scholarly journals Whey Proteins and Its Derivatives: Bioactivity, Functionality, and Current Applications

Dairy ◽  
2020 ◽  
Vol 1 (3) ◽  
pp. 233-258
Author(s):  
Shayanti Minj ◽  
Sanjeev Anand
Keyword(s):  
Whey Protein ◽  
Whey Proteins ◽  
Value Added ◽  
Antimicrobial Activities ◽  
Food Ingredient ◽  
Milk Whey ◽  
Bioactive Properties ◽  
Functional Attributes ◽  
Wide Range ◽  
Value Added Products

With the increased consumer demand for nutritional foods, it is important to develop value-added products, which will not only catch the attention of a wider consumer group but also provide greater benefits in terms of enhanced nutrition and functionality. Milk whey proteins are one of the most valued constituents due to their nutritional and techno-functional attributes. Whey proteins are rich in bioactive peptides, possessing bioactive properties such as being antioxidant and antihypertensive as well as having antimicrobial activities, which, when ingested, confers several health benefits. These peptides have the potential to be used as an active food ingredient in the production of functional foods. In addition to their bioactivities, whey proteins are known to possess enhanced functional attributes that allow them to be utilized in broad applications, such as an encapsulating agent or carrier materials to entrap bioactive compounds, emulsification, and in edible and active packaging. Hence, over the recent years, several whey protein-based ingredients have been developed and utilized in making formulations for a wide range of foods to harness their beneficial properties. This review highlights the bioactive properties, functional characteristics, associated processing limitations, and applications of different whey protein fractions and derivatives in the field of food formulations, encapsulation, and packaging.

OPPORTUNITIES FOR STRATEGIC DEVELOPMENT OF BIO-ECONOMY IN THE FOOD AND TOURISM INDUSTRY

2018 ◽  
Vol 28 (5) ◽  
pp. 1681-1684
Author(s):  
Georgi Toskov ◽  
Ana Yaneva ◽  
Stanko Stankov ◽  
Hafize Fidan
Keyword(s):  
National Level ◽  
Value Added ◽  
Tourism Industry ◽  
Small Companies ◽  
Food Sector ◽  
Strategic Development ◽  
Innovation Potential ◽  
Wide Range ◽  
Foreign Brands ◽  
Value Added Products

The European Commission defines the bioeconomy as "the production of renewable biological resources and the conversion of these resources and waste streams into value added products, such as food, feed, bio-based products and bioenergy. Its sectors and industries have strong innovation potential due to their use of a wide range of sciences, enabling and industrial technologies, along with local and implied knowledge." The Bulgarian food industry faces a lot of challenges on the local and national level, which have direct influence on the structure of the production companies. Most of the enterprises from the food sector produce under foreign brands in order to be flexible partners to the large Bulgarian retail chains. The small companies from the food sector are not able to develop as an independent competitive producer on the territory of their local markets. This kind of companies rarely has a working strategy for positioning on new markets. In order to consolidate their already built positions for long period of time, the producers are trying to optimize their operations in a short term. However, the unclear vision of the companies for the business segment does not allow them to fully develop. Tourism in Bulgaria is a significant contributor to the country's economy.

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.

Studies on colostral and milk whey proteins in the sow 2. The effect of delayed suckling on colostrum and milk whey proteins

1969 ◽  
Vol 11 (3) ◽  
pp. 345-349 ◽  
Author(s):  
F. J. Bourne
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Whey Proteins ◽  
High Protein ◽  
Milk Whey ◽  
Protein Levels ◽  
High Protein Concentration

SUMMARYColostral whey protein levels do not change during the first 4 hr from the start of parturition when suckling is prevented. Both early and late-born piglets returned to the sow at the end of this period are able to suck colostrum of a high protein concentration. Removal of piglets from the sow and the presence of an attendant did not affect the farrowing process.

scholarly journals A natural food ingredient based on ergosterol: optimization of the extraction fromAgaricus blazei, evaluation of bioactive properties and incorporation in yogurts

2018 ◽  
Vol 9 (3) ◽  
pp. 1465-1474 ◽  
Author(s):  
Rúbia C. G. Corrêa ◽  
Lillian Barros ◽  
Ângela Fernandes ◽  
Marina Sokovic ◽  
Adelar Bracht ◽  
...  
Keyword(s):  
Food Additives ◽  
Value Added ◽  
Natural Food ◽  
Food Ingredient ◽  
Bioactive Properties

A. blazeibioresidues can be used to obtain promising high value-added food additives, following a circular bioeconomy concept.

scholarly journals Production of Bacterial Cellulose by Acetobacter tropicalis Isolated from Decaying Apple Waste

2022 ◽  
Vol 34 (2) ◽  
pp. 453-458
Author(s):  
Lakhvinder Kaur ◽  
Shachi Shah
Keyword(s):  
Bacterial Cellulose ◽  
Organic Waste ◽  
Fruits And Vegetables ◽  
Low Cost ◽  
Value Added ◽  
Bacterial Isolates ◽  
Research Areas ◽  
Wide Range ◽  
Potential Alternative ◽  
Value Added Products

Fruits and vegetables have the highest wastage rates of 45% of any food. One of the recent research areas is food waste valorization as a potential alternative to the disposal of a wide range of organic waste using microorganisms as one of the strategies known as microbial valorization. Bacterial cellulose is best known microbial valorization product because of its low cost, environmentally friendly nature, renewability, nanoscale dimensions, biocompatibility and extremely high hydrophilicity. Therefore, present study focuses on the isolation, characterization and identification of cellulose producing bacteria from decaying apple waste. Cellulose producers were isolated from decaying apple waste. The bacterial isolates obtained were identified through the morphological biochemical, physiological and molecular identification. The bacterial isolates exhibited potential remediation options to biovalorize decaying fruit waste by producing value added products as well as in safe disposal of waste.

Design for Purchasing: A Methodology for Reducing the Materials Cost of Engineered Products

1997 ◽  
Author(s):  
Stephen Bradley ◽  
Matthias Calice ◽  
Marc Fischer ◽  
Michael Harmening
Keyword(s):  
Machine Tools ◽  
Cost Savings ◽  
Value Added ◽  
Interdisciplinary Teams ◽  
Pilot Projects ◽  
Industrial Plants ◽  
Wide Range ◽  
The Cost ◽  
Distinguishing Features ◽  
Value Added Products

Abstract This paper gives an overview of a methodology for reducing the cost of purchased materials for engineered products. The methodology has been successfully employed for a wide range of applications, ranging from low value-added products, such as simple processed materials (e.g., steel sheet or profiles), to high value-added equipment, such as machine tools and major components of industrial plants. We have applied the methodology in some 80 projects, achieving cost savings averaging 17% on top of the 10% savings achieved using traditional purchasing optimization approaches. The key distinguishing features of the methodology are a product-oriented as opposed to materials group-driven approach, the establishment of interdisciplinary teams that include engineers and purchasing professionals, and a well-defined, systematic method for addressing the most important drivers of materials cost together with key suppliers. The methodology is introduced by performing pilot projects, then anchored in the enterprise through organizational and procedural changes.

Influence of whey and purified whey proteins on neutrophil functions in sheep

1997 ◽  
Vol 64 (2) ◽  
pp. 281-288 ◽  
Author(s):  
CHUN W. WONG ◽  
AI H. LIU ◽  
GEOFFREY O. REGESTER ◽  
GEOFFREY L. FRANCIS ◽  
DENNIS L. WATSON
Keyword(s):  
Whey Protein ◽  
Inflammatory Responses ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Superoxide Production ◽  
Whey Protein Concentrate ◽  
Dependent Manner ◽  
Protein Concentrate ◽  
Milk Whey

The effects of ruminant whey and its purified fractions on neutrophil chemotaxis and superoxide production in sheep were studied. Both colostral whey and milk whey were found to inhibit chemotaxis regardless of whether they were autologous or homologous, but the inhibitory effects were abolished by washing neutrophils with culture medium before their use in the chemotaxis assay. Colostral whey and milk whey also inhibited the chemotactic activity of zymosan-activated serum. Whey fractions of various degrees of purity such as lactoferrin, lacto-peroxidase, lactoferrin–lactoperoxidase, α-lactalbumin, bovine serum albumin and whey protein concentrate were then studied. While none of these proteins showed any effects on chemotaxis, lactoferrin–lactoperoxidase and whey protein concentrate were found to have an enhancing effect on superoxide production in a dose-dependent manner. Our results provide information on the modulatory role of ruminant milk proteins in inflammatory responses and warrant future investigation.

scholarly journals MILK WHEY PROCESSING: PROSPECTS IN UKRAINE

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
M. Sychevskyi ◽  
I. Romanchuk ◽  
A. Minorova
Keyword(s):  
Whey Proteins ◽  
Raw Milk ◽  
Added Value ◽  
Cottage Cheese ◽  
Technological Properties ◽  
Milk Whey ◽  
Milk Processing ◽  
Wide Range ◽  
New Research ◽  
By Products

Milk processing not only makes the production of traditional dairy foods possible, but it is also followed by the formation of by-products, which are not fully utilized, and their emissions into wastewater worsen the environment. The modern technical and technological level of milk processing allows the full use of by-products, which are a source of whey proteins, lactose and other potentially useful ingredients at their base. Amid the decrease in milk production in recent years, an urgent problem is to increase the rank of milk processing in order to obtain products with high added value. The article presents the results of analytical studies of the state of the issue of whey processing in Ukraine. Modern conceptual approaches to solve the problems of processing various types of whey, which is formed as a by-product in the production of cheeses, cottage cheese, casein, are presented. The new types of products and ingredients obtained from whey, having a wide range of functional and technological properties and being in demand in the production of food products, are shown. The development trends of the novelty technologies for obtaining a wide range of whey-based products and ingredients are analyzed, new research data on their role in ensuring human health are presented. The review article reviews and justifies the feasibility of introducing modern membrane technologies for whey processing at domestic milk processing enterprises, this allowing rational use of raw milk resources, reducing negative environmental impact, and increasing production profitability. The results of scientific and applied research using membrane methods and enzymatic hydrolysis of lactose in technologies of dry demineralized whey and condensed low-lactose whey, are presented. The use of existing industrial equipment allows, due to changes in the protein-mineral composition of whey, obtaining products with a wide range of functional and technological properties and increased nutritional values.

scholarly journals Antibacterial Activity of Trypsin-Hydrolyzed Camel and Cow Whey and Their Fractions

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 337 ◽  
Author(s):  
Ruixue Wang ◽  
Zhihao Han ◽  
Rimutu Ji ◽  
Yuchen Xiao ◽  
Rendalai Si ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antibacterial Activity ◽  
Antimicrobial Peptides ◽  
Whey Proteins ◽  
Antimicrobial Activities ◽  
Camel Milk ◽  
Cow Milk ◽  
Degree Of Hydrolysis ◽  
Gel Chromatography ◽  
Milk Whey

Antibacterial peptides were isolated and purified from whey proteins of camel milk (CaW) and cow milk (CoW) and their antimicrobial activities were studied. The whey proteins were hydrolyzed using trypsin, and the degree of hydrolysis was identified by gel electrophoresis. The whey hydrolysate (WH) was purified using ultrafiltration and Dextran gel chromatography to obtain small peptides with antibacterial activity. The effect of the antimicrobial peptides on the morphology of bacterial strains was investigated using transmission electron microscopy. Their amino acid composition and antimicrobial activities were then determined. Polypeptides CaWH-III (<3 kDa) and CoWH-III (<3 kDa) had the strongest antibacterial activity. Both Fr.A2 (CaWH-Ⅲ’s fraction 2) and Fr.B1 (CoWH-Ⅲ’s fraction 1) had antibacterial effects toward Escherichia coli and Staphylococcus aureus, with minimum antimicrobial mass concentrations of 65 mg/mL and 130 mg/mL for Fr.A2, and 130 mg/mL and 130 mg/mL for Fr.B1, respectively. The highly active antimicrobial peptides had high amounts of alkaline amino acids (28.13% in camel milk Fr.A2 and 25.07% in the cow milk Fr.B1) and hydrophobic amino acids. (51.29% in camel milk Fr.A2 and 57.69% in the cow milk Fr.B1). This results showed that hydrolysis of CaW and CoW using trypsin produced a variety of effective antimicrobial peptides against selected pathogens, and the antibacterial activity of camel milk whey was slightly higher than that of cow milk whey.

scholarly journals CHEMICAL VALORIZATION OF CELLULOSE FROM LIGNOCELLULOSIC BIOMASS: A STEP TOWARDS SUSTAINABLE DEVELOPMENT

2021 ◽  
Vol 55 (3-4) ◽  
pp. 207-222
Author(s):  
RAMANDEEP KAUR ◽  
PUNEET KAUR
Keyword(s):  
Lignocellulosic Biomass ◽  
Levulinic Acid ◽  
Fossil Fuel ◽  
Value Added ◽  
Integrated Approach ◽  
Synthesis Methods ◽  
Platform Chemicals ◽  
Wide Range ◽  
Modified Cellulose ◽  
Value Added Products

"The potential of non-edible lignocellulosic biomass paves the path to sustainable economy. A large number of valueadded products have been synthesized by the fractionation of the major components of biomass, i.e. cellulose, hemicelluloses and lignin. Cellulose, the most abundant biopolymer on earth, serves as a starting material for the synthesis of various platform chemicals, such as sorbitol, 5- hydroxylmethylfurfural (HMF), dimethylfuran and levulinic acid. Hydrogels and aerogels fabricated from cellulose, modified cellulose or nanocellulose have proved valuable in a wide range of such as biomedical, food and technological applications. Cellulose-based polymers or bioplastics also emerged as an alternative to fossil fuel-based polymers. In this review, chemical paths to valorize plant cellulose for producing various value-added products have been discussed. The major challenge for valorization is the development of novel and green synthesis methods with simultaneous focus on an integrated approach."

Sign in / Sign up

Export Citation Format

Share Document