Search Results (201)

This study examined Kefiran, an exopolysaccharide derived from milk kefir grains, as a novel biopolymer for encapsulating phenolic extracts from sunflower cake and its antimicrobial properties in the development of natural and functional food ingredients. Kefiran was obtained from kefir grains using three extraction protocols: hot water (M1), hot water with 30% trichloroacetic acid (M2), and mild heat combined with ultrasound at 60 °C (M3). The ultrasound-assisted method produced the highest carbohydrate concentration. Spectrophotometric assays (phenol–sulfuric and Bradford), Fourier transform infrared spectroscopy, scanning electron microscopy, thermogravimetric analysis, and water-holding capacity were employed to characterize the composition, structure, and morphology of the extracts, revealing well-preserved polysaccharide fingerprints and a highly porous microstructure, consistent with their potential application in food systems. Kefiran was then evaluated as an encapsulating agent in complex coacervation at pH 3.75, using three Kefiran-based wall formulations (M1, M2, and M3) with gum arabic and whey protein isolate (WPI) as co-wall materials, and their performance was compared with gum arabic and WPI controls. Across formulations, coacervate microcapsules achieved high encapsulation efficiencies (83–93%), tunable particle sizes, and predominantly negative zeta potentials, indicative of good colloidal stability. The Kefiran extract and coacervate microcapsules demonstrated significant antioxidant and antimicrobial activity against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, and Candida albicans, with minimum inhibitory concentrations ranging from 250 to 1000 µg/mL. The findings support ultrasound-extracted Kefiran as a multifunctional biopolymer suitable for bioactive delivery and as a natural antimicrobial component in advanced functional food formulations. Full article

Energy-intensive industries deploying hybrid renewable energy systems require performance monitoring frameworks that evolve with phased system implementation. This paper introduces the performance and sustainability framework, a simulation-grounded evolution of the sustainability balanced scorecard for longitudinal assessment of renewable energy infrastructure. The framework requires that key performance indicators derive from validated techno-economic simulations, that assessment is repeated at temporal checkpoints corresponding to physical system changes, and that each balanced scorecard perspective includes at least one environmental or circular-economy indicator. The framework is demonstrated in a cheese manufacturing facility in Crete, Greece, where a 38 kW cheese whey biomass generator, 72.2 kW photovoltaic system, and 10 kW wind turbine are deployed over five years. Annual HOMER Pro re-simulations are combined with weighted SWOT scoring to track technical, economic, environmental, and organisational performance. By Year 5, the system achieves an 88.7% electrical renewable fraction, 60.0% gross-operational CO₂-eq reduction, 0.1148 EUR/kWh levelised cost of energy, and 22.3% internal rate of return. The longitudinal trajectory also reveals declining delivered thermal renewable contribution and cheese whey utilisation, exposing operational trade-offs that single-point scorecard assessments would miss. Applicability of the PSF to community-scale governance under ISO 37101:2016 and to renewable energy communities under Directive (EU) 2018/2001 is examined exclusively as a conceptual scaling framework for future research. The present empirical demonstration is restricted to a single-facility case study, and no community-level stakeholder data are collected or analysed. Full article

This study examined the chemical composition and functional properties of fermented whey beverages produced from organic cow and goat whey, including both acid and sweet variants, enriched with organic sea buckthorn (Hippophae rhamnoides) or rosehip (Rosa canina) juices. In contrast to earlier research primarily addressing physicochemical and technological aspects, the present work offers a comprehensive evaluation of fatty acid composition, mineral and trace element content, antioxidant activity, and total polyphenol levels in these beverage formulations. Both the type of whey and the fruit additive significantly influenced the compositional profile and antioxidant capacity of the beverages. Samples fortified with rosehip demonstrated the highest antioxidant potential, as evidenced by enhanced DPPH radical scavenging activity, elevated FRAP values, and increased total polyphenol content. In comparison, beverages enriched with sea buckthorn juice exhibited higher concentrations of selected minerals, particularly Fe and Ni, while maintaining toxic element levels within permissible limits. The fatty acid profile was predominantly composed of saturated fatty acids, notably C16:0, along with short-chain fatty acids typical of whey. Beverages derived from goat whey contained higher levels of SFA and MUFA than those produced from cow whey, whereas the addition of rosehip contributed to increased proportions of PUFA and omega-3 fatty acids. Collectively, these findings indicate that organic fermented whey beverages enriched with rosehip or sea buckthorn juice may serve as promising functional products with enhanced antioxidant properties and favorable mineral and fatty acid profiles. Full article

This review aims to examine the immunological, anti-inflammatory, antiviral, and antibacterial activities of key whey and milk proteins, specifically lactoferrin, glycomacropeptide, β-lactoglobulin, α-lactalbumin and their derived peptides, particularly lactoferricin and lactoferrampin, highlighting their potential as preventive or therapeutic agents. Whey and dairy products represent complex biological matrices that, beyond their high nutritional value, serve as reservoirs of bioactive proteins and peptides with documented health-promoting properties. It has been reported that certain whey proteins (WPs) and whey-derived peptides may contribute to improvements in both innate and adaptive immunity, exert direct antiviral and antibacterial effects while also modulating host defenses through immunoregulatory, antioxidant, and anti-inflammatory activities. These mechanisms contribute not only to enhanced resistance against viral pathogens but also to maintaining intestinal homeostasis and microbiota balance, both of which are critical during infection. In recent years, particularly in the context of the COVID-19 pandemic, natural bioactive compounds derived from whey, and, more broadly, milk, have attracted increasing attention as potential adjuncts or alternatives to conventional antivirals, with reported activity not only against SARS-CoV-2, influenza but also other viral and microbial infections. Despite encouraging in vitro and in vivo evidence, clinical validation remains limited, and the antiviral and immunomodulatory effects of WPs still require deeper mechanistic clarification. Future research should focus on identifying molecular targets, as well as characterizing the pharmacokinetics and safety profiles of WPs and WP peptides across diverse clinical settings. At the same time, attention should be given to optimizing their application as nutraceuticals or functional dairy ingredients. Full article

Background/Objectives: The increasing prevalence of nutrition-related diseases and the limited availability of convenient, metabolically safe, high-protein foods represent a pressing public health challenge. This study aimed to evaluate the effects of four composite animal-derived high-protein ingredients based on collagen enzymatic hydrolysates on physical endurance, feeding behaviour, carbohydrate metabolism, renal function, and behavioural parameters in rats. Methods: Four lyophilised collagen hydrolysate-based ingredients were developed using enzymatic biotransformation of bovine and porcine raw materials, combined with bovine whey protein concentrate, bovine meat trim hydrolysate, porcine blood plasma proteins, and an api-component (Samples 1–4; protein content 87–89%). Ninety male Wistar rats were randomised into one control group and four experimental groups (n = 20 per experimental group, n = 10 controls) and received test samples by intragastric gavage at 3000 mg/kg/day for 40 days. Physical endurance was assessed via a weighted forced swimming test (days 0, 30, and 40); behavioural status by open field, adhesive removal, and marble burying tests; and biochemical parameters (blood glucose, serum urea, creatinine, urinary protein, and GFR) at days 0 and 40. Results: All experimental groups demonstrated a significant reduction in standard chow consumption (19–24%, p < 0.01) without affecting body weight gain. Physical endurance improved significantly in all groups relative to baseline, with the most pronounced effect in the Sample 3 group (+39% at day 40, p < 0.05). Blood glucose levels were significantly reduced across all groups (9–16%, p < 0.05). No adverse behavioural effects were observed. Biochemical markers indicated an adaptive rather than pathological renal response, with elevated GFR in three of four experimental groups (p < 0.05) and reduced proteinuria in the Sample 1 and Sample 3 groups. Conclusions: Forty-day administration of collagen hydrolysate-based protein complexes improved physical endurance and glucose metabolism, reduced food intake without compromising body weight, and did not impair renal function or behavioural status in healthy adult rats. These findings support the potential of such ingredients as functional food components, pending confirmation of long-term safety in extended studies. Full article

A sustainable alginate-based composite adsorbent was developed by valorizing soy whey wastewater for the efficient removal of copper (II) ions from aqueous solutions. Soy whey wastewater/sodium alginate/cellulose (SWWSAC) beads were fabricated via a controlled slow-release calcium ion cross-linking strategy. This strategy resulted in homogeneous gelation, effective encapsulation of wastewater-derived organics and the formation of a hierarchical mesoporous structure. Compared with pure sodium alginate (SA) and sodium alginate–cellulose (SAC) beads, the SWWSAC beads exhibited a significantly higher specific surface area (3.95 m²/g) and pore volume (0.021 cm³/g), thus having markedly enhanced copper (II) ion adsorption performance. Batch adsorption experiments demonstrate that the adsorption process was strongly dependent on solution pH, adsorbent dosage, contact time and initial metal concentration. Kinetic analysis indicates that the adsorption process followed a pseudo-second-order model, while equilibrium data were well described by the Langmuir isotherm, corresponding to monolayer chemisorption. Based on this isotherm, SWWSAC beads had a theoretical maximum adsorption capacity of 168.3 mg/g (25 °C), 190.8 mg/g (35 °C), and 204.4 mg/g (45 °C). Thermodynamic results reveal that the adsorption was spontaneous and endothermic. FTIR and XPS analyses confirm that copper (II) ion removal was governed by synergistic complexation involving carboxyl, hydroxyl, carbonyl, and protein-derived nitrogen-containing functional groups. Moreover, the SWWSAC beads had a copper (II) ion removal efficiency of (92.4 ± 0.4)% and retained 73.3% of their initial adsorption capacity after six regeneration cycles in actual electroplating wastewater treatment. In this process, the beads exhibited good anti-interference performance against coexisting cations and good structural stability. Therefore, this work demonstrates an effective and low-cost strategy for copper (II) ion removal while providing a value-added route for the sustainable utilization of soy whey wastewater. Full article

Bergamot essential oil (BEO) has demonstrated antidepressant potential, but its oral application is limited by poor water solubility and undesirable organoleptic properties. In this study, a BEO-loaded beverage was developed based on a whey protein-stabilized oil-in-water emulsion system. The optimal formulation, determined via single-factor experiments combined with orthogonal optimization, consisted of inulin (0.5 g/50 g), milk powder (2.0 g/50 g), sucralose (0.008 g/50 g), and sodium carboxymethyl cellulose (0.04 g/50 g). The resulting beverage remained stable without visible phase separation during 4 months of storage at 4 °C. In a chronic corticosterone treatment (CCT)-induced mouse model of depression, oral administration of the BEO beverage increased activity in the central area of the open field test and exploratory behavior in the elevated plus maze, while reducing repetitive stereotyped behaviors in the marble burying test. At the molecular level, the BEO beverage was associated with reduced levels of interleukin-1β (IL-1β), tumor necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), and corticosteroid (CORT), and increased levels of corticotropin-releasing hormone (CRH), adrenocorticotropic hormone (ACTH), serotonin (5-HT), dopamine (DA), and norepinephrine (NE). Additionally, the BEO beverage was associated with observed alleviation of neuronal damage in the hippocampal CA3 region, upregulation of brain-derived neurotrophic factor (BDNF), improved gut microbial diversity, and altered host metabolic profiles. Collectively, these findings suggest that the BEO emulsion beverage is a feasible intervention for alleviating depression-like behaviors in the mouse model, and provide initial associative evidence supporting its potential as a functional food for mood management. 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

Whey is a major by-product of the dairy industry and represents a valuable source of proteins that can be enzymatically converted into bioactive peptides with diverse health-related functions. In recent years, increasing attention has been given to whey-derived peptides due to their antioxidant, antihypertensive, antimicrobial, anti-inflammatory, antithrombotic, immunomodulatory, and anticancer activities, highlighting their potential use as functional ingredients and nutraceutical compounds. The generation and biological functionality of these peptides are strongly influenced by the protein source, processing conditions, enzymatic or microbial hydrolysis strategies, and peptide structure. Unlike the existing literature, this review provides an analysis of individual peptide sequences, meticulously linking their specific chemical structures to their diverse biological activities, such as antioxidants, antihypertensive, and immunomodulatory effects. By moving beyond general protein hydrolysis, this work offers a unique comparative framework that evaluates how these distinct peptide fractions perform under industrial conditions. Furthermore, it bridges the gap between laboratory discovery and commercial implementation, focusing on critical parameters for large-scale production, stability in functional food matrices, and the regulatory pathways required for market-ready nutraceuticals. This integrated approach provides a strategic roadmap for translating molecular bioactivity into high-value industrial applications. This review provides an applied overview of recent advances in the production of whey bioactive peptides, emphasizing enzymatic generation methods, structure–activity relationships, and underlying mechanisms of action associated with their biological effects. In addition, current and emerging applications of whey-derived peptides in functional foods, nutraceuticals, and health-oriented formulations are critically discussed. Finally, key challenges related to peptide stability, bioavailability, industrial scalability, and regulatory aspects are addressed to identify future perspectives for the effective translation of whey bioactive peptides from research to practical applications. Full article

Kombucha is a fermented beverage produced using a symbiotic consortium of acetic acid bacteria and yeasts, often marketed for its health-promoting properties. However, probiotic bacteria in kombucha are typically present at inconsistent levels and may not remain viable during fermentation. In this study, three Lactobacillus strains (Lacticaseibacillus rhamnosus ATCC 53103 (L. rhamnosus), Lactiplantibacillus plantarum subsp. plantarum ATCC 14917 (L. plantarum) and Lentilactobacillus hilgardii (L. hilgardii) isolate) were encapsulated in whey protein using the lyophilization method and added individually at the start of kombucha fermentation. Lactic acid bacteria (LAB)–enriched kombucha samples were evaluated for chemical composition (polyphenols, flavonoids, vitamin C and organic acids) and functional properties (antimicrobial, antiproliferative, antioxidant and anti-inflammatory activities) and compared to a traditionally obtained control kombucha, primarily demonstrating in vitro and experimental assessment. Encapsulation maintained LAB viability above 6–7 log CFU/mL throughout fermentation, producing kombucha with enhanced microbial stability. LAB–enriched samples exhibited increased L-lactic acid and antimicrobial activity. L. rhamnosus and L. hilgardii–enriched samples exhibited increased antiproliferative and anti-inflammatory activities, which may be associated with strain-dependent production of organic acids, polyphenol modulation and LAB-derived bioactive metabolites. Antioxidant activity varied depending on assay, and L. rhamnosus–enriched kombucha showed higher anti-inflammatory activity. These findings demonstrate that whey protein encapsulation can preserve LAB during fermentation, enhance specific bioactive properties and provide a platform for developing functional kombucha beverages with potential applications in the food industry. Full article

The pods of pea (Pisum sativum L.), an abundant agroindustry by-product, represents a sustainable source of bioactive compounds. To harness these compounds effectively, this study aimed to optimize the ultrasound-assisted extraction (UAE) of polyphenols and plant pigments (chlorophylls and carotenoids) from pea pod waste using response surface methodology, and to evaluate the encapsulation of the resulting extract with a novel pea-based carrier derived from whole pea grain powder. The optimal conditions for the extraction were a time of 45 min, a solid-to-solvent ratio of 1:48 (w/v), and an ethanol concentration of 58.51% (v/v). The extract obtained under these conditions was encapsulated using pea grain powder and compared with a conventional whey protein carrier. The resulting microencapsulates were characterized in terms of process yield, moisture content, particle size distribution, thermal properties, and phenolic composition. Pea grain powder as a carrier provided higher powder yield, lower moisture content, and improved thermal stability, whereas whey protein allowed slightly higher retention of most bioactive compounds, except for coumaric acid and kaempferol. Overall, these findings highlight pea grain powder as a promising plant-based carrier that supports the valorization of pea pod waste, contributing to the development of sustainable ingredients and a circular economy for legume processing by-products. Full article

Cheese whey, a low-value by-product of cheese production, has gained renewed attention within the transition toward sustainable and circular food systems. Despite posing environmental challenges due to its high biochemical and chemical oxygen demand, whey retains a substantial proportion of milk nutrients, notably high-quality proteins that can be converted into bioactive peptides with potential health benefits. These peptides have been shown to modulate key biological pathways, including angiotensin-converting enzyme inhibition, nitric oxide bioavailability, oxidative stress balance, and inflammatory signaling, providing mechanistic plausibility for cardioprotective and immunomodulatory effects. However, the translation of promising in vitro and animal findings into consistent human health outcomes remains constrained by variability in peptide composition, processing conditions, bioavailability, and study design. This narrative review critically synthesizes current evidence on the functional properties of whey-derived peptides, with particular emphasis on cardiovascular and immunomodulatory outcomes across experimental models. In addition, the review situates whey upcycling within the Portuguese agro-food context, highlighting regional cheese production as both an environmental challenge and an opportunity for sustainable innovation. By integrating mechanistic evidence with sustainability-driven valorization strategies, this review aims to clarify the translational potential of whey-derived peptides as functional food ingredients. Full article

From 1950 to the present, plastic production and use have increased mainly because plastics possess qualities like stability, light weight, versatility, and decreasing production costs. However, most plastics are not biodegradable, and only a small portion is recycled worldwide. Bioplastics serve as an alternative if they are biodegradable and derived from residual materials, promoting a circular economy. PHB is a polymer with characteristics similar to some commercial plastics. It was discovered in the 1920s and has been examined by researchers and engineers since then due to its potential as a biodegradable bioplastic. Some microorganisms can produce PHB under controlled conditions. In this work, PHB production was analyzed using two strains, Bacillus subtilis and Bacillus megaterium, and two byproducts—whey and glycerol—as substrates and varying the culture media compositions. Both byproducts and both strains are suitable for PHB production; the absence of nitrogen and trace element sources enhances PHB yield. Additionally, bacterial growth, substrate uptake, and PHB production were modeled using logistic growth and the Luedeking–Piret models. Full article

The use of food packaging derived from petroleum-based polymers has developed significant environmental problems, as these materials require centuries to degrade and release hazardous pollutants. Consequently, the food industry is shifting toward biodegradable alternatives developed from agro-industrial by-products, such as proteins, polysaccharides, and lipids. Whey protein is a by-product of the cheese industry, which is emerging as a promising material for producing edible and biodegradable films with effective barrier properties. Whey-based films can be incorporated with bioactive compounds, particularly phenolic compounds. These substances, naturally present in fruits, legumes, and vegetable waste, possess potent antimicrobial and antioxidant activities that are essential for extending the shelf life of perishable foods. This review provides a systematic evaluation of how the incorporation of phenolic compounds influences the physicochemical and bioactive properties of whey-based films. Thus, an analysis of film-forming methods, the interaction between protein matrices and phenolic compounds, and a critical discussion of the challenges remaining for their industrial application as active food packaging were evaluated. The discussion focuses on how the incorporation of phenolic extracts influences the physicochemical, mechanical, and barrier properties of the films, as well as their antioxidant and antimicrobial efficiency. The novelty of this review lies in its comprehensive focus on the sustained release of phenolic compounds from a whey protein film and their application in real food systems. By utilizing these natural additives, the industry can provide sustainable alternatives to synthetic preservatives. Active whey protein packaging represents a viable strategy to inhibit food spoilage, prevent lipid oxidation, and maintain sensory quality, while reducing the environmental problems. Full article

This study investigated the generation of α-glucosidase inhibitory peptides from whey protein fermented by the marine-derived probiotic Lacticaseibacillus casei DS31 (isolated from the intestinal microbiota of the large yellow croaker, Larimichthys crocea) and assessed their potential for practical glycemic management. Fermentation markedly increased inhibitory activity, with the freeze-dried crude supernatant exhibiting an IC50 of 2.115 mg/mL. Activity was further enriched through stepwise purification: ultrafiltration (<3 kDa) improved potency (IC50 = 1.206 mg/mL), and subsequent Sephadex (crosslinked dextran) G-15 gel filtration yielded a more active E fraction (IC50 = 1.145 mg/mL). LC–MS/MS characterized 19 peptides, and integrated in silico screening (PeptideRanker combined with molecular docking) highlighted GEPGPEGPAG as a leading candidate, showing a more favorable predicted binding energy (−82.50 kcal/mol) than the positive control acarbose (−69.31 kcal/mol). Docking analysis suggests that GEPGPEGPAG may inhibit α-glucosidase by forming a stable network of hydrogen bonds, salt bridges, and hydrophobic interactions within the catalytic pocket. Overall, DS31-fermented whey and its enriched fractions show promise as functional ingredients for postprandial glycemic control. Full article