Innovative whey protein isolate-based biopolymer film with glycerol for sustainable food packaging applications

Abstract

The food packaging industry faces significant challenges in extending the shelf life of products while addressing the environmental concerns associated with traditional plastic use. Conventional plastics, although effective in food preservation, are non-degradable and contribute to long-term pollution, including microplastics entering the food chain. While biodegradable alternatives have been explored, many biobased polymers suffer from limitations in their mechanical and thermal properties, restricting their practical application in food packaging. This study addresses this gap by developing an innovative, eco-friendly whey protein isolate (WPI)-based biopolymer film, crosslinked with glycerol as a plasticizing agent. The incorporation of glycerol significantly enhances the film’s thermal stability, making it suitable for food packaging applications under varying storage conditions. The developed WPI film combines biodegradability with improved food preservation capabilities, offering a promising alternative to conventional plastics. This research contributes to the development of functional biobased films and supports the need for sustainable packaging solutions that reduce plastic waste and mitigate environmental harm. It provides a significant contribution to biopolymer development for food packaging, paving the way for future innovations in sustainable packaging materials.