Search Results (123)

Whey–quercetin-loaded microspheres were synthesized using the solid/organic phase/water phase (S/O/W) method, whereas nanocapsules were prepared by interfacial polymerization. The resulting systems noted that Q1, Q2, and Q3 were characterized by polarized light microscopy (PLM), scanning electron microscopy (SEM), atomic force microscopy (AFM), Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), differential scanning calorimetry (DSC), high-performance liquid chromatography (HPLC), and antioxidant activity assays. Structural and spectroscopic analyses confirmed the successful encapsulation of whey and quercetin within both microsphere and nanocapsule systems. Q2 exhibited the highest encapsulation efficiency (51.79 ± 1.03%) and loading capacity (5.78 ± 0.71%), demonstrating its superior quercetin encapsulation performance. However, measurable antioxidant activity was detected exclusively in the nanocapsule formulations, whereas microspheres showed no detectable activity under the experimental conditions. Although the antioxidant activity of encapsulated quercetin was lower than that of free quercetin, the nanocapsules retained a radical-scavenging capacity, supporting their potential as effective delivery systems. Full article

The sustainable isolation of nonamphiphilic phytochemicals remains a formidable challenge in biochemical engineering. In this study, a highly efficient and solvent free foam fractionation process was developed for recovering rosmarinic acid from botanical extracts. By systematically screening diverse biological surfactants, whey soy protein emerged as an exceptionally robust dual functional frother and nanoscale collector. Response surface methodology optimized the operational parameters to 850 mg/L protein concentration, pH 2.5, and a gas flow rate of 470 mL/min, yielding an outstanding target recovery of 93.08 percent alongside an enrichment ratio of 1.81. This macroscopic separation superiority was comprehensively elucidated at the molecular level through multiple spectroscopic techniques and computational modeling. Results confirmed a spontaneous static quenching complexation driven by synergistic noncovalent forces, predominantly hydrogen bonding, van der Waals interactions, π-stacking, and salt bridges. These interactions induced targeted conformational unfolding within the protein backbone, exposing hydrophobic domains that drastically elevated the thermodynamic affinity for the ascending gas–liquid interface. Furthermore, the concentrated product exhibited an antioxidant capacity enhancement exceeding 3.6 times compared to the crude extract, a result attributed to selective enrichment combined with the structural shielding effect provided by the protein macromolecule. Ultimately, this work provides critical mechanistic insights and establishes a scalable technological framework for the green purification of highly valuable botanical compounds. Full article

Whey protein isolate (WPI) can assemble into supramolecular complexes with flavonoids via non-covalent interactions, although the underlying binding mechanisms remain not fully understood. In this work, the formation mechanism of the WPI–phloridzin (PHL) complex was systematically investigated using an integrated experimental and computational approach. High-performance liquid chromatography quantified the binding content of PHL as 1.3% (w/w). Isothermal titration calorimetry indicated that the process was entropy-driven and governed predominantly by hydrophobic and electrostatic interactions. Complementary circular dichroism spectroscopy and molecular dynamics simulations revealed that complexation induces modest conformational adjustments in the protein’s secondary structure. Collectively, this multi-scale analysis provides mechanistic insights into the dynamic formation of the WPI–PHL complex, offering theoretical insights into protein–flavonoid recognition. Full article

The valorization of dairy by-products, particularly whey, represents a key challenge and opportunity in sustainable food systems. This study aimed to evaluate the physicochemical and amino acid composition of milk and whey-derived products and to identify optimal whey–milk mixtures using integrated multivariate and desirability-based approaches. Ten model systems (M1–M10) were prepared with increasing whey content (7.5–75%), and their composition was analyzed using infrared spectroscopy and high-performance liquid chromatography. Multivariate analysis, including PCA and correlation heatmaps, revealed that protein, casein, TS, SNF, and amino acid fractions (ΣEAA and ΣBCAA) were the primary drivers of compositional variability, whereas lactose and acidity-related parameters contributed to secondary differentiation. Desirability function analysis was applied by integrating nutritional quality, functional balance, and sustainability score into a composite index. The results demonstrated that intermediate formulations achieved a more balanced profile compared with extreme compositions. Among all mixtures, the formulation containing 30% whey (M5) showed the highest overall desirability within the evaluated parameters, reflecting a favorable balance between compositional quality and whey utilization. These findings highlight the potential of integrated analytical approaches for the development of nutritionally optimized and resource-efficient dairy systems. Full article

Making 1 $\mathrm{k}$$\mathrm{t}$ of cheese produces 9 $\mathrm{k}$$\mathrm{t}$ of cheese whey permeate, a waste with 5% lactose, which is either discarded or dried for animal feed. One pathway to add value to this waste is to convert it to lactic acid (LA), a monomer for polylactic acid, the largest bioplastic produced in the world. Lactose hydrolyses to glucose and galactose. While Brønsted acidity enhances lactose hydrolysis, Lewis acidity favours the formation of lactic acid. For the first time, we tested both industrial whey permeate and purified lactose as feedstocks for LA over a heterogeneous catalyst–Er₂O₃/Al₂O₃. LA Yield from whey permeate reached 14%, while the maximum yield with purified lactose was 22%. LA yield was invariant with respect to mixing speed while increasing temperature accelerates the time it takes to reach quasi-equilibrium. Yield was also independent of pressure with either air, He, N₂, or H₂ in the vapour space above the liquid phase in the autoclave. LA yield over spent catalyst with fresh lactose was only 11%, which indicates that the catalyst deactivates. Based on XRF analyses, the Er₂O₃ mass fraction dropped from 15% to 5%, with 6.4% leaching into the aqueous phase after the first step but only 0.8% after the second test. Full article

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. Full article

The environmental impact of petroleum-based plastics has accelerated the search for sustainable alternatives in food packaging. Polylactic acid (PLA), a biobased and compostable polymer, is among the most promising candidates, yet its inherent brittleness and poor moisture barrier limit its application in high-humidity contexts such as dairy packaging. This study investigates immiscible PLA/poly(butylene succinate-co-adipate) (PBSA) blend films as potential biobased packaging materials for perishable foods. Even if these blends have been already studied, limited attention has been given to the systematic characterization of the baseline barrier properties of unmodified PLA/PBSA blends in contact with liquid dairy products. Four blend ratios (PLA/PBSA = 30/70, 40/60, 50/50, 60/40 wt%) were prepared via micro-compounding and compression molding. The films were characterized through melt flow analysis, FTIR, SEM, DSC, DMTA, and tensile testing to evaluate their thermal, morphological, and mechanical properties. Crucially, moisture barrier performance was assessed under simulated dairy conditions by sealing fresh whey at 4 °C and monitoring weight loss over 30 days. Results revealed that while tensile strength and storage modulus (E’) decreased nearly linearly with increasing PBSA content, elongation at break exhibited a non-linear trend, highlighting the complex interplay between blend morphology and mechanical behavior. The study provides a baseline understanding of neat PLA/PBSA blends in contact with liquid dairy, identifying the most promising formulations for future scale-up. These findings contribute to the development of biodegradable packaging systems tailored for refrigerated, high-moisture food applications Full article

Mesophilic anaerobic co-digestion of eight distinct substrate mixtures of agroindustrial and food wastes was assessed to determine the most efficient waste mixture for maximizing hydrogen production. To evaluate the impact of adding various mixtures on dark fermentation (DF), batch tests were conducted for 250 h at 37 °C and a pH range between 5.0 and 5.9. Ethanol, butyric, propionic, acetic, and isobutyric acids were identified as the principal fermentation end products. The hydrogen production rate reached in a decreasing order from a mixture comprising 55% Olive Mill Wastewater (OMW), 40% Cheese Whey (CW), and 5% Sewage Sludge (SS) or Liquid Pig Manure (LPM) (38 NmL/gVS) to 55% OMW, 40% CW and 5% diluted Food Waste (FW_dil) (30 NmL/gVS), 60% CW and 40% Grape Residues (GR) (27 NmL/gVS), 80% CW and 20% LPM (13 NmL/gVS), 60% OMW and 40% FW_dil. (10 NmL/gVS), 60% CW and 40% FW_dil, (8 NmL/gVS) and 70% OMW and 30% SS (5 NmL/gVS). These results indicated that H₂ was generated through mixed fermentation pathways, while the addition of OMW > 55% inhibited microbial activity and reduced hydrogen production. The highest hydrogen yield (38 NmL/gVS), accompanied by 27.6%, Volatile Solids (VS) reduction and the highest Volatile Fatty Acids (VFAs) concentration (6.1 g/L). The same substrate mixture resulted in the highest accumulation of acetic and butyric acid in the acidified effluent, indicating the dominance of hydrogen-producing metabolic routes. The data suggest that co-fermentation of the selected residues not only enhances hydrogen production but also creates more stable operational conditions -including improved pH regulation, increased carbohydrate conversion, and greater VFAs accumulation- making the process more robust and viable for practical application. Full article

In this study, a comprehensive approach to the taxonomy and the distribution areas of Cornus mas (commonly known as cornelian cherry) is presented, considering the superior valorization of bioactive compounds through co-microencapsulation in a unique matrix combination, together with probiotic bacteria. According to the phytochemical profile, the whole plant of cornelian cherry includes 101 chemical compounds, classified as follows: polyphenols, terpenoids, carotenoids, vitamins, carbohydrates, acids, and hydrocarbons. In general, the bioactive compounds are highly sensitive to digestion and external factors, such as oxygen, pH, temperature, etc. In order to improve the bioaccesibility and the storage stability of the polyphenols, a solid–liquid ultrasound assisted method was applied to deliver an anthocyanin-enriched extract, which was microencapsulated together with Lacticaseibacillus casei (L. casei) by freeze-drying in a unique combination of whey protein isolate (WPI) and maltodextrin (MD) as wall materials. Two powders were obtained, with and without the probiotic bacteria. The data obtained in this study showed a high encapsulation efficiency (82.16–88.95%) of anthocyanins, whereas for L. casei, the microencapsulation efficiency reached 80%. The co-microencapsulated powder showed a viable cell count of 3.80·10⁹ CFU/g dry matter (D.M.). The microencapsulated powders showed a significant amount of total polyphenols (8.30–13.00 mg of gallic acid equivalent per gram D.M.). Furthermore, the in vitro digestibility of the anthocyanins highlighted the protective effect of the microencapsulation matrix in the stomach, whereas a slow release was observed in the simulated intestinal conditions. Furthermore, after 21 days of storage, the lactic acid bacteria viability was high (2.53 × 10⁹ CFU/g dry matter), which confirmed the functionality and the nutraceutical value of the co-microencapsulated powder. Full article

Edible coatings are widely used to modulate oil uptake and moisture in fried foods. In this study, we evaluated a microfluid-assisted flow-blurring spray against conventional application by dipping/spraying, focusing on the coating efficiency and preliminary implications for sustainable process. This study combines benchtop experiments with a near-nozzle numerical analysis where the gas–liquid interface and primary breakup are modeled using the Volume of Fluid (VOF) approach implemented in OpenFOAM, configured for a flow-blurring geometry to generate whey protein isolate (WPI) coatings. Viscosity, density, solid content, and contact angle were validated experimentally and used in the simulation setup. An image-based droplet pipeline quantified spray characteristics, yielding a volumetric median diameter D₅₀ = 83.69 µm and confirming process uniformity. Contact angles showed marked substrate dependence: hydrophilic surfaces, 68°–85°; hydrophobic surfaces, 95°–110°. For turkey sausages, sessile-drop contact angles were not determinable (N.D.) due to wicking/roughness; wettability was therefore assessed on smooth surrogates and via performance metrics. Fit-for-purpose simulation procedures are outlined. Microfluidic application (WPI-McF) lowered oil uptake versus uncoated controls. Together, robust modeling, targeted image analytics, and high-precision microfluidics enable rational tuning of coating microstructure and barrier performance, offering a scalable pathway to reduce lipid content and enhance fried food quality. Full article

The dairy sector produces considerable amounts of nutrient-rich effluents, which are frequently undervalued as simple by-products or waste. In particular, Second Cheese Whey (SCW), also known as scotta, exhausted whey, or deproteinized whey, represents the liquid fraction from ricotta cheese production. Despite its abundance and high organic and saline content, SCW is often improperly discharged into terrestrial and aquatic ecosystems, causing both environmental impact and resource waste. The available purification methods are expensive for dairy companies, and, at best, SCW is reused as feed or fertilizer. In recent years, increasing awareness of sustainability and circular economy principles has increased interest in the valorization of SCW. Biological treatment of SCW using microalgae represents an attractive strategy, as it simultaneously reduces the organic load and converts waste into algal biomass. This biomass can be further valorized as a source of proteins, pigments, and bioactive compounds with industrial relevance, supporting applications in food, nutraceuticals, biofuels, and cosmetics. This review, starting from analyzing the characteristics, production volumes, and environmental issues associated with SCW, focused on the potential of microalgae application for their valorization. In addition, the broader regulatory and sustainability aspects related to biomass utilization and treated SCW are considered, highlighting both the promises and limitations of microalgae-based strategies by integrating technological prospects with policy considerations. Full article

Skin microbiome-friendly preparations are gaining increasing popularity in the cosmetics and pharmaceutical industries. Fermented plants, lysates, and heat-treated products are used as probiotic ingredients in cosmetics. This is due to the presence of Lactobacillus bacteria, such as acid or acid-rennet whey, which are natural probiotics that can positively impact the skin microbiome. However, due to technological difficulties, the direct use of whey as a cosmetic ingredient is limited. An optimized emulsification method was used to obtain alginate microspheres as carriers of whey. The process parameters were optimized using the Design of Experiments (DoEs) methodology. The effect of three key variables, including the type of probiotic raw material (whey from 1—cows, 2—goats, and 3—mixed), the alginate-to-raw material ratio (1–3%), and sonication time (0.5–1.5 min), on parameters such as encapsulation efficiency, bacterial survival, viscosity, and microspheres size was analyzed. The results obtained demonstrated that the optimal process parameters were the sonication time of 0.5 min and the alginate-to-whey mass ratio of 1.5% for all types of whey material studied. However, the most important factor influencing the properties and functionality of the microspheres was sonication time. The optimized whey-loaded microspheres were incorporated into a preservative-containing emulsion system, in which the viability of whey-derived bacteria was monitored over time. The whey encapsulation process effectively maintained the bacteria’s probiotic properties, protecting their viability despite the presence of preservatives (at a level of 4.92 ± 0.9 log CFU/g after 30 days of formulation storage), thus confirming the feasibility of incorporating liquid whey into skincare formulations. Full article

Sulfides are frequently encountered in natural mineral water and different wastewater streams, and their presence significantly impedes subsequent water treatment or utilization. Sulfide removal, or at least its reduction, can be accomplished in different ways, but there is one straightforward method where sulfide is captured on a carbon-based sorbent, with the consequent sorbent regeneration producing electricity in liquid fuel cell mode. This multi-functional approach combines sulfide removal, energy generation, and water pre-treatment for various applications. The present work aims to show sulfide removal from sulfide-containing wastewater streams from alcohol and beverage manufacturing. The clean water could be used for biogas production. Sorbent regeneration was performed in fuel cell mode and was accompanied by electricity production. The experiments, conducted in a liquid-phase fuel cell, used electrode compartments that were separated by an anion-exchange membrane. Electroconductive charcoal, produced via the pyrolysis of residues from tire production and doped with zinc oxide, was used as a sorbent. The experimental treatments of vinasse, whey, and stillage for sulfide removal by this method show the sustainable performance of the sorbent for up to twelve consecutive runs. The biogas yield produced from vinasse was increased more than three times for the treated substrate compared to the reference case. Full article

Phospholipids (PLs) are a group of biomolecules found in the milk fat globule membranes (MFGMs). Recently, MFGM phospholipids have attracted increasing amounts of attention due to their unique composition, stability, and potential health benefits, including protective effects against Alzheimer’s disease, hypercholesterolemia, and certain types of cancer. Although buffalo milk is the second most commonly produced milk and has high nutritional value, few studies have focused on the properties of buffalo MFGM. This study investigates the PLs composition of buffalo milk and related dairy by-products (whey and buttermilk). Milk and whey were collected from two dairy farms (A—small and B—big) to produce mozzarella buffalo cheese (high-pasteurization milk for GDO production and low for local); while buttermilk was obtained from a butter-making farm. Phospholipids were purified by a solid-phase extraction method and then identified by high-performance liquid chromatography with an evaporative light-scattering detector (HPLC/ELSD). Five classes of phospholipids [phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylserine (PS), and sphingomyelin (SM)] were identified. The thermal process of milk did not significantly affect the PLs milk. However, local whey showed a higher concentration of total PLs than GDO, which was mainly represented by PE followed by PC content. Farm A exhibited higher PL content than B, particularly with a greater concentration of SM. Buttermilk showed the lowest PLs content. These findings offer valuable insights for the dairy industry and related applications, contributing to the valorization of buffalo dairy products. Full article

Liquid whey (LW) is a nutrient-rich dairy by-product and a promising resource for animal nutrition. However, data regarding its impact on intestinal morphology and endocrine signaling are limited. Therefore, the current study aims to dissect those aspects. An experiment was conducted on 14 crossbred pigs divided into control (fed 3% of their body weight pelleted feed) and LW (fed 3% of their body weight supplemented with 1.5 L of LW) groups. The results show a significantly increased body weight gain in LW pigs during the second half of the experiment. Moreover, an increased ileal villus height, deeper crypts, and a thicker muscularis externa in the duodenum and jejunum have been reported in LW-fed pigs. Goblet cell count revealed a significant abundance of these cells in duodenal villi and jejunal crypts of the LW group, suggesting enhanced mucosal defense in all segments of LW-fed pigs. While Cholecystokinin8 and Galanin showed the same expression pattern among both groups and SI segments, the leptin expression was significantly higher in LW swine. These findings indicate that LW promotes growth, gut mucosa remodeling, and neuroendocrine signaling, thus supporting LW use as a functional dietary strategy with attention to the adaptation period. Full article