Proteins derived from the dairy losses and by-products as raw materials for non-food applications

Detalhes bibliográficos
Autor(a) principal: Costa, Catarina
Data de Publicação: 2021
Outros Autores: Azoia, Nuno G., Coelho, Lorena, Freixo, Ricardo, Batista, Patrícia, Pintado, Manuela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/31865
Resumo: The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.
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spelling Proteins derived from the dairy losses and by-products as raw materials for non-food applicationsWhey proteinCaseinTextile fibreTextile finishingFunctional propertiesThe disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.MDPIVeritati - Repositório Institucional da Universidade Católica PortuguesaCosta, CatarinaAzoia, Nuno G.Coelho, LorenaFreixo, RicardoBatista, PatríciaPintado, Manuela2021-02-02T14:20:36Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/31865engCosta, C., Azoia, N. G., Coelho, L., Freixo, R., Batista, P., Pintado, M. (2021). Proteins derived from the dairy losses and by-products as raw materials for non-food applications. Foods, 10(1), 13510.3390/foods100101352304-815885103044520PMC782671233435226000610211000001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-09-06T12:30:35Zoai:repositorio.ucp.pt:10400.14/31865Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:30:35Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Proteins derived from the dairy losses and by-products as raw materials for non-food applications
title Proteins derived from the dairy losses and by-products as raw materials for non-food applications
spellingShingle Proteins derived from the dairy losses and by-products as raw materials for non-food applications
Costa, Catarina
Whey protein
Casein
Textile fibre
Textile finishing
Functional properties
title_short Proteins derived from the dairy losses and by-products as raw materials for non-food applications
title_full Proteins derived from the dairy losses and by-products as raw materials for non-food applications
title_fullStr Proteins derived from the dairy losses and by-products as raw materials for non-food applications
title_full_unstemmed Proteins derived from the dairy losses and by-products as raw materials for non-food applications
title_sort Proteins derived from the dairy losses and by-products as raw materials for non-food applications
author Costa, Catarina
author_facet Costa, Catarina
Azoia, Nuno G.
Coelho, Lorena
Freixo, Ricardo
Batista, Patrícia
Pintado, Manuela
author_role author
author2 Azoia, Nuno G.
Coelho, Lorena
Freixo, Ricardo
Batista, Patrícia
Pintado, Manuela
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Costa, Catarina
Azoia, Nuno G.
Coelho, Lorena
Freixo, Ricardo
Batista, Patrícia
Pintado, Manuela
dc.subject.por.fl_str_mv Whey protein
Casein
Textile fibre
Textile finishing
Functional properties
topic Whey protein
Casein
Textile fibre
Textile finishing
Functional properties
description The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.
publishDate 2021
dc.date.none.fl_str_mv 2021-02-02T14:20:36Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.14/31865
url http://hdl.handle.net/10400.14/31865
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Costa, C., Azoia, N. G., Coelho, L., Freixo, R., Batista, P., Pintado, M. (2021). Proteins derived from the dairy losses and by-products as raw materials for non-food applications. Foods, 10(1), 135
10.3390/foods10010135
2304-8158
85103044520
PMC7826712
33435226
000610211000001
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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