Yanina Estefanía Rossi

Bioprospecting is the identification and exploitation of natural resources for commercial purposes. Cheese whey is a major dairy by-product rich in nutrients and a possible source of bioactive compounds. The aim of this study was to isolate and identify lactic acid bacteria from cheese whey and characterize them based on their probiotic and technological properties, together with their cytotoxicity and cytoprotective effect on intestinal epithelial cells. From 142 isolates, three were selected as potential probiotic strains; all three were identified as Limosilactobacillus fermentum by 16S rRNA gene sequencing. The strains co-aggregated with pathogenic bacteria (up to 52.7%), scavenged the ABTS^●+ radical cation (10–70%), produced 374–459 mg/L of exopolysaccharides and tolerated sucrose, NaCl and CaCl₂ at the concentrations tested. L. fermentum VM016, VM023 and VM030 showed no cytotoxicity at 10⁷ CFU/mL and showed a cytoprotective effect against the oxidative stress of menadione at concentrations as low as 10⁴ CFU/mL in IEC-18 cells, and 10⁵ CFU/mL in Caco-2 cells. These results show that cheese whey retains a cultivable lactic acid bacteria fraction already adapted to the physicochemical conditions of the dairy matrix, from which autochthonous cultures can be recovered exhibiting probiotic potential, technological suitability, and favorable preliminary safety indicators for human consumption.

Whey is an important source of nutrients, including soluble proteins, lactose, vitamins, minerals, and fat. Whey proteins have high nutritional quality and biological value and are rich in essential amino acids. These proteins are a source of bioactive peptides that are inactive within the original protein sequence. Bioactive peptides can be released during gastrointestinal digestion, microbial fermentation, and enzymatic hydrolysis, acquiring biological properties such as antihypertensive, antioxidant, antimicrobial, and immunomodulatory effects. Antioxidant peptides are of great interest because they can reduce the damage caused by oxidative stress and associated diseases such as diabetes mellitus, atherosclerosis, cancer, and coronary heart disease. In this chapter, we review recent advances in the use of whey proteins as a source of antioxidant peptides, their mechanisms of action in cells, generation methods, and encapsulation strategies for developing bioactive ingredients for functional foods.

Summary: The aim of this study was to develop and evaluate the bioactive properties and storage stability of microcapsules (MCs) obtained by co‐encapsulation of the potential probiotic yeast Kluyveromyces marxianus VM004 and peanut skin polyphenolic extract (PSE) by spray drying, using whey protein concentrate (WPC) and water‐soluble chitosan (WSCh) as wall materials. The results showed that the selected wall materials provided protection to yeast during spray drying, storage, and simulated gastrointestinal conditions, obtaining better results for WPC and higher concentrations of PSE. Moreover, all formulations demonstrated cytoprotective effects against menadione‐induced oxidative stress in normal rat ileum epithelial cells (IEC‐18) at all concentrations and storage temperatures evaluated. These results suggest that the obtained MCs could be potential functional food ingredients, considering their antioxidant, cytoprotective, and potential probiotic properties.

Summary: With a view to its potential application as a food antioxidant, this study evaluated the impact of storage conditions (ReTD: darkness, 4 °C; RoTD: darkness, 25 °C; RoTL: light, 25 °C) on the composition and antioxidant activity of a peanut skin phenolic‐based extract (PSE). Results showed that the composition and several selected antioxidant capacities of PSE were preserved when stored in ReTD. Under these conditions, most of the identified compounds did not show significant losses in concentration at the final storage time (12 months). When tested in a highly unsaturated lipid system, this extract also showed the same antioxidant efficacy as the original extract (t0). Meanwhile, reducing power and radical scavenging activities of PSE stored in darkness were virtually retained; irrespective of the temperature condition, the parameters analysed remained almost constant over all the storage time. Overall, the results highlight the importance of the dark condition as a key factor for the PSE's composition and antioxidant activity preservation. In conclusion, the research findings suggest simple and low‐cost conditions that guarantee the conservation of the PSE composition and the continuity of its antioxidant properties during prolonged storage.

The agro-industry produces numerous byproducts that are currently underused, and its waste contributes to environmental pollution. These byproducts represent an important and economical source of bioactive ingredients, which can promote the sustainable development of high-value-added functional foods. In this context, micro- and nanoencapsulation systems allow for the incorporation and stabilization of the bioactive agents in foods. This perspective will review recent advances in the use of agro-industrial byproducts as a source of bioactive agents. In addition, the latest advances in micro- and nanoencapsulation to improve the stability, solubility, and bioaccessibility of bioactive agents as functional food ingredients are exposed.