Chilean Researchers Develop Antioxidant Beverage from Whey and Andes Blueberry

Chilean researchers have successfully developed a beverage with significant antioxidant properties by combining whey with the Andes blueberry. This new drink contains 242.60 milligrams of total polyphenols per 100 milliliters, surpassing the levels typically found in beverages made with conventional blueberries. The antioxidant capacity of the product was also 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%. This indicates that a substantial portion of the antioxidants remains available for absorption by the human body. Furthermore, the antioxidant capacity of the beverage increased during specific stages of digestion.

The study highlighted the potential of whey as a functional and sustainable ingredient for the food industry. Despite being a byproduct produced in large volumes during cheese production, whey 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 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.