Effect of glycerol content on the thermal properties of a whey protein isolate biodegradable film for food packaging purposes

A wide part of scientific research in the food-packaging sector has shown interesting challenges in assuring food shelf-life extension. Conventional plastic is mostly used for food packaging, hence has major environmental drawbacks by being non-degradable and accumulating over the years due to its elimination process. Biodegradable food packaging polymers have contributed to overcoming these challenges and diverted from the environmental concern. In the light of the sustainable development goals, implementing green technology in current industries help secure the consumer's safety by minimizing food loss and reducing plastic waste, thus attaining environmental sustainability. Whey protein isolate (WPI) has been considerably investigated lately and used in packaging formulation for its functional properties. This work aims to produce a biopolymer film destined for food packaging based on the crosslinking of whey protein isolate using glycerol as a plasticizer. The thermal properties of the film samples were investigated. Other aspects of the WPI biopolymer can be studied for other potential uses, more additives can be added to develop further properties depending on the final use of the film. The developed polymer can potentially be used in the food packaging industry under various conservation conditions.