Octa Journal of Biosciences International peer-reviewed journal

Octa J. Biosci. Vol. 8(1):30-37 Jan-June 2020

Review Article Received:28 Jan 2020 / Revised:25 /4/2020 / Accepted:30/5/2020 / Published on-line: 2/6/2020

Whey Based Beverages: A Review

Jyoti Joshi, Prateek Gururani* , Sanchit Vishnoi , Aanchal Srivastava

Department of Food Technology, School of applied and life sciences, Uttaranchal University, Dehradun, India

*corresponding author e-mail address:[email protected]

ABSTRACT
Ready to Serve Beverages holds a good part of shares in the global food market. In the fast moving world beverages are becoming an easy,
convenient as well as a nutritious alternative for modern consumers. Number of research evidence supports the nutritional impact of beverages on
human health whereas increasing trends and with increasing awareness among consumers regarding different ingredients in their diet it becomes
necessary for the food manufacturers to incorporate beverages with high- value bioactive so that quenchers can be equally palatable as well as a healthy
alternative in maintaining healthy living. Whey protein generally considered as dairy by product holds high protein efficiency ratio making them among
one of the high quality protein foods. They also comprises significant amount of nutritional values like it contains water soluble vitamins like folic acid,
cobalamine and riboflavin. Whey and whey derived bioactive compounds are shown to have a significant impact on the general health and well being.
Fruits and vegetables are the important source of nutrition and are recommended in daily diet for healthy living. Blending of fruit and vegetable juices in
traditional juices can be beneficial for improving the nutritional qualities of the traditional beverages. This article is focused and summarized about the
utilization of whey protein in various fruits and some the vegetable beverages.

Keywords: Bravages, Nutrition, Ready to serve, Whey, Functional Beverages

1. INTRODUCTION
The demand for the healthy and nutritious food is due to its precise regulations of environment when lead to
increasing day by day as the awareness among modern consumers waterways. Whey contains to the anticancer activities owing to its
is increasing regarding the healthy, safe and nutritious foods. valuable sulpho amino acid contents (McInttosh GH et al., 1998).
Modern consumers are more health conscious and hence the Whey proteins holding high proteins efficiency ratio which makes
demand for functional foods is increasing day by day. People them among one of the high quality food proteins, they are stable
nowadays give more attention towards nutritional composition in acidic medium (4 pH) and compared to other proteins whey
rather than the palatability of food or beverage. proteins are less chalky in mouthful, which makes them highly
appropriate for the emergence of value added functional quenchers
A semi- translucent liquid generally greenish yellow in
(Beristain et al., 2006). Whey also comprises significant amount
color widely known as milk plasma or whey which often gets
of nutritional values like it contains water soluble vitamins like
separated out during the cheese making process (Chatterjee et al.,
folic acid, cobalamine and riboflavin (Irena et al., 2008; Naik et
2015). Whey is a major by product of dairy industry due to its
al., 2009; Sakhale et al., 2012).
high Biological Oxygen Demand Value (BOD) which ranges
between 39,000 to 48,000 ppm (Divya and Kumari, 2009) and also

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 Whey Based Beverages: A Review

Depending upon the nutritional advantages of whey protein there A general assumption is that only a single fruit juice or any other
are varieties of whey based beverages are developed which single food component may lack in one or the other qualities in
includes plain, alcoholic, non-alcoholic, carbonated, fruit based terms of nutrition and other organoleptic qualities attributes (SK.
and rarely vegetable based also. The clear fact assessing the Shaheel et al., 2015). Therefore blending compensate the different
importance of whey cheese protein is that it used as a source of quality characteristics by increasing the nutritional quality,
1763 product processed in US and 6453 products all over the sensory attributes as well as diluting the undesirable components.
world. It stables a proper balance between the compositions of final
product. (Bhatia et al., 1992). Blending of juice with another
Fruits and vegetables are always considered as healthy
components can be very helpful in different terms like utilization
and their incorporation in diet in any form is always recommended
of processing by products make it economically requisite,
for healthy diet. After experiencing the worldwide deficiency of
development of a new blend flavor, more nutrient composition in a
micronutrients a statement was reveled “increasing fruit and
single blend as well as it also leads to the development of a new
vegetable consumption is a major public health challenge at the
product (Kalra et al., 1991). Research evidences supporting the
moment” (FAO). Fruits and vegetables are rich in nutrients
nutritional quality of fruits and vegetables and whey protein
whereas also promoting the health benefits. They are important
therefore the utilization of whey protein in Ready to Drink
source of micronutrients and dietary fibers and are also helpful in
beverages is highly encouraged.
preventing various major diseases (Amao 2018). Considering the
nutritional aspect fruits and vegetables are energy-compact foods The nutrient composition of whey and their health
rich in vitamins, minerals,fiber, and other bioactive compounds. benefits are also discussed in the study. The study also describes
Numerous beneficial results are obtained by the consumption of about the impact of whey based beverages in human health and
fruits and vegetables like weight management, (Rolls et al; 2004), hence encourages the development of whey based beverages so
reduced risk of cancers (Boffetta et al; 2010), improved mental that they can be used as an alternative source of nutrition in daily
health (Conner et al; 2017), greater life span (Bellavia et al; 2013) diet.
and also improved cardiovascular health (Oyebode et al; 2013).

2 Global Beverage Market alcoholic and non-alcoholic beverages, rising disposable income
and increased expansion of distribution channels. The efficiency
In today’s food market the consumer choice is largely
of beverages makes them very convenient for the fast moving
influenced by the nutrient content which give rise to the
population. The market values of functional beverages were
development of new products. The worth of global beverage
reported as 25 billion US dollars in 2005 (Datamonitor 2006).
market is evaluated at 1544.61 billion US dollars in 2018 and
According to the research report of Mintel Business market. The
according to the Businesswire article report of September 2019 the
functional drinks and ready to drink beverage market has grown to
beverage market size is estimated to grow of worth 1854.589
a worth of 23 billion US dollars. According to the suggested
billion US dollars by the year 2024. About 47% of the consumers
reports the sales of energy drinks and functional beverages
believe that the fortified food products and beverages are able to
reached up to 1.03 million and 9 billion respectively (Chavan et al;
meet their daily nutrient requirement of their daily recommended
2015). The palatability and the nutritional significance of ready to
vitamin supply (Solan 2003). Beverages cover large part of global
drink beverages make them a healthy and convenient alternative in
market as the demand for the supply of healthy food products
daily life routine.
increases. The global beverage market is driven by changing
consumers preferences towards healthy consumption of both

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 Whey Based Beverages: A Review

2.1 Whey: A Source of Functional Beverage isoleucine, among which especially leucine performs important
functions in tissue growth and repair and is also identified as main
A semi- translucent liquid generally greenish yellow in
amino acid during the translation-initiation pathway of protein
color widely known as milk plasma or whey which often gets
synthesis (JC et al; 2001). The nutrition composition of whey as
separated out during the cheese making process (Chatterjee et al.,
well as their biological significance (Marshall et al; 2004) is given
2015). The use of cheese whey in human nutrition is used from the
in Table1.
ancient Greeks; in 460 BC, as therapeutic purposes and also for
the variety of human alignments (Chavan et al; 2015). Different
2.3 Utilization of Whey in Different Fruit Beverages
whey based beverages are developed successfully all over the
In past few years there are various whey based fruit
world which consist of fermented, non-fermented, alcoholic, non-
beverages which are developed successfully and also found to
alcoholic, carbonated, plain and fruit flavored are included
have the necessary acceptability. Different types of fruit juices or
(Chavan et al; 2015). Whey proteins holding high proteins
fruit pulps are used for the development of beverages. The
efficiency ratio which makes them among one of the high quality
beverages contain carbohydrates, protein, vitamins, mineral and
food proteins, they are stable in acidic medium (4 pH) and
sometimes with added ingredients they are also supplemented with
compared to other proteins whey proteins are less chalky in
dietary fibers. The addition of different types of fruits, berries and
mouthful, which makes them highly appropriate for the emergence
sometime vegetable juice, the beverage plays a role of breakfast
of value added functional quenchers (Beristain et al., 2006). The
beverages, snack type beverages or also a drink with healthy
beneficial composition of whey makes it an easy, healthy and a
image having essential vitamins. Development and optimization
cheap alternative for the food manufacturers to blend or
of whey- mango beverage with ginger extracts were developed
incorporate it into different products.
successfully (Alane et al; 2017) . The herbal beverage was
Blending of different beverages is considered as a good source of
developed with different percentages of ingredients 5%, 7% and
improving the nutritional quality of various traditional products (J.
10 % of mango pulp, 82-87% whey was used, 0.5% ginger extract
Marques De Carvalho et al; 2007). More nutritional parameters
and 0.05% of guar gum was used. The concentration of ginger
with respect to vitamins and minerals as well as the incorporation
extract and guar gum were kept constant and no chemical
also lead to different sensory and flavor characteristics when
preservatives were used. The beverage also presented to have
compared to the raw products (Akinwale 2000; Rodrigo et al.
significant amount of nutrients. The experiment found that no
2003; Jain and Khurdiya 2004). The nutritional quality of whey
spoilage was seen for 30 days when the formulations were stored
protein makes it completely suitable for the production of different
at 7±1ºC. The beverage containing 82 ml whey, 10 gm of mango
beverages. There are 4 types of whey based beverages (Jelen P,
pulp, 8 gm sugar, 0.5ml ginger extract and 0.05% of guar gum was
1992) which are shown in Figure 1.
organoleptically more appreciated. Another whey based mango
beverage was developed which mango juice, Whey, gum arabic
2.2 Nutritional Composition of Whey Protein
and sugar (Ismail et al; 2011). The beverage was refrigerated and
Whey contains to the anticancer activities owing to its
stored for 30 days and after 10 days analyzed for microbial
valuable sulpho amino acid contents like cystiene and methionine
growth, the beverage was refrigerated and stored for 30 days. The
and due to their high concentration immune fuction is also
research found that there was significant increase in TSS, acidity,
enhanced (McInttosh GH et al., 1998).Whey also comprises
reducing sugar whereas ascorbic acid content and pH was found to
significant amount of nutritional values like it contains water
be decreased.
soluble vitamins like folic acid, cobalamine and riboflavin (Naik
et al., 2009; Sakhale et al., 2012). When compared to other protein Apart from being delicious strawberries are equally
sources whey is found to have a high concentration of branched beneficial for health. Strawberries are rich in various phenolic
chain amino acids (BCAAs) for example valine, leucine and

32
 Whey Based Beverages: A Review

compounds and many bioactive phytochemicals such as in additional iron supplementation in the diet of children through
anthocynanins, flavonols, catechins and proanthocyanidins. They the beverage is beneficial in increasing the hemoglobin content of
are gaining attention due to their antioxidant and their important the children which also promoted physical and mental well being
role in prevention of chronic diseases and other putative role in among the children.
diseases like cancer and heart disease ( Torronen, & Maatta
Watermelon is cheap as well as nutritious which is also
2002).
available throughout the year. Watermelon is a rich as well as
A whey based strawberry beverage was successfully developed natural source of lycopene which is also responsible for the red
from two different varities of strawberries namely “Camarosa” color (Perkins-veazie et al; 2001). Lycopene is associated with
and “Sweet Charlie” with different composition of whey i.e. 25%, reduced incidence of some types of cancer as well as coronary
50% and 100% (Panghal et al; 2009). The beverage was also heart disease (Giovannucci 2002). Watermelons also contain small
pasteurized for 30 minutes in boiling water and the beverage was amounts of phenolic compounds. Combining the health benefits of
stored for 90 days in refrigeration. The physiochemical and whey and watermelons successful development of a nutritious
microbiologial analysis were performed and the study claims that low- calorie whey based watermelon beverage with high fiber
the beverage show increased microbial load but it was negligible content was done (Saxena and Chakraborty 2013). The beverage
for the safe consumption. The rich iron content in berries and they containing 51.46 % freshly prepared whey, 3.84% spray dried
are also gazing attention in the research field due to their guar fiber, 0.21% sucralose, 0.01% xanthan gum, 0.5% flavor,
antioxidant activities. Another best example of whey based drink 10% KMS, and colour was the most effective and acceptable in
which was flavored by strawberry concentrate which was also sensory as well as in physiochemical terms. The blended beverage
fortified with ferrous bisglycinate. The research came up with was pasteurized at 80 ºC for 10 min and stored at refrigerated
conclusion that long term consumption of this drink showed a temperature.
significant impact on the reduction in the pervasiveness of anemia
Similarly whey protein is also utilized with different other
in adolescents (Miglioranza et al; 2003).
fruit and herbal extracts like carbonated whey beverage using
A successful attempt was done for the development of whey orange juice was developed (Pareek et al; 2013), utilization of
based guava beverage and with different temperature for whey was done in development of orange- whey beverage, pear-
pasteurization was used and the effect was studied (Divya and whey beverage, peach –whey beverage, apple- whey beverage
Kumari 2009). The beverage contained 65% whey, 10%sugar, (Djurić et al; 2004), banana-whey beverage (Koffi et al; 2005),
25% guava pulp 0.05% guar gum and SO2 (including 100ppm and pineapple- bottlegaurd-whey mixed herbal beverage (Balijeet
potassium meta bisulphate) 1.5% preservative and 1 % sodium et al; 2013) were also developed.
alginate. The study presented the data for the physiochemical
2.4 Utilization of Whey in Vegetable Beverages
characteristics of the beverage. It was claimed that sample
pasteurized at 70 ºC for 35 minutes was most acceptable in all According to United States Department of Agriculture
terms i.e. sensory, physiochemical and as well as incorporation of vegetable in daily diet is always considered as a
microbiologically also as the samples were stored for 45 days. part of healthy living, people who consume vegetables as a part of
Research evidences have proved that the supplementation of healthy diet are less likely to have a reduced risk of some chronic
various fruits can be very effective for the treatment for various diseases. Vegetables provide necessary vital nutrients for the
diseases. One of the research evidence claimed that that the daily regular maintenance of body. Vegetable contains no cholesterol
consumption of whey guava beverage has shown a significant and are naturally low in fat and calories.
impact on the hemoglobin levels of the school going children
(Chaudary 2014) The research finding concluded that an increase

33
 Whey Based Beverages: A Review

Whey is also utilized with vegetables for the development A, K, C, E, B1, B6, B3 and B2 and also contains varieties of
of beverages. A whey based herbal beverage was developed with minerals like Phosphorous, Calcium, Iron, Zinc and Selenium
carrot, beetroot, mint and ginger (Kaur et al; 2015). The (Mandle et al; 2012). A nutrient rich whey based spinach beverage
concentration of whey and carrot juice was varied while the other was developed using fresh spinach juice and whey (Dande and
ingredients were kept constant. The beverage was pasteurized at Gaikwad 2017). The concentration of whey and spinach juice was
80 ºC for 15 minutes and stored at refrigerated temperature for 20 varied as 90:10, 80:20 and 70:30 some salt and sodium benzoate
days where as 1 % KMS was also added. The ratio of carrot juice was also added into it. The beverage containing less spinach juice
and whey was 5:1, 1:1, and 1:5 respectively. The study concluded was more appreciated organoleptically. . Looking in terms of
that the overall acceptability for the beverage containing more nutritional benefits the research recommended for the large scale
volume of carrot juice was more appreciated in terms of production of the whey RTS.
organoleptic properties. The stored beverage was safe for
consumption for 10 days at refrigerated temperature.

Green leafy vegetable have always gained attention due to their

nutritional quantities their nutritional properties are always greater
that other foods. Similarly tones of minerals, vitamins and others
nutrients are found in cooked spinach. Spinach contains Vitamin

Types of Whey based Beverages

1. Processed or 2. Dairy type (thick) 3. Quenchers 4. Alcoholic

Unprocessed mixed Fermented or (Carbonated Beverages (beer,
with fruit and unfermented Beverages) wine or liqueurs)
vegetable juice.

Fig.1: Types of Whey based Beverages (Chavan et al; 2015).

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 Whey Based Beverages: A Review

Table1. Different components of Whey Protein and their Biological Significance

Percentage in Whey
Components of Whey Health Benefits References
Proteins

Acts as a source of essential amino acids for large

Bovine serum Albumin 5-10% (Krissansen, 2007)
proteins and helps in regular

Stimulates the release of cholecystokirine in duodenum (Beucher et al.;

Glycomacropeptide 10-15%
which further helps in digestion 1994)

Provides branched chain and essential amino acids

beta-Lactoalbumin 50-55% which also acts as a source of energy source for (Krissansen, 2007)
muscles and also inhibits allergy

(Marshall et al;
Lactoperoxidase 0.50% Resist bacterial growth
2004)

Naturally found in breast milk, mucus, tears, saliva,

bile and blood. Also promotes growth of benificial (Marshall et al;
bacteria whereas is a antibacterial, antiviral, and anti 2004)
Lactoferrrin 1-2% fungal and also considered as an antioxidant. It works (Parodi, 2007)
as an iron scavenger, induces program cell death, (Krissansen, 2007)
suppressing anglogenesis and by modulating
carcinogen metabolizing enzyme.

(Wong et al, 1997)

Source of essential and branched chain amino acids.
(Marshall et al;
alpha- Lactalbumin 20-25% Lacto albumin is a immunostimulator, reduces
2004)
oxidative stress.

(Marshall et al;
Beneficial in immune modulation and also a primary 2004)
Immunoglobulins 10-15% protein found in colostrums. It provides prophylactic (Korhonen et al.;
protection against rotavirus and Helicobacter pyroli. 2000)

3. CONCLUSIONS

The vicious growth and development in the beverage market make content and their health potential health benefits of whey protein
it very competitive field for the tradition beverages. Efficiency and makes it to be equally suitable for utilization rather than wasting
convenient nature of beverages are one of the factors driving the and treating it as a byproduct. On the other hand incorporation of
growth of beverage market. Beverage needs to be cost effective different fruits and vegetables should be encouraged as well as the
convenient, nutritious and palatable to satisfy the modern production should be done in large scale as they are very
consumers as well to compete in the beverage market. Besides all beneficial source of nutrition. Different product developers
these factors various research evidences have proved that looking forward for the immense growth in the beverage market
functional whey beverages have potential to be utilized in various can utilize whey and whey based beverages for multiple
forms and can be alternate healthy source of nutrition in daily diet application and functionalities.
when compared to other thirst-quenchers. The various nutrient

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 Whey Based Beverages: A Review

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