Search results

The purpose of this paper is to study the effect of whey and whey components on the production of dialyzable non‐heme iron – an in vitro indicator of bioavailable forms of the mineral.

Whey, processed whey and whey components were mixed with ferric iron and digested in vitro with pepsin and pancreatin/bile using a dialysis bag containing bicarbonate for pH adjustment. Total and ferrous dialyzable iron were measured and compared to values from protein and non‐protein controls.

Whey produced much more dialyzable iron than egg albumin but less than deproteinized whey. Most of the iron was ferric. Whey protein concentrate was as effective as egg abumin but whey protein isolate, α‐lactalbumin and β‐lactoglobulin slightly reduced dialyzable iron formation. Milk salts produced more dialyzable iron than whey and about as much as deproteinized whey. The major component of whey producing dialyzable iron was citrate, which competes for iron chelation with the whey protein.

This study demonstrates that whey generates a large amount of dialyzable iron from ferric iron sources and that the iron is primarily due to chelation with citrate rather than to digestion of whey proteins. However, the effect of citrate is reduced by whey proteins.

The purpose of this paper is to develop an environmentally safe aqueous polymer‐isocyanate (API) wood adhesive for structural uses with whey protein isolate (WPI) that is a by‐product of cheese making.

The API formulations with whey proteins denatured at different heating temperatures and times, WPI/polyvinyl alcohol (PVA) denaturing processes, PVA contents and nano‐CaCO₃ (as filler) contents were investigated and optimised according to the JIS K6806‐2003 standard.

A whey‐protein based API adhesive was developed which had 28 h boiling‐dry‐boiling wet compression shear strength 6.81 MPa and dry compression shear strength 13.38 MPa beyond the required values (5.88 and 9.81 MPa, respectively) for structural use of commercial standards. The study also indicated that the thermal denaturation of 40 per cent WPI solution at 60‐63°C could unfold the globular structure of whey protein to some extent and therefore improve the bond strength and bond durability of whey‐protein based API adhesive; the additions of PVA and nano‐CaCO₃ as filler had a significant effect on the bond strength and bond durability of whey‐protein based API adhesive.

The thermally denatured WPI solutions (40 wt%) incline towards being decayed by moulds if not properly formulated.

Owing to the good bond strength and durability and environmental safety, the optimised whey‐protein based API adhesives have greater potential for commercial applications, especially for the structural wood bonds.

A novel API wood adhesive for structural use was developed using whey proteins that are often regarded as a waste due to their relatively small molecules and compact globular structures.

The purpose of the study was to evaluate the acute effect of milk proteins supplementation, compared to another nitrogen compound on muscle protein synthesis.

The search was conducted on MEDLINE® (via PUBMED®), Cochrane and Embase databases, using the terms “whey proteins,” “caseins,” “milk proteins,” “protein biosynthesis,” “human” and its related entry terms. The selected outcome was fractional synthetic rate (FSR) before (0) and 3 h after consumption of milk proteins, compared to supplementation with other protein sources or isolated amino acids.

The results were expressed as mean difference (MD) of absolute values between treatments with confidence interval (CI) of 95 per cent. Of the 1,913 identified studies, 4 were included, with a total of 74 participants. Milk proteins generated a greater FSR (MD 0.03 per cent/h, CI 95 per cent 0.02-0.04; p < 0.00001), compared to control group. Acute consumption of milk proteins promotes higher increase in FSR than other protein sources or isolated amino acids.

This paper is a systematic review of the effects of milk proteins supplementation, which is considered an important subject because of its large consumption among athletes and physical exercise practitioners.

The purpose of this paper is to review the advanced technologies and approaches for utilization of waste generated in dairy industry. Whey is highly contaminated, with a high organic load around 100,000 mg O₂/L COD (chemical oxygen demand), and is not used for further processing. The waste generated in different food industries can be utilized in different value addition product with the help of advanced technology.

Major well-known bibliometric information sources are the Web of Science, Scopus, Mendeley and Google Scholar. Several keywords like nutrition value of whey, whey utilization, whey valorization, whey technologies, whey beverages, fruit-based whey beverage, carbonated beverage, probiotic or alcoholic beverages, herbal beverage, fermented beverage and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 126 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various sustainable solutions to this huge waste generated from milk industry. The sustainable use of whey for production and conversion in different types of products can uplift the bio-based economy of industries and thereof national/international economy. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for whey beverages and other whey products research and development.

The paper draws out different sustainable characteristics and technology of whey products available in market, as well as potential products to be launched in the market. Interestingly, over the past few years, dairy industries have applied various technologies to process cheese whey and are in search of new products which can be prepared from the by-product. This review discusses on the recent research development of whey valorization with particular reference to technologies used in the addition to their commercial availability and a way forward.

The purpose of this paper is to investigate the effects of the components of whey‐protein based aqueous polymer‐isocyanate (API) adhesives on the bond strength.

The bond test (according to the JIS K6806‐2003 standard), Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were used to characterise the whey‐protein based API adhesives with various formulations and processing technologies.

The good bond strength of the optimised whey‐protein based API adhesive was attributed to the formation of strong chemical bonds in the bondline and to the additions of polyisocyanate, polyvinyl alcohol (PVA) and nano‐CaCO₃ powder that improved adhesive cohesive strength by either chemical crosslinks or mechanical interlocking. The blending procedures of whey protein, PVA, polyvinyl acetate (PVAc) and p‐p‐MDI had great impacts on the performances of the whey‐protein based API adhesives.

SEM micrographs showed that the effects of blending processes on the bond strength, pot life and colour might be attributed to the particle size of hydrophobic p‐MDI droplet and p‐MDI distribution in the protein‐PVA matrix.

The study lays the foundations of the formulation design and the processing technology for preparing whey‐protein based API adhesives.

The effects of the components of whey‐protein based API adhesives and the effects of blending processes on the bond strength were investigated by means bond strength evaluation, FTIR and SEM analyses; whey protein is utilised successfully to prepare novel API adhesives for structural uses.

Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).

Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.

Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.

Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

This article aims to consider the use of high pressure processing in order to gain functional advantages through proteins structure control. High pressure processing has been used to produce high-quality food with extended shelf life and could also be used to modify foods functionality.

The effect of high pressure on protein structure and functionality is looked at and comparisons are made with heat effect in places. β-lactoglobulin and whey proteins are mainly taken as examples.

A controlled partial protein unfolding through mild high pressure processing could lead to a range of intermediate molecular structures. These are distinct from the native and completely unfolded structure and have been referred to as molten globules. The partly unfolded molecular states, hence, are postulated to have increased functionality and could be interesting for the food industry.

The opportunity and challenges represented by these theoretical elements are discussed. In particular, the effect of protein concentration and aggregation is emphasised.

Whey is a by-product of paneer, cheese and casein industry and considered as a dairy waste. Worldwide, approximately 180–1,900 million tons of whey is produced annually. Whey is classified as a high pollutant due to its organic matter level. Owing to its high chemical oxygen demand and biological oxygen demand, it is a big threat to the environment. Whey contains 4.5%–5.0% lactose, 0.6%–0.7% protein, 0.4%–0.5% lipids, vitamins and minerals. Due to its high nutritional profile, it is a good substrate for the microorganisms for production of natural pigments. The purpose of this paper is to review the utilization of low cost substrate (whey) for production of various types of pigments and their applications in different sectors.

The databases for the search included: Scopus, PubMed, Science Direct, Web of Science, Research gate and Google. The main search was directed towards different types of natural pigments, stability, technologies for enhancing their production and contribution towards circular economy. Approximately 100 research papers were initially screened. A global search was conducted about natural pigments. Research articles, review papers, books, articles in press and book chapters were the type of search for writing this review paper.

Production of natural pigments using whey and their addition in food products not only improves the colour of food but also enhances the antioxidant properties of food products, helping the health benefits by chelating free radicals from the body. The sustainable use of whey for production of natural pigments can improve the bio-based economy of different industries and thereof the national economy.

Efficient utilization of whey can bring a lot more opportunities for production of natural pigments in a sustainable manner. The sustainable approach and circular economy concepts will benefit the dependent industries and health conscious consumers. The potential uses of whey for the production of natural pigments using diverse organisms are highlighted in this paper.

The physical, biomechanical and chemical properties of the composite biodegradable films are examined by their chemical composition, structure, processing conditions and economics. Therefore, the purpose of the study was to develop standard composite biodegradable films by optimizing the process (drying time and temperature) and composition (whey protein concentrate; WPC and sodium alginate; SA).

Composite WPC–SA films were developed using the Box–Behnken design of response surface methodology (RSM), with individual and interactive effects of process variables on the response variables (quality characteristics). Three independent factors at three different levels (WPC: 5–7 g, SA: 0.1–0.5 g and drying temperature: 35°C–45°C) were evaluated for their effects on physical and biomechanical properties, namely, thickness, penetrability, moisture content, water vapor transmission rate (WVTR), density, solubility, transmittance and color variables. The results were analyzed using ANOVA. For each response, second-order polynomial regression models and resulting equations were developed.

The response surface plots were constructed for representing a relationship between process parameters and responses. All responses were optimized as the best and desired, namely, thickness (180 µm), penetrability (7.63 N), moisture (28.05%), WVTR (1.87 mg/m²t), solubility (36.12%), density (1.33 g/ml), transmittance (40.55%), L* value (52.50), a* value (0.35) and b* value (13.70). The regression models exhibited “good fit” of experimental data with a high coefficient of determination. A close agreement was found between experimental and predicted values.

These biodegradable films can be promisingly used in the food packaging system without the problem of disposability.

The composite films with proteins and polysaccharides can be developed, which have improved physical and biomechanical properties.

The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers.

Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment.

Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production.

This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.