2021
DOI: 10.3390/foods10030564
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An Integrated Approach for the Valorization of Cheese Whey

Abstract: Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physico… Show more

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Cited by 51 publications
(28 citation statements)
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“…Lactoferrin, representing between 1 and 2% of the total whey proteins, is characterized by its exceptional antioxidant capacity especially its ability to scavenge free radicals due to its sulfur-containing amino acids in its structure and the chelation of transition metals [57]. Native α-lactalbumin also exhibited significant antioxidant activities with respect to Ferric-reducing (FRAP), iron chelating and antiradical activities in both apo and holo forms with higher antioxidant activities for the apo form due to the greater exposure of antioxidant amino acids after calcium depletion [50].…”
Section: Biological Activities Of Milk Proteins 31 Antioxidant Activitiesmentioning
confidence: 99%
“…Lactoferrin, representing between 1 and 2% of the total whey proteins, is characterized by its exceptional antioxidant capacity especially its ability to scavenge free radicals due to its sulfur-containing amino acids in its structure and the chelation of transition metals [57]. Native α-lactalbumin also exhibited significant antioxidant activities with respect to Ferric-reducing (FRAP), iron chelating and antiradical activities in both apo and holo forms with higher antioxidant activities for the apo form due to the greater exposure of antioxidant amino acids after calcium depletion [50].…”
Section: Biological Activities Of Milk Proteins 31 Antioxidant Activitiesmentioning
confidence: 99%
“…Thus, a value of 25% addition would imply having available a daily volume of 6 m 3 /d, and this quantity is increased to 18.2 m 3 /d if the assumption of 50% volumetric addition is considered. This latter value would be unreasonable since cheese whey finds valorization in other production sectors as it is in the production of food and pharmaceutical compounds for recovering nutrients, lactose and lactic acid [100]. Keeping the first assumption of 25% cosubstrate addition and considering again that the whole digestate stream is submitted to hydrotreatment (8.5 t/d), then the volumetric flow of HTC process water generated would be 5700 L/d.…”
Section: Scenariomentioning
confidence: 99%
“…For example, nanofiltration has been globally used for water desalination, cleaning, softening [ 10 , 11 ] or for water pathogens removal [ 12 ]. In the dairy industry, salt or acid removal, increasing lactose content and whey protein concentration could be conducted by nanofiltration [ 6 , 13 ]. The ability of NF membranes to retain bioactive compounds, enables the use of those membranes for phenolic compounds recovery from various matrices, for example olive mill wastewater [ 14 ].…”
Section: Introductionmentioning
confidence: 99%