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Research Evaluates the use of Milk Proteins for Packaging Film

A USDA research project investigates the potential for edible films made of milk proteins in an effort to help U.S. dairy and food industries improve their sustainability, productivity, and profitability.

Researchers tested their milk-protein film as a packaging for blocks of cheese. Photo supplied by the American Chemical Society.
Researchers tested their milk-protein film as a packaging for blocks of cheese. Photo supplied by the American Chemical Society.

In early 2010, Packaging World reported on research focusing on the development of packaging films based on dairy proteins such as casein and whey.

That research, from U.S. Agricultural Research Service (ARS) scientist Peggy Tomasula, continues to move forward. A new research project, started April 13, 2015, and scheduled to run through April 12, 2020, aims to improve the sustainability and quality of food and dairy products from manufacturing to consumption via process modeling and edible packaging. The project team includes Tomasula, Laetitia Bonnaillie, and Michael Tunick.

An American Chemical Society video provides a good overview of the edible, biodegradable food packaging. The study was presented at the ACS national meeting.

An Aug. 22 Bloomberg.com story, “Milk, Not Plastic, Will Protect Food in the Future,” reported, “U.S. Department of Agriculture researchershave discovered thata milk protein called casein can be used to develop an edible, biodegradable packaging film.The casein-based film is up to 500 times better than plastic at keeping oxygen away from food because proteins form a tighter network when they polymerize, the researchers found. It’s also more effective than current edible packaging materials made from starch and protects food products that are sensitive to light.”

Bloomberg’s story added, “To produce a more practical packaging material, the teamadded glycerol and citrus pectin to the casein film, which is made by spreading a mixture of water and commercially available casein powder. Glycerol made the protein film softer, and citruspectinadded more structure to the film, allowing it to resist humidity and high temperatures better.”

The article said casein could serve not only as the packaging, but also be sprayed into foods as a healthy ingredient. “Itcouldeven be used to line pizza boxes,” said the story. “Whilethe U.S. Food and Drug Administration banned perfluorinated chemicals,which used to coat the cardboard surrounding your pepperoni,sausage, and extra cheese pie,a sprayed-on casein coating could serve asan alternative product to prevent grease and stains.”

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