The aim of this study was to develop porous curdlan (Cur)–whey protein isolate (WPI) biomaterials and evaluate their properties as potential cartilage scaffolds. A novel combined fabrication method involving ion-exchange dialysis, porogen leaching, freezing, and freeze-drying was employed to obtain a porous structure. Two types of scaffolds differing in protein content (5 wt.% and 7.5 wt.%) were fabricated and designated as Cur_WPI_5% and Cur_WPI_7.5%, respectively. The microstructure of the biomaterials was analyzed using stereomicroscopy and scanning electron microscopy coupled with energy-dispersive X-ray spectroscopy (SEM-EDS). Physicochemical properties, including wettability and absorption capacity, were also evaluated. In addition, the viability and proliferation of osteoblasts (hFOB 1.19 cell line) in direct contact with scaffolds were assessed. The results demonstrated that both biomaterials exhibited a porous, rough, and hydrophilic structure, as well as a high liquid absorption capacity. Cell culture studies revealed that the Cur_WPI_7.5% scaffold showed greater cytocompatibility, promoting not only osteoblast viability and but also proliferation in vitro. Overall, these findings demonstrate that the developed curdlan/WPI scaffolds, particularly Cur_WPI_7.5%, possess structural and physicochemical properties favorable for cartilage tissue regeneration, highlighting their potential as promising scaffold for future applications.

ABSTRACT Seaweeds in the red algal genus Gracilaria (Gracilariaceae) are recognized as primary sources of agar, an important hydrocolloid widely utilized in the food industry. However, agar derived from Gracilaria fisheri (AGF) remains underutilized compared to that from other Gracilaria species due to its relatively low gel strength, which limits its application as a stand-alone gelling agent. Consequently, AGF is more suitable for use as a composite material rather than in its native form. Meanwhile, excessive consumption of saturated fats from meat products has been associated with health risks such as obesity and cardiovascular diseases. To address these challenges, this study developed a novel AGF-based emulsion gel as a functional fat replacer in fish sausages. The emulsion gel, comprising 6% AGF, 4% whey protein isolate, and 10% black seed oil, exhibited syneresis stability and viscoelastic properties suitable for use as a fat replacer in fish sausages. The characteristics of fish sausages containing 8% emulsion gel were compared with control sausages containing 8% vegetable fat. Results showed that sausages with emulsion gel had significantly (p < 0.05) higher water holding capacity (99.60%) and antioxidant activity (45.44%) than the control. Texture analysis revealed significant (p < 0.05) improvements in hardness, gumminess, chewiness, and resilience of the sausages with emulsion gel, while both types showed comparable cooking loss ( < 14%) and oxidative stability. Both formulations maintained oxidative stability, as indicated by low thiobarbituric acid reactive substance levels ( < 1mg MDA kg−1), below the rancidity threshold. Scanning electron microscopy revealed a more cohesive and uniform network structure in sausages containing the emulsion gel. Overall, the findings demonstrate that AGF-based emulsion gel serves as an effective fat replacer with added antioxidant benefits, offering a promising strategy for developing healthier meat.

Enhanced viability of encapsulated probiotics using whey protein isolate-dextran conjugates: Effect of dextran molar mass.

Insights into the interaction of DHA/EPA-containing phospholipids with modified whey protein isolate (mWPI) and chitosan quaternary ammonium salt (CQAS) to form microgel.

As widely consumed beverage, the stability is crucial to the quality and shelf life of tea beverage. In this study, whey protein isolate (WPI)-beta-cyclodextrin (β-CD) was added to investigate its effect on the stability of jasmine tea beverage by pH, thermal and storage stability. The results showed tea beverages under neutral and acidic conditions are more stable than those under alkaline conditions, and have higher antioxidant activity and total phenol retention rate. The storage stability experiments (25 °C for 30 d, and 4 °C for 150 d) showed the higher the storage temperature, the less stable the tea beverages were. WPI-β-CD addition was beneficial to delaying the degradation of tea polyphenols in the tea beverages, delayed by 6.41% after 150 d of storage. This study provides a theoretical basis for the development of new tea beverage products and the wide application of EGCG.

The global cosmetic industry continues to grow rapidly, with revenues projected to exceed USD 800 billion by 2030. However, the use of synthetic ingredients, plastic packaging, and energy- and water-intensive production processes has led to environmental impacts. This study examines the environmental impacts of the cosmetic industry through four key aspects: cosmetic ingredients, packaging, manufacturing processes, and consumer behavior. A literature review of publications from 2000 to 2025 obtained from major scientific databases was used. The results show that ingredients such as parabens, triclosan, and 1,4-dioxane contribute to pollution and environmental toxicity, while plastic packaging remains the main source of MPF. Sustainable alternatives, such as sugarcane straw extract, olive oil, whey protein isolate, and PLA-, cellulose-, and chitosan-based packaging materials, show strong potential to reduce environmental impact. Meanwhile, the adoption of renewable energy, waterloo systems, and recycling technologies in factories improves efficiency and reduces carbon emissions. Changes in consumer behavior, particularly among Generation Z, who are highly concerned about sustainability, also encourage producers to act more socially and environmentally responsibly. This study emphasizes the importance of implementing sustainable cosmetic practices to maintain a balance between industrial growth and environmental preservation.

IntroductionThe rising global demand for protein is accelerating interest in sustainable alternatives with health benefits. While glycans are well-known for supporting gut health, the role of dietary proteins in promoting healthy aging via microbiome modulation is less understood. Yeast protein (YP) represents a sustainable, non-animal, hypoallergenic option.MethodsUsing the clinically predictive ex vivo SIFR® technology (Systemic Intestinal Fermentation Research), we examined how YP influences the microbiome of older human adults (50–65 years, n = 6), comparing its effects to whey protein isolate (WPI) and soy protein isolate (SPI).ResultsAt a dose equivalent to 40 g/day, all protein sources supported gut barrier integrity and reduced inflammation, reflected by decreased pro-inflammatory markers and increased IL-10. These benefits were linked to higher short-chain fatty acid (SCFA) production, mainly from Bacillota and Bacteroidota, including microbial markers associated with healthy aging. YP and SPI specifically restored butyrate-producing microbes and increased microbial diversity, which is linked to longevity. Untargeted metabolomics revealed numerous beneficial amino acid-derived metabolites, including indoles and polyamines, known to act through gut-organ axes to extend health span. Despite similar overall profiles, product-specific differences emerged: YP most strongly reinforced barrier integrity, produced the lowest gas levels (suggesting superior tolerability), and yielded the lowest trimethylamine N-oxide, a compound linked to increased mortality in older adults.DiscussionCollectively, these findings highlight the potential of YP as a sustainable protein source that modulates the microbiome and metabolome, reduces inflammation, and reinforces gut barrier function, which are key mechanisms for preserving health span and mitigating age-related decline.

Thermal processing modulates the interaction between whey proteins with variable hydrolysis and polyphenols: Implications for structural and functional properties.

Concentration-dependent fibrillation of whey protein isolate:Structural and antioxidant properties.

Foam mat drying is a promising technique for producing high-quality, shelf-stable fruit powders, particularly from heat-sensitive, viscous, and underutilized fruits. This review critically examines the roles and effectiveness of food-grade foaming agents, including proteins, carbohydrates, and hydrocolloids, in enhancing foam formation, stability, and overall drying efficiency. Protein-based agents such as egg albumin, whey protein isolate, and soy protein isolate provide excellent foam expansion and structural integrity. Carbohydrate-based compounds like maltodextrin, pectin, and modified starch primarily function as stabilizers, improving viscosity and nutrient retention. Hydrocolloids such as methylcellulose, carboxymethyl cellulose, guar gum, and xanthan gum further strengthen foam structure and enhance the rehydration properties of the resulting powders. Synergistic combinations of these foaming and stabilizing agents tailored to specific fruit matrices significantly improve powder quality, solubility, and preservation of bioactive compounds. Despite advancements, key challenges remain, including the development of novel, plant-based, and allergen-free alternatives, limited application to underutilized fruits, and a lack of techno-economic and environmental sustainability assessments. This review provides a consolidated framework to guide future research and industrial applications aimed at optimizing foam mat drying for efficient, value-added, and sustainable fruit processing.

ABSTRACT There is high demand for food proteins with enhanced functional qualities and bioactive characteristics developed through safe technologies. The hydrolysate of whey protein isolate (WPI) was subjected to simultaneous dual frequency energy‐gathered ultrasound (SDFU) pretreatment, and its functionality, antioxidant activity and ACE‐inhibitory activities evaluated. The results showed that ultrasound pretreatment significantly ( p &lt; 0.05) increased the protein functionalities (solubility, emulsion stability index and emulsion ability index) with the highest improvement being recorded at 20 min of sonication. Antioxidant activity of ultrasound pretreated whey hydrolysate was improved after 1 h of hydrolysis using trypsin. The optimal ACE‐inhibitory activity of 92.34% was achieved at optimal conditions of 15% concentration, temperature of 46°C, enzyme substrate ratio of 2000 U/g and pH of 8.06 using response surface design. SDFU can be used as pretreatment technique to improve the functionality, antioxidant and ACE‐inhibitory activities of WPI.

Direct oil structuring using engineered whey protein particles: Rheological characterization and application in chocolate formulation.

In vitro digestibility, peptide profile, and bioactivities of water lentil (duckweed) protein compared to commercial protein isolates.

Structural and textural enhancement of oleogels via l-lysine-mediated whey protein cryogel modification.

Purpose As a traditional Asian soy product, yuba is a kind of protein–lipid film peeled from the soymilk surface through high-temperature incubation. However, yuba has poor mechanical properties. Therefore, this study aims to improve the mechanical properties and yield of yuba by supplementing whey protein isolate (WPI) into soymilk. Design/methodology/approach WPI was used to blend with soymilk at the level of 0, 4, 8, 12 and 16 g per 100 g soybeans (w/w) to prepare composite yuba. The soymilk with 0–16% WPI was characterized using fluorescence spectroscopy, surface hydrophobicity, zeta-potential measurements, particle size analysis. Moreover, the mechanical properties, yield and microstructure of composite soymilk-derived yuba were also studied. Findings The fluorescence spectroscopy revealed the formation of interactions between WPI and soymilk proteins during thermal treatment. With the increased WPI addition, the surface hydrophobicity value of composite soymilk increased from 562.82 ± 12.5 to 885.11 ± 3.15. The zeta-potential value of composite soymilk with 0–16% WPI increased from −27.89 ± 0.04 mV to −29.33 ± 0.08 mV. Additionally, the protein particles in soymilk aggregated to larger particle sizes due to the enhanced protein-protein interactions. The yuba with 12% WPI reached the maximum tensile strength and yield. The scanning electron microscopy results revealed that composite yuba with the higher level of WPI had a denser surface. The denser structure of composite yuba with WPI was formed through disulfide bonds. Originality/value This work firstly demonstrated that WPI could improve the quality of traditional yuba, which provided new insights for the application of WPI in protein-derived products.

This study aimed to elucidate the impact of Persian Gum (PG; Amygdalus scoparia Spach) on the heat-induced aggregation and interfacial behavior of whey protein isolate (WPI). To achieve this, pure WPI and mixed WPI-PG systems were subjected to thermal treatments between 25 and 85 °C, and their structural and functional changes were characterized using fluorescence spectroscopy, UV-vis absorption, turbidity and bulk viscosity measurements, interfacial shear and dilatational rheology, and foaming assessments. The presence of PG altered the aggregation pathway of WPI in a temperature-dependent manner, producing smaller, more soluble complexes with lower turbidity, particularly at higher temperatures. Both pure WPI and WPI-PG mixtures exhibited increased surface hydrophobicity upon heating; however, PG generally reduced the dilatational elastic modulus except at 85 °C, where the mixed system showed a higher modulus than WPI alone. In contrast, the interfacial shear modulus increased over time in all samples, with consistently higher values observed for WPI-PG mixtures at both 25 °C and 85 °C. Notably, three complementary methods were employed to evaluate foaming properties and interfacial behavior in this study, revealing that factors such as concentration, measurement time, and methodological approach strongly influence the observed responses, highlighting the complexity of interpreting protein-polysaccharide interactions. The ability of PG to modulate WPI unfolding and limit the formation of large aggregates during heating demonstrates a previously unreported mechanism by which PG tailors heat-induced protein network formation. These findings underscore the potential of Persian Gum as a functional polysaccharide for designing heat-treated food systems with controlled aggregation behavior and optimized interfacial performance.

Biodegradable starch-based films often suffer from insufficient mechanical strength, which limits their practical applications. To enhance film performance, this study optimized the preparation of composite thermoplastic starch (CTPS) films composed of corn starch, sorbitol, whey protein isolate (WPI), and gallic acid (GA). The optimized formulation—0.074 g/mL corn starch, 47.5% sorbitol, 5.6% WPI, and 2.0 mg/mL GA—yielded films with a tensile strength of 3.11 ± 0.31 MPa and an elongation at break of 43.35 ± 0.69%, achieving a desirable balance between flexibility and strength. Mechanistic investigations using in situ Fourier-transform infrared spectroscopy (FTIR), low-field nuclear magnetic resonance (LF-NMR), confocal laser scanning microscopy (CLSM), and molecular docking revealed a ternary interaction system among starch, WPI, and GA. These components primarily interacted through hydrogen bonding and van der Waals forces. Such non-covalent interactions enhanced the short-range molecular ordering of the starch matrix, stabilized the secondary structure of WPI, and facilitated water redistribution during film formation. The resulting interaction network among starch, proteins, and polyphenols significantly improved the mechanical properties and antioxidant capacity of the CTPS films.

Introduction : Disruptions in cortisol awakening response (CAR), changes in Profile of Mood States (POMS), and decreases in heart rate variability (HRV) have been associated with fatigue and strenuous exercise. Whey protein isolate (WH) may improve stress responses. Purpose : To determine the effects of WH supplementation on CAR, POMS, and HRV after strenuous exercise. Methodology : Eleven recreationally active females (19 &amp;plusmn; 2 yrs) completed a double-blinded, placebo-controlled crossover trial. Placebo (PL) was maltodextrin, and the intervention was 25 g of maltodextrin with 25 g of WH consumed prior to exercise. Exercise was 30 min at 70-75% VO 2peak (M = 21.7, SD = 0.1 ml/kg/min), 5 min rest, and 30 s Wingate anaerobic test (WAnT). HRV and POMS were recorded the following morning. Repeated measures ANOVA determined differences (p &lt; .05) in 60 min salivary cortisol AUCg (CAR), POMS, HRV, and WAnT fatigue index (FI). Pearson&amp;rsquo;s correlation and multiple regression identified associations between CAR, POMS, HRV, and FI. Results : CAR was significantly different ( p = .033) between Placebo (33.4 &amp;plusmn; 2.0 pg/dL*hr) and WH (30.9 &amp;plusmn; 0.8 pg/dL*hr), with no significant differences in POMS, HRV, or FI. There was a significant correlation between POMS and FI on Day 3 during PL ( r = -.582, p = .030). Neither CAR, POMS, nor HRV was able to predict FI (all p &gt; .05). Conclusions : Whey protein isolate may decrease CAR, but may have no effect on POMS, HRV, or FI, and no effect on short-duration sprint cycling performance. Limitations : WAnT performance was not affected; therefore, any association with reducing the physiological effects of central fatigue may be minimal. Practical applications may include a viable methodology for suppressing CAR in this type of participant. &amp;nbsp; Originality : The current study is unique in combining nutritional supplementation, exercise, and salivary cortisol post-exercise with female participants.

Mesoscale fractal whey protein particles derived from microscale linear-shaped protein assemblies (Part 1): Manufacturing method and particle characteristics.

Whey protein fibril-rutin nano-complex: a dual-action strategy to boost antioxidant capacity and mitigate hazardous thermal reactions in roasted beef