Technical integrative approaches to cheese whey valorization towards sustainable environment

Addai, Frank Peprah; Lin, Feng; Wang, Taotao; Kosiba, Anthony Adebayiga; Sheng, Pengcheng; Yu, Feng; Gu, Jie; Zhou, Yang; Shi, Haifeng

doi:10.1039/d0fo01484b

Cited by 31 publications

(12 citation statements)

References 118 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Based on the absence of any toxic agent, the following approaches have been used for cheese whey valorization: prebiotic galacto‐oligosaccharides from lactose, generation of bioethanol, production of high‐grade lactose for pharmaceutical purposes and hydrolysates production, protein concentrates, lactose and organic acids, among others. Cheese whey is also used in sports drinks, nutritional products, and high protein preparation [101] …”

Section: Plant Protease Applicationsmentioning

confidence: 99%

See 1 more Smart Citation

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

2022

View full text Add to dashboard Cite

An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by‐product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low‐cost processes.

show abstract

Section: Plant Protease Applicationsmentioning

confidence: 99%

“…Cheese whey is also used in sports drinks, nutritional products, and high protein preparation. [101] Cheese whey valorization appears as a huge field of application for plant proteases. Plant proteases, especially cysteine, are selective to casein substrates and many of them have been traditionally used for milk-clotting.…”

Section: Chemistryopenmentioning

confidence: 99%

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

2022

View full text Add to dashboard Cite

show abstract

“…In many of the processes developed for these products, a heat treatment is applied to prevent the acidifying activity of the very numerous lactic acid bacteria naturally present in the whey (Addai et al . 2020). Unfortunately, as opposed to caseins, many of the various whey proteins are sensitive to heating.…”

Section: Pulsed Electric Field Treatment Of Milk and Subsequent Chees...mentioning

confidence: 99%

Potential applications of pulsed electric field in cheesemaking

Gentès

Caron

Champagne

2022

Int J of Dairy Tech

View full text Add to dashboard Cite

Consumers show interest in preservation technologies that are not based on heating. This review examines the use of nonthermal technologies such as pulsed electric field (PEF) in cheesemaking. The effects of PEF on the destruction of pathogens in cheesemaking milk, as well as in brines, are examined. Additionally, PEF affects milk proteins and lipids, as well as starters, with potential consequences for the sensory properties of cheese. The challenges of scaling up the PEF in cheesemaking are addressed. In the aim of promoting durable agri-food systems, applications of PEF in processes of cheese whey valorisation are also discussed.

show abstract

“…Because whey is a nutrient- and protein-rich compound, around 50% of whey is used as is or in a dry (concentrate or isolate) state to obtain high-added-value compounds for food, pharmaceutical, and chemical industries. However, a high proportion of this by-product is still being wasted/discarded as effluent [ 1 , 2 , 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment

et al. 2023

View full text Add to dashboard Cite

The management of food waste and by-products has become a challenge for the agri-food sector and an example are whey by-products produced in dairy industries. Seeking other whey valorisation alternatives and applications, whey protein films for food packaging applications were developed in this study. Films containing different amounts (0, 5, 10, and 15 wt%) of ascorbic acid were manufactured via compression-moulding and their physicochemical, thermal, barrier, optical, and mechanical properties were analysed and related to the film structure. Additionally, the environmental assessment of the films was carried out to analyse the impact of film manufacture. Regarding physicochemical properties, both FTIR and water uptake analyses showed the presence of non-covalent interactions, such as hydrogen bonding, between whey protein and ascorbic acid as band shifts at the 1500–1700 cm−1 region as well as a water absorption decrease from 380% down to 240% were observed. The addition of ascorbic acid notably improved the UV-Vis light absorbance capacity of whey protein films up to 500 nm, a relevant enhancement for protecting foods susceptible to UV-Vis light-induced lipid oxidation. In relation to the environmental assessment, it was concluded that scaling up film manufacture could lead to a reduction in the environmental impacts, mainly electricity consumption.

show abstract

Technical integrative approaches to cheese whey valorization towards sustainable environment

Abstract: The present work discusses emerging approaches by which cheese whey can be efficiently valorized for environmental and economic benefits.

Cited by 31 publications

References 118 publications

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

Production of Plant Proteases and New Biotechnological Applications: An Updated Review

Potential applications of pulsed electric field in cheesemaking

Whey Protein Films for Sustainable Food Packaging: Effect of Incorporated Ascorbic Acid and Environmental Assessment

Contact Info

Product

Resources

About