OICC Press International Journal of Recycling of Organic Waste in Agriculture 2251-7715 14 2 2024 11 08 Valorization of buffalo mozzarella cheese whey as human functional food and soil fertilizer 10.57647/ijrowa-19gv-hr63 EN Raffaele Conte National Research Council - Research Institute on Terrestrial Ecosystems. Via Pietro Castellino, 111 Naples, Italy AND National Biodiversity Future Center (NBFC), 90133 Palermo, Italy https://orcid.org/0000-0002-6266-4991 Anna Valentino National Research Council - Research Institute on Terrestrial Ecosystems. Via Pietro Castellino, 111 Naples, Italy AND National Biodiversity Future Center (NBFC), 90133 Palermo, Italy https://orcid.org/0000-0001-8041-2221 Silvia Romano Elleva Pharma S.R.L. Via Pietro Castellino, 111, 80131 Naples, Italy https://orcid.org/0009-0004-7247-0682 Sorur Yazdanpanah National Research Council - Research Institute on Terrestrial Ecosystems. Via Pietro Castellino, 111 Naples (Italy) AND Department of Experimental Medicine, Biotechnology and Molecular Biology Section, University of Campania“ Luigi Vanvitelli”, Naples, Italy https://orcid.org/0009-0004-7247-0682 Anna Di Salle National Research Council - Research Institute on Terrestrial Ecosystems. Via Pietro Castellino, 111 Naples, Italy AND National Biodiversity Future Center (NBFC), 90133 Palermo, Italy https://orcid.org/0000-0001-6763-3636 Fahd Kandsi Université Mohammed Premier, BV Mohammed VI B.P. 524 Oujda, Maroc https://orcid.org/0000-0003-2696-1734 Gianfranco Peluso National Research Council - Research Institute on Terrestrial Ecosystems. Via Pietro Castellino, 111 Naples, Italy AND National Biodiversity Future Center (NBFC), 90133 Palermo, Italy AND UniCamillus-Saint Camillus International University of Health Sciences, Rome, Italy https://orcid.org/0000-0003-4352-9484 Journal Article 2024 11 08 Purpose: This study examines the potential of transforming buffalo mozzarella cheese whey, a significant byproduct in Mediterranean and Middle Eastern dairy production, into valuable resources. The focus is on utilizing whey as both a functional food for human consumption and a soil fertilizer, addressing waste management issues and promoting economic and environmental sustainability. Method: A multi-faceted approach was used to explore the applications of the produced edible film based on buffalo mozzarella cheese whey. The research included: An LC-MS/MS detailed assessment of the whey’s composition to identify beneficial substances, focusing on amino acids. Evaluation of whey as a soil fertilizer by analyzing its nutrient content, including nitrogen, phosphorus, calcium, sodium, and magnesium, through ICP-OES Results: The analysis revealed that buffalo mozzarella cheese whey is rich in amino acids and proteins, beneficial for human health, including cardiovascular disease prevention and immune system support. This makes whey a promising functional food ingredient. Additionally, whey contains essential nutrients for plant growth. Using whey as a soil fertilizer enhanced soil quality and reduced the need for synthetic fertilizers. Conclusion: The study confirms that buffalo mozzarella cheese whey can be effectively repurposed as both a functional food and a soil fertilizer. This dual application not only adds value to an otherwise waste product but also promotes economic growth and environmental sustainability. Implementing cheese whey in these capacities can enhance human health through nutritional benefits and support sustainable agricultural practices by improving soil fertility and reducing dependence on synthetic inputs.   Research HIghlights This study explores repurposing buffalo mozzarella cheese whey as both a functional food and soil fertilizer, addressing waste management challenges in dairy production regions. Analysis reveals cheese whey's nutritional richness, suggesting potential health benefits like cardiovascular disease prevention and immune support. Cheese whey also shows promise as a fertilizer, containing essential nutrients vital for plant growth. Utilizing cheese whey as fertilizer promotes sustainable agriculture by improving soil quality and reducing reliance on synthetic inputs. This research highlights the dual benefits of valorizing cheese whey, contributing to economic growth and environmental sustainability.