Article
Engineering, Chemical
Wenjian Yang, Qing Guo, Dong Duan, Tianyu Wang, Jingxia Liu, Xing Du, Yanling Liu, Shengji Xia
Summary: The pilot-scale test on a water treatment process using flat-sheet ceramic membranes in the treatment of surface water with high turbidity and high content of organic matters showed promising results in terms of purification efficiency and membrane fouling control. The study found that membrane fouling rate was largely dependent on permeate flux, and high-intensity short-time backwashing mode was more efficient in preventing fouling.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Engineering, Chemical
Adam Oxley, Piers R. J. Gaffney, Daeok Kim, Patrizia G. Marchetti, Andrew Livingston
Summary: The selectivity of crosslinked organic solvent stable PBI membranes can be adjusted by varying the molar ratio of two grafting agents. A higher proportion of small molecule modifier in the grafting reaction results in a lower grafting density of the polymer modifier and allows for customization of the molecular weight cut-off in acetonitrile. The technique has been scaled up to produce long lengths of membrane for use in spiral wound modules.
JOURNAL OF MEMBRANE SCIENCE
(2022)
Article
Engineering, Chemical
Zhenyu Zhao, Bao Liu, Ayesha Ilyas, Maarten Vanierschot, Koenraad Muylaert, Ivo F. J. Vankelecom
Summary: The use of negatively charged patterned membranes was found to be effective in harvesting microalgae, with high clean water permeance, low membrane intrinsic resistance, and high critical flux. Membrane vibration could further reduce membrane fouling. The synergistic effect between membrane structure, vibration system, and charge led to a significantly enhanced membrane performance.
JOURNAL OF MEMBRANE SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Katrin Hofmann, Christof Hamel
Summary: Huge quantities of whey, a by-product of the dairy industry, have historically been unable to be profitably utilized due to the presence of lactose. However, nanofiltration (NF) has emerged as a viable solution for concentrating lactose while partially removing minerals. In this study, 10 commercial polymer NF membranes were examined in detail for their suitability in concentrating lactose through high flux and rejection. Preliminary trials with flat-sheet membranes and a lactose model solution were conducted, and the effects of transmembrane pressure, temperature, and lactose concentration were investigated. The results were evaluated using spiral wound modules and real industrial whey permeate, revealing the necessity for membrane screening as there was no correlation between molecular weight cut-off and permeate flow. Despite deviations due to the retention of ions, the conclusions drawn from the lactose model solution were consistent with those from the whey permeate.
Article
Biochemistry & Molecular Biology
Gun Woo Park, Gerhard Naegele
Summary: This study investigates the influence of different membrane geometries on particle transport and efficiency in inside-out cross-flow UF, finding that global process indicators are strongly affected by membrane geometry and are determined by only three independent dimensionless variables.
Article
Biochemistry & Molecular Biology
Li May Goh, Zhiwei Thong, Weikun Paul Li, Shu Ting Ooi, Farhanah Esa, Kok Seng Ng, Adil Dhalla, Chakravarthy Gudipati
Summary: By directly coating polysulfone ultrafiltration support layer onto a permeate carrier instead of conventional non-woven fabric, the membrane fabrication process is simplified, module productivity is increased, and energy consumption is reduced.
Article
Chemistry, Multidisciplinary
Madhavi Dahanayaka, Jia Wei Chew
Summary: This study investigates the permeation behaviors of polar organic solvents through graphene oxide (GO) membranes and reveals that the permeability is influenced by the molecular size, viscosity, and membrane-solvent interactions.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Chemistry, Multidisciplinary
Qiuxia Fu, Dandan Xie, Jianlong Ge, Wei Zhang, Haoru Shan
Summary: Novel negatively charged composite nanofibrous hydrogel membranes (NHMs) are obtained by a combination of electrospinning and surface coating modification. These NHMs have controllable morphologies and chemical structures, and exhibit high protein adsorption capacity, resistance to acid and solvents, good selectivity, and regenerability. They provide a new chromatography platform for protein purification in biopharmaceuticals and biochemical reagents.
Article
Engineering, Chemical
Yi Ji, Yu Sun, Huilin Li, Qiang Fu, Yan Zhang
Summary: Previous studies have shown that vibration- or rotation-based techniques can effectively mitigate fouling during membrane filtration. However, it is difficult to incorporate these techniques with spiral wound modules (SWMs) widely used in water and wastewater treatment. This study developed a prototype membrane system to accommodate angular vibrations with a modified SWM, and experimental results showed that applying angular vibrations can effectively control algal fouling in an SWM with lower energy consumption compared to traditional methods.
JOURNAL OF MEMBRANE SCIENCE
(2024)
Article
Engineering, Chemical
Inna Levitsky, Dorith Tavor, Vitaly Gitis
Summary: Air bubbles play a crucial role in preventing and controlling organic fouling in membrane technology, their size affects the interception of pollutants and flux decline, small bubbles increase the retention of organic substances but contribute to a decline in flux, while large bubbles can reduce fouling but do not improve the retention of organic substances.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Engineering, Chemical
Haifu Gao, Jingguo She, Sihua Liu, Le Shi, Xiaolong Lu, Jianhua Zhang, Chunrui Wu
Summary: This paper studies a simple method to improve the hydrophilicity and pore uniformity of PVC UF membranes. By grafting hydrophilic amine molecules onto PVC chains during the dissolution process, the membrane achieved robust hydrophilicity and high pore size uniformity. With the addition of an appropriate amount of modifier, the modified membrane showed a 10-fold increase in pure water flux and a 27% increase in BSA rejection. The modified membrane maintained its improved hydrophilicity through long-term filtration and acid/alkali soaking tests.
Article
Biochemistry & Molecular Biology
Kinga Burdach, Dagmara Tymecka, Aneta Urban, Robert Lasek, Dariusz Bartosik, Slawomir Sek
Summary: The study describes two linear analogues of battacin with modified acyl chains that exhibit antimicrobial activity, particularly against Gram-positive pathogens, with their mechanism of action evaluated on a molecular level using model lipid films mimicking the membrane of Gram-positive bacteria. Both lipopeptides demonstrate the ability to bind and incorporate into lipid monolayers, resulting in decreased lipid ordering and membrane fluidization. The slight structural difference in the lipophilic chains of the compounds leads to variations in the insertion depth of the active molecules into the membrane.
Article
Engineering, Chemical
Zoheb Karim, Dimitrios Georgouvelas, Anna Svedberg, Susanna Monti, Aji P. Mathew
Summary: This study evaluates the potential of microfibrillated cellulose (MFC) composite membranes in removing charged pollutants from water. The results show that the assembly of the MFC membranes directly influences the pollutant removal efficiency, with the layered architecture being more efficient. The scalability and tunability of the produced MFC-based membranes are confirmed, along with their high adsorption capacity, flexibility, hydrolytic stability, and mechanical robustness.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Andrea Aguilar-Sanchez, Blanca Jalvo, Andreas Mautner, Ville Rissanen, Katri S. Kontturi, Hani Nasser Abdelhamid, Tekla Tammelin, Aji P. Mathew
Summary: This study demonstrates the potential of TEMPO-oxidized cellulose nanofibrils (T-CNF)/poly(vinyl alcohol) (PVA) coatings to develop functionalized membranes with outstanding antifouling performance and stability in the ultrafiltration regime. The coated membranes showed nano-textured surface, altered surface charge, and improved mechanical properties compared to the original substrate. Additionally, the coated membranes exhibited charge specific adsorption and rejection driven by electrostatic interaction and size exclusion mechanisms, leading to reduced fouling when exposed to BSA and E. coli.
Article
Chemistry, Multidisciplinary
Haojie Zhang, Miao Lv, Jianzhong Jiang, Zhenggang Cui, Wenshui Xia, Bernard P. Binks
Summary: By combining with negatively charged particles, bile salts with poor emulsifying ability can be transformed into highly efficient emulsifiers, which can synergistically co-stabilize oil-in-water emulsions at extremely low concentrations and be reversibly switched between stable and unstable triggered by CO2/N-2 at room temperature. This strategy is applicable to emulsions containing different oils and bile salts, offering a generic model for various bile salts with different molecular structures in extending their applications in more technical fields.
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)