Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials

Authors

DOI:

https://doi.org/10.15587/1729-4061.2025.338568

Keywords:

milk whey, dairy waste, functional beverages, waste disposal, environmental problems

Abstract

Due to environmental concerns, increasing attention is given to whey as a valuable secondary raw material. Modern research confirms its high nutritional and biological value due to its content of lactose, proteins, and minerals. The object of this study is the production of functional beverages based on whey enriched with natural juices from apples, sea buckthorn, and pears grown in the northern regions of Azerbaijan. The problem to be solved is the creation of a zero-waste processing technology that transforms whey into a functional product with enhanced organoleptic and nutritional properties. The development of such technologies contributes to the rational use of resources and the reduction of negative environmental impacts.

In the course of the study, the organoleptic and physicochemical properties of both the control whey sample and the experimental samples with added juices were examined. It was found that the addition of plant-based components enhances the taste, aroma, and appearance of the beverage, while also increasing its nutritional value. The article presents the formulation and technological scheme for producing beverages with improved organoleptic properties and storage stability. Physicochemical analysis confirms that the developed beverages meet GOST R 56543-2015and monitoring changes in acidity, dry matter, and sugars over a 5-day storage period in fridge (0…+6°C) demonstrates satisfactory product stability. Thus, the proposed technology for processing whey into functional beverages not only contributes to the expansion of the range of high value-added products but also addresses environmental issues related to the disposal of dairy waste. All of the above makes it possible to assert the necessity of implementing this technology in industrial production

Author Biographies

Nazilya Akhundova, Azerbaijan State University of Economics (UNEC)

Сandidate of Biological Sciences, Associate Professor

Department of Engineering and Applied Sciences

Aynur Babashli, Azerbaijan State University of Economics (UNEC)

Candidate of Biological Sciences, Associate Professor

Department of Engineering and Applied Sciences

References

  1. Brew, K. (2011). Milk Proteins | α-Lactalbumin. Encyclopedia of Dairy Sciences, 780–786. https://doi.org/10.1016/b978-0-12-374407-4.00432-5
  2. Zotta, T., Solieri, L., Iacumin, L., Picozzi, C., Gullo, M. (2020). Valorization of cheese whey using microbial fermentations. Applied Microbiology and Biotechnology, 104 (7), 2749–2764. https://doi.org/10.1007/s00253-020-10408-2
  3. Hasanova, G. M., Babashli, A. A., Akhundova, N. A. (2025). The role of microorganisms isolated from some river waters of Azerbaijan in bioremediation. Journal of Ecological Engineering, 26 (4), 323–333. https://doi.org/10.12911/22998993/200429
  4. Macwan, S. R., Dabhi, B. K., Parmar, S. C., Aparnathi, K. D. (2016). Whey and its Utilization. International Journal of Current Microbiology and Applied Sciences, 5 (8), 134–155. https://doi.org/10.20546/ijcmas.2016.508.016
  5. Soumati, B., Atmani, M., Benabderrahmane, A., Benjelloun, M. (2023). Whey Valorization – Innovative Strategies for Sustainable Development and Value-Added Product Creation. Journal of Ecological Engineering, 24 (10), 86–104. https://doi.org/10.12911/22998993/169505
  6. Prazeres, A. R., Carvalho, F., Rivas, J. (2012). Cheese whey management: A review. Journal of Environmental Management, 110, 48–68. https://doi.org/10.1016/j.jenvman.2012.05.018
  7. Rivas, J., Prazeres, A. R., Carvalho, F. (2011). Aerobic Biodegradation of Precoagulated Cheese Whey Wastewater. Journal of Agricultural and Food Chemistry, 59 (6), 2511–2517. https://doi.org/10.1021/jf104252w
  8. Gurbanov, N., Gadimova, N., Osmanova, S., Ismailov, E., Akhundova, N. (2022). Chemical composition, thermal stability of pomegranate peel and seed powders and their application in food production. Eastern-European Journal of Enterprise Technologies, 6 (11 (120)), 24–33. https://doi.org/10.15587/1729-4061.2022.268983
  9. Anand, S., Som Nath, K., Chenchaiah, M. (2013). Whey and Whey Products. Milk and Dairy Products in Human Nutrition, 477–497. https://doi.org/10.1002/9781118534168.ch22
  10. Costa, M. A., Kuhn, D., Rama, G. R., Lehn, D. N., Souza, C. F. V. de. (2022). Whey butter: a promising perspective for the dairy industry. Brazilian Journal of Food Technology, 25. https://doi.org/10.1590/1981-6723.08821
  11. Lapytska, N., Shkliaiev, O., Stepankova, G., Novik, A., Hrevtseva, N., Shydakova-Kameniuka, O. et al. (2025). Determining the influence of vegetable powders on the formation of ginger cookie quality. Eastern-European Journal of Enterprise Technologies, 3 (11 (135)), 6–16. https://doi.org/10.15587/1729-4061.2025.331105
  12. Yarmosh, T., Pertsevoi, F., Melnyk, O., Gurskyi, P., Marenkova, T., Smetanska, I. et al. (2025). Investigating polyols to improve the efficiency of extracting anthocyans from elderberry (Sambucus nigra L.) pomace. Eastern-European Journal of Enterprise Technologies, 3 (11 (135)), 61–70. https://doi.org/10.15587/1729-4061.2025.330457
  13. Ibadullayeva, S., Mamedova, S. E., Sultanova, Z. R., Movsumova, N. V., Jafarli, I. A. (2010). Medicinal plants of Azerbaijan flora used in the treatment of certain diseases. African Journal of Pharmacy and Pharmacology, 4 (8), 545–548. Available at: https://www.researchgate.net/publication/361207542_Medicinal_plants_of_Azerbaijan_flora_used_in_the_treatment_of_certain_diseases
  14. Ivanova, I., Serdyuk, M., Tymoshchuk, T., Stotska, S., Smahlii, V., Slobodyanyuk, N. et al. (2025). Substantiating the criteria for evaluating the quality of frozen sweet cherry fruits using the method of multi-criteria optimization. Eastern-European Journal of Enterprise Technologies, 3 (11 (135)), 71–81. https://doi.org/10.15587/1729-4061.2025.331599
  15. Magri, A., Malorni, L., Cozzolino, R., Adiletta, G., Siano, F., Picariello, G. et al. (2023). Agronomic, Physicochemical, Aromatic and Sensory Characterization of Four Sweet Cherry Accessions of the Campania Region. Plants, 12 (3), 610. https://doi.org/10.3390/plants12030610
  16. González-Gómez, D., Bernalte, M. J., Ayuso, M. C., Fernández-León, M. F., Lozano, M., Rato, A. E. et al. (2017). Evaluation of different postharvest conditions to preserve the amount of bioactive compounds, physicochemical quality parameters and sensory attributes of ‘Sweetheart’ cherries. Acta Horticulturae, 1161, 581–586. https://doi.org/10.17660/actahortic.2017.1161.92
  17. Yadav, J. S. S., Yan, S., Pilli, S., Kumar, L., Tyagi, R. D., Surampalli, R. Y. (2015). Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnology Advances, 33 (6), 756–774. https://doi.org/10.1016/j.biotechadv.2015.07.002
  18. Bintsis, T., Papademas, P. (2023). Sustainable Approaches in Whey Cheese Production: A Review. Dairy, 4 (2), 249–270. https://doi.org/10.3390/dairy4020018
  19. Chavan, R. S., Shraddha, R. C,. Kumar, A., Nalawade, T. (2015). Whey Based Beverage: Its Functionality, Formulations, Health Benefits and Applications. Journal of Food Processing & Technology, 6 (10). https://doi.org/10.4172/2157-7110.1000495
  20. Gregg, J. S., Jürgens, J., Happel, M. K., Strøm-Andersen, N., Tanner, A. N., Bolwig, S., Klitkou, A. (2020). Valorization of bio-residuals in the food and forestry sectors in support of a circular bioeconomy: A review. Journal of Cleaner Production, 267, 122093. https://doi.org/10.1016/j.jclepro.2020.122093
  21. Flora of Azerbaijan. Wikipedia. Available at: https://simple.wikipedia.org/wiki/Flora_of_Azerbaijan
  22. Akhundova, N., Babashli, A., Gadimova, N. (2024). Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan. Eastern-European Journal of Enterprise Technologies, 5 (11 (131)), 16–23. https://doi.org/10.15587/1729-4061.2024.312155
  23. Ranucci, D., Roila, R., Andoni, E., Braconi, P., Branciari, R. (2019). Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.). Foods, 8 (12), 664. https://doi.org/10.3390/foods8120664
  24. Akhundova, N., Babashli, A. (2025). Development of a production technology for cooked sausages using buckwheat extracts and their impact on quality and storage life. Eastern-European Journal of Enterprise Technologies, 1 (11 (133)), 63–70. https://doi.org/10.15587/1729-4061.2025.323144
  25. Dullius, A., Goettert, M. I., de Souza, C. F. V. (2018). Whey protein hydrolysates as a source of bioactive peptides for functional foods – Biotechnological facilitation of industrial scale-up. Journal of Functional Foods, 42, 58–74. https://doi.org/10.1016/j.jff.2017.12.063
  26. Buchanan, D., Martindale, W., Romeih, E., Hebishy, E. (2023). Recent advances in whey processing and valorisation: Technological and environmental perspectives. International Journal of Dairy Technology, 76 (2), 291–312. https://doi.org/10.1111/1471-0307.12935
  27. Asunis, F., De Gioannis, G., Dessì, P., Isipato, M., Lens, P. N. L., Muntoni, A. et al. (2020). The dairy biorefinery: Integrating treatment processes for cheese whey valorisation. Journal of Environmental Management, 276, 111240. https://doi.org/10.1016/j.jenvman.2020.111240
  28. García-Garibay, M., Jiménez-Guzmán, J., Hernández-Sánchez, H. (2008). Whey Proteins: Bioengineering and Health. Food Engineering: Integrated Approaches, 415–430. https://doi.org/10.1007/978-0-387-75430-7_31
  29. Nabiyev, A., Kazimova, I., Kazimova, İ., Gasimova, A., Yusifova, M., Nasrullayeva, G. (2025). Development of technology for producing juices from pumpkin, persimmon, and rosehip considering various extraction methods. Eastern-European Journal of Enterprise Technologies, 2 (11 (134)), 42–53. https://doi.org/10.15587/1729-4061.2025.324425
Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials

Downloads

Published

2025-10-23

How to Cite

Akhundova, N., & Babashli, A. (2025). Development of a production technology for functional beverages based on whey enriched with natural juices from plant-based raw materials. Eastern-European Journal of Enterprise Technologies, 5(11 (137), 86–93. https://doi.org/10.15587/1729-4061.2025.338568

Issue

Vol. 5 No. 11 (137) (2025): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2025 Nazilya Akhundova, Aynur Babashli

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.