Aprovechamiento sostenible del lactosuero: oportunidades y desafíos para la economía circular

The milk processing in cheese production generates whey as the primary byproduct, which has a high nutrient content. However, it often goes to waste and is mostly discharged into the environment without pretreatment, leading to an environmental pollution problem. Because of its importance, the main objective of this study was to delve into fundamental aspects related to the valorization of whey and its importance in the agri-food and socio-economic fields. The methodology was founded on a systematic review of the scientific literature, including a thorough evaluation of scientific articles and statistical sources from the last six years (using databases such as Scielo, Redalyc, Scopus, FAO, and INEC, among others), based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA). Results and relevant discussions regarding whey production in Ecuador and available processing technologies were analyzed. Furthermore, the study emphasized the importance of finding sustainable applications for whey, such as using it in bioplastics, bio-products, biofuels, and other beneficial products for the food industry and the environment. In this context, some limitations and challenges associated with the industrial use of whey were identified and discussed, such as handling large volumes of this byproduct and the variability in its commercial value. Among the conclusions, it was determined that whey contains important nutrients derived from milk, which can be widely utilized by various industries, such as the food, chemical, cosmetic, and biomedical industries, according to the reviewed studies. Here, it is essential to adopt a comprehensive view regarding the constraints and challenges related to harnessing this valuable protein through extraction and purification methods, and its applications in different fields.