{"title":"Whey: Composition, Processing, Application, and Prospects in Functional and Nutritional Beverages-A Review.","authors":"Assiya Mirzakulova, Tolkyn Sarsembaeva, Zhulduz Suleimenova, Łukasz Kowalski, Bożena Gajdzik, Radosław Wolniak, Michał Bembenek","doi":"10.3390/foods14183245","DOIUrl":null,"url":null,"abstract":"<p><p>Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages' health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper.</p>","PeriodicalId":12386,"journal":{"name":"Foods","volume":"14 18","pages":""},"PeriodicalIF":5.1000,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12470128/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.3390/foods14183245","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Whey is a byproduct of dairy production that possesses high nutritional value and versatile applications across various industries. In the framework of circular economy, the reutilization of whey is essential to transform this high-volume byproduct into a valuable resource. In this narrative review, the authors focus on trends in the utilization of whey for manufacturing functional and nutritional beverages. This publication summarizes the current information on whey composition based on various influencing factors and explores the technological processes currently used in whey-based beverage production and analysis, as well as nutritional profiles and properties of whey-based drinks with functional modifiers. Information about whey processing methods, compositional profiles, and whey-based beverages' health benefits along with the author-proposed typology of functional drinks are summarized in tables throughout the paper.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
