Whey and protein derivatives: Applications in food products development, technological properties and functional effects on child health

Marina Andrade Batista,Natália Cruz Arantes Campos,Marialice Pinto Coelho Silvestre,Fatih Yildiz

doi:10.1080/23311932.2018.1509687

Marina Andrade Batista, Natália Cruz Arantes Campos + Show 2 more

Open Access

https://doi.org/10.1080/23311932.2018.1509687

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Abstract

Whey is an industrial by-product with high nutritional value and an extensive use in food products. This study aimed to show some applications of whey and its proteins in food and discuss their eff...

Highlights

Despite its significant nutritional value, it is still often discarded in the environment, what causes extensive damage deriving from its high content of organic matter
The search was conducted with the association between the descriptors in Health Sciences (DeCS) “milk proteins,” “cow’s milk,” “whey,” “food production,” “dairy,” “functional foods” and “child health” in Portuguese, in Spanish and in English
Further studies should be conducted in order to associate the whey proteins properties with child health

Summary

Introduction

Milk production and processing of dairy products in Brazil has great economic importance and its magnitude can be exemplified by the production of cheese, which corresponded to 896000 (or 896.000) tons in 2010 and it resulted in the production of approximately eight billion liters of whey (Alves et al, 2014; Soares, Fai, Oliveira, Pires, & Stamford, 2011). The increasing number in environmental inspections has reduced the whey disposal in the environment by the dairy industry. This inappropriate procedure continues to occur (Alves et al, 2014). In addition to the strict environmental law, several studies have described the likely functional properties of whey, which presents high biological value (HBV) proteins, that are represented especially by β-lactoglobulin (about 55%) and α-lactalbumin (about 25%) fractions. The whey can be widely used in food production, with huge environmental, nutritional, and industrial relevance (Alves et al, 2014), and it has a remarkable potential in the development of functional foods for children. It is noteworthy that few studies that have addressed the development of food products with whey protein, specific to this public, or evaluating their effects on children’s health as a whole, were found

Objective

Method The literature search was conducted in the following databases

Review

Findings

Conclusions