Whey protein films incorporated with lactic acid bacteria: characterization and development of a novel edible packaging application

In line with modern lifestyle trends, there is a compelling need to connect environmental issues about sustainability directly with human nutrition and health. Consumers are increasingly gravitating towards innovative, functional food products that are both health-supportive and quick to prepare. Packaging factors like material type, origin, and environmental impact post-use also heavily influence consumer decisions. Our study introduces an exciting development in this area: edible and biodegradable films made from whey protein, a by-product of the dairy industry.

These films serve a dual purpose. Firstly, they are used as carriers for encapsulating lyophilized Lactiplantibacillus plantarum cultures, offering their health benefits. Secondly, they consist an environmentally friendly packaging solution. Our research focused on the viability of the bacterial strain within these films under different concentrations of bacterial nanocellulose (BCNW 0%, 5%, 10%) and storage temperatures (5°C and 25°C) over 90 days. Results indicated that the encapsulated bacteria maintained higher viability compared to free cells (73% higher), especially at lower temperatures and higher BCNW concentrations where the viability maintenance was about 9.2 Log CFU/g

Further, the films were tested as packaging material for lyophilized soup, examining the microorganism's behavior during soup preparation involving hot water or microwave heating. The findings were promising, showing that the microbial population remained at desirable levels (>7 Log CFU/mL), an indicating population for delivering the functional properties of the strain.

This innovative approach not only utilizes a dairy industry by-product but also enhances food functionality while aligning with consumer demands for sustainability and health. This study represents a step forward in the development of functional, sustainable food packaging solutions.