Waste to packaging: Novel Edible Films from Whey-Derived Microbial Protein incorporated with cellulose

The development of sustainable packaging materials from renewable resources has attracted increasing attention as an alternative to conventional petroleum-based plastics. In this study, single-cell protein (SCP) obtained through the biotechnological valorization of cheese whey, the major byproduct of the dairy industry, was utilized as the primary biopolymer for the production of novel edible films. To enhance the physicochemical properties of the films, cellulose was incorporated at concentrations of 0.3, 0.5, 0.7, and 1.0% (w/w).

The effect of cellulose addition on film properties was evaluated through physicochemical and mechanical characterization. Results demonstrated that cellulose significantly influenced film performance. In particular, elongation at break increased substantially with cellulose incorporation, reaching values up to eight times higher than the control at 0.7% cellulose, indicating improved flexibility and mechanical behavior. Furthermore, the incorporation of 0.3% cellulose significantly reduced water vapor permeability, suggesting enhanced barrier properties against moisture transfer. These findings indicate that cellulose incorporation can effectively tailor the functionality of SCP-based films and improve their suitability for food-packaging applications.

The most promising formulations will be further evaluated as packaging materials for bakery products. Ongoing studies include the assessment of biodegradation behavior under soil conditions and the monitoring of gas composition (O₂ and CO₂) within packaged food systems in order to investigate package performance and environmental sustainability. Overall, the proposed approach combines dairy byproduct valorization with the development of biodegradable packaging materials, contributing to circular economy strategies and sustainable food packaging solutions.