Whey Valorization – Innovative Strategies for Sustainable Development and Value-Added Product Creation

Soumati, Bouchra; Atmani, Majid; Benabderrahmane, Asmae; Benjelloun, Meryem

doi:10.12911/22998993/169505

Artykuł - szczegóły

Tytuł artykułu

Whey Valorization – Innovative Strategies for Sustainable Development and Value-Added Product Creation

Autorzy

Soumati Bouchra , Atmani Majid , Benabderrahmane Asmae , Benjelloun Meryem

Treść / Zawartość

Pełne teksty:

Pobierz

Identyfikatory

DOI

10.12911/22998993/169505

Warianty tytułu

Języki publikacji

Abstrakty

In recent years, the pursuit of sustainable practices and the efficient utilization of resources has become paramount in various industries, including the food and beverage sector. One such challenge faced by the dairy industry is the management of whey, a byproduct generated during cheese and yogurt production. Historically, whey has been perceived as a discarded waste product, leading to environmental concerns due to its high organic load and disposal challenges. However, with the increasing emphasis on sustainability, researchers and industry leaders have recognized the potential of developing innovative approaches to valorize whey, transforming it into valuable products while minimizing waste and environmental impact. Essentially turning it from “gutter-to-gold. This review provides an overview of the technologies used for whey valorization, with a focus on new approaches, innovative products, and emerging perspectives. It aims to stimulate research and innovation in this critical field, fostering the development of a more sustainable and circular dairy industry.

Słowa kluczowe

whey health benefits functional properties whey valorization strategy circular economy value-added product bioprocess integration

Wydawca

Polskie Towarzystwo Inżynierii Ekologicznej
Lublin University of Technology

Czasopismo

Journal of Ecological Engineering

Rocznik

2023

Tom

Vol. 24, nr 10

Strony

86--104

Opis fizyczny

Bibliogr. 122 poz., rys., tab.

Twórcy

autor

Soumati Bouchra

soumatibouchra1991@gmail.com

Functional Ecology and Environmental Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Benabdellah University, Fez, Morocco

autor

Atmani Majid

Functional Ecology and Environmental Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Benabdellah University, Fez, Morocco

autor

Benabderrahmane Asmae

Functional Ecology and Environmental Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Benabdellah University, Fez, Morocco

https://orcid.org/0000-0001-8904-9457

autor

Benjelloun Meryem

Functional Ecology and Environmental Engineering Laboratory, Faculty of Sciences and Techniques, Sidi Mohamed Benabdellah University, Fez, Morocco

Bibliografia

1. Abella, M., Leano, M., Malig, J., Martin, G., Cruz, C., de Leon, A. 2016. Formulation of a Sports Drink from Fermented Whey. CLSU International Journal of Science and Technology, 1(1), 1–10. https://doi.org/10.22137/ijst.2016.v1n1.01
2. Aider, M., Gimenez-Vidal, M. 2012. Lactulose synthesis by electro-isomerization of lactose: Effect of lactose concentration and electric current density. Innovative Food Science & Emerging Technologies, 16, 163–170. https://doi.org/10.1016/j.ifset.2012.05.007
3. Akib, M.A., Setiawati, H. 2017. Fermentation of Whey Waste as Organic Liquid Fertilizer “PUCAFU.” Agrotech Journal, 2(2), 7–13. https://doi.org/10.31327/atj.v2i2.277
4. Anand, S., Som Nath, K., Chenchaiah, M. 2013. Whey and Whey Products. Milk and Dairy Products in Human Nutrition, 477–497. https://doi.org/10.1002/9781118534168.ch22
5. Asunis, F., De Gioannis, G., Dessì, P., Isipato, M., Lens, P.N.L., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., Spiga, D. 2020. The dairy biorefinery: Integrating treatment processes for cheese whey valorisation. Journal of Environmental Management, 276(2020), 111240. https://doi.org/10.1016/j.jenvman.2020.111240
6. Asunis, F., De Gioannis, G., Francini, G., Lombardi, L., Muntoni, A., Polettini, A., Pomi, R., Rossi, A., Spiga, D. 2021. Environmental life cycle assessment of polyhydroxyalkanoates production from cheese whey. Waste Management, 132, 31–43. https://doi.org/10.1016/j.wasman.2021.07.010
7. Berlutti, F., Pantanella, F., Natalizi, T., Frioni, A., Paesano, R., Polimeni, A., Valenti, P. 2011. Antiviral Properties of Lactoferrin—A Natural Immunity Molecule. Molecules, 16(8), 6992–7018. https://doi.org/10.3390/molecules16086992
8. Bintsis, T., Papademas, P. 2023. Sustainable Approaches in Whey Cheese Production: A Review. Dairy, 4(2), 249–270. https://doi.org/10.3390/dairy4020018
9. Boey, J.Y., Mohamad, L., Khok, Y.S., Tay, G.S., Baidurah, S. 2021. A Review of the Applications and Biodegradation of Polyhydroxyalkanoates and Poly (lactic acid) and Its Composites. Polymers, 13(10), 1544. https://doi.org/10.3390/polym13101544
10. Bosco, F., Chiampo, F. 2010. Production of polyhydroxyalcanoates (PHAs) using milk whey and dairy waste water activated sludge. Journal of Bioscience and Bioengineering, 109(4), 418–421. https://doi.org/10.1016/j.jbiosc.2009.10.012
11. Božanić, R., Barukčić, I., Lisak Jakopović, K., Tratnik, L. 2014. Possibilities of Whey Utilisation. Austin Journal of Nutrition and Food Science, 2(7), 7.
12. Brew, K. 2011. Milk Proteins | α-Lactalbumin.Encyclopedia of Dairy Sciences, 780–786. https://doi.org/10.1016/B978-0-12-374407-4.00432-5
13. Buchanan, D., Martindale, W., Romeih, E., Hebishy, E. 2023. Review: Recent advances in whey processing and valorisation: Technological and environmental perspectives. International Journal of Dairy Technology, 76(2), 291–312. https://doi.org/10.1111/1471-0307.12935
14. Chalermthai, B., Giwa, A., Schmidt, J.E., Taher, H. 2021. Life cycle assessment of bioplastic production from whey protein obtained from dairy residues. Bioresource Technology Reports, 15, 100695. https://doi.org/10.1016/j.biteb.2021.100695
15. Chavan, R., Kumar, A. 2015. Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. Food Processing & Technology, 6(10), 1. https://doi.org/10.4172/2157-7110.1000495
16. Christensen, A.D., Kádár, Z., Oleskowicz-Popiel, P., Thomsen, M.H. 2011. Production of bioethanol from organic whey using Kluyveromyces marxianus. Journal of Industrial Microbiology & Biotechnology, 38(2), 283–289. https://doi.org/10.1007/s10295-010-0771-0
17. Chwialkowska, J., Duber, A., Zagrodnik, R., Walkiewicz, F., Łężyk, M., Oleskowicz-Popiel, P. 2019. Caproic acid production from acid whey via open culture fermentation – Evaluation of the role of electron donors and downstream processing. Bioresource Technology, 279, 74–83. https://doi.org/10.1016/j.biortech.2019.01.086
18. Córdova-Dávalos, L., Jiménez, M., Salinas, E. 2019. Review Glycomacropeptide Bioactivity and Health: A Review Highlighting Action Mechanisms and Signaling Pathways. Nutrients, 11(3), 598. https://doi.org/10.3390/nu11030598
19. Costa, M.A., Kuhn, D., Rama, G.R., Lehn, D.N., Souza, C.F.V.D. 2022. Whey butter: a promising perspective for the dairy industry. Brazilian Journal of Food Technology, 25, e2021088. https://doi.org/10.1590/1981-6723.08821
20. Das, M., Raychaudhuri, A., Ghosh, S.K. 2016. Supply Chain of Bioethanol Production from Whey: A Review. Procedia Environmental Sciences, 35, 833–846. https://doi.org/10.1016/j.proenv.2016.07.100
21. De La Fuente, M.A., Hemar, Y., Tamehana, M., Munro, P.A., Singh, H. 2002. Process-induced changes in whey proteins during the manufacture of whey protein concentrates. International Dairy Journal, 12(4), 361–369. https://doi.org/10.1016/S0958-6946(02)00031-6
22. Deeth, H., Bansal, N. 2019. Whey Proteins an Overview. Whey Proteins, 1–50. https://doi.org/10.1016/B978-0-12-812124-5.00001-1
23. Dinika, I., Verma, D.K., Balia, R., Utama, G.L., Patel, A.R. 2020. Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends. Trends in Food Science & Technology, 103, 57–67. https://doi.org/10.1016/j.tifs.2020.06.017
24. Dullius, A., Goettert, M.I., De Souza, C.F.V. 2018. Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. Journal of Functional Foods, 42, 58–74. https://doi.org/10.1016/j.jff.2017.12.063
25. Espinosa-Gonzalez, I., Parashar, A., Bressler, D.C.2014. Heterotrophic growth and lipid accumulation of Chlorella protothecoides in whey permeate, a dairy by-product stream, for biofuel production. Bioresource Technology, 155, 170–176. https://doi.org/10.1016/j.biortech.2013.12.028
26. FAO.2017. The future of food and agriculture – Trends and challenges. Rome, Italy
27. Ferreira, M.V.S., Cappato, L.P., Silva, R., Rocha, R.S., Guimarães, J.T., Balthazar, C.F., Esmerino, E.A., Freitas, M.Q., Rodrigues, F.N., Granato, D., Neto, R.P.C., Tavares, M.I.B., Silva, P.H.F., Raices, R.S.L., Silva, M.C., Cruz, A.G. 2019. Ohmic heat-=ing for processing of whey-raspberry flavored beverage. Food Chemistry, 297, 125018. https://doi.org/10.1016/j.foodchem.2019.125018
28. Fonseca, D.P., Khalil, N.M., Mainardes, R.M. 2017. Bovine serum albumin-based nanoparticles containing resveratrol: Characterization and antioxidant activity. Journal of Drug Delivery Science and Technology, 39, 147–155. https://doi.org/10.1016/j.jddst.2017.03.017
29. García-Garibay, M., Jiménez-Guzmán, J., Hernández-Sánchez, H. 2008. Whey Proteins: Bioengineering and Health. Food Engineering: Integrated Approaches, 415–430. https://doi.org/10.1007/978-0-387-75430-7_31
30. Gösta Bylund, M.Sc. 2015. Whey Processing - Dairy Processing Handbook-Tetra Pak. Sweden
31. Guo, M. 2019. Whey Protein Production, Chemistry, Functionality, and Applications. Department of Nutrition and food Sciences, The University of Vermont Burlinfton, USA.
32. Guo, M. 2014. Chemical composition of human milk. Human Milk Biochemistry and Infant Formula Manufacturing Technology, 19–32. https://doi.org/10.1533/9780857099150.1.19
33. Guo, M., Wang, G. 2019. History of Whey Production and Whey Protein Manufacturing. Whey Protein Production, Chemistry, Functionality, and Applications,1–12 https://doi.org/10.1002/9781119256052.ch1
34. Hallgren, O., Aits, S., Brest, P., Gustafsson, L., Mossberg, A.-K., Wullt, B., Svanborg, C. 2008. Apoptosis and Tumor Cell Death in Response to HAMLET (Human α-Lactalbumin Made Lethal to Tumor Cells). Bioactive Components of Milk, Advances in Experimental Medicine and Biology, 217–240. https://doi.org/10.1007/978-0-387-74087-4_8
35. Hasmukh Patel, Sonia Patel. 2015. Technical Report: Understanding the Role of Dairy Proteins in Product Performance .Dairy Export Council, USA.
36. Heinrichs, A.J., Elizondo-Salazar, J.A. 2009. Reducing Failure of Passive Immunoglobulin Transfer in Dairy Calves. Revue de Medecine Veterinaire, 160(8-9) ,436-440.
37. Henriques, M., Gomes, D., Rodrigues, D., Pereira, C., Gil, M.2011. Performance of Bovine and Ovine Liquid Whey Protein Concentrate on Functional Properties of Set Yoghurts. Procedia Food Science, 1, 2007–2014. https://doi.org/10.1016/j.profoo.2011.10.001
38. Hernández-Ledesma, B., Ramos, M., Gómez-Ruiz, J.Á. 2011. Bioactive components of ovine and caprine cheese whey. Small Ruminant Research, 101(1-3), 196–204. https://doi.org/10.1016/j.smallrumres.2011.09.040
39. Higgins, J.P., Tuttle, T.D., Higgins, C.L. 2010. Energy Beverages: Content and Safety. Mayo Clinic Proceedings, 85(11), 1033–1041. https://doi.org/10.4065/mcp.2010.0381
40. Hulmi, J.J., Lockwood, C.M., Stout, J.R. 2010. Effect of protein/essential amino acids and resistance training on skeletal muscle hypertrophy: A case for whey protein. Nutrition & Metabolism, 7(1), 1-11. https://doi.org/10.1186/1743-7075-7-51
41. Janet R. Ling. 2007. Dietary Protein Research Trends. Nova Publishers, New York.
42. Jauregui-Rincón, J., Salinas-Miralles, E., Chávez-Vela, N., Jiménez-Vargas, M. 2019. Glycomacropeptide: Biological Activities and Uses. Whey - Biological Properties and Alternative Uses. https://doi.org/10.5772/intechopen.82144
43. Jeewanthi, R.K.C., Lee, N.-K., Paik, H.-D. 2015. Improved Functional Characteristics of Whey Protein Hydrolysates in Food Industry. Korean Journal for Food Science of Animal Resources, 35(3), 350–359. https://doi.org/10.5851/kosfa.2015.35.3.350
44. Jinjarak, S., Olabi, A., Jiménez-Flores, R., Walker, J.H. 2006. Sensory, Functional, and Analytical Comparisons of Whey Butter with Other Butters. Journal of Dairy Science, 89(7), 2428–2440. https://doi.org/10.3168/jds.S0022-0302(06)72316-5
45. Joshi, J., Gururani, P., Vishnoi, S., Srivastava, A.2020. Whey Based Beverages: A Review. Octa Journal of Biosciences, 8(1), 30-37.
46. Jungbauer, A., Hahn, R. 2009. Ion-Exchange Chromatography. Methods in Enzymology, 349–371. https://doi.org/10.1016/S0076-6879(09)63022-6
47. Jurado, E., Camacho, F., Luzón, G., Vicaria, J.M. 2002. A new kinetic model proposed for enzymatic hydrolysis of lactose by a β-galactosidase from Kluyveromyces fragilis. Enzyme and Microbial Technology, 31(3), 300–309. https://doi.org/10.1016/S0141-0229(02)00107-2
48. Jyotsna, R., Sai Manohar, R., Indrani, D., Venkateswara Rao, G. 2007. Effect of Whey Protein Concentrate on the Rheological and Baking Properties of Eggless Cake. International Journal of Food Properties, 10(3), 599–606. https://doi.org/10.1080/10942910601048986
49. Kadam, B., Ambadkar, R., Rathod, K., Landge, S. 2018. Health Benefits of Whey: A Brief Review. International Journal of Livestock Research, 8(5), 31-49. https://doi.org/10.5455/ijlr.20170411022323
50. Kareb, O., Champagne, C.P., Jean, J., Gomaa, A., Aïder, M. 2018. Effect of electro-activated sweet whey on growth of Bifidobacterium, Lactobacillus, and Streptococcus strains under model growth conditions. Food Research International, 103, 316–325. https://doi.org/10.1016/j.foodres.2017.10.060
51. Karim, A., Aider, M. 2020. Sustainable Valorization of Whey by Electroactivation Technology for In Situ Isomerization of Lactose into Lactulose: Comparison between Electroactivation and Chemical Processes at Equivalent Solution Alkalinity. ACS Omega, 5(14), 8380–8392. https://doi.org/10.1021/acsomega.0c00913
52. Kaur, R., Panwar, D., Panesar, P.S. 2020. Biotechnological approach for valorization of whey for value-added products. Food Industry Wastes, 275–302. https://doi.org/10.1016/B978-0-12-817121-9.00013-9
53. Khaire, R.A., Gogate, P.R. 2018. Intensified recovery of lactose from whey using thermal, ultrasonic and thermosonication pretreatments. Journal of Food Engineering, 237, 240–248. https://doi.org/10.1016/j.jfoodeng.2018.04.027
54. Kosseva, M.R., Kent, C.A., Lloyd, D.R. 2003. Thermophilic bioremediation strategies for a dairy waste. Biochemical Engineering Journal, 15(2), 125–130. https://doi.org/10.1016/S1369-703X(02)00193-6
55. Lappa, I., Papadaki, A., Kachrimanidou, V., Terpou, A., Koulougliotis, D., Eriotou, E., Kopsahelis, N. 2019. Cheese whey processing: integrated biorefinery concepts and emerging food applications. Foods, 8(8), 347. https://doi.org/10.3390/foods8080347
56. Llamas-Unzueta, R., Menéndez, J.A., Suárez, M., Fernández, A., Montes-Morán, M.A. 2022. From whey robocasting to custom 3D porous carbons. Additive Manufacturing, 59, 103083. https://doi.org/10.1016/j.addma.2022.103083
57. Loperena, L., Ferrari, M.D., Díaz, A.L., Ingold, G., Pérez, L.V., Carvallo, F., Travers, D., Menes, R.J., Lareo, C. 2009. Isolation and selection of native microorganisms for the aerobic treatment of simulated dairy wastewaters. Bioresource Technology, 100(5), 1762–1766. https://doi.org/10.1016/j.biortech.2008.09.056
58. Macwan, S.R., Dabhi, B.K., Parmar, S.C., Aparnathi, K.D. 2016. Whey and its utilization. International Journal of Current Microbiology and Applied Sciences, 5(8), 134–155. https://doi.org/10.20546/ijcmas.2016.508.016
59. Madureira, A.R., Tavares, T., Gomes, A.M.P., Pintado, M.E., Malcata, F.X. 2010. Invited review: Physiological properties of bioactive peptides obtained from whey proteins. Journal of Dairy Science, 93(2), 437–455. https://doi.org/10.3168/jds.2009-2566
60. Magalhães, K.T., Dias, D.R., De Melo Pereira, G.V., Oliveira, J.M., Domingues, L., Teixeira, J.A., De Almeida E Silva, J.B., Schwan, R.F. 2011. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture: Chemical and sensory analysis of CW-based kefir beverages. International Journal of Food Science and Technology, 46(4), 871–878. https://doi.org/10.1111/j.1365-2621.2011.02570.x
61. Mahdi, L., Mahdi, N., Al-kakei, S., Musafer, H., Al-Joofy, I., Essa, R., Zwain, L., Salman, I., Mater, H., Al-Alak, S., Al-Oqaili, R. 2018. Treatment strategy by lactoperoxidase and lactoferrin combination: Immunomodulatory and antibacterial activity against multidrug-resistant Acinetobacter baumannii. Microbial Pathogenesis, 114, 147–152. https://doi.org/10.1016/j.micpath.2017.10.056
62. Marx, M., Bernauer, S., Kulozik, U. 2018. Manufacturing of reverse osmosis whey concentrates with extended shelf life and high protein nativity. International Dairy Journal, 86, 57–64. https://doi.org/10.1016/j.idairyj.2018.06.019
63. Mehra, R., Kumar, H., Kumar, N., Ranvir, S., Jana, A., Buttar, H.S., Telessy, I.G., Awuchi, C.G., Okpala, C.O.R., Korzeniowska, M., Guiné, R.P.F. 2021. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. Journal of Functional Foods, 87, 104760. https://doi.org/10.1016/j.jff.2021.104760
64. Meng, Y., Liang, Z., Zhang, C., Hao, S., Han, H., Du, P., Li, A., Shao, H., Li, C., Liu, L. 2021. Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties. LWT-Food Science and technology, 152, 112272. https://doi.org/10.1016/j.lwt.2021.112272
65. Minj, S., Anand, S. 2020. Whey Proteins and Its Derivatives: Bioactivity, Functionality, and Current Applications. Dairy, 1(3), 233–258. https://doi.org/10.3390/dairy1030016
66. Modler, H.W. 1988. Development of a Continuous Process for the Production of Ricotta Cheese. Journal of Dairy Science, 71(8), 2003–2009. https://doi.org/10.3168/jds.S0022-0302(88)79775-1
67. Mollea, C., Marmo, L., Bosco, F. 2013. Valorisation of Cheese Whey, a By-Product from the Dairy Industry. Food Industry. https://doi.org/10.5772/53159
68. Monnier, L., Schlienger, J.-L. 2018. Whey Processing, Functionality and Health Benefits. Elsevier Health Sciences, USA.
69. Montané, X., Montornes, J.M., Nogalska, A., Olkiewicz, M., Giamberini, M., Garcia-Valls, R., Badia-Fabregat, M., Jubany, I., Tylkowski, B. 2020. Synthesis and synthetic mechanism of Polylactic acid. Physical Sciences Reviews,5(12) 20190102. https://doi.org/10.1515/psr-2019-0102
70. Mulcahy, Eve M. 2017. Preparation, characterisation and functional applications of whey protein- carbohydrate conjugates as food ingredients. PhD Thesis, University College Cork, Ireland. https://hdl.handle.net/10468/4007
71. Olakanmi, O., Rasmussen, G.T., Lewis, T.S., Stokes, J.B., Kemp, J.D., Britigan, B.E. 2002. Multivalent Metal-Induced Iron Acquisition from Transferrin and Lactoferrin by Myeloid Cells. The Journal of Immunology, 169(4), 2076–2084. https://doi.org/10.4049/jimmunol.169.4.2076
72. Olano, A., Corzo, N. 2009. Lactulose as a food ingredient: Lactulose as a food ingredient. Journal of the Science of Food and Agriculture, 89(12), 1987–1990. https://doi.org/10.1002/jsfa.3694
73. Olmo, A.D., Morales, P., Nuñez, M. 2009. Bactericidal Activity of Lactoferrin and Its Amidated and Pepsin-Digested Derivatives against Pseudomonas fluorescens in Ground Beef and Meat Fractions. Journal of Food Protection, 72(4), 760–765. https://doi.org/10.4315/0362-028X-72.4.760
74. Otles, S., Cagindi, O. 2012. Safety Considerations of Nutraceuticals and Functional Foods. Novel Technologies in Food Science their impact on products, consumer trends and the environment, 121–136. https://doi.org/10.1007/978-1-4419-7880-6_5
75. Özer, B.H., Kirmaci, H.A. 2010. Functional milks and dairy beverages. International Journal of Dairy Technology, 63(1), 1–15. https://doi.org/10.1111/j.1471-0307.2009.00547.x
76. Panghal, A., Patidar, R., Jaglan, S., Chhikara, N., Khatkar, S.K., Gat, Y., Sindhu, N. 2018. Whey valorization: current options and future scenario – a critical review. Nutrition & Food Science, 48(3), 520–535. https://doi.org/10.1108/NFS-01-2018-0017
77. Papademas, P., Kotsaki, P. 2020. Technological Utilization of Whey towards Sustainable Exploitation. Advances in Dairy Research, 7 (4), 231. https://doi.org/10.35248/2329-888X.19.7.231
78. Parrondo, J., Herrero, M., García, L.A., Díaz, M. 2003. A Note - Production of Vinegar from Whey. Journal of the Institute of Brewing, 109(4), 356–358. https://doi.org/10.1002/j.2050-0416.2003.tb00610.x
79. Pereira, C., Henriques, M., Gomes, D., Gomez-Zavaglia, A., De Antoni, G. 2015. Novel functional whey-based drinks with great potential in the dairy industry. Food Technology and Biotechnology, 53(3), 307–314. https://doi.org/10.17113/ftb.53.03.15.4043
80. Pires, A.F., Marnotes, N.G., Rubio, O.D., Garcia, A.C., Pereira, C.D. 2021. Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey. Foods, 10(5), 1067. https://doi.org/10.3390/foods10051067
81. Písecký, J. 2005. Spray drying in the cheese industry. International Dairy Journal, 15(6-9), 531–536. https://doi.org/10.1016/j.idairyj.2004.11.010
82. Porwal, H.J., Mane, A.V., Velhal, S.G. 2015. Biodegradation of dairy effluent by using microbial isolates obtained from activated sludge. Water Resources and Industry, 9, 1–15. https://doi.org/10.1016/j.wri.2014.11.002
83. Prazeres, A.R., Carvalho, F., Rivas, J. 2012. Cheese whey management: A review. Journal of Environmental Management, 110, 48–68. https://doi.org/10.1016/j.jenvman.2012.05.018
84. Punnagaiarasi, A., Elango, A., Rajarajan, G., Prakash, S. 2017. Application of Bioremediation on Food Waste Management for Cleaner Environment. Bioremediation and Sustainable Technologies for Cleaner Environment, 51–56. https://doi.org/10.1007/978-3-319-48439-6_5
85. Rama, G.R., Kuhn, D., Beux, S., Maciel, M.J., Volken De Souza, C.F. 2019. Potential applications of dairy whey for the production of lactic acid bacteria cultures. International Dairy Journal, 98, 25–37. https://doi.org/10.1016/j.idairyj.2019.06.012
86. Ramos, O.L., Pereira, R.N., Rodrigues, R.M., Teixeira, J.A., Vicente, A.A., Malcata, F.X. 2016. Whey and Whey Powders: Production and Uses. Encyclopedia of Food and Health, 498–505. https://doi.org/10.1016/B978-0-12-384947-2.00747-9
87. Reddy, C.S.K., Ghai, R., Rashmi, Kalia, V.C. 2003. Polyhydroxyalkanoates: an overview. Bioresource Technology, 87(2), 137–146. https://doi.org/10.1016/S0960-8524(02)00212-2
88. Rocha-Mendoza, D., Kosmerl, E., Krentz, A., Zhang, L., Badiger, S., Miyagusuku-Cruzado, G., Mayta-Apaza, A., Giusti, M., Jiménez-Flores, R., García-Cano, I. 2021. Invited review: Acid whey trends and health benefits. Journal of Dairy Science, 104(2), 1262–1275. https://doi.org/10.3168/jds.2020-19038
89. Rosenheim, H., De, I., Hyvedemm, S. 2018. Report European Bioplastics: Bioplastics market data 2018 Global production capacities of bioplastics 2018-2023.Nova institute, Berlin.
90. Roy, B.D. 2008. Milk: the new sports drink? A Review. Journal of the International Society of Sports Nutrition, 5(1), 15. https://doi.org/10.1186/1550-2783-5-15
91. Rutherfurd, K.J., Gill, H.S. 2000. Peptides affecting coagulation. British Journal of Nutrition, 84(S1), 99-102 https://doi.org/10.1017/S0007114500002312
92. Ryan, M.P., Walsh, G. 2016. The biotechnological potential of whey. Reviews in Environmental Science and Bio/Technology, 15, 479–498. https://doi.org/10.1007/s11157-016-9402-1
93. Saleh, H.E.-D.M. 2012. Polyester. InTech, Croatia
94. Sansonetti, S., Curcio, S., Calabrò, V., Iorio, G. 2009. Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source. Biomass and Bioenergy, 33(12), 1687–1692. https://doi.org/10.1016/j.biombioe.2009.09.002
95. Sarkar, S., Gupta, S., Shaw, A.K. 2023. Emerging Technology and Management Trends in Environment and Sustainability: Proceedings of the International Conference, EMTES-2022. Taylor & Francis, Abingdon.
96. Severin, S., Xia, W.S. 2006. Enzymatic Hydrolysis of Whey Proteins by two different proteases and their effect on the functional properties of resulting protein hydrolysates. Journal of Food Biochemistry, 30(1), 77–97. https://doi.org/10.1111/j.1745-4514.2005.00048.x
97. Sharma, K., Chauhan, E.S. 2018. Role of Whey Protein in Nutrition, Health and Diseases: A Non Conventional Foodstuff with Amazing Nutraceutical Potential. IJRAR- International Journal of Research and Analytical Reviews, 5(3).464y-470y.
98. Sharma, R. 2019. Whey Proteins in Functional Foods. Whey Proteins, 637–663. https://doi.org/10.1016/B978-0-12-812124-5.00018-7
99. Shin, K., Wakabayashi, H., Yamauchi, K., Teraguchi, S., Tamura, Y., Kurokawa, M., Shiraki, K. 2005. Effects of orally administered bovine lactoferrin and lactoperoxidase on influenza virus infection in mice. Journal of Medical Microbiology, 54(8), 717–723. https://doi.org/10.1099/jmm.0.46018-0
100. Shraddha Rc, C.R., Nalawade T, K.A. 2015. Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. Journal of Food Processing & Technology, 6(10) 1000495. https://doi.org/10.4172/2157-7110.1000495
101. Silveira, M.R., Coutinho, N.M., Esmerino, E.A., Moraes, J., Fernandes, L.M., Pimentel, T.C., Freitas, M.Q., Silva, M.C., Raices, R.S.L., Senaka Ranadheera, C., Borges, F.O., Neto, R.P.C., Tavares, M.I.B., Fernandes, F.A.N., Fonteles, T.V., Nazzaro, F., Rodrigues, S., Cruz, A.G. 2019. Guava-flavored whey beverage processed by cold plasma technology: Bioactive compounds, fatty acid profile and volatile compounds. Food Chemistry, 279, 120–127. https://doi.org/10.1016/j.foodchem.2018.11.128
102. Sinha, R., Radha, C., Prakash, J., Kaul, P. 2007. Whey protein hydrolysate: Functional properties, nutritional quality and utilization in beverage formulation. Food Chemistry, 101(4), 1484–1491. https://doi.org/10.1016/j.foodchem.2006.04.021
103. Skryplonek, K. 2018. The use of acid whey for the production of yogurt-type fermented beverages. Hrvatska mljekarska udruga, 68(2), 139–149. https://doi.org/10.15567/mljekarstvo.2018.0207
104. Smithers, G.W. 2008. Whey and whey proteins—from ‘gutter-to-gold.’ International Dairy Journal, 18(7), 695–704. https://doi.org/10.1016/j.idairyj.2008.03.008
105. Souza, F.P., Balthazar, C.F., Guimarães, J.T., Pimentel, T.C., Esmerino, E.A., Freitas, M.Q., Raices, R.S.L., Silva, M.C., Cruz, A.G. 2019. The addition of xyloligoosaccharide in strawberry-flavored whey beverage. LWT - Food Science and Technology, 109, 118–122. https://doi.org/10.1016/j.lwt.2019.03.093
106. SreedharanNair, S., Unni, K.K., Sasidharanpillai, S., Kumar, S., Aravindakumar, C.T., Aravind, U.K. 2022. Bio-physical and computational studies on serum albumin / target protein binding of a potential anti-cancer agent. European Journal of Pharmaceutical Sciences, 172, 106141. https://doi.org/10.1016/j.ejps.2022.106141
107. Steve Taylor. 2009. Advances in Food and Nutrition Research. Department of food science, Valencia, Spain.
108. Sustainable Development. 2015. General Assembly. Transforming our world: the 2030 Agenda for Sustainable Development. United Nations. https://sdgs.un.org/
109. Teixeira, F.J., Santos, H.O., Howell, S.L., Pimentel, G.D. 2019. Whey protein in cancer therapy: A narrative review. Pharmacological Research, 144, 245–256. https://doi.org/10.1016/j.phrs.2019.04.019
110. Tsermoula, P., Khakimov, B., Nielsen, J.H., Engelsen, S.B. 2021. Whey - The waste-stream that became more valuable than the food product. Trends in Food Science & Technology, 118, 230–241. https://doi.org/10.1016/j.tifs.2021.08.025
111. Valenti, P., Antonini, G. 2005. Lactoferrin: Lactoferrin: an important host defence against microbial and viral attack. Cellular and Molecular Life Sciences, 62(22), 2576–2587. https://doi.org/10.1007/s00018-005-5372-0
112. Valta, K., Damala, P., Angeli, E., Antonopoulou, G., Malamis, D., Haralambous, K.J. 2017. Current Treatment Technologies of Cheese Whey and Wastewater by Greek Cheese Manufacturing Units and Potential Valorisation Opportunities. Waste Biomass Valorization, 8(5), 1649–1663. https://doi.org/10.1007/s12649-017-9862-8
113. Volpi, E., Kobayashi, H., Sheffield-Moore, M., Mittendorfer, B., Wolfe, R.R. 2003. Essential amino acids are primarily responsible for the amino acid stimulation of muscle protein anabolism in healthy elderly adults. The American Journal of Clinical Nutrition, 78(2), 250–258. https://doi.org/10.1093/ajcn/78.2.250
114. Wakabayashi, H., Miyauchi, H., Shin, K., Yamauchi, K., Matsumoto, I., Abe, K., Takase, M. 2007. Orally Administered Lactoperoxidase Increases Expression of the FK506 Binding Protein 5 Gene in Epithelial Cells of the Small Intestine of Mice: A DNA Microarray Study. Bioscience, Biotechnology, and Biochemistry, 71(9), 2274–2282. https://doi.org/10.1271/bbb.70255
115. Wakabayashi, H., Yamauchi, K., Takase, M. 2006. Lactoferrin research, technology and applications. International Dairy Journal, 16(11), 1241–1251. https://doi.org/10.1016/j.idairyj.2006.06.013
116. Walzem, R.L., Dillard, C.J., German, J.B. 2002. Whey Components: Millennia of Evolution Create Functionalities for Mammalian Nutrition: What We Know and What We May Be Overlooking. Critical Reviews in Food Science and Nutrition, 42(4), 353–375. https://doi.org/10.1080/10408690290825574
117. Ward, P.P., Paz, E., Conneely, and O.M. 2005. Lactoferrin: Multifunctional roles of lactoferrin: a critical overview. Cellular and Molecular Life Sciences, 62, 2540–2548. https://doi.org/10.1007/s00018-005-5369-8
118. Xu, X.X., Jiang, H.R., Li, H.B., Zhang, T.N., Zhou, Q., Liu, N. 2010. Apoptosis of stomach cancer cell SGC-7901 and regulation of Akt signaling way induced by bovine Lactoferrin. Journal of Dairy Science, 93(6), 2344–2350. https://doi.org/10.3168/jds.2009-2926
119. Zadow, J.G. 2012. Whey and Lactose Processing. Csiro, Division of food processing, Victoria, Australia.
120. Zapata, R.C., Singh, A., Pezeshki, A., Nibber, T., Chelikani, P.K. 2017. Whey Protein Components - Lactalbumin and Lactoferrin - Improve Energy Balance and Metabolism. Scientific Reports, 7(1), 9917. https://doi.org/10.1038/s41598-017-09781-2
121. Zarogoulidis, P., Tsakiridis, K., Karapantzou, C., Lampaki, S., Kioumis, I., Pitsiou, G., Papaiwannou, A., Hohenforst-Schmidt, W., Huang, H., Kesisis, G., Karapantzos, I., Chlapoutakis, S., Korantzis, I., Mpakas, A., Karavasilis, V., Mpoukovinas, I., Li, Q., Zarogoulidis, K. 2015. Use of Proteins as Biomarkers and Their Role in Carcinogenesis. Journal of Cancer, 6(1), 9–18. https://doi.org/10.7150/jca.10560
122. Zhou, X., Hua, X., Huang, L., Xu, Y. 2019. Bioutilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess. Bioresource Technology, 272, 70–76. https://doi.org/10.1016/j.biortech.2018.10.001

Typ dokumentu

Bibliografia

Identyfikator YADDA

bwmeta1.element.baztech-3b0f17ae-dce8-49b6-959e-8bb28595566b