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________________________Revista Cientíca, FCV-LUZ / Vol. XXXIII, Supl. Esp., 114 - 116, 2023, https://doi.org/10.52973/rcfcv-wbc017
EXPLORING THE BUFFALO WHEY: A LOOK AT NANOTECHNOLOGY
IN SEARCH OF STRATEGIES FOR THE MODERN NUTRACEUTICAL
INDUSTRY
Aprovechamiento del lactosuero de leche de búfala: una mirada a la nanotecnología en
busca de estrategias para la industria nutracéutica moderna
Franco E. Vasile
Instituto de Investigaciones en Procesos Tecnológicos Avanzados (CONICET-UNCAUS)
Universidad Nacional del Chaco Austral, Chaco, Argentina.
*Corresponding e-mail: Vasile, Franco Emanuel (francovasile@uncaus.edu.ar)
ABSTRACT
Bualo whey is the most important by-product of the cheese
industry. Whey proteins constitute the most exciting component
from a technological and economic point of view. They present
attractive, functional properties and, similarly to proteins of bo-
vine milk whey, they could also be used as an ingredient (dairy
beverages, nutritional supplements) and/or food additives
(emulsier, foaming agent, encapsulant) in novel applications
with high-added value, such as nano or microencapsulation.
However, bualo whey has traditionally been used as a raw
material for producing ricotta, as animal feed, or well discard-
ed, constituting the main euent in cheese-making establish-
ments. The use of bualo whey in novel applications poses a
promising scenario, while research is still limited, which warns
of endless possibilities.
Keywords: nanoencapsulation, bioactive compounds, bioac-
cessibility, functional foods.
RESUMEN
El suero de búfalo es el subproducto más importante de la in-
dustria quesera. Las proteínas del suero constituyen el com-
ponente más interesante desde el punto de vista tecnológico y
económico. Presentan propiedades atractivas y funcionales y,
al igual que las proteínas del suero de leche vacuna, también
podrían usarse como ingrediente (bebidas lácteas, suplemen-
tos nutricionales) y/o aditivos alimentarios (emulsionante, es-
pumante, encapsulante) en novedosas aplicaciones con alta
valor añadido, como la nano o la microencapsulación. Sin em-
bargo, el suero de búfala se ha utilizado tradicionalmente como
materia prima para la producción de ricota, como alimento para
animales, o bien desechado, constituyendo el principal euen-
te en los establecimientos queseros. El uso del suero de búfala
en aplicaciones novedosas plantea un escenario prometedor,
mientras que la investigación es aún limitada, lo que advierte
de innitas posibilidades.
Palabras clave: nanoencapsulación, compuestos bioactivos,
bioaccesibilidad, alimentos funcionales.
INTRODUCTION
In the last two decades, nanotechnology has demonstrat-
ed a powerful ability to solve problems in various elds such
as medicine, cosmetics, agroindustry, and the environment [1].
Concerning the food sector, nanotechnology has made it pos-
sible to improve the stability and bioaccessibility of bioactive
compounds, that is, with a potential benecial eect on health
[2]. The resultant products could be consumed as nutraceuti-
cals (supplements) or used as ingredients in the formulation of
functional foods. The synthesis of nanomaterials through green
methods and under mild conditions constitutes an essential as-
pect of sustainable development.
Given their biocompatibility properties, biosafety, and
wide availability, proteins constitute excellent alternatives for
manufacturing structures on the nanometer size scale (10E-9).
In this context, bualo whey represents a promising, renew-
able, and feasible resource, especially in developing countries,
where its use would enable the generation of added value with
imminent economic benets [3]. Due to the nutritional quality
and functional aptitude of its proteins, cheese whey has gained
a prominent position among agri-food by-products, given its
great capacity for reuse. This conference plans to present
some novel uses of bubaline whey proteins, particularly as raw
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material in synthesizing functional nanostructures and as nano-
carriers of physiologically active compounds.
BODY PARAGRAPH
A group of young researchers at the National University
of Chaco Austral currently works on obtaining, characterizing,
and studying the properties of bualo milk whey in nanotech-
nological applications. Firstly, whey was obtained at a labo-
ratory scale from raw bualo milk following the methodology
proposed by Bustos et al. [4]. Milk was obtained by milking buf-
faloes in good health and nutrition under hygienic conditions.
Mainly, milked bualoes (Bubalus bubalis) were from the Pedro
A. Silva Farm (Paso Florentín, Corrientes, Argentina). The Milk
was packaged in aseptic containers and stored at freezing tem-
perature (-18 °C). The Milk was suitably pasteurized (65 °C, 30
min) and subjected to routine tests to verify its hygienic quality.
Enzymatic coagulation was then carried out by adding com-
mercial rennet (1 g/L) to milk previously enriched with calcium
(CaCl2 0.01% w/v) and acidied with lactic acid to pH 6 for 40
min at 35 °C.
After that, the curd was cut, gently heated, and ltered
with muslin to separate the whey. Skimming, dialysis, and ly-
ophilization were then carried out. The bualo whey protein
concentrate (BWPC) obtained presented 56 % of total proteins,
comprising six main fractions: β-lactoglobulin (43.3 %), α-lact-
albumin (28.6 %), bovine serum albumin (10.2 %), α-lactalbu-
min dimers (7.5 %), lactoferrin (2.5 %) and immunoglobulins
(2.2%). From this, the formation of nanostructures was studied
by the interaction between BWPC/polysaccharides and BWPC/
vitamins [4].
In the presence of polysaccharides (PS), proteins (PR)
can form structures at the nanoscale based on the self-assem-
bly or self-organization of individual molecules by controlling
experimental conditions [5]. In particular, by pH control, initially
disordered molecules with opposite charges can form sponta-
neously ordered structures or patterns without an external di-
rection. Therefore, intimate knowledge of the molecular prop-
erties of the substances involved is required to predict their
behavior and functionality [6]. In turn, the study of PS and PR
interactions constitutes a decisive aspect in building nanomate-
rials, mainly when using scarcely studied protein sources such
as bualo whey (Bubalus bubalis) is intended to be used.
Experimentally, the formation of complexes between
bubaline whey proteins (PR) and gum arabic as a polysaccha-
ride (PS) was monitored in a ratio of 2:1 and 0.15% w/v. The
pH was adjusted to the range of 3 to 6 by post-mixing acidi-
cation. Through turbidimetric analysis, structures in the range
4 to 5 were formed, thus conrming the ability of BWPCs to
create polymeric structures through electrostatic interactions.
The molecular complexes presented an intermediate charge
distribution between proteins (+) and polysaccharides (-), de-
noting excellent colloidal stability. Under these conditions, the
particles showed a monomodal size distribution centered at
250 nm. These structures are versatile and can be used as
delivery vehicle systems for molecules of interest.
On the other hand, the ability of BWPC to form molecular
complexes with bioactive compounds at pH 7 was also eval-
uated. Folic acid (FA), the synthetic form of vitamin B9, and
tocopherol acetate, a variant of vitamin E, were used as a mod-
el of sensitive compounds. The formation of complexes was
studied by spectrophotometric and uorometric techniques as
well as by in-silo molecular simulations. The results showed
that non-covalent molecular interaction occurs, forming molec-
ular complexes at the nanoscale. The complexes thus obtained
showed the ability to retain and protect vitamins from harmful
environmental factors and transport and release the bioactive
compounds under simulated gastrointestinal conditions [4].
These results highlight the feasibility of using bubaline whey
proteins as delivery and protection systems for sensitive hy-
drophilic (vitamin B9) and hydrophobic (vitamin E) compounds,
laying the foundations for the design of new encapsulation/de-
livery systems.
CONCLUSIONS AND FUTURE TRENDS
Nanotechnology oers enormous opportunities regard-
ing the use of bualo whey. The possibility of generating inno-
vative products with high-added value contributes not only to
the economic benet of dairy farms and industries but also to
minimizing the polluting eect of this euent. In this way, nu-
merous possibilities are raised, which have been little explored
in the science and technology of bualo dairy products. In this
way, it is expected to deepen the study of the potential uses of
dairy components of bubaline origin, motivating the attention of
researchers who place bubaline dairy derivatives at the center
of cutting-edge research.
ACKNOWLEDGMENTS
The author of this work thanks the Institute of Science,
Technology, and Innovation of Chaco (ICCTI) for the mobility
scholarship and to the National Scientic and Technical Re-
search Council (CONICET) and the National University of Cha-
co Austral (UNCAUS) for the resources provided to carry out
the preceding investigations.
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