A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/18178 |
Resumo: | Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its e cacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, e cient, and environmentally safe disinfectant, with potential applications for minimally processed foodstu s as an alternative to chlorine |
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A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorinefermented wheyantimicrobialminimally processed vegetablesquality markerssensory evaluationdesinfectionchlorine alternativeCheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its e cacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, e cient, and environmentally safe disinfectant, with potential applications for minimally processed foodstu s as an alternative to chlorineMDPIRepositório da Universidade de LisboaSantos, Maria Isabel S.Fradinho, PatríciaMartins, SandroLima, Ana Isabel G.Boavida Ferreira, RicardoPedroso, LaurentinaFerreira, Maria Adélia S.S.Sousa, Isabel2019-07-26T12:56:22Z20192019-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/18178engAppl. Sci. 2019, 9, 280010.3390/app9142800info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:47:47Zoai:www.repository.utl.pt:10400.5/18178Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:03:16.494707Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
title |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
spellingShingle |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine Santos, Maria Isabel S. fermented whey antimicrobial minimally processed vegetables quality markers sensory evaluation desinfection chlorine alternative |
title_short |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
title_full |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
title_fullStr |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
title_full_unstemmed |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
title_sort |
A novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
author |
Santos, Maria Isabel S. |
author_facet |
Santos, Maria Isabel S. Fradinho, Patrícia Martins, Sandro Lima, Ana Isabel G. Boavida Ferreira, Ricardo Pedroso, Laurentina Ferreira, Maria Adélia S.S. Sousa, Isabel |
author_role |
author |
author2 |
Fradinho, Patrícia Martins, Sandro Lima, Ana Isabel G. Boavida Ferreira, Ricardo Pedroso, Laurentina Ferreira, Maria Adélia S.S. Sousa, Isabel |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Santos, Maria Isabel S. Fradinho, Patrícia Martins, Sandro Lima, Ana Isabel G. Boavida Ferreira, Ricardo Pedroso, Laurentina Ferreira, Maria Adélia S.S. Sousa, Isabel |
dc.subject.por.fl_str_mv |
fermented whey antimicrobial minimally processed vegetables quality markers sensory evaluation desinfection chlorine alternative |
topic |
fermented whey antimicrobial minimally processed vegetables quality markers sensory evaluation desinfection chlorine alternative |
description |
Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its e cacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, e cient, and environmentally safe disinfectant, with potential applications for minimally processed foodstu s as an alternative to chlorine |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-07-26T12:56:22Z 2019 2019-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/18178 |
url |
http://hdl.handle.net/10400.5/18178 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Appl. Sci. 2019, 9, 2800 10.3390/app9142800 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799131123319570432 |