Integrated production of whey protein concentrate and lactose derivatives: What is the best combination?

Silva, Alexandre Navarro da; Pérez, Ronaldo; Minim, Valéria Paula Rodrigues; Martins, Danielle Dias Sant'Anna; Minim, Luís Antônio

doi:10.1016/j.foodres.2015.03.009

Cited by 24 publications

(12 citation statements)

References 38 publications

(43 reference statements)

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“…The recovery of this lactose is possible thanks to a NF step (122). According to da Siva et al, who studied different combinations of integrated production of whey protein concentrate and lactose derivatives the recovery of lactose increases considerably the economical attractiveness of plants producing WPCs (123).…”

Section: Eco-friendly Extraction and Valorization Of Bioresourcesmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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In the whole food production chain, from the farm to the fork, food manufacturing steps have a large environmental impact. Despite significant efforts made to optimize heat recovery or water consumption, conventional food processing remains poorly efficient in terms of energy requirements and waste management. Therefore, in the few last decades, much research has focused on the development of alternative non-thermal technologies. Some of them, such as membrane separation processes, hydrostatic or dynamic high pressure, dense phase or high-pressure carbon dioxide, and pulsed electric fields (PEFs) have been extensively studied for cold pasteurization, concentration, extraction, or food functionalization. However, it is still difficult to evaluate the actual advantages or limits of these innovative processing technologies to replace conventional processes. Thus, the overall aim of this paper is to present an overview of the most relevant studies dealing with the potentialities and limits of these non-thermal technologies to improve sustainability of food processing. After a brief presentation of the physical principles of these technologies, the paper illustrates how these technologies could play a decisive role for sustainable food preservation or valorization of raw materials and by-products.

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Section: Eco-friendly Extraction and Valorization Of Bioresourcesmentioning

confidence: 99%

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

et al. 2019

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“…As expected, the capital investment for Scenario 2 was lower than the one in Scenario 1 since only the second half of the plant of Scenario 1 is reflected. This is considered to be normal for a plant of such capacity, as other plants that are modeled by Silva et al [15] to produce WPC (our mid-product) from whey are in the range of $7 to $26 million. However, since our plant's final product is plastic of over 5 t, the capital investment is higher in Scenario 1 with more unit procedures in the processing of the plastic.…”

Section: Economic Resultsmentioning

confidence: 99%

“…Equipment sizes and prices were determined using built-in models in SuperPro Designer. The design of the plant is based on literature for typical whey protein and plastic-production plants [15,38,43]. The capacity of the plant is based on the amount of the materials that are processed in the plant.…”

Section: Economic Evaluationmentioning

confidence: 99%

Techno-Economic Assessment of Whey Protein-Based Plastic Production from a Co-Polymerization Process

et al. 2020

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Bio-based plastics, produced from natural and renewable sources, have been found to be good replacers to petroleum-based plastics. However, economic analyses have not been carried out for most of them, specifically those from whey. In this study, a techno-economic assessment of the industrial-scale production of plastics from whey protein is carried out considering two different scenarios: (1) low-cost dairy waste whey (DWP) and (2) purchased whey protein concentrate (WPC), as feedstocks, using SuperPro Designer software. Key economic indicators such as operating cost, capital investment, annual revenue, payback time, and return-on-investment (ROI), were analyzed. Sensitivity analyses of different parameters were performed to account for market fluctuations and other uncertainties, using Scenario 2 as the base case. Results showed that both scenarios have the capacity of producing over 3200 metric tons/year (t/yr) (or 5.5 t/batch) of plastic. With the unit selling price of plastic set at $7,000/t, both the scenarios showed profitable outcomes with the plant’s payback time of 3.7 and 2.4 years, and ROI of 27.1% and 42.2%, for Scenario 1 and Scenario 2, respectively. Sensitivity analyses showed that the unit plastic selling price was the most sensitive parameter, followed by the amount of feedstock WPC, and the number of batches.

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“…Lactose (Lac) is known as milk sugar (4-O-b-Dgalactopyranosyl-D-glucose) and is barely sweet (approximately 15% of sucrose), less soluble (solubility in water 195 g L -1 ) than most of sugars (Seki, Saito, 2012;Gutiérrez et al, 2011;Schaafsma, 2008). These lactose properties deputize severe restrictions for its widespread use, so its separation or transformation into many products is preferable, like in value added products (Silva et al, 2015;Song et al, 2013;Seki, Saito, 2012). Lactobionic acid (LBA) is a compound produced via lactose oxidation and is known as aldonic acid (4-O-b-D-galactopyranosyl-D-gluconic acid), containing gluconic acid and galactose (Borodina, Mirgorod, 2014;Gutiérrez et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

The effect of concentrated whey solids on Lactobionic acid production by Pseudomonas Taetrolens

Sarenkova¹,

Ciproviča²,

Cinkmanis³

2019

Foodbalt

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Nowadays lactobionic acid production via microbial synthesis gain a high awareness. Lactobionic acid production by microbial pathway can be affected by various factors among them total solids in concentrated whey. The aim was to study the effect of acid whey permeate concentration on lactobionic acid production. The acid whey permeate was used as the study object. The total solids in acid whey was concentrated by the pilot scale FT22 Rising Film Evaporator (Armfield, UK). Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The content of lactobionic acid (LBA) in the concentrated whey and control samples was determined using the high-performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactose in the acid whey and concentrated whey samples was determined using MilcoScan TM Mars (Foss, Denmark) and the high-performance liquid chromatography. The results showed that the highest yield of LBA was achieved at 20% of total solids content in the substrate. An increase of the total solids in the substrate more than 20% slows down the process due to the influence of minor whey compounds (as minerals and their salts) and higher lactose concentration reduces Pseudomonas taetrolens lactose dehydrogenase activity. The study results will help to improve an effective production of lactobionic acid by microbial pathway using acid whey.

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Integrated production of whey protein concentrate and lactose derivatives: What is the best combination?

Cited by 24 publications

References 38 publications

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Potentialities and Limits of Some Non-thermal Technologies to Improve Sustainability of Food Processing

Techno-Economic Assessment of Whey Protein-Based Plastic Production from a Co-Polymerization Process

The effect of concentrated whey solids on Lactobionic acid production by Pseudomonas Taetrolens

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