scholarly journals Upcycling of Whey Permeate through Yeast- and Mold-Driven Fermentations under Anoxic and Oxic Conditions

Fermentation ◽  
2021 ◽  
Vol 7 (1) ◽  
pp. 16
Author(s):  
Justin Fisk Marcus ◽  
Timothy A. DeMarsh ◽  
Samuel David Alcaine
Keyword(s):  
Organic Acids ◽  
Aureobasidium Pullulans ◽  
Yeast Species ◽  
Kluyveromyces Lactis ◽  
Value Added ◽  
Fungal Species ◽  
Whey Permeate ◽  
Brettanomyces Bruxellensis ◽  
Lactose Utilization ◽  
By Products

Dairy manufacturing generates whey by-products, many of them considered waste; others, such as whey permeate, a powder high in lactose and minerals from deproteinated whey, have unrealized potential. This study identified yeast species capable of utilizing lactose from whey permeate to produce ethanol or organic acids, and identified fungal species that reduced the acidity of whey by-products. Reconstituted whey permeate was fermented anaerobically or aerobically for 34 days, using species from Cornell University’s Food Safety Lab, Alcaine Research Group, and Omega Labs. Yeast species: Kluyveromyces marxianus, Kluyveromyces lactis, Dekkera anomala, Brettanomyces claussenii, Brettanomyces bruxellensis; mold species: Mucor genevensis and Aureobasidium pullulans. Density, pH, cell concentrations, organic acids, ethanol, and sugar profiles were monitored. Under anoxic conditions, K. marxianus exhibited the greatest lactose utilization and ethanol production (day 20: lactose non-detectable; 4.52% ± 0.02 ethanol). Under oxic conditions, D. anomala produced the most acetic acid (day 34: 9.18 ± 3.38 g/L), and A. pullulans utilized the most lactic acid, increasing the fermentate’s pH (day 34: 0.26 ± 0.21 g/L, pH: 7.91 ± 0.51). This study demonstrates that fermentation of whey could produce value-added alcoholic or organic acid beverages, or increase the pH of acidic by-products, yielding new products and increasing sustainability.

scholarly journals Development of a Continuous System for 2-Phenylethanol Bioproduction by Yeast on Whey Permeate-Based Medium

Molecules ◽  
2021 ◽  
Vol 26 (23) ◽  
pp. 7388
Author(s):  
Karolina Drężek ◽  
Joanna Kozłowska ◽  
Anna Detman ◽  
Jolanta Mierzejewska
Keyword(s):  
Dairy Products ◽  
Kluyveromyces Lactis ◽  
Oxygen Demand ◽  
Value Added ◽  
Continuous System ◽  
Culture Broth ◽  
Whey Permeate ◽  
Batch Cultures ◽  
A Value ◽  
Space Time Yield

2-Phenylethanol (2-PE) is an alcohol with a rosy scent and antimicrobial activity, and therefore, it is widely used in the food and cosmetic industries as an aroma and preservative. This work was aimed to draw up a technology for 2-PE bioproduction on whey permeate, which is waste produced by the dairy industry, rich in lactase and proteins. Its composition makes it a harmful waste to dispose of; however, with a properly selected microorganism, it could be converted to a value-added product. Herein, two yeast Kluyveromyces marxianus strains and one Kluyveromyces lactis, isolated from dairy products, were tested for 2-PE production, firstly on standard media and then on whey permeate based media in batch cultures. Thereafter, the 2-PE bioproduction in a continuous system in a 4.8 L bioreactor was developed, and subsequently, the final product was recovered from culture broth. The results showed that the yield of 2-PE production increased by 60% in the continuous culture compared to batch culture. Together with a notable reduction of chemical oxygen demand for whey permeate, the present study reports a complete, effective, and environmentally friendly strategy for 2-PE bioproduction with a space-time yield of 57.5 mg L−1 h−1.

scholarly journals Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽  
2021 ◽  
pp. 100036
Author(s):  
Bhagya Jagadiswaran ◽  
Vishvaa Alagarasan ◽  
Priyadharshini Palanivelu ◽  
Radhika Theagarajan ◽  
J.A. Moses ◽  
...  
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Value Added ◽  
Industry Waste ◽  
Food Industry Waste ◽  
By Products

Recent advances to recover value-added compounds from avocado by-products following a biorefinery approach

2021 ◽  
Vol 28 ◽  
pp. 100433
Author(s):  
Alexandra Del Castillo-Llamosas ◽  
Pablo G. del Río ◽  
Alba Pérez-Pérez ◽  
Remedios Yáñez ◽  
Gil Garrote ◽  
...  
Keyword(s):  
Value Added ◽  
Recent Advances ◽  
By Products

scholarly journals Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2003
Author(s):  
Paul Muñoz ◽  
Karla Pérez ◽  
Alfredo Cassano ◽  
René Ruby-Figueroa
Keyword(s):  
Functional Foods ◽  
General Trend ◽  
Value Added ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Ultrasound Assisted Extraction ◽  
Grape Marc ◽  
Assisted Extraction ◽  
The One ◽  
By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

2021 ◽  
Vol 63 (6) ◽  
pp. 50-56
Author(s):  
Thi Thu Hien Bui ◽  
◽  
Thanh Binh Nguyen ◽  
Thi Diem Pham ◽  
Thi Minh Nguyet Bui ◽  
...  
Keyword(s):  
Protein Content ◽  
Salt Content ◽  
Value Added ◽  
Research Process ◽  
Raw Material ◽  
Nutritional Content ◽  
Powder Product ◽  
Ginger Powder ◽  
Pepper Powder ◽  
By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

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