Replacing titanium dioxide in food products with a natural alternative made from acid whey and millet

Abstract

[EMBARGOED UNTIL 05/01/2025] The increasing interest in replacing synthetic food additives with healthier, more sustainable alternatives has directed considerable attention toward titanium dioxide (TiO2), a widely used whitening agent in the food industry. This study explores the replacement of TiO2 in food products with a natural alternative made from acid whey and millet, addressing the health and environmental concerns associated with TiO2. Acid whey (AW) is a byproduct of Greek yogurt production, and it presents environmental disposal challenges because of its high mineral content and high biological oxygen demand. Simultaneously, millet, known for its high nutritional value and climate resiliency, has yet to be fully utilized in food processing. This research investigates using millet (Barnyard and Little millet) as a neutralizer and encapsulating agent for acid whey to facilitate its spray drying. Through optimization experiments, two formulations of acid whey millet (AWM) powder, Barnyard millet acid whey (BAW) and Little millet acid whey (LAW), were developed, both exhibiting excellent physio functional properties, water solubility, and particle sizes ranging from 1.18 [plus or minus] 0.02 to 1.42 [plus or minus] 0.14 [mu] m. Millet addition to AW also improved AWM powders' glass transition temperature, shape, morphology, and antioxidant activity. Chemical analysis demonstrated high lactose, minerals, and antioxidant levels in AWM powder, highlighting its potential as a functional food ingredient. A comparative analysis with TiO2 revealed comparable lightness and whiteness index in AWM, alongside superior nutritional and functional attributes. AWM proved effective as a TiO2 substitute in confectionery coatings and iron-fortified extrudates without compromising quality or safety. The study also addresses scaling up this solution from laboratory to pilot plant trials, discussing encountered challenges and insights. This research significantly contributes to discussions on sustainable food additives, offering practical solutions for safer, more environmentally conscious food practices by leveraging acid whey and millet's synergistic potential as a natural food whitening agent.Includes bibliographical references