BIOTECHNOLOGICAL AND FOOD APPLICATIONS OF WHEY
DOI:
https://doi.org/10.63330/aurumpub.030-005Keywords:
Sustainability, Technology, Value Addition, Whey AlbuminAbstract
Whey is a by-product of the dairy industry that accounts for approximately 85–90% of the volume of processed milk, with global production exceeding 180 million tons per year. Owing to its composition, which is rich in lactose (4.5–5%), high-biological-value proteins such as β-lactoglobulin and α-lactalbumin, and bioactive compounds, whey presents significant potential for valorization. This narrative review analyzed scientific articles and books published between 2015 and 2025 addressing the composition, functional properties, and applications of whey. Biotechnological applications include the production of bioethanol, lactic acid, lactobionic acid, 2-phenylethanol, polyhydroxyalkanoates, and single-cell protein. In the food sector, whey has been explored in the development of probiotic beverages, bioactive peptides with antihypertensive and antioxidant activities, prebiotic galacto-oligosaccharides, and edible films. Technologies such as membrane separation, enzymatic hydrolysis, and fermentation have been widely investigated to convert whey into higher value-added products. Overall, the adoption of integrated whey valorization strategies contributes to reducing environmental impacts and represents a sustainable and economically promising alternative for the dairy industry, in accordance with circular economy principles.
Downloads
References
CHOPADA, K. et al. Purification and characterization of novel antihypertensive and antioxidative peptides from whey protein fermentate: in vitro, in silico, and molecular interactions studies. Journal of the American Nutrition Association, v. 42, n. 7, p. 662–678, 2022. DOI: https://doi.org/10.1080/27697061.2022.2110966.
DE GIORGI, S. Biotechnology for the valorization of dairy industry by-products: the case of the lactobionic acid. 2017. Tese (Doutorado) – Università di Bologna, Bologna, 2017. DOI: https://doi.org/10.6092/UNIBO/AMSDOTTORATO/8159.
DESHMUKH, N. et al. Waste to nutrition: the evolution of whey, a byproduct to galactooligosaccharides production. Food Chemistry Advances, v. 4, p. 100642, 2024. DOI: https://doi.org/10.1016/j.focha.2024.100642.
DOPAZO, V. M. et al. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent. Food Bioscience, v. 53, p. 102586, 2023. DOI: https://doi.org/10.1016/j.fbio.2023.102586.
DRĘŻEK, K. et al. Valorisation of whey permeate in sequential bioprocesses towards value-added products: optimisation of biphasic and classical batch cultures of Kluyveromyces marxianus. International Journal of Molecular Sciences, v. 24, n. 8, p. 7560, 2023. DOI: https://doi.org/10.3390/ijms24087560.
EL-AIDIE, S. A. M.; KHALIFA, G. S. A. Innovative applications of whey protein for sustainable dairy industry: environmental and technological perspectives – a comprehensive review. Comprehensive Reviews in Food Science and Food Safety, v. 23, n. 2, e13319, 2024. DOI: https://doi.org/10.1111/1541-4337.13319.
ESTÉVEZ TELLE, N. Integrative processes for the valorisation of bovine whey proteins through the production of bioactive peptides and heat-induced gels, and their use as functional ingredients. 2015. Tese (Doutorado) – Universidad de Zaragoza, Zaragoza, 2015. Disponível em https://portalcientifico.uvigo.gal/documentos/5f90daaa2999522a4a6ed28c Acesso 20 de out. 2025.
ÍÑIGUEZ-MORENO, M.; POONIA, A. Green technologies for treatment and utilization of whey towards sustainable exploitation. In: Whey valorization. Singapore: Springer, 2023. p. 63–88. DOI: https://doi.org/10.1007/978-981-99-5459-9_4.
IRAZOQUI, J. M. et al. Enzymes for production of whey protein hydrolysates and other value-added products. Applied Microbiology and Biotechnology, v. 108, p. 1–19, 2024. DOI: https://doi.org/10.1007/s00253-024-13117-2.
KAUR, N. et al. Recent developments in purification techniques and industrial applications for whey valorization: a review. Chemical Engineering Communications, v. 207, n. 7, p. 944–966, 2020. DOI: https://doi.org/10.1080/00986445.2019.1573169.
KOUKOUMAKI, D. I. et al. The development of novel edible films from single-cell protein produced by the biotechnological valorization of cheese whey. Applied Microbiology, v. 4, n. 3, p. 1006–1024, 2024. DOI: https://doi.org/10.3390/applmicrobiol4030070.
KUMAR, N. et al. Utilization of whey: sustainable trends and future developments. In: WHEY VALORIZATION. Singapore: Springer, 2023. p. 35–62. DOI: https://doi.org/10.1007/978-981-99-5459-9_3.
MAESTRE, K. L. et al. Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná. Research, Society and Development, v. 10, n. 13, e21082, 2021. DOI: https://doi.org/10.33448/RSD-V10I13.21082.
MUTALIYEVA, B. et al. Acid whey valorization: novel approaches for probiotic and functional products development. Frontiers in Nutrition, v. 12, p. 1630925, 2025. DOI: https://doi.org/10.3389/fnut.2025.1630925.
ROSOLEN, M. Microencapsulação simbiótica de Lactococcus lactis subsp. lactis R7 usando soro de queijo como matriz alimentar. 2021. Tese (Doutorado em Ciência e Tecnologia de Alimentos) — Universidade Federal de Pelotas (UFPel), Pelotas, 2021. Disponível em: https://www.dctaufpel.com.br/ppgcta/manager/uploads/thesis/rosolen-michele-microencapsulacao-simbiotica-de-lactococcus-lactis-subsp-lactis-r7-usando-soro-de-qu-815.pdf. Acesso em: 03 out 2025.
SALVADO, A. F. A.; LEITÃO, J. H.; FONSECA, L. P. Enzymatic production of bioactive peptides from whey proteins: their active role and potential health benefits. In: enzymatic production of bioactive peptides. Cham: Springer, 2021. p. 279–302. DOI: https://doi.org/10.1007/978-3-030-58315-6_15.
SANTOS, C. R.; SILVA, C. B. S.; ROCHA, M. Hidrolisado de soro de leite e derivados: uma revisão da obtenção e bioatividades. Brazilian Journal of Development, v. 8, n. 3, p. 16795–16811, 2022. DOI: https://doi.org/10.34117/bjdv8n3-105.
SARENKOVA, I. et al., Lactobionic acid production by Pseudomonas taetrolens in a fed-batch bioreactor using acid whey as substrate. International Journal of Dairy Technology, v. 75, n. 2, p. 361–371, 2022. DOI: https://doi.org/10.1111/1471-0307.12841
SARAIVA, C. B.; PINTO, C. C. Do descarte ao valor: estratégias inovadoras de reutilização do soro de leite. Revista Foco, v. 17, n. 1, e4292, 2024. DOI: https://doi.org/10.54751/revistafoco.v17n1-174
SAUBENOVA, M. et al. Bioactive peptides derived from whey proteins for health and functional beverages. Fermentation, v. 10, n. 7, p. 359, 2024. DOI: https://doi.org/10.3390/fermentation10070359.
VALDEZ CASTILLO, M. et al. Co-fermentation of agri-food residues using a co-culture of yeasts as a new bioprocess to produce 2-phenylethanol. Molecules, v. 28, n. 14, p. 5536, 2023. DOI: https://doi.org/10.3390/molecules28145536.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
