Protecting perishable food by using renewable and biodegradable polyester films

The growing need to reduce food loss and environmental pollution has intensified researchinto sustainable packaging solutions, particularly in regions like the Mediterranean, whichproduce large quantities of perishable food. Biobased and compostable polymers offer apromising alternative to conventional fossil-derived plastics, supporting carbon neutrality andcircular economy principles. However, their barrier properties often fall short of those requiredfor effective food preservation. This study investigates the potential of poly(lactic acid) (PLA) andpoly(butylene succinate-co-adipate) (PBSA) blends to enhance the performance of compostablefilms for packaging perishable liquid and semi-liquid foods. This study considers that aPLA/PBSA 60/40 blend was developed and evaluated for its mechanical and barrier properties, demonstrating improved flexibility, impact resistance, home-compostability and industrial recyclability. Then, by using a mini-extruder, various PLA/PBSA formulations, includingnanostructured fillers like clay and talc, were produced and tested for their melt fluidity. Thenthematerials were used to prepare films that were tested for their ability to retain liquid whey over time. Infrared spectroscopy and analysis of morphology by Scanning Electron Microscopy wereemployed to assess surface and bulk characteristics of films. Results indicated that blendcomposition significantly influenced barrier performance, with certain formulations showingenhanced resistance to mass loss. This research highlights the critical role of material composition in designing effective compostable packaging systems for perishablefoodproducts. These findings have implications in preservation of perishable foods that may includeMediterranean fruits such as strawberries, dates, and tangerines. In fact, the development of such biobased films could contribute to reduce food waste and extending shelf life, aligningwithenvironmental sustainability goals.