Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes

Djouab, Amrane; Aïder, Mohammed

doi:10.1016/j.idairyj.2018.07.019

Cited by 32 publications

(61 citation statements)

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“…The in situ generation of MRPs in WP was conducted by using an electroactivation reactor as described in our previous work. 7 Three configurations were studied by applying a fixed electric current intensity of 330 mA. Na 2 SO 4 and KCl were used as electrolytes in the anodic and cathodic compartments, respectively.…”

Section: ■ Materials and Methodsmentioning

confidence: 99%

“…This will allow generation of an ingredient with prebiotic effect that can compete with other prebiotics dominating the market such as inulin and other nondigestible carbohydrates obtained from natural sources such as polysaccharides following enzymatic and chemical hydrolysis . Indeed, recently, Djouab and Aider (2018) demonstrated that lactose can be converted into lactulose directly in situ of whey permeate with a conversion level of 35–40% by using the electroactivation technology . The authors showed that the obtained product is rich in lactulose (prebiotic) and presented indices of Maillard reaction products (MRPs) which can exhibit high antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

“…6 Indeed, recently, Djouab and Aider (2018) demonstrated that lactose can be converted into lactulose directly in situ of whey permeate with a conversion level of 35−40% by using the electroactivation technology. 7 The authors showed that the obtained product is rich in lactulose (prebiotic) and presented indices of Maillard reaction products (MRPs) which can exhibit high antioxidant activity. The Maillard reactions, also known as nonenzymatic browning reaction, occur between carbonyl groups of reducing sugars, aldehydes or ketones, and amino groups of free amino acids, peptides, and proteins.…”

Section: ■ Introductionmentioning

confidence: 99%

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Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

Djouab

Aïder

2019

ACS Sustainable Chem. Eng.

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The aim of the present work was to study the antioxidant capacity of spry dried whey permeate (WP) that was subjected to a cathodic electroactivation. In this context, electroactivation technology was applied to WP to in situ convert a part of lactose into lactulose (prebiotic) with a simultaneous inducing of Maillard reactions products (MRPs) which are known to have high antioxidant capacity. The antioxidant activity (AA) of the electroactivated and dried whey permeate (EAWP) was evaluated by the DPPH scavenging activity, reducing power, ABTS•+ radical scavenging assay, and iron chelating capacity. The effect of the drying temperature on the AA of the EAWP was also evaluated. The obtained data demonstrated that electroactivation significantly (p < 0.001) enhanced the AA of WP and that this AA was mainly due to the intermediate MRPs, as shown by the highest absorbance at 294 nm. Moreover, the results showed that the drying temperature significantly influenced the AA of EAWP.

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Section: ■ Materials and Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: ■ Introductionmentioning

confidence: 99%

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Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

Djouab

Aïder

2019

ACS Sustainable Chem. Eng.

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“…Образующийся лактулозиламин перегруппируется и превращается в лактулозамин, который затем распадается на лактулозу и амины [136,137]. При электроизо-меризации лактозы для получения лактулозы используются реакторы с различными конструктивными и геометрическими параметрами [138,139].…”

Section: нанофильтрация (нф)unclassified

Whey: State of the Art. Part II. Processes and Treatment Methods

Paladii¹,

Vrabie²,

Sprincean³

et al. 2021

EOM

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The current state of the art on studying of whey is considered. The processes and methods of whey processing (thermal, chemical, physicochemical, biotechnological, and electrophysical) are presented. Thermal and isoelectric precipitation of proteins, using reagents and coagulants, as well as the main membrane processing methods (reverse osmosis, diafiltration, microfiltration, ultrafiltration, and nanofiltration) are described. Possibi-lities of effective separation of whey proteins by a combination of membrane and other methods are noted. Chromatographic methods for fractionation of whey proteins (chromatography with imitation of a moving bed, high-gradient chromatography with a magnetic trap, selective adsorption, displacement chromatography, membrane adsorption), which provide a high degree of separation, are described. Highly porous chromatographic materials providing a high flow rate, biotechnological processing methods – biosynthesis of lactulose, enzymatic hydrolysis of lactose and whey proteins, aerobic and anaerobic fermentation are considered. Electrophysical methods of processing whey (electrodialysis, electroactivation), which include electrodialysis and electro-activation, as well as electrochemical activation as a phenomenon and technology, as a new promising processing method that allows to create a waste-free cycle for obtaining valuable components and useful derivatives from whey without the use of reagents are analyzed. It is emphasized that, depending on the regimes used, protein-mineral concentrates with a predetermined protein or mineral composition are obtained with the simultaneous isomerization of lactose into lactulose. It is stated that the efficiency of methods for processing whey is ensured by a significant increase in the efficiency of technological processes, a decrease in labor costs, a reduction in the processing time and materials, and an improvement in the quality and functional properties of the final products.

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“…Recently, Djouab and Aider (2019) demonstrated in vitro that electroactivated whey permeate has a high antioxidant activity that is due to the induced intermediate and final Maillard reaction products (MRPs) acting by several mechanisms including iron-chelating and electron/hydrogen-donating pathways . Different tests confirmed this potential antioxidant effect such as the 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH), ferric reducing antioxidant power (FRAP), and Fe 2+ ion-chelating assays.…”

Section: Introductionmentioning

confidence: 99%

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat

Djouab

Aïder

2021

ACS Food Sci. Technol.

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The effect of electroactivated whey permeate powder (EAWPP) concentration (2, 4, and 6%) on the oxidation of lipids and the stability of the color of refrigerated minced beef stored at 4 °C during 17 d was studied. The lipids oxidation was evaluated at 0, 1, 2, 3, 10, and 17 d by measuring the primary and secondary oxidation products through the acid value (AV), peroxide value (PV), and thiobarbutiric acid reactive substances (TBARS). Moreover, the visual aspect of the ground meat color was evaluated by using the L-, a-, and b-values of the CIELAB system. Fatty acids of the control and supplemented samples with EAWPP were determined by using gas chromatography (GC). The results showed that the EAWPP acted as an antioxidant by protecting the lipids against oxidation. The AV, PV, and TBARS values indicated that the addition of EAWPP inhibited the oxidation of lipids in comparison with the control. This result was confirmed by the GC analysis of the fatty acids analysis extracted from the lipid fraction. Also, the color stability was maintained in the ground meat supplemented with EAWPP. Finally, this study showed that EAWPP can be used as an antioxidant and color maintaining agent in minced meat during refrigerated storage at 4 °C.

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Whey permeate integral valorisation via in situ conversion of lactose into lactulose in an electro-activation reactor modulated by anion and cation exchange membranes

Cited by 32 publications

References 50 publications

Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

Effect of Drying Temperature on the Antioxidant Capacity of a Cathodic Electroactivated Whey Permeate

Whey: State of the Art. Part II. Processes and Treatment Methods

Study of the Protective Effect of Electroactivated Whey Permeate on Lipid Oxidation and Color in Refrigerated Minced Beef Meat

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