Applications of Whey as A Valuable Ingredient in Food Industry

Chandrajith, Vgg

doi:10.19080/jdvs.2018.06.555698

Cited by 8 publications

(2 citation statements)

References 15 publications

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“…Acid whey contains proteins of high nutritional and biological value, the most important of which are α-lactalbumin, β-lactoglobulin (75% of all whey proteins), as well as lactoperoxidase, immunoglobulins, and lactoferrin [15]. It is characterised by high nutritional quality as well as antimicrobial and antioxidant properties [16]. Buttermilk is a low-calorie product.…”

Section: Introductionmentioning

confidence: 99%

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

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The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

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Section: Introductionmentioning

confidence: 99%

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Augustyńska-Prejsnar

Sokołowicz

Hanus

et al. 2020

Animals

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“…Whey, the major side stream from cheese production, 4 is a convenient protein source utilized to fortify food and beverage products, [5][6][7] in infant formula 8 or to replace other food components such as eggs and fats. 9 The two major whey proteins, β-lactoglobulin and α-lactalbumin, are rich in essential amino acids.…”

Section: Introductionmentioning

confidence: 99%

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Madsen

Svensson

et al. 2022

Food Funct.

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Trends in lactose-derived bioactives: synthesis and purification

Vera

Guerrero

Illanes

2022

Syst Microbiol and Biomanuf

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Lactose obtained from cheese whey is a low value commodity despite its great potential as raw material for the production of bioactive compounds. Among them, prebiotics stand out as valuable ingredients to be added to food matrices to build up functional foods, which currently represent the most active sector within the food industry. Functional foods market has been growing steadily in the recent decades along with the increasing awareness of the World population about healthy nutrition, and this is having a strong impact on lactose-derived bioactives. Most of them are produced by enzyme biocatalysis because of molecular precision and environmental sustainability considerations. The current status and outlook of the production of lactose-derived bioactive compounds is presented with special emphasis on downstream operations which are critical because of the rather modest lactose conversion and product yields that are attainable. Even though some of these products have already an established market, there are still several challenges referring to the need of developing better catalysts and more cost-effective downstream operations for delivering high quality products at affordable prices. This technological push is expected to broaden the spectrum of lactose-derived bioactive compounds to be produced at industrial scale in the near future.

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Applications of Whey as A Valuable Ingredient in Food Industry

Cited by 8 publications

References 15 publications

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Simulated gastrointestinal digestion of protein alginate complexes: effects of whey protein cross-linking and the composition and degradation of alginate

Trends in lactose-derived bioactives: synthesis and purification

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