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Whey Protein: Extraction, Functional Properties, and Applications
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Whey Protein: Extraction, Functional Properties, and Applications

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (31 October 2025) | Viewed by 2234

Special Issue Editors

Dr. Georgios Theodorou

E-Mail Website
Guest Editor
Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
Interests: whey protein; mammary physiopathology; food bioactive components; microbiotics; agro-industrial waste valorization
Dr. Raffaella Rebucci

E-Mail Website
Guest Editor
Department of Veterinary Medicine and Animal Sciences, University of Milan, Milan, Italy
Interests: dairy science; milk; probiotics; food science; dairy
Dr. Eleni Dalaka

E-Mail
Guest Editor Assistant
Department of Animal Science, Agricultural University of Athens, Athens, Greece
Interests: cheese whey; bioactive peptides; antioxidant biochemical assays; cellular assays

Special Issue Information

Dear Colleagues,

There is growing scientific and industrial interest in whey protein, largely due to its nutritional value and functional properties, particularly its bioactive peptides. A variety of advanced extraction techniques—such as chromatography, high hydrostatic pressure, ultrasound, and microwave technologies—are being explored as alternatives to conventional methods. These novel approaches enhance degree of peptide hydrolysis, improving efficiency and maximizing the yield of bioactive compounds with significant health-promoting benefits. Whey protein also serves as a versatile ingredient for developing innovative biofunctional food products.

The aim of this Special Issue is to explore the functional properties of whey protein and dairy by-products, with emphasis on their potential applications in nutraceuticals, functional foods, and cellular agriculture applications. This Special Issue will comprise research articles and reviews on emerging trends in whey protein extraction and its food applications. Special consideration will be given to manuscripts that not only chemically characterize whey proteins but also highlight innovative, sustainable technologies for upcycling whey, aligning with the food industry's sustainability goals.

Dr. Georgios Theodorou
Dr. Raffaella Rebucci
Guest Editors

Dr. Eleni Dalaka
Guest Editor Assistant

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • whey protein isolate
  • whey protein concentrate
  • bioactive compounds
  • extraction methods
  • novel technologies
  • nutraceuticals
  • functional ingredients
  • upcycling
  • food applications
  • biofunctional properties
  • feed component
  • cell culture component

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Published Papers (2 papers)

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Research

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25 pages, 2735 KB  
Article
Whey Valorization in Functional Jellies: A Nutritional and Technological Approach
by Diana Fluerasu (Bălțatu), Monica Negrea, Christine Neagu, Sylvestre Dossa, Călin Jianu, Dacian Lalescu, Adina Berbecea, Liliana Cseh, Ileana Cocan, Corina Misca, Mariana Suba, Vlad Muresan, Anda Tanislav and Ersilia Alexa
Foods 2025, 14(18), 3193; https://doi.org/10.3390/foods14183193 - 13 Sep 2025
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Abstract
The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this [...] Read more.
The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy jellies with added value. In this regard, the following parameters were analyzed: protein content, total amino acids, total mineral substances, macro- and microelements, antioxidant capacity, and total polyphenols. Also, the storage stability, textural and color parameters, FTIR spectra, and microstructures of jellies were analyzed. The results obtained showed that the protein content ranged from 4.18% to 4.51%, with a general increase observed in the variants with added whey and berries. Regarding total mineral substances, a significant increase was noted in jellies with added whey (0.34%) and strawberries (0.35%), compared to the control (0.15%). Whey jellies presented the highest levels of K, Ca, Mg, Zn, and Fe, while samples with added fruits completed the microelement (Mn, Cu, Ni, and Cr) content. The storage stability at 4 °C and the evolution of pH and acidity confirm that the products maintain their structure, while when stored at ambient temperature an acceleration of the decrease in pH and an increase in acidity are observed after 14 days. The jellies with combined additions (whey and berries) presented the most favorable microstructure, which supports the use of synergistic functional ingredients in the development of innovative products with high nutritional and sensory value. The FTIR spectra reflect the composition of the ingredients used. Based on obtained results, it can be concluded that whey represents a versatile and sustainable resource for obtaining functional jellies, offering both nutritional benefits and favorable economic and ecological perspectives. Full article
(This article belongs to the Special Issue Whey Protein: Extraction, Functional Properties, and Applications)
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Review

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32 pages, 799 KB  
Review
Whey—A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties
by Ewa Czarniecka-Skubina, Marlena Pielak, Katarzyna Neffe-Skocińska, Katarzyna Kajak-Siemaszko, Sabina Karp-Paździerska, Artur Głuchowski, Małgorzata Moczkowska-Wyrwisz, Elżbieta Rosiak, Jarosława Rutkowska, Agata Antoniewska-Krzeska and Dorota Zielińska
Foods 2025, 14(24), 4258; https://doi.org/10.3390/foods14244258 - 10 Dec 2025
Abstract
Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological [...] Read more.
Whey, a by-product of cheese and casein manufacture, represents a major output in dairy processing and a valuable resource for the production of functional foods. This review examines the technological, environmental, and nutritional aspects of whey valorization, emphasizing its transformation from an ecological burden to a raw material with high economic potential. Over time, whey has evolved from being regarded as waste product to becoming a strategic ingredient in the formulation of modern functional foods and bio-based materials. Data from January 2015 to October 2025 were collected from PubMed, Web of Science, and Scopus to outline global whey production, utilization rates, and emerging processing methods. Modern membrane, enzymatic, and non-thermal technologies enable the recovery of valuable components, including proteins, lactose, and bioactive compounds. The use of these techniques reduces the biochemical and chemical oxygen demand in wastewater The review highlights the use of whey in functional beverages, milk and meat processing, edible films, bioplastics, and biofuels, as well as its microbiological and biotechnological potential. Results indicate that only about half of the 180–200 million tonnes of whey produced annually is effectively valorized, underscoring the need for integrated circular-economy approaches. Overall, whey valorization contributes to sustainable food production, environmental protection, and the development of innovative, health-promoting products that align with global strategies for waste reduction and the development of functional foods. Full article
(This article belongs to the Special Issue Whey Protein: Extraction, Functional Properties, and Applications)
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