Kim is an associate professor of agricultural engineering technology at UW–River Falls with research interests in food process engineering, renewable energy, and bioprocess engineering.
Whey, a primary by-product and environmental pollutant from the dairy industry, stands out as a promising raw material for creating biodegradable films designed for food packaging applications. However, the considerable challenges related to low mechanical strength and insufficient water barrier properties in whey protein-based films impede their broad industrial use. Our research over the past two years has demonstrated that whey protein films incorporating lignin exhibit improved light barrier and antioxidative properties compared to films without lignin. SEM image analysis has revealed non-uniform dispersion of lignin particles in the film matrix, limiting property enhancements. In this proposed 1.5-year extension, our focus is on utilizing chemically modified lignin microparticles to achieve a more even dispersion of lignin particles in the film matrix, further enhancing film characteristics. Additionally, we aim to showcase the film’s application in dairy food packaging, particularly in preventing common undesirable reactions in high-fat dairy products, such as lipid oxidation and cheese discoloration caused by light exposure. The functional attributes of the films will be assessed by measuring various properties (tensile strength, water vapor permeability, film solubility, thermal stability, lipid oxidation, discoloration) using equipment available at UW–RF. Given Wisconsin’s crucial role as a leading dairy producer, this research seeks to contribute to the development of a sustainable dairy sector in the U.S. The proposed study holds the potential to improve the economic and environmental sustainability of dairy farmers and processors by expanding markets for whey and advocating for the adoption of sustainable whey management practices.