Whey Valorization From Science To Hands On

Nayil DİNKÇİ; Alexandrina Sirbu

Whey Valorization From Science To Hands On

Bildiriler > Özet Bildiri · 2023

Yazarlar: Nayil DİNKÇİ, Alexandrina Sirbu

International Sustainable Resource Recovery Strategies Toward Zero Waste (FULLRECO4US), Türkiye, İstanbul, Uluslararası, Sözlü Sunum, Özet Bildiri, 2023-2023, cilt 1, ss 45-45

Özet

Ref. No. (FR4US0033) - Oral presentation at the FULLRECO4US Conference 2023Topics: Valorization of agri-food industry Whey valorization from science to hands-onNayil Dinkçi 1, and Alexandrina Sirbu 2 ,*1 Ege University, Faculty of Agriculture, Department of Dairy Technology, Izmir/Turkey; nayil.dinkci@ege.edu.tr; 2 Constantin Brancoveanu University of Pitesti, FMMAE Ramnicu Valcea, Valcea/Romania; sirbu.alexandrina.ro@gmail.com;* Corresponding author Abstract:To ensure sustainable food, promoting circular economy and SDGs achievements globally, one of the priorities of food processing along the food supply chain was to find suitable ways for the higher valorization of agri-food wastes and by-products. For instance, in dairy industries, one of the most popular food by-products is whey, which contains valuable nutrient compounds with a high potential for valorization in various matrices throughout diverse pathways. The purpose of this work was to point out how science tried to valorize whey into products with added value and our findings about a few case studies in dairy plants about how processors succeed in managing whey streams in factories according to their specific conditions.A qualitative research methodology was used in two stages. Firstly, the science-advancement technologies for sustainable use of whey as a dairy by-product were identified in literature. In the second stage, a comparative analysis regarding whey management was performed in different dairy companies between Romania and Turkey.The need for waste avoidance of the whey stream generated in the dairy industry is obvious, and a lot of whey-based products and valorization methods were proposed in the literature depending on the whey type. Literature review showed that many steps were made in science to develop emerging technologies and use conventional ones to manage the whey stream in the food industry adequately. Published research highline that whey amino acids or proteins (e.g., b-lacto-globulins, a-lactalbumin, lactoferrin), lactose and other GOSs, B12 vitamin could be valuable compounds as ingredients for functional food and nutraceutical products. But, even nowadays, the main ways for whey valorization in industrial plants seem to focus on animal feed, whey-based foodstuffs (such as bakery or beverages), or biogas.A few case studies in dairy plants about compliance with environmental requirements, the "Zero waste" goal, and sustainable business growth were performed. Our findings outlined several gaps in managing whey valorization in various companies depending more on production capacity and company type and less on geographical location (Romania vs. Turkey).Besides "Zero waste" desiderate for environmental approach and an improved perception towards consumers, whey management in the agri-food industry envisages economic gains, too. For that reason, the main barriers are insufficient incentives and high-cost investment.

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