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<p>This study aimed to valorize cheese whey, an abundant dairy agro-industrial co-product, by producing bioactive protein hydrolysates, characterizing their techno-functional properties, and assessing the economic feasibility of the proposed process. Ultrafiltration of cheese whey yielded a concentrate with 37% (w/w) protein content on a dry basis. The whey protein hydrolysate (WPH) obtained after 8&#xa0;h of enzymatic treatment with Flavourzyme reached a degree of hydrolysis of 17.5%. Following spray drying, the resulting hydrolysate (WPH8H) exhibited antioxidant and anti-aging activities. Techno-functional characterization revealed 98.4% solubility, 4.6% foaming capacity, and 4.0% foam stability, while hydrolysis reduced β-lactoglobulin (β-LG) antigenicity by approximately 77% in the peptide fraction below 3&#xa0;kDa. Economic assessment of the WPH8H production demonstrated a 93% return on investment and a payback period of two years, supporting the financial viability of the process. Overall, this study highlights the potential to convert underutilized cheese whey into high-value bioactive ingredients through an integrated framework encompassing process development, functional characterization, and economic analysis. The results indicate that the production of bioactive whey protein hydrolysates represents a higher value-added alternative compared to conventional whey utilization pathways, supporting the development of integrated and resource-efficient processing strategies within the dairy sector.</p>

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Transforming cheese whey into value-added protein hydrolysates: from bioactivity assessment to economic feasibility within a circular bioeconomy framework

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月5日

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  • Marcy Heli Paiva Rodrigues,
  • Cláudia Andréia Gräff,
  • William Jacobs,
  • Fernanda Majolo,
  • Daniel Neutzling Lehn,
  • Claucia Fernanda Volken de Souza

摘要

This study aimed to valorize cheese whey, an abundant dairy agro-industrial co-product, by producing bioactive protein hydrolysates, characterizing their techno-functional properties, and assessing the economic feasibility of the proposed process. Ultrafiltration of cheese whey yielded a concentrate with 37% (w/w) protein content on a dry basis. The whey protein hydrolysate (WPH) obtained after 8 h of enzymatic treatment with Flavourzyme reached a degree of hydrolysis of 17.5%. Following spray drying, the resulting hydrolysate (WPH8H) exhibited antioxidant and anti-aging activities. Techno-functional characterization revealed 98.4% solubility, 4.6% foaming capacity, and 4.0% foam stability, while hydrolysis reduced β-lactoglobulin (β-LG) antigenicity by approximately 77% in the peptide fraction below 3 kDa. Economic assessment of the WPH8H production demonstrated a 93% return on investment and a payback period of two years, supporting the financial viability of the process. Overall, this study highlights the potential to convert underutilized cheese whey into high-value bioactive ingredients through an integrated framework encompassing process development, functional characterization, and economic analysis. The results indicate that the production of bioactive whey protein hydrolysates represents a higher value-added alternative compared to conventional whey utilization pathways, supporting the development of integrated and resource-efficient processing strategies within the dairy sector.