Producción Científica Profesorado

Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal.



Gómez Aldapa, Carlos Alberto

2017

Conde-Baez L., Castro-Rosas J., Villagoméz-Ibarra J.R, Palma I.; Páez-Lerma, J.B., and Gómez-Aldapa C.A. 2017. Production of benzyl carbonyl (rose aroma) from whey and its effect on pollutant load removal. Environment, Development and Sustainability. doi:10.1007/s10668-017-0048-0


Abstract


Untreated whey, which is generated in the cheese industry, is a problem of pollution because of its high organic load (HOL). Due to its richness in lactose and protein, whey can be used to produce compounds of interest, such as benzyl carbonyl (BC). BC has a rose aroma and is widely used in industry. There are few studies that used whey for the production of benzyl carbonyl, and there are virtually no nuclear magnetic resonance (NMR) analyses or studies of the effect of BC production on the reduction of HOL. The pH of sweet whey is adjusted to 4.8, which is later pasteurized at 63 C/30 min with an initial inoculum of K. marxianus (1 × 106 CFU/mL). The NMR spectra are obtained using a spectrometer Varian NMR, 400 MHz. The chemical oxygen demand is analyzed according to the APHA 2005 standard methods. The content of residual lactose is 0.45 g/L (96 h), with an efficiency of removal up to 99.10%. The efficiency of removal of ACO up to 97.58% is obtained, which is superior to the value previously reported in the literature, with an initial HOL concentration of 50,583 mgO2/L. The maximum throughput of BC was 1.205 g/L (48 h). The 1H NMR spectra of sweet whey presented BC signal characteristics, with two signal triplets (J = 6.4 Hz) at ? 3.9 and 3.0 ppm, which correspond to hydrogens bonded to the hydroxyl, and at ? 7.15?7.35, which correspond to aromatic hydrogens.



Producto de Investigación




Artículos relacionados

EFECTO DEL SOLVENTE ACIDIFICADO SOBRE LAS PROPIEDADES FUNCIONALES DEL ALMIDÓN PRESENTE EN EL MAÍZ AZ...

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS

LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

Chemical and Physicochemical Properties of Maize Starch After Industrial Nixtamalization

CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO

The Avrami Index and the Fractal Dimension in Vegetable Oil Crystallization

INCORPORACIÓN DE ÁCIDOS GRASOS OMEGA 3 EN HUEVO DE GALLINAS PONEDORAS A TRAVÉS DE LA SUPLEMENTACIÓN ...

Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico

EVALUACIÓN DE LAS CARACTERÍSTICAS FISICOQUÍMICAS EN LA ESPECIE DE FRIJOL PHASEOLUS VULGARIS DE LAS V...