‐butanediol (2,3‐BD) with genetically modified strain of Escherichia coli K12 MG1655. Both effluents were first fermented at various dilution ratios with the culture medium M9 (50:50, 75:25, and 100:0, v/v). The fermentation of undiluted effluents produced the highest 2,3‐BD yield (0.43 g/g lactose) at 72 h. Afterwards, the effects of initial pH, inoculum size and agitation rate on 2,3‐BD yield in flask fermentation of undiluted effluents were studied. The agitation rates of 50 and 200 rpm resulted in lower 2,3‐BD yields compared with 100 rpm (67% lower). The effect of aeration (2.5 vvm) on 2,3‐BD yield was tested in a 2 L bioreactor, where a 2,3‐BD yield of 0.40 g/g lactose was obtained after 24 h. In the present study, it was demonstrated that both whey and permeate whey can be used to produce 2,3‐BD, reaching near 80% of the theoretical yield after 24 h of fermentation.

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“…However, they can also be classified as (i) high-power low-frequency (20-100 kHz), (ii) medium-power medium-frequency (100 kHz-1 MHz) and (iii) low-power high-frequency (1-100 MHz) [14]. LIU is a nondestructive technique; meanwhile, HIU modify the physical and chemical properties of foods; hence, they might be useful when processing dairy products such as yogurt [14,[24][25][26][27], fermented beverages [6,28], cheese [18], milk [15], prebiotic beverages [17], whipped cream [29], whey protein [9,30], butter [31], ice cream [27] and dairy beverages [11]. HIU damage cell structures [32]; therefore, they are also suitable for microbial inactivation in dairy products [19,33] and other liquid foods, such as fruit and vegetable juices [4,17,33].…”

Section: Introductionmentioning

confidence: 99%

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

Chávez‐Martínez

Reyes-Villagrana

Rentería‐Monterrubio

et al. 2020

Foods

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Milk and dairy products have a major role in human nutrition, as they contribute essential nutrients for child development. The nutritional properties of dairy products are maintained despite applying traditional processing techniques. Nowadays, so-called emerging technologies have also been implemented for food manufacture and preservation purposes. Low- and high-intensity ultrasounds are among these technologies. Low-intensity ultrasounds have been used to determine, analyze and characterize the physical characteristics of foods, while high-intensity ultrasounds are applied to accelerate particular biological, physical and chemical processes during food product handling and transformation. The objective of this review is to explain the phenomenology of ultrasounds and to detail the differences between low and high-intensity ultrasounds, as well as to present the advantages and disadvantages of each one in terms of the processing, quality and preservation of milk and dairy products. Additionally, it reviews the rheological, physicochemical and microbiological applications in dairy products, such as raw milk, cream, yogurt, butter, ice cream and cheese. Finally, it explains some methodologies for the generation of emulsions, homogenates, crystallization, etc. Currently, low and high-intensity ultrasounds are an active field of study, and they might be promising tools in the dairy industry.

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Enhancing the recovery of whey proteins based on application of ultrasound in ultrafiltration and spray drying

Cited by 23 publications

References 27 publications

Applications of ultrasound for food preservation and disinfection: A critical review

Applications of ultrasound for food preservation and disinfection: A critical review

Fermentation of whey and its permeate using a genetically modified strain of Escherichia coli K12 MG1655 to produce 2,3‐butanediol

Low and High-Intensity Ultrasound in Dairy Products: Applications and Effects on Physicochemical and Microbiological Quality

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