Esterification Process in Supercritical Carbon Dioxide Catalyzed by Geotrichum candidum Lipase Produced with Mozzarella Cheese Whey and Corn Steep Liquor DOI Open Access
Paulo Rodolfo Ramos, Alessandra Lopes de Oliveira, Giselle Vallim Corrêa Ramos

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2086 - 2086

Published: Sept. 26, 2024

The valorization of industrial waste in the production new products is a growing trend, with food showing significant promise as raw material for various industries. Thus, this research aimed to investigate Geotrichum candidum lipase using waste, such mozzarella cheese whey (MCW) and corn steep liquor (CSL), analyze how effectively it catalyzes esterification oleic acid methanol. Lipase was carried out medium containing MCW CSL, fermentation conditions optimized fractional factorial experimental design central composite design. highest activities (16.71 U/mL 24 h 17.80 48 h) were found 13.6% (%w/v) CSL 37.1% MCW, oil fixed at 1% pH 6,00. Esterification evaluated atmospheric pressure, both solvent-free environment hexane, well under high pressures supercritical carbon dioxide (SC-CO2). produced demonstrated catalytic activity reaction methanol SC-CO2 an increase 39.41% yield. yields confirm feasibility producing from thus presenting sustainable efficient alternative processes, show that there no need use toxic organic solvents reactions.

Language: Английский

Effect of Natural Marination Based on Apple Vinegar and Acid Whey on Volatile and Sensory Profile, Safety, and Physicochemical Properties of Raw Fermented Beef Hams DOI Creative Commons
Barbara Sionek, Anna Okoń, Anna Łepecka

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(1), P. 107 - 107

Published: Jan. 5, 2025

Consumers appreciate fermented meat products due to their nutritional value and unique taste. Fermented fruit vinegar used traditionally preserve food is characterized by a high content of nutrients bioactive ingredients. Acid whey has antioxidant antibacterial properties can provide probiotic lactic acid bacteria (LAB). Three variants the beef hams were produced: AW—1.5% salt 5% whey, A—1.5% apple vinegar, C—1.5% salt. The effect natural marination, based on volatiles, physicochemical microbiological parameters, sensory quality raw was assessed. highest pH lowest oxidation–reduction potential (ORP) found for A after production storage (p < 0.05). AW had Thiobarbituric Acid-Reactive Substances (TBARS) (6.07 mg MDA/kg) 8 months (6.12 showed moderate overall (above 5 c.u.). Both treatments modify formation stability volatile compounds, not affecting quality. number LAB in with (approximately 7 log CFU/g) 3 months, this decreased 6.24 5.83 CFU/g, respectively, treatment. Among sixty an abundance aldehydes, carboxylic acids, esters, alcohols dominated, which contributed aroma attributes hams. This study demonstrates that be microbiologically safe good

Language: Английский

Citations

2
Lipidomic Analysis for Discriminating Fermented and Non-Fermented Pearl Millet (Pennisetum Glaucum L.) Grains during Storage using Multivariate Data Analysis DOI Creative Commons
Shilpa S. Selvan, Debabandya Mohapatra, Adinath Kate

et al.

Research Square (Research Square), Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 9, 2025

Abstract Fatty acids (FAs) are the building block of fats or lipids and key indicator for rancidity during grain storage. The pearl millet grains were subjected to lactobacillus (LAB) fermentation changes in their lipidomic profile with respect different storage conditions analysed. This study scrutinised effect period temperature (5, 25, 45 °C) on raw fermented stored 120 days through FA analysis. A total 23 compounds identified predominant FAs both control linoleic, oleic, palmitic, alpha-linolenic, steric acids. It can be observed that unsaturated such as linoleic oleic prone oxidation storage, contribute grains. Multivariate data analysis shows oPLS-DA sPLS-DA could distinctly classify compared PLS-DA various conditions. high value variable importance projection score (VIP> 1) indicates a significant contribution cluster separation. idea at particular time will helpful endorsement applicable remedial measures so minimize quality loss recommending use-by-date.

Language: Английский

Citations

0
Techno-Functional Properties and Recent Advances in the Manufacturing of Whey Beverages: A Review DOI Creative Commons

Anita Rejdlová,

Eva Lorencová, Zuzana Míšková

et al.

Applied Sciences, Journal Year: 2025, Volume and Issue: 15(4), P. 1846 - 1846

Published: Feb. 11, 2025

Whey is mostly generated during the production of cheese or curds. Nevertheless, quantity whey substantial, with just fifty percent total utilised. Moreover, improper disposal has a negative impact on environment. The use in beverage an innovative approach potential to expand application possibilities this by-product food industry. article focuses composition and health benefits whey, while into wastewater environmental are discussed. Included description properties unfermented fermented beverages. Finally, new technological processes used whey-based beverages

Language: Английский

Citations

0
Effect of Whey and Grape Pomace Addition on the Physicochemical and Sensory Characteristics of Fermented Dairy Beverages DOI

Débora Lourenço Lemos de Mello,

Laines Cassiano Sumera,

Aderson Reginaldo Sampaio

et al.

Published: Jan. 1, 2025

Language: Английский

Citations

0
Exploiting the bacterial exopolysaccharide bioconversion using residual cheese whey as culture medium DOI
Elaine Cristina da Silva, Leandro Paes de Brito, Francisca Crislândia Oliveira Silva

et al.

Preparative Biochemistry & Biotechnology, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 10

Published: March 21, 2025

Cheese whey (CW) represents a potential substrate in biotechnological processes due to the presence of valuable nutrients its composition. Therefore, CW is used as low-cost fermentation for microbial growth and synthesis value-added compounds, while mitigating environmental impact that this by-product can cause. The current study aimed obtain exopolysaccharides (EPS) by fermenting lactic acid bacteria followed optimizing production using Response Surface Methodology (RSM) evaluating biological properties. Out 64 isolates, Enterococcus sp. 133 V exhibited high concentration with 5.58 mg/mL EPS. With optimization RSM, 21.74 EPS was obtained temperature time fixed at 42 °C 22 h, respectively. characterization new revealed hetero­polysaccharide consisting galactose, glucose, mannose, arabinose, rhamnose fucose, including proteins uric structure. 2 mg/mL, purified showed good scavenging effects against DPPH (27%), ABTS (72%) superoxide (43%), except hydroxyl radical (1.29%) which needs concentration. These findings underscore interest cheap residue culture medium produce biopolymers applications, particularly food biotechnology sectors.

Language: Английский

Citations

0
Recent Biotechnological Applications of Whey: Review and Perspectives DOI Creative Commons
R. Delgado‐Macuil, Beatriz Pérez‐Armendáriz, Gabriel Abraham Cardoso‐Ugarte

et al.

Fermentation, Journal Year: 2025, Volume and Issue: 11(4), P. 217 - 217

Published: April 15, 2025

This paper comprehensively reviews whey, a by-product of cheese production, as raw material for various biotechnological applications. It addresses its unique composition, the environmental impact inadequate disposal, and opportunities it offers to develop high-value products in line with circular economy sustainability principles. Using PRISMA methodology, systematic search was conducted databases (Science Direct, Scopus, Google Scholar) specific inclusion exclusion criteria. Studies from last five years were considered, focusing on food applications, production bioproducts (such lactic acid, biopolymers, bioethanol, biomass, enzymes), use whey culture medium expression recombinant proteins. is concluded that applications mitigates associated disposal represents an economic sustainable alternative industrial bioproducts. The integration pretreatment technologies, experimental designs, improvements producing strains brings these processes closer competitive conditions industry, opening new perspectives innovation fermentation sector.

Language: Английский

Citations

0
Effect of whey and grape pomace addition on the physicochemical and sensory characteristics of fermented dairy beverages DOI

Débora Lourenço Lemos de Mello,

Laines Cassiano Sumera,

Aderson Reginaldo Sampaio

et al.

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100628 - 100628

Published: April 1, 2025

Language: Английский

Citations

0
Effects of whey on quality and differential metabolites of fermented camel jerky DOI
Jin Li, Xige He, Lu Chen

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116678 - 116678

Published: May 1, 2025

Language: Английский

Citations

0
Esterification Process in Supercritical Carbon Dioxide Catalyzed by Geotrichum candidum Lipase Produced with Mozzarella Cheese Whey and Corn Steep Liquor DOI Open Access
Paulo Rodolfo Ramos, Alessandra Lopes de Oliveira, Giselle Vallim Corrêa Ramos

et al.

Processes, Journal Year: 2024, Volume and Issue: 12(10), P. 2086 - 2086

Published: Sept. 26, 2024

The valorization of industrial waste in the production new products is a growing trend, with food showing significant promise as raw material for various industries. Thus, this research aimed to investigate Geotrichum candidum lipase using waste, such mozzarella cheese whey (MCW) and corn steep liquor (CSL), analyze how effectively it catalyzes esterification oleic acid methanol. Lipase was carried out medium containing MCW CSL, fermentation conditions optimized fractional factorial experimental design central composite design. highest activities (16.71 U/mL 24 h 17.80 48 h) were found 13.6% (%w/v) CSL 37.1% MCW, oil fixed at 1% pH 6,00. Esterification evaluated atmospheric pressure, both solvent-free environment hexane, well under high pressures supercritical carbon dioxide (SC-CO2). produced demonstrated catalytic activity reaction methanol SC-CO2 an increase 39.41% yield. yields confirm feasibility producing from thus presenting sustainable efficient alternative processes, show that there no need use toxic organic solvents reactions.

Language: Английский

Citations

0