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dc.creatorUribarrena, M. (Maialen)-
dc.creatorRovira-Cal, E. (Eric)-
dc.creatorUrbina, L. (Leire)-
dc.creatorSuárez, M.J. (María José)-
dc.creatorAymerich-Soler, E. (Enrique)-
dc.creatorGuerrero, P. (Pedro)-
dc.creatorDe-la-Caba, K. (Koro)-
dc.creatorEtxabide, A. (Alaitz)-
dc.date.accessioned2024-04-15T07:41:41Z-
dc.date.available2024-04-15T07:41:41Z-
dc.date.issued2024-04-
dc.identifier.citationUribarrena, M., Rovira-Cal, E., Urbina, L., Suarez, M. J., Aymerich, E., Guerrero, P., ... & Etxabide, A. (2024). Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting. Green Chemistry.es_ES
dc.identifier.issn1463-9262-
dc.identifier.urihttps://hdl.handle.net/10171/69332-
dc.description.abstractWhey protein extracted from cheese-making by-products was analysed as a potential alternative for both food waste valorisation and food packaging waste reduction. Whey protein was ultrafiltered from local cheese whey and used for film manufacture via compression moulding. The physicochemical characterization of the extracted protein showed that the purity of the extracted protein was 91.6% wt. FTIR and XRD analyses, as well as SEM images, revealed the presence of lactose in the extracted protein. The solubility of the films made in water indicated that whey protein films would be suitable for packaging fatty foods, e.g. cheese, thus following the circular economy strategy. Furthermore, since the biodegradability of the f ilms was higher than 70% after 48 h under composting conditions, it can be concluded that whey protein f ilms are rapidly compostable in any industrial composting facility, highlighting the more sustainable character of these films. Finally, the environmental assessment confirmed that the film manufacturing process was the stage contributing the most to the environmental impact and, thus, this step should be optimised to reduce the environmental footprint of the films developed.es_ES
dc.description.sponsorshipThe authors would like to thank the Basque Government (KK-2021/00131, IT1658-22, PA23/05) for the financial support. A. E. thanks the State Research Agency of Spain within the Juan de la Cierva– Incorporation action (IJC2019039697I). M. U. thanks the Basque Government (Ikertalent program). E. R. C. thanks the Bio Based Industries Joint Undertaking (BBI-JU) for the European Union’s Horizon 2020 Research and Innovation Program (grant agreement no. 887191). The authors thank the Soloitza cheese factory from Urruela SC farm, located in Respaldiza (Álava), and NEIKER for providing the whey used in this work.es_ES
dc.language.isoenges_ES
dc.publisherRoyal Society of Chemistryes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectFood waste valorisationes_ES
dc.subjectFood packaging waste reductiones_ES
dc.subjectCheese protein.es_ES
dc.subjectIndustrial composting.es_ES
dc.subjectCompression moulding.es_ES
dc.titleValorization of cheese whey: closing the loop from protein extraction to whey protein film composting.es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.editorial.noteThis article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. CC-BY-NCes_ES
dc.identifier.doi10.1039/d3gc04304e-

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