Tuesday October 28th, 2025

Young scientists from Professor Carlos Valadares State School, in Santa Bárbara, Bahia, have developed a biofilm made from corn, potato, and cassava starch to protect fruits and vegetables.

The innovation comes amid recent data on global food waste. According to the UN, more than 1 billion tons of food were wasted in 2022 — 60% of which occurred at the household level.

Alana Souza, a student involved in the project, explains that the product is a thin, biodegradable film that forms a protective layer over food, acting as an active packaging that helps extend shelf life by preventing the action of microorganisms.

Corn, potato, and cassava starch contain amylose and amylopectin, components responsible for forming firm, viscous, and plasticizing gels. According to scientist Wellington Santos, besides being sustainable and less polluting than conventional plastic, the product also adds value to locally available resources.

Testing is expected to begin soon, applying the biofilms as coatings on trays or directly on fruits and vegetables. According to food engineer and professor Camila Bonfim, at this stage the team will study the film’s behavior in terms of stability, preservation, and microbiological contamination by fungi and bacteria. She also states that they will analyze conservation over time.