Cheese Whey Research Articles

The protein ingredient quality of infant formula influences colonic physiology and microbiota and the serum metabolomic profile in neonatal mini-piglets.

Despite the WHO recommendations in favor of breastfeeding, most infants receive infant formulas (IFs), which are complex matrices involving numerous ingredients and processing steps. Our aim was to understand the impact of the quality of the protein ingredient in IFs on gut microbiota and physiology, blood metabolites and brain gene expression. Three IFs were produced using whey proteins (WPs) from cheese whey (IF-A) or ideal whey (IFs-C and -D) and caseins, either in a micellar form (IFs-A and -C) or partly in a non-micellar form (IF-D). Twenty-four Yucatan minipiglets received one of the IFs from 2- to 21-days of age. The piglets were then euthanized 84min postprandially. Blood, ileal and colonic digesta and tissues, the liver and the hypothalamus were sampled. Gut microbiota composition and activity, the expression of intestinal and brain genes involved in barrier, immune, endocrine, nutrient carrier and neuronal functions and serum metabolite levels were determined. Intestinal paracellular permeability was assessed with an ex vivo Ussing chamber. The data were analyzed using multifactorial and univariate analyses. The colon was the main site to be physiologically affected by the quality of the dairy protein ingredients used in IFs. Colonic paracellular permeability was significantly higher in IF-D-fed piglets than in those receiving IFs-A and -C, in line with the expression of genes encoding tight junction proteins (OCLN, CLDN3 and CLDN4). IF-D up-regulated the colonic expression of genes involved in the immune function (SOCS3, PIGR and TNFα) when compared to IF-A. Although intestinal α- and β-diversities did not significantly differ among IFs, some specific differences were observed, such as the abundances of Campylobacterota phylum and Bacteroides genera and fecal butyrate production, which were increased with IFs-C and -D versus IF-A. The kynurenine pathway was favored in piglets fed IF-D compared to IF-A, based on colonic gene expression and serum metabolites. In addition, levels of some serum metabolites, particularly putrescine, spermidine and spermine, were higher in piglets fed IF-D than IFs-A and -C. Overall, IF-D, which combined ideal WPs and some non-micellar caseins, appeared to differ most from IF-A in terms of its physiological consequences, suggesting that both WP and casein ingredient quality may mediate the physiological properties of IFs, probably through changes to the colonic microbiota composition and activity.

Acidogenic fermentation of dairy by-products for the utilization of volatile fatty acids IN PHBV production by Haloferax mediterranei

Acidogenic fermentation of cheese whey was performed to obtain streams rich in volatile fatty acids, which were successfully used as carbon substrates to biosynthesize polyhydroxyalcanoates by the bacterial strain Haloferax mediterranei.

Valorisation of Oregano Essential Oil to Improve the Quality of Whey Cheeses

Although whey has long been considered a by-product of no major value, today it is recognized for its rich nutritional content and the ability to add diversity and benefits to the daily diet. Modern technologies and innovations in the field of whey processing allow turning it into a valuable product, providing nutritional benefits and a delicate taste that can be easily integrated into a variety of products. The objective of this research was to obtain an innovative product, a whey cheese with sensory properties and a high nutritional value by incorporating oregano essential oil (Origanum vulgare) in the cheese obtained, the analysis of the product and the evaluation of the preservation effect of oregano essential oil. Three types of whey cheese (’’urda’’cheese) were produced: the control ’’urda’’ cheese with no addition (UM); ’’urda’’ cheese with 0.01% addition of oregano essential oil (UO1); and ’’urda’’cheese with 0.02% addition of oregano essential oil (UO2). Analyses of the finished product concerned fats, acidity, E. coli, the number of yeasts and molds and coagulase-positive staphylococci. The sample with 0.02% oregano essential oil was found to be the most appreciated, followed by the control sample, which took second place, and finally, the sample with 0.01% oregano essential oil. The control sample recorded a greater increase of acidity relative to UO2, which is due to the antimicrobial activity of oregano essential oil. After determining the fat content and the total dry matter, lower values were determined in the sample with added essential oil (0.02%) compared to the control sample. For yeasts and molds, a much more moderate increase is observed in the sample with the addition of 0.02% essential oil.

Effect of Sheep's Whey Edible Coatings with a Bioprotective Culture, Kombucha Tea or Oregano Essential Oil on Cheese Characteristics.

Films and coatings based on biopolymers have been extensively studied in recent years since they have less impact on the environment, can be obtained from renewable sources, have good coating and film-forming capacity, are biodegradable and can have interesting nutritional properties. In the present study, sheep's cheese whey powder (SCWP) was used to produce edible cheese coatings. Six types of cheese samples were produced: without coating (CON); treated with natamycin (NAT); with SCWP coating without antimicrobials (WCO); with SCWP coating with a commercial bioprotective culture (WFQ); with SCWP coating with kombucha tea (WKO); and with SCWP coating with oregano essential oil (WEO). At the end of the ripening period, all the cheeses were classified as full-fat and semihard, according to the Portuguese standard. The higher hardness and adhesiveness values of samples CON, WFQ and WKO were in line with the lower moisture in defatted cheese observed in these samples, indicating that future work should address the improvement of water vapor barrier properties of the whey-based coating. The samples treated with natamycin and with oregano essential oil presented significantly lower values for hardness. Differences were also observed on titratable acidity and aw, both between samples and because of ripening time. The color parameters of cheese samples also presented differences, chiefly in the rind, but the highest differences observed resulted from ripening time rather than between samples. In all cases, the counts of lactobacilli and lactococci surpassed log 7 CFU/g by the end of ripening. Regarding yeast and mold counts, the samples CON and WCO presented the highest values by the end of the ripening period (>log 4 CFU/g), while sample NAT presented the lowest value (ca. log 3 CFU/g). Samples WFQ, WKO and WEO presented values which were ca. 0.5 log cycles lower than samples CON and WCO. Hence, the use of SCWP alongside bioprotective culture, kombucha tea or oregano essential oil had a positive impact in the reduction of mold counts on cheese surfaces. Future work should also evaluate the joint use of different antimicrobials.

Investigating Chemical Composition and Functionality of Lactobacillus acidophilus LA-5 Postbiotics Prepared in Classic and Cheese Whey Media.

This study aimed to characterize two types of postbiotics from Lactobacillus acidophilus LA-5 prepared in De Man, Rogosa, and Sharpe (MRS-Pb) and UF cheese whey (W-Pb). We compared the chemical compositions, functional properties, and toxicities of the prepared probiotics. Assessments included antimicrobial and antioxidant activities, total and individual phenolic compounds, volatile compounds, individual free amino acids, and organic acid contents. Cytotoxicity and potential effects on cell proliferation were assessed using MTT and wound healing assays in HCT-116 intestinal epithelial cancer cells. The results revealed differences in the chemical composition of the two postbiotics. Citric, lactic, and butyric acids were the main organic acids in W-Pb, whereas malic and acetic acids were the main organic acids in MRS-Pb. High levels of hydrocarbons were found in MRS-Pb. W-Pb exhibited potent antimicrobial activity against Listeria monocytogenes and Escherichia coli than MRS-Pb, while the antioxidant potential of MRS-Pb was higher than that of W-Pb. L. acidophilus postbiotics significantly reduced HCT-116 cell viability in a dose-dependent manner (10, 20, and 40mg/mL for MRS-Pb and 10 and 20mg/mL for W-Pb). MRS-Pb exhibited more potent effects and cytotoxicity than W-Pb did. Postbiotics did not affect HCT-116 cell proliferation or migration. Both postbiotics increased TAC in a concentration-dependent manner in treated cells, with MRS-Pb showing a stronger effect. These results suggest that the type of culture medium can significantly affect the bioactive properties, chemical composition, and toxicity of postbiotics.

Physical, Textural and Sensory Properties of Spreadable Processed Whey Cheese as Affected by Addition of Polysaccharides

Different polysaccharides, namely xanthan gum, guar gum, locust bean gum (LBG), and κ-carrageenan, were used as stabilizers, individually or in mixtures (50:50), to prepare spreadable processed whey cheese (PWC) samples of constant chemical composition and pH. The impact of polysaccharides on the physical, textural, and sensory characteristics of PWC samples was examined, revealing significant differences (p < 0.05) in all assessed properties among the samples. PWC samples had an off-white color with a slight yellowish hue. All samples were stable emulsion gels, with free oil formation values ranging between 4% and 12%. Textural properties, as determined by texture profile analysis, were highly correlated with physical and sensory attributes. The PWC samples made with xanthan gum, guar gum, LBG, xanthan gum + guar gum, and κ-carrageenan + xanthan gum were less hard, while they were rated by panelists as having increased fattiness, stickiness, as well as texture and overall acceptability. The sample that contained xanthan gum was the softest and the most cohesive, adhesive, springy, stringy, and gummy compared to the other PWC samples. In contrast, brittleness and increased hardness were exhibited by the samples prepared with κ-carrageenan, κ-carrageenan + guar gum, κ-carrageenan + LBG, and xanthan gum + LBG, which were judged unsuitable for spreading by the panelists. In conclusion, the development of such cheeses aims not only at the production of flavorsome and nutritious products, but also at sustainability, as it utilizes whey, which is a by-product of cheese making.

Инкапсулированные дрожжи в технологии напитка смешанного брожения на основе вторичного молочного сырья

Membrane fractionation of cheese whey produces whey protein concentrates and isolates. Its by-product is whey permeate, i.e., a dry residue of lactose and minerals. Permeate possesses high biological (30,000-50,000 mg/L O2) and chemical (60,000-80,000 mg/L O2) oxygen demand. As a result, whey permeate is a potential environmental hazard and cannot be discharged into the sewer as wastewater. Food scientists are looking for a safe and cost-effective method to process whey permeate into value-added products. In this study, whey permeate served as a raw material for a new mixed-fermentation beverage with encapsulated yeast. Some whey permeate samples were fermented with 6.5 × 104 CFU/g of Kluyveromyces marxianus suspense while others were fermented with its encapsulated suspension. The lactose utilization proved to be more intense in the experimental samples with encapsulated yeast. The same samples revealed no presence of yeast during the first 48 h of fermentation. The amount of yeast reached 1.1 × 102 CFU/g after 72 h of fermentation whereas the control sample demonstrated 6.1 × 106 CFU/g. The method of retaining yeast cells in alginate microcapsules prevented it from entering the nutrient medium and growing. The process did not interfere with the lactose utilization and metabolite formation.

Continuous Nisin Z Production from Cheese Whey by Luffa-Immobilized Lactococcus lactis

Continuous Nisin Z Production from Cheese Whey by Luffa-Immobilized <i>Lactococcus lactis</i>

Amino Acid Composition of Dried Bovine Dairy Powders from a Range of Product Streams.

The amino acid (AA) content of multiple samples of various dairy powders was determined, providing a comprehensive evaluation of the differences in AA profiles attributable to distinct manufacturing processes. Products examined included whole milk powder (WMP), skim milk powder (SMP), cheese whey protein concentrate (WPC-C), lactic acid casein whey protein concentrate (WPC-L), high-fat whey protein concentrate (WPC-HF), hydrolyzed whey protein concentrate (WPH), whey protein isolate (WPI), and demineralized whey protein (D90). WMP and SMP exhibited broadly similar AA profiles, with minor differences likely due to the minimal milk fat protein content, which is nearly absent from SMP. Comparative analysis of WPC-C and WPC-L indicated higher levels of threonine, serine, glutamic acid, and proline in WPC-C but lower levels of tyrosine, phenylalanine, and tryptophan, attributed to the different methods of separation from casein proteins. WPI and WPC-HF originate from similar sweet whey streams but follow divergent processing methods; consequent on this were variations in the levels of all AAs except histidine. The nanofiltration step in D90 production retains its non-protein nitrogen content and affects its AA profile; consequently, D90 consistently exhibited lower AA levels than WPC-C. These findings underscore the significant impact of manufacturing processes on dairy powder AA composition.

Glycosylated peptides isolated from cheese whey have antifreezing activity.

The glycomacropeptide (GMP) present in the cheese whey byproduct can be an excellent antifreezing agent due to its unique molecular structure. The objective of this study was to concentrate this peptide and investigate its ice recrystallization inhibition (IRI) ability. Heat denaturation of the non-GMP proteins and preparative liquid chromatography were used to create fraction 1 (F1) and fraction 2 (F2) and these were tested using the splat assay and a modified sucrose sandwich assay to investigate their IRI activity. Both F1 and F2 showed moderate IRI activity, but this activity was strongest under low salt and low pH conditions as indicated by the regression trends. F1 demonstrated an ice shaping ability similar to that of antifreeze glycoproteins. Molecular dynamic simulations of GMP, de-glycosylated GMP, and alpha-lactalbumin were performed and confirmed substantial differences of GMP when compared to the others in its high degree of conformational diversity and flexibility, as shown by the combination of radius of gyration, solvent accessible surface area, secondary structure, and hydrogen-bonding measurements together. Thus, GMP was shown for the first time as an effective IRI agent and its concentrate can be feasibly obtained from dairy processing byproduct.

Culture medium based on whey permeate for biomass production of lactobacilli with technological aptitudes

The objective of this study was to formulate a culture medium to produce lactobacilli biomass using cheese whey permeate, as well as to study its effect on the metabolic activity of both Lacticaseibacillus rhamnosus 73 (L73) and Lacticaseibacillus paracasei 90 (L90) when grown under controlled or free pH conditions. The optimized media demonstrated to be efficient in obtaining high levels of L73 and L90, being also suitable to grow other lactobacilli strains with great potential as adjunct cultures for cheeses. The pH control enhanced biomass production for L73 but not for L90. In general, the peptidase activities and the metabolism of lactose and organic acids were influenced by the control of pH. Similarly, both L73 and L90 showed different volatile compound profiles depending on the pH condition. The diverse flavour-forming abilities of these strains might be of great value to cheese industries, by providing cheese with novel flavour profiles.

Bacterial nanocellulose production: Improvement in productivity and properties via a sustainable medium

High production cost is a significant barrier to commercial bacterial nanocellulose (BNC) production. This study addresses this issue using a low-cost molasses and cheese whey medium via Gluconacetobacter hansenii. The one-factor-at-a-time method investigated the effect of critical factors on BNC production, including total sugar and total protein concentrations (g/L), initial pH, and additives such as ethanol and acetic acid (%(v/v)). The productivity in the HS medium was 0.125 g/L/day, while the low-cost medium without additives achieved a productivity of 0.5275 g/L/day. Although the addition of ethanol decreased the productivity, the inclusion of 0.4 %(v/v) acetic acid increased the productivity to 0.64 g/L/day. Using the low-cost medium with acetic acid led to a 40-fold reduction in production costs compared to the HS medium. Furthermore, transitioning from HS media to the low-cost medium resulted in BNC with thicker fibres, a higher crystallinity index (%) and improved mechanical properties. The ratio of Iα/ Iβ in BNC produced in HS media decreased from 1.68 to 1.09 in the low-cost medium. The thermal properties of BNC produced in the low-cost medium also showed slight improvements compared to those in the HS medium. The degree of polymerization significantly increased from 1096 to 1457 in the low-cost medium compared to HS media. These findings highlight the potential of using a low-cost medium to produce BNC with enhanced properties, offering a sustainable and cost-effective alternative to conventional plastics.

Bioconversion of Agro-Industrial Byproducts Using Bacillus sp. CL18: Production of Feather Hydrolysates for Development of Bioactive Polymeric Nanofibers

Microbial fermentation represents an interesting strategy for the management and valorization of agro-industrial byproducts. In this study, the proteolytic strain Bacillus sp. CL18 was used to produce bioactive hydrolysates during submerged cultivation with various protein-containing substrates, including byproducts from the poultry (feathers), cheese (whey), fish (scales), and vegetable oil (soybean meal) industries. The bioactive feather hydrolysates (BFHs) showing high antioxidant activity were incorporated in poly(vinyl alcohol) (PVA) and poly-ε-caprolactone (PCL) nanofibers by the electrospinning technique. The PVA nanofibers containing 5% BFH reached antioxidant activities of 38.7% and 76.3% for DPPH and ABTS assays, respectively. Otherwise, the PCL nanofibers showed 49.6% and 55.0% scavenging activity for DPPH and ABTS radicals, respectively. Scanning electron microscopy analysis revealed that PVA and PCL nanofibers containing BFH had an average diameter of 282 and 960 nm, respectively. Moreover, the results from thermal analysis and infrared spectroscopy showed that the incorporation of BFH caused no significant modification in the properties of the polymeric matrix. The bioconversion of feathers represents an interesting strategy for the management and valorization of this byproduct. Furthermore, the effective incorporation of BFH in polymeric nanofibers and validation of the biological activity suggest the application of these materials as antioxidant coatings and packaging.

Chemical Characteristics of Biodegradable Packaging Made from Whey and Oil Palm Empty Fruit Bunch Juice

Biodegradable packaging is a coating made from edible materials that act as a barrier to moisture, oxygen, and solutes in food. Biodegradable packaging is made from renewable materials such as starch, cellulose, and protein. Cheese whey is a protein source that can be used as a biodegradable material. In contrast, a starch source that can be utilized as a base material for biodegradable packaging is oil palm empty fruit bunches. This study aimed to determine chemical and physical change and also the properties of biodegradable packaging due to the addition of palm empty fruit bunch starch juice. The research design used was a completely randomized design with four treatments, namely without palm oil empty bunch juice (control) = A and with the addition of 0.75% = B, 1% = C, and 1.25% = D. The research results showed that the addition of empty oil palm bunch juice had a significant effect (p &lt; 0.05) on thickness, water content and water vapor transmission, in the solubility and degradability tests the addition of empty oil palm bunch juice showed no significant effect (p &gt; 0.05). The lowest thickness analysis result was 0.1420 mm; the lowest moisture content was 25.27%; the lowest water vapor transmission was 5.178 g/m2/day; the lowest solubility was 55.62%. All samples were composed entirely on the 7th day and 100% decomposed in the soil. The results of the test showed that the best treatment was found in the sample with the addition of 1.25% juice.

Genome Characterization of Two Novel Lactococcus lactis Phages vL_296 and vL_20A.

Fermented dairy products are produced using starter cultures. They ferment milk to create products with a certain texture, aroma, and taste. However, the lactic acid bacteria used in this production are prone to bacteriophage infection. We examined the genomes of two newly discovered bacteriophage species that were isolated from cheese whey during the cheesemaking process. We have determined the species and the lytic spectrum of these bacteriophages. Phages vL_20A and vL_296 were isolated using lactococcal indicator cultures. They have unique lytic spectra: of the 21 possible identified host bacteria, only four are shared amongst them. The vL_20A and vL_296 genomes comprise linear double-stranded DNA lengths with 21,909 and 22,667 nucleotide pairs, respectively. Lactococcus phage bIL67 (ANI 93.3 and 92.6, respectively) is the closest to the phages vL_20A and vL_296. The analysis of the CRISPR spacers in the genomes of starter cultures did not reveal any phage-specific vL_20A or vL_296 among them. This study highlights the biodiversity of L. lactis phages, their widespread presence in dairy products, and their virulence. However, the virulence of phages is balanced by the presence of a significant number of bacterial strains with different sensitivities to phages in the starter cultures due to the bacterial immune system.

Yogurts fortified with postbiotic powders derived from Lactobacillus acidophilus LA5: Physicochemical, rheological, antioxidant, and sensory properties

Postbiotics have gained an increasing amount of research interest in recent years due to their health benefits. However, exploration of their potential in product development has remained limited, especially in dairy yogurt products. This study utilized cheese whey and skim milk, side-streams of the dairy industry, as substrates for fermenting Lactobacillus acidophilus LA5 to produce postbiotics, which were then freeze-dried into powder. The resulting LA5-derived postbiotic powders were added to dairy milk to produce fortified low-fat yogurt. These yogurts were evaluated for physicochemical, rheological, and antioxidant properties, with assessments conducted on days 1, 7, 14, and 21 of storage; sensory properties were also assessed at 10 days of storage to determine storage stability. The addition of LA5 postbiotic powders enhanced the antioxidant activity of low-fat yogurt, doubling the DPPH inhibition compared to the control. Fortified yogurts showed increased acidity and maintained stable water holding capacity, with no adverse effects on rheological properties. Additionally, the postbiotic powders did not compromise the viability of starter cultures, which was also preserved throughout the storage period. Microstructural analysis demonstrated a more open gel network with larger pores over time, indicating the water retention in the yogurt's structure. Consumer sensory evaluation further confirmed that the addition of LA5 postbiotic powders maintained consumer acceptability, preserving the yogurt's sensory qualities. This study highlights that LA5 postbiotic powders offer the potential to enhance both the health benefits and shelf life of dairy yogurt while preserving its qualities, making it attractive to health-conscious consumers.

Sustainable biogas production via anaerobic co-digestion of cheese whey and cattle manure

In Mexico, specifically in Chiapas, the dairy cattle industry plays a significant role in cheese and milk production. However, the large quantities of cattle manure (CM) and cheese whey (CW) generated as byproducts pose environmental challenges if not managed properly. To address this issue, anaerobic digestion (AD) technology offers a sustainable solution by treating organic waste and producing biogas. This research study focuses on assessing the potential of CW and CM, both individually and in co-digestion, in an anaerobic environment. The study also evaluates biogas yield and composition using an up-flow anaerobic sludge blanket (UASB) reactor with different CW and CM mixtures. The findings indicate that the 30CM:70CW ratio exhibited the highest methane yield, surpassing other assays in co-digestion and mono-digestion. Furthermore, the UASB reactor showed that a mixture of 90CW:10CM produced 25.73 L of biogas per gram of volatile solids daily, comprising 60 % methane and 40 % carbon dioxide. This research demonstrates the potential for efficient and environmentally friendly treatment of CM and CW through optimized co-digestion and UASB technology, highlighting the opportunity to generate biogas while reducing waste.

Light–dark cycles improve the 3HV molar fraction in PHBV produced by photoheterotrophic bacteria from odd‐chain fatty acids and cheese whey

Light–dark cycles improve the <scp>3HV</scp> molar fraction in <scp>PHBV</scp> produced by photoheterotrophic bacteria from odd‐chain fatty acids and cheese whey

Kinetics of galactooligosaccharides (GOS) production with two β-galactosidases: Metallic ion effect and mathematical model

Galactooligosaccharides (GOS) are functional carbohydrates produced from different lactose sources like cheese whey. They are relevant products in the dairy industry. However, its enzymatic production implies a challenge due to its inhibition by metallic ions presence. Enzymatic production of GOS from lactose using β-galactosidase from Kluyveromyces lactis and Aspergillus oryzae were studied in the presence of metallic ions (calcium, potassium, sodium, and magnesium). Also, a kinetic enzymatic model was proposed and correlated to explain the metallic ion effect in the GOS production. For both enzymes, stronger inhibition effects were observed when calcium was present, followed by potassium, sodium, and magnesium. Consequently, additional efforts must be made for the calcium remotion before the enzymatic reaction for industrial applications. Moreover, the second-order kinetic model proposed in this work describes the GOS production using both enzymes with metallic ions presence. It was stablished that for GOS production using β-gal from K. lactis and A. oryzae with various salts, calcium showed the strongest inhibition for both enzymes, followed by potassium and sodium. A second-order kinetic model accurately described GOS production, better reflecting hydrolysis inhibition than transgalactosylation inhibition

Biovalorization of whey waste as economic nutriment for mycogenic production of single cell oils with promising antibiofilm and anticancer potentiality

The production of value-added bio-compounds from rejuvenated sources and their recruitment for healthcare services are paramount objectives in the agenda of white biotechnology. Hereupon, the current study focused on economic production of single cell oils (SCOs) from oleaginous fungi Alternaria sp. (A-OS) and Drechslera sp. (D-OS) using cheese whey waste stream, followed by their evaluation as antibiofilm and anticancer agents, for the first time. As a sole substrate for growth, the whey aided in lipid accumulation by 3.22 and 4.33 g/L, which representing 45.3 and 48.2% lipid content in Drechslera sp. (D-OS) and Alternaria sp. (A-OS), respectively. Meanwhile, a higher unsaturation degree was detected in A-OS by 62.18% comparing to 53.15% of D-OS, with advantageous presence of omega-6 poly unsaturated fatty acid by 22.67% and 15.04% for A-OS and D-OD, respectively, as revealed by GC-MS and FTIR characterization analysis. Interestingly, an eminent and significant (P ≤ 0.05) antibiofilm potency was observed in a dose-dependent modality upon employing both SCOs as antibiofilm agents. Whereas, 100 µg/mL of A-OS recorded superior inhibition of P. aeruginosa, S. aureus and C. albicans biofilms development by 84.10 ± 0.445, 90.37 ± 0.065 and 94.96 ± 0.21%, respectively. Whereas, D-OS (100 µg/mL) thwarted the biofilms of P. aeruginosa, S. aureus and C. albicans by 47.41 ± 2.83, 62.63 ± 5.82 and 78.67 ± 0.23%, correspondingly. Besides, the metabolic performance of cells within biofilm matrix, protein, carbohydrate contents and hydrophobicity of examined biofilms were also curtailed in a significant correlation with biofilm biomass (r ≥ 0.9). Further, as anticancer agents, D-OS recorded higher potency against A549 and CaCo-2 cell lines with IC50 values of 2.55 and 3.425% and SI values of 10.1 and 7.5, respectively. However, A-OS recorded 8.275% and 2.88 for IC50 and SI of Caco-2 cells, respectively. Additionally, A-OS activated caspase 3 by 64.23 ± 1.18% and 53.77 ± 0.995% more than D-OS (52.09 ± 0.222% and 49.72 ± 0.952%) in A549 and Caco-2 cells, respectively. Furthermore, the enzymes, which associated with cancer invasion, metastasis, and angiogenesis (i.e., MMP2 and MMP9) were strongly inhibited by A-OS with 18.58% and 8.295%, respectively as IC50 values; while D-OS results recorded 23.61% and 13.16%, respectively, which could be ascribed to the higher ω-6/ω-3 contents of A-OS. The promising results of the current study opens up the vision to employ SCOs as anti-infective nutraceuticals and in complementary/alternative therapy and prophylactic programs as well.