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

Oksana Kochubei-Lytvynenko, Olena Bilyk (), Oleksandr Vysotskyi and Artem Zabroda
Additional contact information
Oksana Kochubei-Lytvynenko: National University of Food Technologies
Olena Bilyk: National University of Food Technologies
Oleksandr Vysotskyi: National University of Food Technologies
Artem Zabroda: National University of Food Technologies

Technology audit and production reserves, 2024, vol. 4, issue 3(78), 39-45

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.

Keywords: whey; lactic acid; zinc oxide nanoparticles; whey fermentation; intensification; cytotoxicity of nano-ZnO (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://journals.uran.ua/tarp/article/download/310354/302045 (application/pdf)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:baq:taprar:v:4:y:2024:i:3:p:39-45

DOI: 10.15587/2706-5448.2024.310354

Access Statistics for this article

More articles in Technology audit and production reserves from PC TECHNOLOGY CENTER
Bibliographic data for series maintained by Iryna Prudius ().