Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess

Zhou, Xin; Hua, Xia; Huang, Lu; Xu, Yong

doi:10.1016/j.biortech.2018.10.001

Cited by 62 publications

(30 citation statements)

References 29 publications

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“…The whey proteins have been of great interest because, at present, the world manufacture of cheese whey annually is around 1.8-1.9 Â 10 8 tons (Zhou et al, 2019). The predominant proteins in whey are α-lactalbumin and β-lactoglobulin, with a high nutritional value representing about 50% and 20% of the total protein content, these proteins can form emulsions, foams, gels, and a high potential to form biopolymer-based materials for food applications (Ghadetaj et al, 2018;Ozer et al, 2016;Schmid et al, 2018;Shokri and Ehsani, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Agudelo‐Cuartas

Granda-Restrepo

Sobral

et al. 2020

Heliyon

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Food packaging materials are commonly derived from petroleum that increases global contamination; this raises the interest to evaluate raw material from renewable sources such as whey protein for the development of packaging materials, especially to produce active films. This research aimed to evaluate whey protein-based film properties when natamycin, nanoemulsioned α-tocopherol, or both were added. An oil-in-water (O/W) nanoemulsion of antioxidant (α-tocopherol) was prepared by microfluidization technique. Four films were prepared with different levels of natamycin and nanoemulsified α-tocopherol and were characterized in terms of physicochemical, mechanical, optical-properties, water vapor barrier, FTIR, microstructure, antioxidant and antimicrobial activity. The natamycin, nanoemulsified α-tocopherol, or both did not modify the moisture content of the films. Moreover lead to a significant reduction of tensile strength and elastic modulus, while presenting growth in the elongation at break. Film opacity, the total color difference, the UV-Vis light barrier, and the water vapor permeability values increased when compounds were incorporated into the film. The microstructure studies showed uniformly distributed porosity throughout the films. The addition of nanoemulsioned α-tocopherol into whey protein-based films provoked antioxidant activity and the addition of natamycin produced films with effectivity against C. albicans, P. chrysogenum, and S. cerevisiae, allowing develop a material appropriate for use as active food packaging.

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Section: Introductionmentioning

confidence: 99%

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Agudelo‐Cuartas

Granda-Restrepo

Sobral

et al. 2020

Heliyon

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“…Pasotti et al ( 110 ) first reported efficient ethanol production from the lactose contained in whey permeate with engineered E. coli . Zhou et al ( 72 ) first proposed two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid. Overall, a lot of effort has been invested into developing integral processes and setting up a closed food supply chain through the manufacture of novel food products.…”

Section: Environmental Approaches For Whey Utilizationmentioning

confidence: 99%

Whey Utilisation: Sustainable Uses and Environmental Approach

Zandona

Blažić

Jambrak

2021

Food Technol. Biotechnol. (Online)

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The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically efficient whey utilisation have been studied, primarily to convert unwanted end products into a valuable raw material. Sustainable whey management is mostly oriented to biotechnological and food applications for the development of value-added products such as whey powders, whey proteins, functional food and beverages, edible films and coatings, lactic acid and other biochemicals, bioplastic, biofuels and similar valuable bioproducts. This paper provides an overview of the sustainable utilisation of whey and its constituents, considering new refining approaches and integrated processes to covert whey, or lactose and whey proteins to high value-added whey-based products.

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“…Biorefining has been already applied for the bioconversion of lactose from cheese whey into several valuable bio-products [10,285,286,287]; still, the majority of previously reported studies do not implement the complete capacity of cheese whey for food-based formulations. However, within the concept of integrated and consolidated bioprocesses, all streams should be exploited to yield multiple end-products.…”

Section: Current Integrated Biorefineriesmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

161

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess

Cited by 62 publications

References 29 publications

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Characterization of whey protein-based films incorporated with natamycin and nanoemulsion of α-tocopherol

Whey Utilisation: Sustainable Uses and Environmental Approach

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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