Hydrothermal conversion of ice‐cream wastewater,Journal of Food Process Engineering

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Hydrothermal conversion of ice‐cream wastewater
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-07-28 , DOI: 10.1111/jfpe.13498
Maryam Enteshari ₁ , Sergio I. Martínez‐Monteagudo ₁

Affiliation

Ice‐cream wastewater (WW) was subjected to a hydrothermal process (230°C, 40 bar, and 240 min) to reduce the organic load and to produce functional hydrolysates of protein as value‐added components. Samples of WW from six different production days were collected after a typical clean‐in‐place protocol. Untreated WW contained high values of total protein (12–22% on dry basis), biological oxygen demand (BOD, 8–38 g L⁻¹), and chemical oxygen demand (COD, 7–30 g L⁻¹). The hydrothermal process reduced 87–97 and 25–70% of the BOD and COD, respectively. Moreover, the hydrothermal process hydrolyzed between 38 and 56% of the protein fraction, and the resulting hydrolysates showed antioxidant activity (14–19% of the DPPH) and antihypertension (angiotensin I‐converting enzyme) activity (60–97%). Additionally, the hydrolysates showed a high ratio of glutamic acid (20–26%) and proline (10–15%), which confirmed the relevant functional properties of hydrolysates.

中文翻译：

冰淇淋废水的水热转化

对冰淇淋废水（WW）进行水热处理（230°C，40 bar和240分钟），以减少有机负荷并产生蛋白质的功能性水解产物，作为增值成分。按照典型的原位清洁方案，收集了六个不同生产天的WW样品。未经处理的WW含有较高的总蛋白（以干基计为12–22％），生物需氧量（BOD，8–38 g L ^-1）和化学需氧量（COD，7–30 g L ^-1））。水热过程分别减少了BOD和COD的87-97％和25-70％。此外，水热过程水解了蛋白质部分的38％至56％，所得的水解产物显示出抗氧化活性（占DPPH的14-19％）和抗高血压（血管紧张素I转化酶）的活性（60-97％）。此外，水解产物显示出高比例的谷氨酸（20–26％）和脯氨酸（10–15％），这证实了水解产物的相关功能特性。

更新日期：2020-10-02

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