Biodegradable films with polyterpenes and reinforcing agents for the preservation of fruits, vegetables, and fruit bars.

• Grant number: 25/03776-7
• Support Opportunities: Regular Research Grants
• Start date: March 01, 2026
• End date: February 28, 2029
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Flávio Luís Schmidt
• Grantee: Flávio Luís Schmidt
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• City of the host institution: Campinas
• Associated researchers: Luís Marangoni Júnior ; Roniérik Pioli Vieira

Abstract

Sustainable polymers with functional properties, such as antioxidant and antimicrobial activities, are emerging as key players in the field of packaging and food safety. In the current context, the use of essential oils as additives stands out as an innovative strategy to address challenges related to managing plastics derived from fossil sources. Despite advancements in incorporating these functional characteristics, the instability and high volatility of compounds like terpenes, along with composition variability, may compromise the mechanical and barrier properties of materials, hindering standardization and industrial processing viability. In this scenario, the present project aims to explore for the first time the application of polyterpenes (oligomers derived from essential oils) combined with reinforcing agents to modify the properties of polymer films. The focus is on biodegradable matrices, including commercial polyesters, poly(lactic acid), and poly(butylene adipate-co-terephthalate), as well as polysaccharides like starch and chitosan. The synthesis of the oligomers will be conducted from limonene and pinene, utilizing a sustainable polymerization route aligned with green chemistry principles, and integrating silica nanoparticles (SiO2) and montmorillonite (MMT) as structural reinforcements. The assessment of the properties of the resulting materials will involve a comprehensive study of their mechanical, thermal, and barrier characteristics, along with an in-depth morphological and structural analysis, allowing a clear understanding of the interactions between structure and performance. At the end of this process, the materials with optimized properties will be tested in practical applications for packaging fruits, vegetables, and fruit bars. It is expected that this project will not only promote the sustainable development of new additives and packaging materials but also enhance the performance and safety of food products, contributing to a more sustainable future in packaging and food sectors. (AU)