Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications

Abstract

The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

“… Sources [ 11 , 12 , 15 , 17 , 26 , 27 , 29 , 40 , 41 , 44 , 77 , 78 , 79 , 80 , 81 , 82 ]. …”

Comparison of Protein Content, Availability, and Different Properties of Plant Protein Sources with Their Application in Packaging

“…They have been studied as textile coatings [15], textile dyes [14], and functionalized textiles resulting in enhanced staining, improved abrasion resistance, thermal stability, water-solubility [16], anti-microbial, anti-feeling, and tensile strength functional properties and appropriate technology [17]. Furthermore, caseins for nanofibers have been employed in tissue engineering and whey proteins in nanoparticles due to their biological properties such as encapsulation efficiency, good stability, safety, lack of undesirable side effects, integrity, and drug delivery capabilities [18].…”

Estímulos e barreiras para a economia circular no setor alimentício

“…Desta forma, é possível expandir o modelo de negócio existente ou mesmo possibilitar a especialização de empresas no tratamento de subprodutos. Como exemplos, foram identificados na amostra estudos que tratavam da obtenção e tratamento da caseína e da proteína do soro do leite (COSTA et al, 2021); do uso de fibras de abacaxi resultantes da produção de suco para a confecção de roupas (PROVIN et al, 2021); do reaproveitamento de resíduos biológicos na composição de fármacos e corantes (ANCUTA; SONIA, 2020; DEL RIO OSORIO; FLÓREZ-LÓPEZ; GRANDE-TOVAR, 2021); e pelo tratamento de restos alimentares para produzir adubo orgânico e alimento para aves e peixes (NATTASSHA et al, 2020).…”