Health Benefits of Whey: A Brief Review

Kadam, B. R.; Ambadkar, R. K.; Rathod, K. S.; Landge, S N

doi:10.5455/ijlr.20170411022323

Cited by 15 publications

(9 citation statements)

References 25 publications

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“…The high viscosity of sauces serves as an indicator of how well the additives are mixed ( Yapar et al, 2006 ). To control the viscosity, using emulsion agents like that the starch and whey protein are commonly used ( Kadam et al, 2018 ). When the viscosity is excessively low the sauce will likely flow off of the food; whereas, excessively high viscosity will restrict the usage of the sauce ( Zeng et al, 1996 ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Park¹,

Seol²,

Kim³

2020

Food Sci Anim Resour

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This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

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Section: Resultsmentioning

confidence: 99%

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Park¹,

Seol²,

Kim³

2020

Food Sci Anim Resour

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“…The biological components of whey proteins have a large range of immune-enhancing properties and, moreover, there are some studies of their ability to act not only as an antioxidant, but also as an antihypertensive, antitumor, hypolipidemic, antiviral, antibacterial agent. 16 Whey proteins have an iron-binding capacity that may contribute to their anticancer potential because of the mutagenic action of iron that can cause oxidative damage to tissues. 17 Regarding immune function, immunoglobulins constitute approximately 10% to15% of whey proteins.…”

Section: Discussionmentioning

confidence: 99%

Clinical Impact of Highly Purified, Whey Proteins in Patients Affected With Colorectal Cancer Undergoing Chemotherapy: Preliminary Results of a Placebo-Controlled Study

et al. 2019

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Background and Aims: Sarcopenia, the loss of both lean body and skeletal muscle mass, may interfere in cancer patients outcome. As investigated, whey proteins could prevent the onset of sarcopenia. We have conducted a study to evaluate the effects of whey protein in colorectal cancer patients, undergoing 5-fluorouracil-based chemotherapy. Methods: After written informed consent, patients were blind randomized 1:1 to whey protein (ProLYOtin; arm A) versus placebo (arm B). The patients were assessed both physically and nutritionally before chemotherapy and after 3 (T2) and 6 months (T3) by body impedance assessment, L3-computed tomography scan, Mini Nutritional Assessment (MNA), and Malnutrition Universal Screening Tool (MUST) tests. Results: Forty-seven patients were included in this preliminary analysis. Baseline characteristics were well balanced between the 2 arms. During chemotherapy, 33 patients were reevaluated: anthropometric parameters (lean body mass from 68.5% to 71.2% vs 68.7% to 66.3%, and sarcopenia from 84% to 54% and 83% to 77% from baseline to T2 evaluation in arms A and B, respectively), nutritional status (MNA >24 = 100% [A] vs 73.7% [B]), and toxicity (no adverse effects in 86% [A] vs 29% [B] and 94% [A] vs 29% [B] for hematological and gastrointestinal toxicities, respectively) resulted to be significantly different. At univariate analysis, a condition of malnutrition risk according to MUST (relative risk [RR] = 7.5, P = .02) or MNA (RR = 1.45, P = .02) and ProLYOtin intake (RR = 0.12, P = .01) were found to be significantly predictive of chemotherapy toxicity. Conclusions: At present, our study shows how whey protein could be an important therapeutic option to improve nutritional status, and particularly to prevent severe toxicity during chemotherapy.

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“…However, the additional processing steps make WPH more expensive than WPC and WPI. As stated by Kadam et al (2018), the Dairy Council's 2013 report displays information on the different types of WPs and their respective uses, as enlisted in Table 7. WPC, WPI, and WPH present different compositions and functional properties, which are influenced by factors such as milk source and cheese production conditions.…”

Section: Whey Protein Derivativesmentioning

confidence: 99%

“…TA B L E 7Source:Kadam et al (2018). Abbreviations: HWPC, hydrolysate whey protein concentrate; HWPI, hydrolysate whey protein isolate; WP, whey powder; WPC, whey protein concentrates; WPI, whey protein isolate.…”

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confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

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Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high‐quality, value‐added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value‐added, eco‐friendly dairy whey‐based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.

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Health Benefits of Whey: A Brief Review

Abstract: Whey is a by-product of cheese and chhana

Cited by 15 publications

References 25 publications

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

Clinical Impact of Highly Purified, Whey Proteins in Patients Affected With Colorectal Cancer Undergoing Chemotherapy: Preliminary Results of a Placebo-Controlled Study

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

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