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

https://doi.org/10.1016/j.tifs.2020.06.017Get rights and content

Highlights

  • Various components of food film composites have been explored.

  • Concentrating on sustainable solution for plastic and whey protein waste reduction.

  • Lactoferrin, whey protein, has been focused for antimicrobial activity.

  • The effect of adding antimicrobial agents has been highlighted on active packaging.

Abstract

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.

Introduction

A number of studies have shown that milk components have bioactivity, which is specifically categorized into four major areas (Fig. 1) (Gobbetti, Minervini, & Rizzello, 2007). Milk contains two protein forms, casein and whey protein. Whey protein accounts for only 20% (wt/wt) of the total milk protein and the rest is casein (Madureira et al., 2010a, Madureira et al., 2010b; Kumar, Chauhan, Shinde, Subramanian, & Nadanasabapathi, 2018). During cheese production, casein is used as a basic cheese component, while soluble whey proteins are separated into liquid whey waste. In order to address the environmental impact of cheese waste, a number of technologies are currently being used to convert milk waste into value-added products (Sanchez-Ortega et al., 2014; Utama, Kurnani, Sunardi, Cahyandito, & Balia, 2017a, b; Kumar et al., 2018). Bioactive peptides are one of the major value-added products of cheese whey. Similar bioactive peptides made from milk protein have been shown to serve as antihypertensive peptides to human metabolism. Lactoferrin is one of cheese whey's bioactive proteins that have an antimicrobial effect. A number of lactoferrin antimicrobial activities have been reported, including against Gram-positive or Gram-negative bacteria, yeasts, viruses, etc. (Dinika & Utama, 2019; Groenink, Walgreen-Weterings, vant Hof, Veerman, & Amerongen, 1999; Padrao et al., 2016; Recio & Visser, 1999; van der Kraan et al., 2005, 2004). The lactoferrin fraction of cheese whey can therefore be considered as an alternative valuable product with a high potential to increase the shelf-life of food.

Another way to extend the shelf-life of food is through the use of active edible film, which is a layer that can change the role of plastic. The expected use of edible film may reduce environmental pollution from non-biodegradable plastic waste. Edible films have biodegradable characteristics and also have gas barrier attributes such as oxygen (O2), carbon dioxide (CO2) and ethylene (C2H2); water vapor barrier; and are edible. (Akhtar, Omre, & Azad, 2015; Bagheripoor et al., 2018; Lappa et al., 2019; Zerihun, Worku, & Sakkalbar, 2016). Thus, the application of food packaging edible films can improve the shelf-life of food products without causing environmental problems.

Many research attributes have already been investigated in order to prolong the shelf-life of food by incorporating edible films using certain components such as antimicrobial agents (Bagheripoor et al., 2018; Dinika & Utama, 2019; Gashaw & Shimelis, 2013; Padrao et al., 2016; Rawdkuen, 2018; Sharma, Dhanjal, & Mittal, 2017; Zerihun et al., 2016). The introduction of antimicrobials into the edible film will form an active packaging concept. Antimicrobial agents may influence the character of the edible film, such as sensory, mechanical or optical attributes, depending on the antimicrobial attributes. A combination of other additives to the edible film system is required for the production of a good and acceptable film. The aim of this review is therefore to discuss how edible film with antimicrobial agents from bioactive peptides obtained from cheese whey can be produced and how it can be used in the future.

Section snippets

Bioactive peptides production

Bioactive peptides (BPs) are different fragments of protein that have a positive effect on human bodies (such as psychological or metabolic functions) (Park & Nam, 2015; Raveschot et al., 2018). Generally, BP can be produced with the following methods as depicted in Fig. 2 (Korhonen & Pihlanto, 2006; Patel & Shah, 2015). Enzymatic hydrolysis and fermentation methods are simple and easy to use. Therefore, the most common way to produce BP is enzymatic hydrolysis, often with trypsin and pepsin.

Edible film formulations

Several essential characteristics are stated for an ideal edible film (Akhtar et al., 2015; Rawdkuen, 2018), they are as follow: (1) It should not contain an allergic, non-digestible, and/or toxic component; (2) Structural stability ensures that mechanical damage during transport, handling and display should be prevented; (3) It should be well adhered to the food surface to be covered, with uniform coverage; (4) Water migration to and from protected food should be controlled in order to

Antimicrobial edible film composites as active packaging

Antimicrobial packaging materials can be used as food preservatives that can have more than basic barrier properties. Adding antimicrobial agents to such a packaging system or polymeric antimicrobial material can help increase the shelf-life of a food product by impeding microbial development (Bagheripoor et al., 2018; Lappa et al., 2019). These attributes can be achieved by incorporating the antimicrobial agent into the packaging system. The antimicrobial polymeric material may also be

Concluding remarks and prospective future

During cheese manufacturing, the liquid portion that is drained is termed as whey. It is a rich source of bioactive proteins (e. g. lactoferrin) and bioactive peptide fragments showing antimicrobial activities can be liberated by enzymatic hydrolysis of β-lactoglobulin and β-lactoglobulin such as lactoferrin, β-lactoglobulin and α-lactoalbumin that had. Cheese whey derived products, especially lactoferrin, can be incorporated with edible film composite to increase the shelf-life of perishable

Declaration of competing interest

The authors declare that there are no conflicts of interest.

Acknowledgment

The authors would like to thank the Rector of Universitas Padjadjaran who has funded the manuscript through the scheme of “Hibah Penulisan Artikel Review Unpad Tahun 2020” with the grant number of 1733/UN6.3.1/LT/2020.

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