Bilayer biopolymer membranes with enhanced mechanical and barrier properties for food packaging
A bilayer membrane technology combining chitosan or carrageenan films with electrospun zein nanofibers to improve mechanical strength and moisture barrier performance. Designed as a sustainable alternative to synthetic food packaging, offering reduced water solubility, lower water vapor permeability, and improved tensile properties through the combination of multiple biopolymers in a single system.
Overview
This research presents a bilayer membrane technology designed to enhance mechanical and moisture barrier properties for food packaging applications. By combining two different biopolymers in a layered structure, the technology enables the integration of complementary material properties within a single packaging system. The addition of electrospun nanofibers further contributes to improved characteristics and unique functional properties, positioning this innovation as a competitive, sustainable alternative to conventional synthetic packaging materials.
Technical specifications
The bilayer membranes are produced through a two-step fabrication process:
- Base layer preparation: Thin films are cast using either chitosan or carrageenan biopolymers, providing structural foundation and barrier characteristics.
- Nanofiber layer deposition: Electrospinning is used to produce zein nanofibers that are deposited directly onto the cast films, creating a composite bilayer structure.
Key performance improvements demonstrated:
- Significant reduction in water solubility when chitosan is combined with zein fibers, compared to zein fiber-only membranes
- Notable reduction in water vapor permeability in membranes containing carrageenan combined with zein fibers
- Increased tensile strength and elongation at break, improving overall mechanical durability
- Competitive characteristics relative to synthetic packaging materials in terms of thickness, solubility, permeability, and mechanical performance
Technology readiness level
The technology has been validated at laboratory scale through comprehensive characterization of the bilayer membrane properties. Future validation plans include additional characterization analyses and testing of the developed materials in a defined food matrix, with an estimated timeline of one year to complete these studies. The research team is actively seeking partnership funding to advance the technology to pilot scale validation.
About Universidade Federal do Pampa
A comprehensive federal public university, Unipampa operates 10 campuses across the Pampa region of Rio Grande do Sul, serving border communities and industry from Alegrete to Uruguaiana. Its science and technology park, PampaTec—located on the Alegrete campus—offers incubation and collaboration space that connects companies to university laboratories and talent. A distributed footprint along the Brazil–Uruguay corridor enables field sites and pilot trials supported by a formal extension program and streamlined cooperation agreements. Research is backed by competitive national and state funding in Brazil, including CNPq, CAPES, FINEP, and FAPERGS. A dedicated technology transfer office (NIT) manages IP, collaboration agreements, and licensing, working with PampaTec to advance commercialization.
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