Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry
Buffalo whey is the most important by-product of the cheese industry. Whey proteins constitute the most exciting component from a technological and economic point of view. They present attractive, functional properties and, similarly to proteins of bovine milk whey, they could also be used as an in...
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| Language: | English |
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Universidad del Zulia
2023-11-01
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| Series: | Revista Científica |
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| Online Access: | https://produccioncientificaluz.org/index.php/cientifica/article/view/43298 |
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| author | Franco E. Vasile |
| author_facet | Franco E. Vasile |
| author_sort | Franco E. Vasile |
| collection | DOAJ |
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Buffalo whey is the most important by-product of the cheese industry. Whey proteins constitute the most exciting component from a technological and economic point of view. They present attractive, functional properties and, similarly to proteins of bovine milk whey, they could also be used as an ingredient (dairy beverages, nutritional supplements) and/or food additives (emulsifier, foaming agent, encapsulant) in novel applications with high-added value, such as nano or microencapsulation. However, buffalo whey has traditionally been used as a raw material for producing ricotta, as animal feed, or well discarded, constituting the main effluent in cheese-making establishments. The use of buffalo whey in novel applications poses a promising scenario, while research is still limited, which warns of endless possibilities.
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| format | Article |
| id | doaj-art-8a2060fc421340678668f2f28dd2df2e |
| institution | Kabale University |
| issn | 0798-2259 2521-9715 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Universidad del Zulia |
| record_format | Article |
| series | Revista Científica |
| spelling | doaj-art-8a2060fc421340678668f2f28dd2df2e2025-01-18T15:36:42ZengUniversidad del ZuliaRevista Científica0798-22592521-97152023-11-0133Suplemento10.52973/rcfcv-wbc017Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industryFranco E. Vasile0Instituto de Investigaciones en Procesos Tecnológicos Avanzados (CONICET-UNCAUS) Universidad Nacional del Chaco Austral, Chaco, Argentina. Buffalo whey is the most important by-product of the cheese industry. Whey proteins constitute the most exciting component from a technological and economic point of view. They present attractive, functional properties and, similarly to proteins of bovine milk whey, they could also be used as an ingredient (dairy beverages, nutritional supplements) and/or food additives (emulsifier, foaming agent, encapsulant) in novel applications with high-added value, such as nano or microencapsulation. However, buffalo whey has traditionally been used as a raw material for producing ricotta, as animal feed, or well discarded, constituting the main effluent in cheese-making establishments. The use of buffalo whey in novel applications poses a promising scenario, while research is still limited, which warns of endless possibilities. https://produccioncientificaluz.org/index.php/cientifica/article/view/43298nanoencapsulationbioactive compoundsbioaccessibilityfunctional foods |
| spellingShingle | Franco E. Vasile Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry Revista Científica nanoencapsulation bioactive compounds bioaccessibility functional foods |
| title | Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| title_full | Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| title_fullStr | Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| title_full_unstemmed | Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| title_short | Exploring the buffalo whey: a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| title_sort | exploring the buffalo whey a look at nanotechnology in search of strategies for the modern nutraceutical industry |
| topic | nanoencapsulation bioactive compounds bioaccessibility functional foods |
| url | https://produccioncientificaluz.org/index.php/cientifica/article/view/43298 |
| work_keys_str_mv | AT francoevasile exploringthebuffalowheyalookatnanotechnologyinsearchofstrategiesforthemodernnutraceuticalindustry |