A review on advancements in emerging processing of whey protein: Enhancing functional and nutritional properties for functional food applications

Abstract

Whey protein (WP) isolates are widely used in food products because they improve protein content, functional properties, and health benefits. It has been observed that WP can form conjugates with essential micronutrients, improving their dietary delivery and biological availability. WP and its derived bioactive peptides have potential health benefits in preventing chronic diseases. However, the off-flavor and bitter peptides of WP are limiting factors that can be used in the food and beverage industries. Emerging innovative processing technologies, such as high hydrostatic pressure, ultrasonication, and extrusion, improve WP gelling ability, gel strength, and storage stability, providing high-quality and healthy functional products. The integration of technological advancements into WP-loaded fortified food products (FFPs) has increased the uptake rate of bioactive compounds, resulting in increased bioavailability and bioaccessibility in the human body. Furthermore, WP-based FFPs treated with advanced thermal and nonthermal processing techniques possess better rheological properties, expansion ratios, and textural properties. Therefore, WP would be a promising and sustainable ingredient for developing stable functional foods. This review explores recent advancements in the processing technologies of WP, emphasizing their role in enhancing its bioavailability and functional properties for different food applications.