# A Study of Thin Films Based on Polylactide and Vanillic Acid-Crucial Properties Relevant to Packaging

## TL;DR

This study explores biodegradable packaging films made from polylactide and vanillic acid, showing improved UV protection and antioxidant properties that help preserve blueberries.

## Contribution

The novel use of vanillic acid in polylactide films enhances UV barrier and antioxidant properties for active food packaging.

## Key findings

- Vanillic acid significantly improves the UV barrier properties of polylactide films.
- The films maintain transparency while extending the freshness of blueberries through antioxidant activity.
- The addition of vanillic acid does not negatively impact the mechanical or visual properties of the films.

## Abstract

In recent years, there has been a growing emphasis on packaging made from biodegradable materials. These materials not only help to reduce environmental impact, but also extend the shelf life of food products, thereby contributing to a significant reduction in food waste. In order to develop novel biodegradable polymeric films for use as active packaging, polylactide materials filled with vanillic acid were prepared. Analyses were conducted to determine the influence of vanillic acid on the structural morphology and key food storage properties of the resulting films, including water vapor resistance, mechanical properties, UV barrier properties, opacity, and antioxidant activity. The effect of the vanillic acid on the firmness of blueberries packed in films with and without the additive was evaluated. The research demonstrated that incorporating vanillic acid into polylactide significantly enhanced the UV barrier properties of the resulting materials. Furthermore, the resulting antioxidant activity contributed to extending the freshness of the stored blueberries. The addition of vanillic acid did not substantially affect the transparency of the films, maintaining the visibility of the fruit.