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Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from...

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Autores principales: Lappa, Iliada K., Papadaki, Aikaterini, Kachrimanidou, Vasiliki, Terpou, Antonia, Koulougliotis, Dionysios, Eriotou, Effimia, Kopsahelis, Nikolaos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723228/
https://www.ncbi.nlm.nih.gov/pubmed/31443236
http://dx.doi.org/10.3390/foods8080347
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author Lappa, Iliada K.
Papadaki, Aikaterini
Kachrimanidou, Vasiliki
Terpou, Antonia
Koulougliotis, Dionysios
Eriotou, Effimia
Kopsahelis, Nikolaos
author_facet Lappa, Iliada K.
Papadaki, Aikaterini
Kachrimanidou, Vasiliki
Terpou, Antonia
Koulougliotis, Dionysios
Eriotou, Effimia
Kopsahelis, Nikolaos
author_sort Lappa, Iliada K.
collection PubMed
description Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.
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spelling pubmed-67232282019-09-10 Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications Lappa, Iliada K. Papadaki, Aikaterini Kachrimanidou, Vasiliki Terpou, Antonia Koulougliotis, Dionysios Eriotou, Effimia Kopsahelis, Nikolaos Foods Perspective Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes. MDPI 2019-08-15 /pmc/articles/PMC6723228/ /pubmed/31443236 http://dx.doi.org/10.3390/foods8080347 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Perspective
Lappa, Iliada K.
Papadaki, Aikaterini
Kachrimanidou, Vasiliki
Terpou, Antonia
Koulougliotis, Dionysios
Eriotou, Effimia
Kopsahelis, Nikolaos
Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title_full Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title_fullStr Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title_full_unstemmed Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title_short Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications
title_sort cheese whey processing: integrated biorefinery concepts and emerging food applications
topic Perspective
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6723228/
https://www.ncbi.nlm.nih.gov/pubmed/31443236
http://dx.doi.org/10.3390/foods8080347
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