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

摘要

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.