Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Whey, a component of milk and a useful by-product of the dairy industry's casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid groups within their structures. Whey has considerable factors such as antitumor, anti-inflammatory, antihypertensive, hypolipidemic, antiviral, and antibacterial properties in addition to chelating. The global market of whey protein stood at USD 5.33 billion in 2021, with a projected compound annual growth rate of 10.48% spanning the interval from 2022 to 2030. The escalating demand for whey protein is intrinsically linked to the amplifying consciousness surrounding healthy lifestyles. Notably, protein supplements are recurrently endorsed by fitness and sports establishments, thereby accentuating the focal point of customers toward whey protein. This review focuses on nutritional composition, whey bioactives, and their bioavailability with potential health benefits.

The functionalities and applications of whey/whey protein in fermented foods: a review

Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.

Exploring the health benefits and functional properties of goat milk proteins

Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti-inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

Deep Study on Fouling Modelling of Ultrafiltration Membranes Used for OMW Treatment: Comparison Between Semi-empirical Models, Response Surface, and Artificial Neural Networks

Olive oil production generates a large amount of wastewater called olive mill wastewater. This paper presents the study of the effect of transmembrane pressure and cross flow velocity on the decrease in permeate flux of different ultrafiltration membranes (material and pore size) when treating a two-phase olive mill wastewater (olive oil washing wastewater). Both semi-empirical models (Hermia models adapted to tangential filtration, combined model, and series resistance model), as well as statistical and machine learning methods (response surface methodology and artificial neural networks), were studied. Regarding the Hermia model, despite the good fit, the main drawback is that it does not consider the possibility that these mechanisms occur simultaneously in the same process. According to the accuracy of the fit of the models, in terms of R2 and SD, both the series resistance model and the combined model were able to represent the experimental data well. This indicates that both cake layer formation and pore blockage contributed to membrane fouling. The inorganic membranes showed a greater tendency to irreversible fouling, with higher values of the Ra/RT (adsorption/total resistance) ratio. Response surface methodology ANOVA showed that both cross flow velocity and transmembrane pressure are significant variables with respect to permeate flux for all membranes studied. Regarding artificial neural networks, the tansig function presented better results than the selu function, all presenting high R2, ranging from 0.96 to 0.99. However, the comparison of all the analyzed models showed that depending on the membrane, one model fits better than the others. Finally, through this work, it was possible to provide a better understanding of the data modelling of different ultrafiltration membranes used for the treatment of olive mill wastewater.

Membrane technologies for sports supplementation

The important developments in membrane techniques used in the dairy industrial processes to whey manufacturing are discussed. Particular emphasis is placed on the description of membrane processes, characterization of protein products, biological issues related to bacteriophages contamination, and modeling of the processes. This choice was dictated by the observed research works and consumer trends, who increasingly appreciate healthy food and its taste qualities.

Agro-industrial wastewater in a circular economy: Characteristics, impacts and applications for bioenergy and biochemicals

The generation of agroindustrial byproducts is rising fast worldwide. The slaughter of animals, the production of bioethanol, and the processing of oil palm, cassava, and milk are industrial activities that, in 2019, generated huge amounts of wastewaters, around 2448, 1650, 256, 85, and 0.143 billion liters, respectively. Thus, it is urgent to reduce the environmental impact of these effluents through new integrated processes applying biorefinery and circular economy concepts to produce energy or new products. This review provides the characteristics of some of the most important agro-industrial wastes, including their physicochemical composition, worldwide average production, and possible environmental impacts. In addition, some alternatives for reusing these materials are addressed, focusing mainly on energy savings and the possibilities of generating value-added products. Finally, this review considers recent research and technological innovations and perspectives for the future.

Protein recovery as a resource from waste specifically via membrane technology-from waste to wonder

Economic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater.