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Whey Valorization in Functional Jellies: A Nutritional and Technological Approach.

Diana Fluerasu Bălțatu1,2, Monica Negrea1,2, Christine Neagu1,2

  • 1Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.

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Summary

Whey, a dairy by-product, can be used to create nutritious jellies with added berries. These functional jellies offer enhanced protein, minerals, and a stable microstructure, presenting sustainable food innovation.

Keywords:
FTIRberriescolor analysisfunctional jelliesphytochemicalsyneresistexturewhey

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Area of Science:

  • Food Science
  • Dairy Technology
  • Nutritional Science

Background:

  • Whey is a significant by-product of the dairy industry.
  • Valorization of whey can lead to sustainable and value-added food products.
  • Berries are rich in antioxidants and offer potential health benefits.

Purpose of the Study:

  • To evaluate the nutritional, functional, and technological potential of whey.
  • To develop healthy jellies by incorporating whey and berries (blueberries, strawberries, raspberries).
  • To assess the impact of whey and berry addition on jelly quality and stability.

Main Methods:

  • Analysis of protein content, amino acids, minerals (macro- and microelements).
  • Assessment of antioxidant capacity, total polyphenols, and Fourier-transform infrared (FTIR) spectroscopy.
  • Evaluation of storage stability, textural properties, color, and microstructure of jellies.

Main Results:

  • Whey and berry addition increased protein content and mineral levels (K, Ca, Mg, Zn, Fe).
  • Jellies exhibited good storage stability at 4°C; ambient storage accelerated pH decrease and acidity increase.
  • Combined whey and berry additions resulted in a favorable microstructure, indicating synergistic benefits.

Conclusions:

  • Whey is a versatile and sustainable resource for developing functional jellies.
  • Incorporating whey and berries enhances the nutritional and sensory value of jellies.
  • This approach offers economic and ecological advantages in food production.