High-intensity pulsed light: photo-crosslinking of biopolymers, packaging and food stability

• Grant number: 24/07555-2
• Support Opportunities: Research Grants - Young Investigators Grants
• Start date: March 01, 2025
• End date: February 28, 2030
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Luís Marangoni Júnior
• Grantee: Luís Marangoni Júnior
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Anderson de Souza Sant'Ana ; Maristela da Silva Do Nascimento ; Roniérik Pioli Vieira
• Associated research grant(s): 25/02876-8 - Integration of sustainable packaging and emerging technologies for a circular economy in food production, AP.R SPRINT; 25/10856-7 - Pulsed light as a strategy for structural and functional modulation of starch-based biodegradable films, AP.R
• Associated scholarship(s): 25/08229-4 - Assessment of high-intensity pulsed light on the properties of flexible PLA and PLA/PBAT packaging., BP.IC; 25/10991-1 - Effect of high-intensity pulsed light on photocrosslinking and properties of gelatin-based films, BP.TT; 25/06165-9 - Comprehensive study of the migration of substances added intentionally and unintentionally from flexible packaging treated by pulsed light, BP.TT; 25/02764-5 - Effects of high-intensity pulsed light on the structure, morphology, properties and migration of recyclable polyethylene and polypropylene packaging, BP.MS

Abstract

Emerging food processing technologies have garnered recognition in both scientific and industrial realms, primarily owing to their superior outcomes in terms of added value and product quality compared to conventional methods. Pulsed light (LP) is one such innovation with significant application potential, particularly in the inactivation of pathogenic and spoilage microorganisms in both packaged and unpackaged foods. However, to ensure the effectiveness of the treatment, it is imperative to consider the food composition, the types of microorganisms present, the process parameters, the choice of packaging material to be used and the impact of this processing on packaging properties. In light of this scenario, the objective of this project is to establish a technological platform that encompasses three research fronts exploring LP treatment applications within the context of food packaging and stability. The first research front focuses on applying LP in the production of biopolymers-based films, with the goal of obtaining materials exhibiting enhanced performance capable of augmenting food preservation. The second front concentrates on assessing the impact of LP treatment on commercially available packaging materials, aiming to comprehend alterations in properties and migration potential of substances from packaging. The third research front proposes the application of active coatings and conventional packaging materials across different food matrices, aiming to optimize LP process parameters. The ultimate aim is to achieve the maximum reduction in microbial counts while simultaneously ensuring the preservation of the physical-chemical characteristics of the food, thereby extending the shelf life of products. Within this context, this proposal aims to establish the first group in the state of São Paulo dedicated to advancing research into non-thermal processes using LP technology for foods and packaging. The expectation is that this project will yield significant technological innovations, thereby enhancing food safety and contributing to the health and well-being of the population. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GOMES, VITOR EMANUEL DE SOUZA; BAPTISTA, DEBORA PARRA; MARANGONI JUNIOR, LUIS. Advances in pea protein-based films for food applications: A comprehensive review. Food Research International, v. 222, p. 21-pg., 2025-10-24. (24/07555-2)

MAIA, GABRIELLA SIMON; TOLEDO, GABRIEL FERREIRA; SCHUTZ, GUILHERME FREY; MARANGONI JR, LUIS; VIEIRA, RONIERIK PIOLI. The role of tannic acid in developing pea protein isolate-based active food packaging films. International Journal of Biological Macromolecules, v. 319, p. 10-pg., 2025-08-25. (22/02728-0, 24/07555-2)