Emerging trends and advancements in the processing of dairy whey for sustainable biorefining
Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and t...
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Hindawi Limited
2023
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/163961 |
| _version_ | 1855535728739483648 |
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| author | Goyal, Chhaya Dhyani, Priya Rai, Dinesh Chandra Tyagi, Swati Dhull, Sanju Bala Sadh, Pardeep Kumar Duhan, Joginder Singh Saharan, Baljeet Singh |
| author_browse | Dhull, Sanju Bala Dhyani, Priya Duhan, Joginder Singh Goyal, Chhaya Rai, Dinesh Chandra Sadh, Pardeep Kumar Saharan, Baljeet Singh Tyagi, Swati |
| author_facet | Goyal, Chhaya Dhyani, Priya Rai, Dinesh Chandra Tyagi, Swati Dhull, Sanju Bala Sadh, Pardeep Kumar Duhan, Joginder Singh Saharan, Baljeet Singh |
| author_sort | Goyal, Chhaya |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably. |
| format | Journal Article |
| id | CGSpace163961 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Hindawi Limited |
| publisherStr | Hindawi Limited |
| record_format | dspace |
| spelling | CGSpace1639612025-12-08T10:29:22Z Emerging trends and advancements in the processing of dairy whey for sustainable biorefining Goyal, Chhaya Dhyani, Priya Rai, Dinesh Chandra Tyagi, Swati Dhull, Sanju Bala Sadh, Pardeep Kumar Duhan, Joginder Singh Saharan, Baljeet Singh value added whey bioactive food compounds biofuels bioethanol bioplastics commodities fermentation genetically engineered bacteria milk by-products water pollution Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably. 2023-04-20 2024-12-19T12:53:14Z 2024-12-19T12:53:14Z Journal Article https://hdl.handle.net/10568/163961 en Open Access Hindawi Limited Goyal, Chhaya; Dhyani, Priya; Rai, Dinesh Chandra; Tyagi, Swati; Dhull, Sanju Bala; Sadh, Pardeep Kumar; Duhan, Joginder Singh and Saharan, Baljeet Singh. 2023. Emerging trends and advancements in the processing of dairy whey for sustainable biorefining. Journal of Food Processing and Preservation, Volume 2023 p. 1-24 |
| spellingShingle | value added whey bioactive food compounds biofuels bioethanol bioplastics commodities fermentation genetically engineered bacteria milk by-products water pollution Goyal, Chhaya Dhyani, Priya Rai, Dinesh Chandra Tyagi, Swati Dhull, Sanju Bala Sadh, Pardeep Kumar Duhan, Joginder Singh Saharan, Baljeet Singh Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title | Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title_full | Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title_fullStr | Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title_full_unstemmed | Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title_short | Emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| title_sort | emerging trends and advancements in the processing of dairy whey for sustainable biorefining |
| topic | value added whey bioactive food compounds biofuels bioethanol bioplastics commodities fermentation genetically engineered bacteria milk by-products water pollution |
| url | https://hdl.handle.net/10568/163961 |
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