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A systematic review and meta-analysis were conducted to compile information on the bioactive potential of peptides derived from cheese whey from various animal sources, including cattle, sheep, goats, buffaloes, and camels. The systematic search yielded 955 results, with the primary reasons for exclusion being studies that did not utilize cheese whey as a product or did not assess key bioactivities such as antioxidant, antihypertensive, antimicrobial, and anti-aging effects. Ultimately, 36 articles met the inclusion criteria. Among the methods used to evaluate the antioxidant potential of protein hydrolysates, the 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assay was identified as the most effective. Peptides derived from cheese whey proteins demonstrated antimicrobial activity against both filamentous fungi and bacteria. However, the review revealed a significant gap in studies investigating the anti-aging properties of these peptides. Notably, β-lactoglobulin contains peptide sequences embedded within its three-dimensional structure that may exhibit various bioactive properties. Overall, the findings highlight that cheese whey, irrespective of its animal origin, is a high-value co-product with excellent potential for biotechnological applications, particularly in the production of bioactive peptides., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

In this study, lactic acid bacteria with probiotic potential, including Lactobacillus plantarum ATCC8014, L. paracasei ML33 and L. pentosus ML82, were encapsulated with whey-alginate-pectin (WAP) or whey permeate-alginate-pectin (PAP) by an extrusion process using vibrational technology, with the resulting microparticles assessed for their resistance to adverse conditions. The aim was to assess the effect of the encapsulation wall materials on the viability of microorganisms, the encapsulation, refrigerated storage and simulated gastrointestinal tract conditions, the kinetic parameters of acidification, and the morphology of microparticles. The bacteria encapsulated with the WAP wall material were adequately protected. Furthermore, after three months of storage at 4 °C, the encapsulated bacteria exhibited a cell viability of >6 log CFU mL -1 . In addition, the encapsulated L. plantarum ATCC8014 and L. pentosus ML82 isolates exhibited the highest viability at the end of the storage period among the assayed isolates. Encapsulated bacteria showed greater resistance to acidic conditions than unencapsulated bacteria when exposed to simulated gastrointestinal tract conditions. The maximum rate of milk acidification by encapsulated Lactobacillus spp. was approximately three-fold lower than that observed for unencapsulated bacteria. The resulting size of the microparticles generated using both combinations of wall materials used was approximately 150 μm. The cheese whey and whey permeate combined with alginate and pectin to adequately encapsulate and protect Lactobacillus spp. from the adverse conditions of the simulated gastrointestinal tract and from refrigeration storage temperatures. Furthermore, the sizes of the obtained microparticles indicated that the encapsulated materials are suitable for being incorporated into foods without changing their sensory properties., (Copyright © 2018 Elsevier Ltd. All rights reserved.)