Recent advances in whey processing and valorisation: Technological and environmental perspectives

Buchanan, Dominic; Martindale, Wayne; Romeih, Ehab; Hebishy, Essam

doi:10.1111/1471-0307.12935

Cited by 73 publications

(36 citation statements)

References 144 publications

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“…Precision fermentation (PF) takes advantage of microorganisms as cell factories to synthesise specific molecules for large‐scale and cost‐effective production of food ingredients. PF has been successfully employed to produce alternative proteins to animal proteins, such as cultured meat or milk, using diverse feedstocks (Buchanan et al ., 2023). This approach enables the development of circular production processes that are both sustainable and scalable (Pescuma et al ., 2015).…”

Section: Resultsmentioning

confidence: 99%

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

Martindale

Hollands²,

Jagtap

et al. 2023

Int J of Food Sci Tech

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SummaryThis study addresses the critical need to report original and current findings on the global food system's ability to meet the growing natural resource demands of an estimated 9 billion global population. The objective is to provide guidance for researchers in developing strategies to reduce climate change risks in the food and beverage supply. To achieve this, we propose integrating innovative industry insights and digital applications into existing food system models as industrial demonstrators. Our research encompasses six impactful themes, demonstrating effective delivery methodologies. We highlight that human‐centred activities and practices, often overlooked in sustainability assessments, hinder improved security and sustainability in the food system. Through our work, we showcase how smarter food production processes, along with active citizen engagement, can achieve desired outcomes outlined in frameworks, such as the Sustainable Development Goals. A crucial aspect is the development of Internet of Things (IoT) platforms, integrating workforce practices into manufacturing activities, and driving the necessary cultural changes for a sustainable food system. This study illuminates challenges faced by the global food system and provides actionable insights and methodologies to guide researchers and industry stakeholders in creating a more sustainable and secure future for food production and consumption.

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Section: Resultsmentioning

confidence: 99%

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

Martindale

Hollands²,

Jagtap

et al. 2023

Int J of Food Sci Tech

Self Cite

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“…However, according to Hernández-Carranza et al (2023), edible films based on fermented whey solution by the Lactobacillus genus (as a culture medium for probiotic growth) may be an adequate alternative to adding beneficial microorganisms to edible films since their viability after 14 days of storage was higher than 6 log cycles, showing not only adequate viability but also antimicrobial activity against E. coli. On the other hand, using whey for formulating probiotic growth medium could be an alternative for reducing the environmental risk associated with its disposal (Buchanan et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch

Macías‐González,

Hernández‐Carranza,

Ruiz‐López

et al. 2024

Int J of Food Sci Tech

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SummaryDuring edible film production, several processes are carried out to maintain the probiotic viability, increasing its cost. However, fermentation to culture probiotics that will be later used for edible film production may increase their resistance during production, application and storage. Therefore, this study aimed to develop edible films based on potato starch or sweet potato flour and non‐fermented or fermented (Lactobacillus rhamnosus) whey solution. Edible films were evaluated for their physical, probiotic survival, antioxidant capacity and structural characteristics after 28 days of storage (4 and 20 °C). Selected films were used for covering commercial surimi to evaluate their effect on some quality properties. The edible films presented a moisture content of 12.68–18.97%, colour characteristics according to the powder used in their formulation, and a probiotic count higher than 9‐log cycles. The fermentation process improved the stability of antioxidant compounds in edible films during storage and gastrointestinal simulation. According to the handling characteristics, edible films based on potato starch (100%) and potato starch/sweet potato (90/10% and 80/20%) were formulated and applied. Although the consumers well‐accepted covered surimi, the probiotic counts were lower than 6‐log after storage, values below the threshold required to exert its beneficial effects in humans.

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“…The cheese industry produces approximately 187-206 million tons of whey annually, with projections indicating an increase to 203-241 million tons by 2030. 1 However, approximately 50% of the globally produced whey is not reutilized in the food system. 2 Instead, it is directed towards non-food uses, such as animal nutrition, fertilizers, or discarded as waste, leading to environmental impacts due to its high organic load.…”

Section: Introductionmentioning

confidence: 99%

Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

Rosseto,

Rigueto,

Gomes

et al. 2024

J Sci Food Agric

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BackgroundIn the cheese industry, whey, rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times, which require attention and specific approaches for optimization and efficiency. A promising strategy to enhance industry efficiency and sustainability is enzymatic pre‐treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross‐links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products.Scope and approachThe aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. Additionally, it aims to identify both the optimization of operational parameters and the enhancement of product characteristics.Key findings and conclusionsThe results of this study demonstrate that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. Furthermore, it has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher‐quality final products in the food industry.This article is protected by copyright. All rights reserved.

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Recent advances in whey processing and valorisation: Technological and environmental perspectives

Cited by 73 publications

References 144 publications

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

Turn‐key research in food processing and manufacturing for reducing the impact of climate change

Using LAB‐fermented whey for developing bioactive edible films based on purple sweet potato flour/potato starch

Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

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