Packaging is the plastics with the shortest shelf life, especially food packaging. However, the development of high-quality packaging and sizes suited to contemporary needs are key to increasing durability and food safety, as well as avoiding food waste. Therefore, it is essential to find solutions that ensure the health and comfort of consumers, but that do not impose significant burdens on brand owners and manufacturers and are sustainably sourced.

However, there are still critical gaps in knowledge for a deeper understanding of the molecular characteristics of chemical and biological materials, so that they can adequately respond to the requirements of the industrial sector.

In this sense, the justification of this line of research is to understand which materials may be useful for the creation of new sustainable food packaging, whose development is economically viable, continuous and of use for food.