Whey Fermentation Yields Postbiotics for Functional Drinks and Food Packaging

Whey, the nutrient-rich liquid by-product of cheese making, was long treated as a dairy waste stream and an environmental burden. A review now argues that this perception undersells the material: because whey contains lactose, proteins, vitamins, and minerals, it serves as an excellent fermentation substrate that can be converted into value-added products, supporting circular-economy approaches in the dairy sector. The review draws together current knowledge on how controlled fermentation of whey generates postbiotic preparations and bioactive compounds, and how these could be used in functional beverages and active food packaging.

During controlled fermentation, selected microorganisms metabolize whey constituents and release extracellular metabolites and bioactive compounds, while microbial biomass accumulates. Genera highlighted in the review include Lacticaseibacillus, Lactiplantibacillus, Limosilactobacillus, Lactococcus, and Bifidobacterium. When a postbiotic preparation is the goal, the biomass is then subjected to a defined inactivation step, with optional cell disruption to expose or recover microbial components, yielding a characterized postbiotic preparation.

Fermentation-derived bioactive compounds identified in this context include enzymes, teichoic acids, organic acids, bioactive peptides, bacteriocins, and extracellular polysaccharides, which the review links to the functional benefits of fermented whey beverages. Postbiotics occupy a distinctive position relative to probiotics. According to the review, although their properties are similar, postbiotics exhibit improved stability, safety, and efficiency, which makes them more convenient for food applications.

The evidence summarized indicates that postbiotics derived from fermented whey exhibit antioxidant, antimicrobial, and anti-inflammatory properties, as well as the ability to modulate gut health. These attributes underpin the case for fermented whey beverages as promising functional foods, since they combine the nutritional base of whey with fermentation-derived bioactive compounds and, where appropriately processed, postbiotic preparations. The review also highlights research gaps that remain in this field.

Beyond beverages, the review examines a second application area: active food packaging systems. Whey-derived postbiotic preparations and fermentation-derived bioactive compounds could, in principle, be incorporated into packaging materials, extending the valorization of whey beyond the bottle and into the materials that protect food. The review positions this as an emerging direction built on the same fermentation chemistry that drives the beverage applications.

The overall conclusion is that fermented whey can be regarded as a postbiotic-rich sustainable resource for developing novel functional foods and active packaging systems.

Subject of Research: Postbiotic preparations and bioactive compounds produced by fermenting whey for functional beverages and active food packaging

Article Title: Postbiotics: the route from whey fermentation to functional beverages and food packaging materials

Article References: Menkinoska, M., Goranova, Z., Andronikov, D., Angeleska, A., Crceva Nikolovska, R., Stojkovikj, E. D., Esmerov, I., Uzunov, R., Angelovski, L., Kumar, N., & Petkoska, A. T. (2026). Postbiotics: the route from whey fermentation to functional beverages and food packaging materials. Frontiers in Nutrition, 13, Article 1943948. https://doi.org/10.3389/fnut.2026.1943948

Image Credits: AI Generated

DOI: 10.3389/fnut.2026.1943948

Keywords: postbiotics, whey, fermentation, functional beverages, food packaging, lactic acid bacteria, circular economy, bioactive compounds, dairy by-products, gut health, route, functional