Antioxidant Maillard Reaction Products from Milk Whey: A Food By-Product Valorisation

The Maillard reaction (MR) is a key process in food science, producing bioactive compounds with antioxidant properties. This study evaluates the antioxidant potential of MR products (MRPs) from different dairy byproducts-cow cheese whey, goat cheese whey, and cow yoghurt whey-highlighting their applicability in food preservation and waste valorisation. Whey samples were subjected to the MR at 140 °C for 90 min, showing significant amino acid and sugar consumption, particularly arginine, histidine, and lactose. Using a library of potential antioxidant MRPs (molecular weight < 250 Da), 28 key compounds, including 2-pyrrolecarboxaldehyde and maltol isomer, were identified, primarily in cow cheese whey. A complementary high-molecular-weight MRP library (≥250 Da) identified 72 additional antioxidant compounds, with distinct production patterns linked to whey type. Multivariate analyses confirmed that whey type strongly influences MRP profiles. These results highlight the potential of MR to transform whey by-products into valuable sources of natural antioxidants. This approach offers sustainable strategies for enhancing food preservation, reducing food waste, and supporting the targeted use of MRPs in the food industry.