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

Cited by 10 publications

(2 citation statements)

References 78 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cheese whey (CW) is, for instance, considered a valuable byproduct in the DI due to its high nutritional content and versatile applications (Soumati et al, 2023). According to Awasthi et al (2022), the production of whey accounts for approximately 85%-90% of the milk volume required to make cheese, which is almost one-third of the total milk production.…”

Section: Introductionmentioning

confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste. Therefore, this study investigates sustainable solutions for efficiently utilizing DI waste. Employing a systematic review approach, the research reveals that innovative technologies enable the creation of renewable, high‐quality, value‐added food products from dairy byproducts. These innovations offer promising sustainable waste management strategies for the dairy sector, aligning with economic interests. The main objectives of the study deal with, (a) assessing the environmental impact of dairy sector waste, (b) exploring the multifaceted nutritional and health benefits inherent in cheese whey, and (c) investigating diverse biotechnological approaches to fashion value‐added, eco‐friendly dairy whey‐based products for potential integration into various food products, and thus fostering economic sustainability. Finally, the implications of this work span theoretical considerations, practical applications, and outline future research pathways crucial for advancing the sustainable management of dairy waste.

show abstract

Section: Introductionmentioning

confidence: 99%

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

El‐Aidie,

Khalifa

2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…The valorization of cheese whey takes place after initial spray drying when both acid and sweet whey can be transformed into precursors for value-added products in the food, nutrition, and pharmaceutical industries [35] and as a substrate for the cultivation of microalgae biomass [36,37]. Salty whey has limited use in the industry due to its high salinity [38].…”

Section: Introductionmentioning

confidence: 99%

Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery

Giulianetti de Almeida,

Mockaitis,

Weissbrodt

2023

Fermentation

View full text Add to dashboard Cite

Whey has applications in food, beverages, personal care products, pharmaceuticals, and the medical sector. However, it remains a massive dairy residue worldwide (160.7 million m3 year−1), with high organic and nutrient loads. About 42% is used for low-value products such as animal feed and fertilizers or is even directly discharged into water streams, leading to ecosystem damage via eutrophication. We reviewed the uses and applications of cheese whey, along with associated environmental impacts and innovative ways to mitigate them using affordable and scalable technologies. Recycling and repurposing whey remain challenges for remote locations and poor communities with limited access to expensive technology. We propose a closed-loop biorefinery strategy to simultaneously mitigate environmental impacts and valorize whey resources. Anaerobic digestion utilizes whey to produce biogas and/or carboxylates. Alternative processes combining anaerobic digestion and low-cost open photobioprocesses can valorize whey and capture organic, nitrogenous, and phosphorous nutrients into microalgal biomass that can be used as food and crop supply or processed into biofuels, pigments, and antioxidants, among other value-added products. The complete valorization of cheese whey also depends on facilitating access to relevant information on whey production, identifying stakeholders, reducing technology gaps among countries, enforcing legislation and compliance, and creating subsidies and fostering partnerships with industries and between countries.

show abstract

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Meher,

Acharya,

Sahu

2024

Food Bioengineering

View full text Add to dashboard Cite

The establishment of a healthy microbiota, particularly during infancy, profoundly influences psychological health and neurological function through the gut‐brain axis. This review delves into the intricate connections between probiotics, gut microbiome development, and their impact on neurological disorders. Biotics, live microorganisms with proven health benefits, have emerged as a promising intervention, particularly during critical developmental stages. Administering specific probiotic strains (Lactobacillus species and Bifidobacterium) in infancy has shown promise in preventing and alleviating gut disorders, with implications for psychological well‐being. The bidirectional communication along the gut‐brain axis underscores the potential of probiotics in influencing neurological outcomes, ranging from anxiety to neurodevelopmental disorders. Additionally, this review explores emerging food engineering techniques (microencapsulation, genome editing, fermentation, protein engineering, immobilization, etc.) employed in preparing probiotic‐based foods, ensuring the viability and targeted release of probiotics in the gastrointestinal tract.

show abstract

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

Cited by 10 publications

References 78 publications

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

Innovative applications of whey protein for sustainable dairy industry: Environmental and technological perspectives—A comprehensive review

Got Whey? Sustainability Endpoints for the Dairy Industry through Resource Biorecovery

Probiotics: Bridging the interplay of a healthy gut and psychoneurological well‐being

Contact Info

Product

Resources

About