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Effect of Glycerol Addition on Bioplastic Production from Mozzarella Cheese Whey
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Scientists turned leftover liquid from mozzarella cheese-making (whey, usually tossed as waste) into a plant-and-dairy-based plastic alternative that breaks down naturally instead of sticking around for centuries. By adding the right amount of glycerol (a common, safe ingredient found in food and skincare products), they made this "bioplastic" more flexible and durable, similar to regular plastic. This matters because conventional plastics shed microplastics that end up in our food, water, and even our bodies, with still-unclear health effects. Biodegradable alternatives like this one, made from food waste rather than fossil
Bioplastic development is one alternative to overcome environmental pollution problems. This study developed protein-based bioplastics from agro-industrial waste, namely, mozzarella cheese whey. Bioplastics have several weaknesses, including their brittleness and reduced elasticity. These problems are overcome by adding plasticizers (glycerol). This study aims to examine the effect of adding glycerol on the characteristics of bioplastics. This study used a completely randomized design with treatments of 10%, 15%, 20%, 25%, and 30% glycerol addition. The characteristics of bioplastics observed include strength, elongation, elasticity, air resistance, and biodegradability. Data was analyzed using the F test and continued with Duncan's Test. The results showed that adding 30% glycerol produced bioplastics with the best characteristics, thereby resolving the problem of brittle, less elastic properties. Based on FTIR, the bioplastic formed results from molecular interactions. Keywords: Biodegradability, bioplastics, cheese whey, circular economy, plastic, plasticizer, protein.
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