Lactulose production from milk concentration permeate using calcium carbonate-based catalysts

Paseephol, Tatdao; Small, Darryl M.; Sherkat, Frank

doi:10.1016/j.foodchem.2008.03.051

Cited by 47 publications

(33 citation statements)

References 16 publications

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“…The efficiency of lactose to lactulose isomerization (%17.3%) in the present study was in accordance with the results of Montilla et al (2005), Paseephol et al (2008) and Corzo-Martínez, Copoví, Olano, Moreno, and Montilla (2013). A minimal but non-significant (P > 0.05) decrease is observed in the amount of total reducing sugar content of isomerized permeate compared with the original permeate (Table 1).…”

Section: Isomerization Of Lactose To Lactulosesupporting

confidence: 91%

“…Lactose (4-O-b-D-galactopyranosyl-D-glucose) is a major constituent of milk permeate (4.5-4.8%) and may be processed to a variety of non-absorbable compounds, such as lactulose, lactitol and lactobionic acid (Paseephol, Small, & Sherkat, 2008). Lactulose (4-O-b-D-galactopyranosyl-D-fructofuranose) is a synthetic non-digestible disaccharide and has empirical formula, molecular weight and melting point of, respectively, C 12 H 22 O 11 , 342.30 g mol À1 and 169°C (Seki & Saito, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…These authors reported that the catalyst removal from mixture was feasible and carried out by centrifugation. Paseephol et al (2008) by heating milk concentrated permeate at 96°C for 120 min in the presence of oyster shell powder (12 mg mL À1 ) obtained an isomerization yield of 18-21% corresponding to 7.2-8.4 mg mL À1 lactulose.…”

Section: Introductionmentioning

confidence: 99%

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Maillard conjugation of lactulose with potentially bioactive peptides

2016

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Section: Isomerization Of Lactose To Lactulosesupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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Maillard conjugation of lactulose with potentially bioactive peptides

2016

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“…Another research regarded the increased utilization of ultrafiltration for pre-concentration of milk, which causes large quantities of milk concentration permeate, a low-value by-product of dairy industry. Paseephol et al (2008) evaluated the potential of milk permeate to be a source for lactulose production, using calcium carbonate-based catalysts. Whey lactose was used as a low cost carbon source for producing kefiran, a water-soluble exopolysaccharide that consists of approximately equal amounts of glucose and galactose, industrially (Cheirsilp and Radchabut, 2011).…”

Section: Dairy Productsmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

907

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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“…In this context, rational experimental design can be used by optimising the main involved experimental conditions. Moreover, the necessity of optimizing lactulose production is justified by the fact that the global demand for this prebiotic is constantly growing, it finds uses in feed and functional food as well as in the pharmaceutical industry as a carrier of medicines (Paseephol, Darryl, Small, & Sherkat, 2008).…”

Section: Introductionmentioning

confidence: 99%

Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation

Aissa¹,

Aïder

2013

JFR

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Full factorial experimental design was used to optimize the operating conditions of lactose converting into lactulose under electro-activation conditions. The ANOVA showed a high correlation coefficient R 2 (0.9889) and a low root mean square error (1.4 ± 0.15%) values for the regression model of the experimental design, indicating the good predictive nature of the model. The obtained results after optimisation showed that the optimum electro-isomerization conditions are the electric current of 300 mA, temperature of 10 °C, and reactor configuration in which a cation exchange membrane separated the central compartment from the cathodic one in which the electro-isomerization reaction was conducted. According to the optimized conditions, the maximum lactose conversion into lactulose was 30 ± 1.23%. As by-products of the electro-activation, only small amounts of galactose were observed.

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Lactulose production from milk concentration permeate using calcium carbonate-based catalysts

Cited by 47 publications

References 16 publications

Maillard conjugation of lactulose with potentially bioactive peptides

Maillard conjugation of lactulose with potentially bioactive peptides

Current options for the valorization of food manufacturing waste: a review

Electro-Catalytic Production of Lactulose: Statistical Modeling and Experimental Validation

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