Recent Advances in Whey Protein Films Incorporated with Phenolic Compounds: A Review

The use of food packaging derived from petroleum-based polymers has developed significant environmental problems, as these materials require centuries to degrade and release hazardous pollutants. Consequently, the food industry is shifting toward biodegradable alternatives developed from agro-industrial by-products, such as proteins, polysaccharides, and lipids. Whey protein is a by-product of the cheese industry, which is emerging as a promising material for producing edible and biodegradable films with effective barrier properties. Whey-based films can be incorporated with bioactive compounds, particularly phenolic compounds. These substances, naturally present in fruits, legumes, and vegetable waste, possess potent antimicrobial and antioxidant activities that are essential for extending the shelf life of perishable foods. This review provides a systematic evaluation of how the incorporation of phenolic compounds influences the physicochemical and bioactive properties of whey-based films. Thus, an analysis of film-forming methods, the interaction between protein matrices and phenolic compounds, and a critical discussion of the challenges remaining for their industrial application as active food packaging were evaluated. The discussion focuses on how the incorporation of phenolic extracts influences the physicochemical, mechanical, and barrier properties of the films, as well as their antioxidant and antimicrobial efficiency. The novelty of this review lies in its comprehensive focus on the sustained release of phenolic compounds from a whey protein film and their application in real food systems. By utilizing these natural additives, the industry can provide sustainable alternatives to synthetic preservatives. Active whey protein packaging represents a viable strategy to inhibit food spoilage, prevent lipid oxidation, and maintain sensory quality, while reducing the environmental problems.