scholarly journals Proteína do soro de leite: Aproveitamento e aplicações na produção de embalagem biodegradável

2015 ◽  
Vol 10 (3) ◽  
pp. 51 ◽  
Author(s):  
R. Ribeiro-Santos ◽  
A. L. R. Souza ◽  
F. M. Trombete ◽  
N. R. Melo
Keyword(s):  
Whey Protein ◽  
Nutritional Quality ◽  
Food Packaging ◽  
Whey Proteins ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Quality Improvements ◽  
Safety Assurance ◽  
Biodegradable Packaging ◽  
Food Applications

<p>O soro de leite é um resíduo originado da indústria de laticínios, seu descarte é preocupante, considerando o apelo em relação à preservação do meio ambiente. Além disso, as proteínas do soro de leite são desperdiçadas como resíduo podendo, essas, serem utilizadas em diversas aplicações alimentícias devido aos seus e benefícios para a saúde, sendo uma excelente fonte de aminoácidos indispensáveis. O aproveitamento dessas proteínas é sugerido no enriquecimento ou desenvolvimento de novos produtos, inserindo-as na alimentação como uma forma nutritiva e sensorialmente aceita, além de uma alternativa para o gerenciamento do resíduo. Outra forma de aproveitamento dessas proteínas é na elaboração de embalagens de alimentos como os filmes e revestimentos comestíveis. Esses apresentam vantagens como: extensão da validade comercial e melhoria na qualidade nutricional dos alimentos, além disso, atuam na redução às embalagens sintéticas. Desta forma, essa revisão teve como objetivo elucidar as vantagens do aproveitamento do soro lácteo, bem como de suas proteínas, na elaboração ou enriquecimento de alimentos e principalmente na produção de embalagens biodegradáveis. O trabalho foi realizado por meio de uma abordagem qualitativa utilizando consultas a bases de dados nacionais e internacionais. O reaproveitando do soro de leite na elaboração de produtos como: bebidas lácteas, pães, e biscoitos é desejável uma vez os alimentos são nutricionalmente enriquecidos e inclui uma série de benefícios à saúde. E na produção de embalagens as proteínas apresentam vantagens como melhorias de qualidade nutricional e garantia de segurança do alimento, além do fato de poderem ser comestíveis e biodegradáveis.</p><p align="center"><strong><em>Whey protein: use and application in the production of biodegradable packaging</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The whey is a residue of the dairy industry. The waste of whey is worrying appeal the regarding the preservation of the environment. Furthermore, the whey proteins are wasted as a residuum and may, however, be used in various food applications due to their health benefits, being an excellent source of essential amino acids. The use of these proteins is suggested mainly enrichment or developing new products, entering it in food as a form nutritious and sensory supports, and a viable alternative for the management of this waste. Another way to use the whey proteins is the preparation of food packaging, such as films and edible coating. The film and coating of whey protein have some advantage such as to extend shelf life and improve the nutritional quality of the food, furthermore, they reduce the use of synthetic packaging. This review aimed to report the advantages of the use of whey as well as their protein, in the development or enrichment of the food and production of biodegradable packaging. This study was conducted through a qualitative approach based on consultations with national and international databases. The reutilization of whey in the development of products such as milk drinks, breads, and cookies, it is desirable, once foods are nutritionally enriched and include a number of health benefits. And, in the production of packaging, the proteins have advantages as nutritional quality improvements and food safety assurance, beyond the fact that the packagings are biodegradable and it may be edible.</p>

scholarly journals The functional properties, modification and utilization of whey proteins

1986 ◽  
Vol 5 (2) ◽  
pp. 98-104
Author(s):  
B. G. Venter ◽  
A. E. J. McGill
Keyword(s):  
Whey Protein ◽  
Functional Properties ◽  
Nutritional Value ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Chemical Recovery ◽  
Human Consumption ◽  
Foaming Properties ◽  
Recovery Processes ◽  
True Digestibility

Whey protein has an excellent nutritional value and exhibits a functional potential. In comparison with certain other food proteins, the whey protein content of essential amino acids is extremely favourable for human consumption. Depending on the heat-treatment history thereof, soluble whey proteins with utilizable functional properties, apart from high biological value, true digestibility, protein efficiency ratio and nett protein utilization, can be recovered. Various technological and chemical recovery processes have been designed. Chemically and enzymatically modified whey protein is manufactured to obtain technological and functional advantages. The important functional properties of whey proteins, namely hydration, gelation, emulsifying and foaming properties, are reviewed.

scholarly journals Development and Characterization of Whey Protein-Based Nano-Delivery Systems: A Review

Molecules ◽  
2019 ◽  
Vol 24 (18) ◽  
pp. 3254 ◽  
Author(s):  
Ho-Kyung Ha ◽  
Scott Rankin ◽  
Mee-Ryung Lee ◽  
Won-Jae Lee
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Delivery Systems ◽  
Potential Health ◽  
Factors Affecting ◽  
Barrier Effects ◽  
Food Applications ◽  
Low Toxicity

Various bioactive compounds (BCs) often possess poor stability and bioavailability, which makes it difficult for them to exert their potential health benefits. These limitations can be countered by the use of nano-delivery systems (NDSs), such as nanoparticles and nanoemulsions. NDSs can protect BCs against harsh environments during food processing and digestion, and thereby, could enhance the bioavailability of BCs. Although various NDSs have been successfully produced with both synthetic and natural materials, it is necessary to fulfill safety criteria in the delivery materials for food applications. Food-grade materials for the production of NDSs, such as milk proteins and carbohydrates, have received much attention due to their low toxicity, biodegradability, and biocompatibility. Among these, whey proteins—from whey, a byproduct of cheese manufacturing—have been considered as excellent delivery material because of their high nutritional value and various functional properties, such as binding capability to various compounds, gelation, emulsifying properties, and barrier effects. Since the functional and physicochemical properties of whey protein-based NDSs, including size and surface charge, can be key factors affecting the applications of NDSs in food, the objectives of this review are to discuss how manufacturing variables can modulate the functional and physicochemical properties of NDSs and bioavailability of encapsulated BCs to produce efficient NDSs for various BCs.

scholarly journals Whey Proteins: A potential ingredient for food industry- A review

2018 ◽  
Author(s):  
Gokul Shinde ◽  
Ranganathan Kumar ◽  
Sulaxana Kumari Chauhan ◽  
Gokul Shinde ◽  
Vijayalakshmi Subramanian ◽  
...  
Keyword(s):  
Whey Protein ◽  
Food Industry ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protective Material ◽  
Continuous Increase ◽  
Processing Technologies ◽  
Ultra Filtration

Whey, a byproduct of cheese and whey manufacturing was considered as waste of dairy industry. There has been a continuous increase in dry whey production due to advances in processing technologies such as ultra filtration, reverse osmosis and nanofiltration process. High value whey based ingredients has received much more attention in food industry due to its exceptional functional and nutritional properties. It is an important source of bioactive peptides, essential amino acids, b-Lactoglobulin, Lactalbumin, Immunoglobulin, Lactoferrin. Whey protein concentrate (WPC), whey protein isolate (WPI) and hydrolyzed whey protein (HWP) are the key products obtained from whey. Whey protein plays an important role in development of whey protein based functional food in addition to its therapeutic application. Whey protein extensively used as an antimicrobial in edible film and as protective material to improve shelf life of food. The purpose of this review to highlight the importance of whey protein as a source of new-generation functional ingredients in food industry.

scholarly journals Trends in Chitosan as a Primary Biopolymer for Functional Films and Coatings Manufacture for Food and Natural Products

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 767
Author(s):  
Elsa Díaz-Montes ◽  
Roberto Castro-Muñoz
Keyword(s):  
Food Packaging ◽  
Composite Films ◽  
Edible Films ◽  
Biological Properties ◽  
Food Preservation ◽  
Environmental Damage ◽  
Biodegradable Packaging ◽  
Product Consumption ◽  
New Concepts ◽  
Processed Products

Some of the current challenges faced by the food industry deal with the natural ripening process and the short shelf-life of fresh and minimally processed products. The loss of vitamins and minerals, lipid oxidation, enzymatic browning, and growth of microorganisms have been the main issues for many years within the innovation and improvement of food packaging, which seeks to preserve and protect the product until its consumption. Most of the conventional packaging are petroleum-derived plastics, which after product consumption becomes a major concern due to environmental damage provoked by their difficult degradation. In this sense, many researchers have shown interest in edible films and coatings, which represent an environmentally friendly alternative for food packaging. To date, chitosan (CS) is among the most common materials in the formulation of these biodegradable packaging together with polysaccharides, proteins, and lipids. The good film-forming and biological properties (i.e., antimicrobial, antifungal, and antiviral) of CS have fostered its usage in food packaging. Therefore, the goal of this paper is to collect and discuss the latest development works (over the last five years) aimed at using CS in the manufacture of edible films and coatings for food preservation. Particular attention has been devoted to relevant findings in the field, together with the novel preparation protocols of such biodegradable packaging. Finally, recent trends in new concepts of composite films and coatings are also addressed.

scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

Whey Utilization: Sustainable Uses and Environmental Approach

2021 ◽  
Vol 59 (2) ◽  
Author(s):  
Elizabeta Zandona ◽  
Marijana Blažić ◽  
Anet Režek Jambrak
Keyword(s):  
Whey Proteins ◽  
Organic Matter Content ◽  
Value Added ◽  
Edible Films ◽  
Matter Content ◽  
Raw Material ◽  
Sustainable Utilization ◽  
The Past ◽  
Food Applications ◽  
Value Added Products

The dairy industry produces large amounts of whey as a by- product 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 utilization 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.

scholarly journals Quinoa (Chenopodium quinoa Willd.) as source of bioactive compounds: a review

2019 ◽  
Vol 2 (3) ◽  
pp. 27 ◽  
Author(s):  
Blanca Hernández-Ledesma
Keyword(s):  
Bioactive Compounds ◽  
Health Benefits ◽  
Chenopodium Quinoa ◽  
Essential Amino Acids ◽  
Gastrointestinal Health ◽  
Beneficial Effects ◽  
Bioactive Proteins ◽  
Production And Consumption ◽  
Proteins And Peptides

Background: Quinoa (Chenopodium quinoa Willd.) is a pseudocereal traditionally cultivated by Andean cultures which production and consumption has increased worldwide in the last decades. Quinoa was defined as “one of the grains of the 21st century” because of its resistance to extreme environmental conditions and its nutritional and functional properties. In addition to its high content in protein, lipids, fiber, vitamins, and minerals, and its excellent balance of essential amino acids, quinoa contains a plethora of phytochemicals including saponins, phytosterols, phytoecdysteroids, phenolic compounds, polysaccharides, and bioactive proteins and peptides. The recent investigations demonstrating the beneficial effects of these compounds on metabolic, cardiovascular, and gastrointestinal health have made quinoa to gain recognition as a functional food and nutraceutical. This review summarizes the available data on the nutritional and functional role of quinoa emphasizing on the bioactive compounds mainly responsible for the health benefits attributed to this crop. Keywords: quinoa, pseudocereal, nutritional value, bioactive compounds, health benefits

scholarly journals Probiotic Functional Carbonated Whey Beverages: Development and Quality Evaluation

2018 ◽  
Author(s):  
Adriana T. Silva e Alves ◽  
Leila M. Spadoti ◽  
Patricia B. Zacarchenco ◽  
Fabiana K.H.S. Trento
Keyword(s):  
Whey Proteins ◽  
Microbiological Quality ◽  
Oxygen Demand ◽  
Titratable Acidity ◽  
Essential Amino Acids ◽  
Physicochemical Characteristics ◽  
Refrigerated Storage ◽  
Market Growth ◽  
Legal Standards ◽  
Carbonated Beverage

Whey proteins have excellent nutritional characteristics due to their levels of essential amino acids with high bioavailability. However, it has a high biochemical oxygen demand (BOD) and a considerable polluting potential, thus food manufacturers have opted to add whey to food formulations. The demand for beverages containing vitamins, probiotics, prebiotics, minerals, and bioactive compounds (antioxidants) with health benefits has increased and driven market growth. Therefore, this study aimed to develop a probiotic functional carbonated beverage from cheese whey and evaluate its microbiological, and physicochemical characteristics soon after the production and during storage. The viability and stability of probiotic, the microbiological characteristics, titratable acidity and sedimentation of the beverage were monitored during refrigerated storage for a month. The probiotic to be added to the formulation was established in a preliminary step. The production of this beverage proved to be a simple technology and the product was suitable for incorporation of the probiotic Bifidobacterium animalis subsp. lactis. The probiotic showed good viability and stability during storage. The microbiological quality of the beverage met the Brazilian legal standards. The pH and titratable acidity of the probiotic carbonated beverage remained stable during storage, and slight sedimentation was observed after one week of refrigerated storage.

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