Macro and nano level intervention of reinforcing agents for production of novel edible whey composite films and their applications in food systems: A review.

• Chemical as well as physical modification of filler polysaccharides improve whey films. • Organic and inorganic fillers in combination improve packaging properties. • Essential oils are a promising additive for enhancing quality and shelf life of foods. • Various aspects such as bioavailability and use of green techniques should be explored. Whey protein-based biocomposite films (WBF) are gaining significant importance as edible packaging materials due to their eco-friendly, biodegradable and barrier properties. The review aims to explore the impact of different reinforcing agents on the techno-functional properties of WBF. The incorporation of reinforcing agents, such as polysaccharides, lipids, starch, chitosan, cellulose, essential oils, and hydrocolloid gums, plays a crucial role in shaping the techno-functional properties of WBF. The review article suggests that whey biocomposite films, when strengthened with various additives, have the potential to be used as edible food packaging materials with desirable attributes. However, despite extensive studies, the utilization of WBF in model food systems remains limited, highlighting a significant gap for further exploration. Further research in this domain could potentially unlock new opportunities for utilizing WBF in various model food systems. [ABSTRACT FROM AUTHOR]