Chilean Scientists Develop Antioxidant Beverage from Whey and Blueberries

Chilean scientists have successfully developed a beverage that combines whey with Andes blueberries, resulting in a product with significant antioxidant properties. This innovative drink contains 242.60 milligrams of total polyphenols per 100 milliliters, which surpasses the levels typically found in beverages made with conventional blueberries.

The antioxidant capacity of this new beverage was also reported to be notably higher than that of its conventional counterparts. During simulated gastrointestinal digestion tests, it was discovered that the bioactive compounds in the beverage maintained a bioaccessibility of over 80%, indicating that a substantial portion of the antioxidants remains available for absorption by the human body. Interestingly, the antioxidant capacity of the beverage increased during specific stages of digestion.

The study further highlighted the potential of whey as a functional and sustainable ingredient for the food industry. Whey, a byproduct of cheese production, is often produced in large volumes but remains underutilized in many production systems. The researchers concluded that fermented whey could serve as an effective matrix for transporting bioactive compounds from fruits, thus enabling the development of functional foods with enhanced value.

The findings also position the Andes blueberry as a promising alternative for new food developments, opening opportunities for innovation, sustainability, and the comprehensive use of dairy byproducts in Latin America.