Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites with Antioxidant and Antimicrobial Activity

: Food spoilage is one of the major elements of food insecurity which has been emphasized in recent decades due to increasing of the global population. Many studies were conducted to demonstrate how employing natural and environmentally friendly compounds leading to extend the shelf life of food products. Whey protein (WP) can be an important additive material, because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds were incorporated with WP-based films to confer them antioxidant and antimicrobial activity. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.