Valorization of whey-based side streams for microbial biomass, molecular hydrogen, and hydrogenase production

Poladyan, Anna; Trchounian, Karen; Paloyan, Ani; Minasyan, Ela; Aghekyan, Hayarpi; Iskandaryan, Meri; Khoyetsyan, Lev; Aghayan, Sargis; Tsaturyan, Avetis; Antranikian, Garabed

doi:10.1007/s00253-023-12609-x

Cited by 3 publications

(1 citation statement)

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“…However, the country has been focused on the development process and utilization of these residues. Concerning cheese whey, the primary studies have been related to microbial biomass production [16][17][18], lactose extraction [19,20], production of fermented beverages [21,22], dietary supplements [23,24], biofuels [25][26][27], and ice cream base [28][29][30]. As for mango seed waste, the literature mentions the extraction of oils [31,32], starch [33,34], bioactive compounds [35,36], and biofuels [37,38].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Ice Cream Base: Harnessing Mango Seed Kernel (Mangifera indica L. var. Tommy Atkins) Waste and Cheese Whey

Trejo-Flores,

Santiago-Rodríguez,

Domínguez-Espinosa

et al. 2023

Sustainability

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The agro-food industry plays a crucial role in enhancing living standards; however, inadequate losses and waste management persists as significant challenges within its processes. Particularly, mango and cheese processing generate substantial waste, leading to ecological disruptions, economic losses, and concerns related to food security and public health. To address these issues, this study was aimed at utilizing this waste to produce a high-quality ice cream base, thereby valorizing the discarded materials. This approach not only adds nutritional value but also contributes to food security and sovereignty. The raw materials (cheese whey, oil, and starch) were subjected to physicochemical characterization, leading to the development of three different ice cream base formulations. Subsequently, the ice cream bases were evaluated for their physicochemical, functional, and sensory properties. The findings of this study revealed that mango seed kernel and cheese whey waste contain valuable components that enable the creation of an ice cream base with excellent physicochemical, functional, and sensory properties. Moreover, this research showcases a promising solution for effectively valorizing food waste and generating value-added products such as ice cream, thus promoting sustainability and resource optimization within the agro-food industry.

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