Whey as a functional ingredient in the food industry: a bibliometric study on its potential and innovation

Whey, a by-product of the dairy industry, poses significant environmental challenges due to its high organic load when improperly disposed of. This study aimed to analyze the scientific production of whey utilization in the food industry through bibliometric indicators and knowledge mapping to identify trends, emerging applications, innovations, and gaps in the literature. A bibliometric analysis was conducted using the Web of Science® database, with data processed via the Bibliometrix package in R. The results revealed a sustained growth in scientific output from 2004 to 2024, with an annual growth rate of 15.82%, highlighting China, the USA, and Brazil as leading contributors. Key research areas include whey’s functional properties, applications in encapsulation technologies, emulsion stability, and bioactive peptide production with antioxidant, antimicrobial, and antihypertensive properties. Additionally, whey’s role in sustainability is underscored by its potential in biogas and biopolymer production and its applications in human and animal nutrition, aligning with circular economy principles. The study concludes that whey’s versatility as a functional ingredient and its potential in sustainable applications drive research growth. Future investigations should focus on optimizing biotechnological processes to enhance whey’s functionality, reduce environmental impact, and explore its nutraceutical potential, mainly through clinical studies validating the health benefits of bioactive peptides derived from whey.