Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends

Background: Researchers are now focusing on the development of edible films made from food by-products to minimize waste. Cheese whey, which is usually drained, is one of those products that are harmful to the environment. However, several evidence has shown the potential of whey proteins, particularly lactoferrin, as a value-added product. Scope and approach: The present review is therefore written with the aim of highlighting the potential of bioactive proteins and peptides as an antimicrobial agent in edible films. Key findings and conclusions: Some bioactive proteins and peptides from cheese whey, such as lactoferrin, have a wide range of antimicrobial effects that can be incorporated into the edible film composite to increase the shelf-life of food products. Edible film composite can also be an alternative way of reducing plastic waste on the basis of its biodegradable characteristics. Various edible film composites used may prolong the shelf-life of food products with their endurance in the direction of oxygen, carbon dioxide, and steam transmission.