Consideration of technological and safety aspects of using zinc oxide nanoparticles for intensifying whey fermentation

Authors

DOI:

https://doi.org/10.15587/2706-5448.2024.310354

Keywords:

whey, lactic acid, zinc oxide nanoparticles, whey fermentation, intensification, cytotoxicity of nano-ZnO

Abstract

The study is dedicated to using zinc oxide nanoparticles (ZnO) to intensify the fermentation of whey, an important resource in the food industry. Traditional methods of whey fermentation take a lot of time and require significant resources, reducing their economic efficiency. This study found that the addition of ZnO nanoparticles significantly accelerates the fermentation process. Treating whey with the electro-spark method for 60 seconds allowed achieving the necessary acidity level (160±10 °T) in 18 hours, almost twice as fast as traditional methods, which take up to 36 hours. ZnO nanoparticles also improve the activity of lactic acid bacteria and increase the bactericidal ability of macrophages, which contributes to the overall efficiency of the fermentation process.

The use of ZnO nanoparticles in whey production can significantly improve the efficiency of the technological process, reducing fermentation time and improving the quality of the final product. This opens up new prospects for medium and small enterprises looking to improve the economic efficiency of their operations.

In addition to accelerating fermentation, ZnO nanoparticles have additional advantages in terms of product safety and quality. The study showed that ZnO nanoparticles enhance the antioxidant properties of fermented products, which is important for maintaining their freshness and nutritional value. The high reactivity of ZnO nanoparticles allows them to interact with bacterial membrane receptors, increasing their metabolic activity and resistance to external factors.

Thus, the study demonstrates the significant potential of using ZnO nanoparticles to intensify the whey fermentation process, contributing to more efficient production of food products and ensuring their high quality. This is especially important in modern conditions of limited resources and growing demands for economic efficiency and food safety. The introduction of ZnO nanoparticles into production processes can be a key step in improving fermentation technologies and increasing the competitiveness of food products in the market.

Author Biographies

Oksana Kochubei-Lytvynenko, National University of Food Technologies

Doctor of Technical Sciences, Professor

Department of Technology Мilk and Dairy Products

Olena Bilyk, National University of Food Technologies

PhD, Professor

Department of Bakery and Confectionary Goods Technology

Oleksandr Vysotskyi, National University of Food Technologies

Department of Technology Мilk and Dairy Products

Artem Zabroda, National University of Food Technologies

Department of Bakery and Confectionary Goods Technology

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Consideration of technological and safety aspects of using zinc oxide nanoparticles for intensifying whey fermentation

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Published

2024-08-26

How to Cite

Kochubei-Lytvynenko, O., Bilyk, O., Vysotskyi, O., & Zabroda, A. (2024). Consideration of technological and safety aspects of using zinc oxide nanoparticles for intensifying whey fermentation. Technology Audit and Production Reserves, 4(3(78), 39–45. https://doi.org/10.15587/2706-5448.2024.310354

Issue

Vol. 4 No. 3(78) (2024): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2024 Oksana Kochubei-Lytvynenko, Olena Bilyk, Oleksandr Vysotskyi, Artem Zabroda

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