ReviewFrontiers in nutrition2025
Acid whey valorization: novel approaches for probiotic and functional products development.
Review in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
1 citing paper in PubMed.
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Acid whey, a byproduct of dairy processing, particularly from Greek yogurt and cottage cheese production, presents significant environmental and economic challenges due to its high organic load and disposal restrictions. However, the unique composition of acid whey, containing proteins, lactose, minerals, and bioactive compounds, presents promising opportunities for the development of functional, value-added products. This review explores innovative approaches to acid whey valorization, emphasizing biotechnological methods, fermentation techniques, and advanced membrane filtration processes. Comparative analysis of sweet and acid whey compositions underscores specific challenges and advantages in acid whey utilization, various valorization strategies, such as membrane filtration and ultrafiltration, osmosis, enzymatic, and microbial processing, highlighting their effectiveness in ingredient recovery and product development. It also identifies suitable microorganisms capable of efficiently metabolizing acid whey and enhancing the nutritional and functional profiles of derived products. Special attention is given to fermented beverages and other functional products developed from acid whey, incorporating novel strategies to optimize fermentation processes. Moreover, this review details recent advancements in probiotic microencapsulation technologies, demonstrating their effectiveness in maintaining and enhancing probiotic viability in acid whey-based functional beverages. The success of these functional products significantly depends on selecting appropriate probiotic strains, encapsulation materials, and innovative microencapsulation methods. Finally, the article addresses current limitations and outlines future research perspectives, highlighting the potential applications of acid whey-derived products in food, beverages, animal feed, and bioenergy sectors.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.