Whey and protein derivatives: Applications in food products development, technological properties and functional effects on child health

Abstract

Whey is an industrial by-product with high nutritional value and an extensive use in food products. This study aimed to show some applications of whey and its proteins in food and discuss their effects on child health. The choice of works from the last 10 years was based on the search in databases using relevant descriptors. Few studies were found, a fact that turns this issue into an original one for the development of scientific hypothesis about the functional capability of dairy products. Literature showed that whey proteins enhance various food characteristics sensory. However, the benefits of these proteins in health promotion and prevention of chronic diseases, including the childhood, are controversial. The beneficial actions of these proteins are associated with their high bioavailability of calcium and especially the presence of bioactive peptides, which may modulate allergy and metabolic complications in children. On the other hand, some studies report that infant formulas that have high content of whey proteins are rich in leucine, which would contribute to the early onset of obesity. This review highlighted the need to carry out a greater number of studies in order to elucidate the consequences of the consumption of these proteins on child health.

Keywords

• functional food
• childhood
• novel products
• dairy products
• whey proteins