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In Mexico, whey is discarded into drains without treatment, which represents an environmental problem. It is known that whey is a mixture of nutrients that increase biochemical demand (BOD) and chemical oxygen demand (COD), exceeding the limits established by national and international standards. Some uses of whey have been proposed to reduce the negative impact it produces on the environment. Some of these uses are the production of high‐value raw materials, separation of macromolecules of industrial interest, and the generation of energy, among others. The integral use of waste under a biorefinery scheme represents a viable alternative for the use of this waste. In this way, the chemical composition of the waste can be used to recover compounds with high added value. The main objective of this review is to propose a dairy whey biorefinery to use components of commercial interest. This biorefinery process involves three stages: the first is the separation of lactoferrin using a polyacrylamide matrix (PAM) impregnated with copper; the second is lactic fermentation using the residue resulting from the separation of lactoferrin, from which lactic acid, hydrolyzed proteins, and probiotics will be obtained. Finally, in the third stage, the residue from the previous stage can be used to generate biogas. © 2020 Society of Chemical Industry and John Wiley & Sons, Ltd [ABSTRACT FROM AUTHOR]

Agroindustrial by-products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10−3 min−1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties. [ABSTRACT FROM AUTHOR]