Whey protein foods
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The Role of Whey Protein in Functional Foods
Introduction to Whey Protein
Whey protein, a byproduct of cheese production, has emerged as a significant component in the functional food sector due to its rich nutritional profile and versatile applications. It contains essential amino acids, bioactive peptides, antioxidants, and immunomodulators, making it a valuable ingredient in various food products .
Nutritional Benefits of Whey Protein
Essential Amino Acids and Bioactive Peptides
Whey protein is rich in essential amino acids such as cysteine, leucine, valine, and isoleucine, which are crucial for muscle biosynthesis and overall health. Additionally, it contains bioactive peptides that exhibit antioxidant, anti-inflammatory, and antimicrobial properties . These components contribute to whey protein's potential in preventing and managing non-communicable diseases.
Health Benefits
Research has shown that whey protein can confer numerous health benefits, including radical scavenging, anti-inflammatory, antitumor, immunostimulatory, hypotensive, gut homeostasis, anti-obesity, antidiabetic, and osteoprotective effects . For instance, whey protein has been validated to enhance immune function and prevent conditions like psoriasis by increasing glutathione levels in the blood.
Functional Properties in Food Systems
Versatile Applications
Whey protein's physicochemical properties make it a versatile ingredient in food systems. It can function as a texture modifier, thickening agent, carrier, gelling agent, surface-active component, and foaming agent . These properties allow whey protein to improve the sensory and textural characteristics of food products, making them more appealing to consumers.
Encapsulation and Bioavailability
Nanocomposites containing whey proteins have been used as effective encapsulation systems for active food and drug components. This enhances their solubility, transport, dispersibility, bioavailability, and bioaccessibility, thereby maximizing their health benefits .
Whey Protein in Malnutrition Treatment
Recovery from Moderate Acute Malnutrition (MAM)
A clinical trial involving rural Malawian and Mozambican children with moderate acute malnutrition (MAM) demonstrated that a ready-to-use supplementary food (RUSF) containing whey protein significantly improved recovery rates compared to a soy-based RUSF. Children who consumed the whey RUSF showed better growth markers, including higher midupper arm circumference and weight-for-height z scores at discharge.
Fortified Blended Foods (FBF)
Adding whey or skimmed milk powder to fortified blended foods (FBF) for vulnerable groups, such as malnourished infants and people living with HIV/AIDS, has shown potential benefits. These include improved protein quality, reduced antinutrient content, and enhanced weight gain and linear growth. However, the increased cost of such products necessitates their use in well-defined vulnerable groups with special needs.
Conclusion
Whey protein stands out as a multifunctional ingredient in the food industry, offering significant nutritional and health benefits. Its ability to improve the sensory and functional properties of food products, coupled with its potential in treating malnutrition and preventing lifestyle diseases, underscores its importance in the development of functional foods. As research continues to uncover the myriad benefits of whey protein, its incorporation into various food systems is likely to expand, providing enhanced nutrition and health benefits to a broader consumer base.
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