Potential of cheese whey bioactive proteins and peptides in the development of antimicrobial edible film composite: A review of recent trends
Graphical abstract
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.
References (96)
- et al.
Whey as a source of peptides with remarkable biological activities
Food Research International
(2015) - et al.
Antimicrobial activity of lactoferrin against foodborne pathogenic bacteria incorporated into edible chitosan film
Journal of Food Protection
(2008) - et al.
Bioactivity of beta-lactoglobulin and alpha-lactalbumin–Technological implications for processing
International Dairy Journal
(2006) - et al.
Gelatin-hydroxypropyl methylcellulose water-in-water emulsions as a new bio-based packaging material
International Journal of Biological Macromolecules
(2016) - et al.
Lactoferrin—a multifunctional protein with antimicrobial properties
Molecular Immunology
(2003) - et al.
Food applications of emulsion-based edible films and coatings
Trends in Food Science & Technology
(2015) - et al.
Cationic amphipathic peptides, derived from bovine and human lactoferrins, with antimicrobial activity against oral pathogens
FEMS Microbiology Letters
(1999) - et al.
Bioactive components of ovine and caprine cheese whey
Small Ruminant Research
(2011) - et al.
The influence of inadequate antimicrobial treatment of bloodstream infections on patient outcomes in the ICU setting
Chest
(2000) - et al.
Antimicrobial properties of lactoferrin
Biochimie
(2009)
Peptide profiling and the bioactivity character of yogurt in the simulated gastrointestinal digestion
Journal of Proteomics
A. Bioactive peptides: Production and functionality
International Dairy Journal
Lactoferrampin: A novel antimicrobial peptide in the N1-domain of bovine lactoferrin
Peptides
Enzymatic generation of whey protein hydrolysates under pH-controlled and non pH-controlled conditions: Impact on physicochemical and bioactive properties
Food Chemistry
Antibacterial and antioxidant properties of hydroxypropyl methylcellulose-based active composite films incorporating oregano essential oil nanoemulsions
Lebensmittel-Wissenschaft & Technologie
Invited review: Physiological properties of bioactive peptides obtained from whey proteins
Journal of Dairy Science
Invited review: Physiological properties of bioactive peptides obtained from whey proteins
Journal of Dairy Science
Bioactive peptides from whey proteins
Comparison of antioxidant capacity, protein profile and carbohydrate content of whey protein fractions
Food Chemistry
Bacterial cellulose-lactoferrin as an antimicrobial edible packaging
Food Hydrocolloids
Antioxidant activity of peptide fractions from whey protein hydrolysates as measured by electron spin resonance
Food Chemistry
Two ion-exchange chromatographic methods for the isolation of antibacterial peptides from lactoferrin: In situ enzymatic hydrolysis on an ion-exchange membrane
Journal of Chromatography
Carbohydrate Polymers Physical properties of emulsion-based hydroxypropyl methylcellulose/whey protein isolate (HPMC/WPI) edible films
Carbohydrate Polymers
Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils
Food Research International
Empirical modeling of moisture sorption characteristic and mechanical barrier properties of cassava flour film and their relation to plasticizing-anti plasticizing effects
LWT Food Science Technology
Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin
Journal of Dairy Science
Antiviral activities of lactoferrin
Antiviral Research
Natural based plasticizer and biopolymer films. A review
European Polymer Journal
Plasticized-starch/Poly (ethylene oxide) blends prepared by extrusion
Carbohydrate Polymers
Physical properties of emulsion-based hydroxypropyl methylcellulose films: Effect of their microstructure
Carbohydrate Polymers
Effect of plasticizers on the moisture migration behavior of low-amylose starch films during drying
Drying Technology
Development of whey protein concentrate edible membrane with cinnamon essential oil
Journal of Advances in Biology & Biotechnology
Edible coating for preservation of perishable foods: A review. Antimicrobial packaging films
Journal of Ready to Eat Food
Determination of antioxidant activity of bioactive peptide fractions obtained from yogurt
Journal of Dairy Science
Application of active edible coatings to improve the shelf-life of cheese
Food Science and Technology Research
Separation of bioactive peptides by membrane processes: Technologies and devices
Recent Patents on Biotechnology
Identification of the bactericidal domain of lactoferrin
Biochimica et Biophysica Acta
Antibacterial spectrum of lactoferricin B, a potent bactericidal peptide derived from the N-terminal region of bovine lactoferrin
Journal of Applied Microbiology
Antiviral properties of lactoferrin—a natural immunity molecule
Molecules
Composite edible films based on hydroxypropyl methylcellulose reinforced with microcrystalline cellulose nanoparticles
Journal of Agricultural and Food Chemistry
Edible moisture barriers: How to assess of their potential and limits in food products shelf-life extension?
Critical Reviews in Food Science and Nutrition
Application of protein-based films and coatings for food packaging: A review
Polymers
Synthetic porcine lactoferricin with a 20-residue peptide exhibits antimicrobial activity against Escherichia coli, Staphylococcus aureus, and Candida albicans
Journal of Agricultural and Food Chemistry
Antihypertensive peptides from whey proteins fermented by lactic acid bacteria
Food Science and Biotechnology
Structure and function of protein-based edible films and coatings
Edible films and coatings for food applications
Lipid-based edible films and coatings
Edible films and coatings for food applications
Cheese whey as potential resource for antimicrobial edible film and active packaging production
Foods and Raw Materials
Milk proteins-derived bioactive peptides in dairy products: Molecular, biological, and methodological aspects
Acta Scientiarum Polonorum Technologia Alimentaria
Cited by (66)
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety
2024, Innovative Food Science and Emerging TechnologiesPterostilbene binding to whey protein: Multi-spectroscopy and the antioxidant activity
2024, Food HydrocolloidsSchiff base linkage of citral to zinc-casein hydrolysate chelates for preparing starch-based active films against L. monocytogenes on ready-to-eat foods
2024, International Journal of Biological MacromoleculesTrends in starch-based edible films and coatings enriched with tropical fruits extracts: a review
2023, Food Hydrocolloids for HealthA systematical review on antimicrobial peptides and their food applications
2023, Biomaterials AdvancesPreparation of chitosan/Enoki mushroom foot polysaccharide composite cling film and its application in blueberry preservation
2023, International Journal of Biological Macromolecules