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Home >Foods and Raw Materials > Archive > Volume 7, Issue 2, 2019 > Cheese whey as potential resource for antimicrobial edible film and active packaging production
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Cheese whey as potential resource for antimicrobial edible film and active packaging production

Isfari Dinika a
,
Gemilang L. Utama a
Affiliation
a Universitas Padjadjaran, Bandung, Indonesia
Copyright ©Dinika et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 01 March, 2018 | Accepted in revised form 10 June, 2019 | Published 03 October, 2019
DOI: http://doi.org/10.21603/2308-4057-2019-2-229-239
Abstract
Many cheese manufacturers still have not utilized cheese whey that damages to the environment as it is directly been drained into waters. Cheese whey can be used as active packaging material to prolong the shelf-life of food products. Fermented cheese whey contains bioactive peptides which are able to improve the functional properties of cheese whey as an antimicrobial agent. The combination of cheese whey with polysaccharides, lipid, and other additional ingredients can improve the physical characteristics of the active packaging in the form of edible film. Around 20-45% of plasticizer will expose the film formed. Cheese whey with agro-industrial waste starch-based formulation can be used as an alternative way to produce an antimicrobial edible film as an active packaging. The film has shown acceptable physical characteristics and high antimicrobial activity, which makes it possible to extend the shelf life of food products. An advanced process, for example, the use of transglutaminase enzyme and Candida tropicalis mutant, is also effective. The result of that is the formation of the essential compound which can improve the active packaging quality. The utilisation of cheese whey and agro-industrial waste based on starch contributes significantly to the environmental conservation.
Keywords
Whey, protein, shelf-life, packaging, antimicrobial, edible film, fermentation, environment
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How to quote?
Dinika I, Utama GL. Cheese whey as potential resources for antimicrobial edible film and active packaging production. Foods and Raw Materials. 2019;7(2):229–239. DOI: http://doi.org/10.21603/2308-4057-2019-2-229-239
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