New Alcoholic Fermented Beverages—Potentials and Challenges

Lopes, Ana Cláudia Alencar; Eda, Suzana Hikichi; Andrade, Rafaela Pereira; Amorim, Juliana Cunha; Duarte, Whasley Ferreira

doi:10.1016/b978-0-12-815271-3.00014-2

Cited by 35 publications

(25 citation statements)

References 60 publications

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“…More than half (50%) of the whey produced worldwide is disposed to rivers, lakes, and other water bodies which represents a significant loss of resource and serious pollution problems [3,4] since it contains high chemical oxygen demand (50-80 g COD L -1 ) and high biological oxygen demand (BOD, due to the occurrence of lactose and hardly biodegradable proteins) [5]. Cheese whey can be 100 times more polluting than domestic sewage [6]. Consequently, treatment of whey seems to be a major problem for medium and small-scale cheese-making plants.…”

Section: Introductionmentioning

confidence: 99%

Evaluating crude whey for bioethanol production using non-Saccharomyces yeast, Kluyveromyces marxianus

2021

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Ethanol production from non-food substrate is strongly recommended to avoid competition with food production. Whey, which is rich in nutrients, is one of the non-food substrate for ethanol production by Kluyveromyces spp. The purpose of this study was to optimize ethanol from different crude (non-deproteinized, non-pH adjusted, and non-diluted) whey using K. marxianus ETP87 which was isolated from traditional yoghurt. The sterilized and non-sterilized whey were employed for K. marxianus ETP87 substrate to evaluate the yeast competition potential with lactic acid and other microflora in whey. The effect of pH and temperature on ethanol productivity from whey was also investigated. Peptone, yeast extract, ammonium sulfate ((NH4)2SO4), and urea were supplemented to whey in order to investigate the requirement of additional nutrient for ethanol optimization. The ethanol obtained from non-sterilized whey was slightly and statistically lower than sterilized whey. The whey storage at 4 °C didn’t guarantee the constant lactose presence at longer preservation time. Significantly high amount of ethanol was attained from whey without pH adjustment (3.9) even if it was lower than pH controlled (5.0) whey. The thermophilic yeast, K. marxianus ETP87, yielded high ethanol between 30 and 35 °C, and the yeast was able to produce high ethanol until 45 °C, and significantly lower ethanol was recorded at 50 °C. The ammonium sulfate and peptone enhanced ethanol productivity, whereas yeast extract and urea depressed the yeast ethanol fermentation capability. The K. marxianus ETP87, the yeast isolated from traditional yoghurt, is capable of producing ethanol from non-sterilized and non-deproteinized substrates.

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Section: Introductionmentioning

confidence: 99%

Evaluating crude whey for bioethanol production using non-Saccharomyces yeast, Kluyveromyces marxianus

2021

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“…Therefore, due to its composition SCW can be used for various different purposes including food formulations, nutraceuticals and biofuel products [ 8 , 28 , 34 , 37 , 38 ].…”

Section: Cheese By-productsmentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

174

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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“…Carica papaya L. is mostly cultivated in tropical and subtropical lowland regions such as Hawaii, Australia, and South-East Asia. India, Mexico, Indonesia, Thailand, and Nigeria are the largest papaya growing countries among the developing countries ( Reddy et al, 2009 ; Lopes et al, 2019 ). Historically, papaya was found to be distributed from Mexico to the Panama, and spread to the Caribbean and Philippines during the exploration of the Spanish explorer, Don Francisco Marine, in the 16th century, and later on spread to Malaysia, India, and other Asean countries from the Philippines ( Nakasone and Paull, 1998 ; Fitch, 2005 ; Sekeli et al, 2018 ).…”

Section: Plant Descriptionmentioning

confidence: 99%

Dengue Fever: Therapeutic Potential of Carica papaya L. Leaves

2021

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Dengue, a very widespread mosquito-borne infectious disease caused by Aedes aegypti virus, has been occurring during the monsoons every year. The prevalence and incidence of dengue fever and death due to its complications have been increased drastically in these recent years in Bangladesh, Philippines, Thailand, Brazil, and India. Recently, dengue had spread in an epidemic form in Bangladesh, Thailand, and Philippines. Although the infection affected a large number of people around the world, there is no established specific and effective treatment by synthetic medicines. In this subcontinent, Malaysia could effectively control its incidences and death of patients using alternative medication treatment mainly prepared from Carica papaya L. leaves along with proper care and hospitalization. Papaya leaves, their juice or extract, as well as their different forms of preparation have long been used traditionally for treating dengue fever and its complications to save patients’ lives. Although it is recommended by traditional healers, and the general public use Papaya leaves juice or their other preparations in dengue fever, this treatment option is strictly denied by the physicians offering treatment in hospitals in Bangladesh as they do not believe in the effectiveness of papaya leaves, thus suggesting to patients that they should not use them. In Bangladesh, 1,01,354 dengue patients have been hospitalized, with 179 deaths in the year 2019 according to information from the Institute of Epidemiology, Disease Control, and Research as well as the Directorate General of Health Services of Bangladesh. Most of the patients died because of the falling down of platelets to dangerous levels and hemorrhage or serious bleeding. Therefore, this paper aims to critically review the scientific basis and effectiveness of Carica papaya L. leaves in treating dengue fever based on preclinical and clinical reports. Thrombocytopenia is one of the major conditions that is typical in cases of dengue infection. Besides, the infection and impairment of immunity are concerned with dengue patients. This review summarizes all the scientific reports on Carica papaya L. for its ability on three aspects of dengue: antiviral activities, prevention of thrombocytopenia and improvement of immunity during dengue fever.

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New Alcoholic Fermented Beverages—Potentials and Challenges

Cited by 35 publications

References 60 publications

Evaluating crude whey for bioethanol production using non-Saccharomyces yeast, Kluyveromyces marxianus

Evaluating crude whey for bioethanol production using non-Saccharomyces yeast, Kluyveromyces marxianus

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Dengue Fever: Therapeutic Potential of Carica papaya L. Leaves

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