Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Abstract

There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

Optimizing Milk Quality and Shelf Life: Investigating Refrigeration Effects on Fatty Acid and Protein Profiles

“…It is noteworthy that whey proteins exhibit numerous beneficial health properties. For example, they are beneficial for the functioning of the cardiovascular, digestive, and nervous systems, as well as demonstrate anticancer, antibacterial, and antiviral effects. , …”

Agro-Food Waste as an Ingredient in Functional Beverage Processing: Sources, Functionality, Market and Regulation

“…Whey represents about 85–95% of the milk volume and contains over 55% of milk nutrients such as minerals, proteins and lactose. Although milk whey is considered a waste product, the literature supports that milk whey has relevant nutritional and functional properties that make it suitable for use in functional foods [ 115 , 116 , 117 , 118 ].…”

Review. Aplicaciones del lactosuero y sus derivados proteínicos

“…Bulgaricus [21]. También se han empleado extractos crudos de plantas en la hidrólisis de PL: extractos de flores de Citrus aurantium, bayas de trompillo (Solanum elaeagnifolium) y del fruto, melón (Cucumis melo) [6].…”

“…En la actualidad, la industria alimentaria ha venido evaluando el procesamiento de subproductos, con el fin de otorgarles un valor agregado [6]. Teniendo en cuenta que el 55 % de los nutrientes de la leche son retenidos en el lactosuero, se han planteado diversas alternativas de aprovechamiento como la hidrólisis química, hidrólisis enzimática, procesos de fermentación y tecnologías verdes (ultrasonido y tratamientos térmicos) que han sido exitosas en la producción de péptidos a partir de lactosuero considerados compuestos de alto valor agregado con base en sus propiedades funcionales útiles para la misma industria de alimentos [6]. Durante las últimas décadas ha surgido un mayor interés en los derivados del lactosuero, debido a su papel nutricional, tecnofuncional y propiedades bioactivas, resultando ser promotor para diferentes aplicaciones en la salud humana.…”