Microcellular nanocomposite foams functionalized with cinnamaldehyde (Ci) were obtained through two-step supercritical foaming and impregnation processing. PLA nanocomposite foams with different C30B concentrations (1, 2, and 3 wt.%) were obtained by foaming with scCO₂ at 25 MPa and 135 °C and impregnated with Ci at 12 MPa and 40 °C. The effect of the C30B content and Ci incorporation on the morphological, structural, thermal, and release properties of the developed foams were investigated. The incorporation of Ci was not influenced by C30B’s addition. The presence of C30B and Ci incorporation reduced the average pore diameter slightly and the crystallinity degree of the foams extensively. Simultaneously, the experimental and theoretical characterization of the Ci release from the PLA nanocomposite foams in EtOH 50% was analyzed. The mechanism of Ci release from the foams was defined as a quasi-Fickian diffusion process that could be successfully described using the Korsmeyer–Peppas model. The active PLA foams presented a higher potential of migration and faster release when compared with that reported in commonly used PLA films, showing that biopolymeric foams could be potentially used as active food packaging to improve the migration of active compounds with low migration potentials in order to improve their biological activity in foods.

Bionanocomposites based on Polylactide (PLA) and Polyhydroxybutyrate (PHB) blends were successfully obtained through a combined extrusion and impregnation process using supercritical CO₂ (scCO₂). Graphene oxide (GO) and cinnamaldehyde (Ci) were incorporated into the blends as nano-reinforcement and an active compound, respectively, separately, and simultaneously. From the results, cinnamaldehyde quantification values varied between 5.7% and 6.1% (w/w). When GO and Ci were incorporated, elongation percentage increased up to 16%, and, therefore, the mechanical properties were improved, with respect to neat PLA. The results indicated that the Ci diffusion through the blends and bionanocomposites was influenced by the nano-reinforcing incorporation. The disintegration capacity of the developed materials decreased with the incorporation of GO and PHB, up to 14 and 23 days of testing, respectively, without compromising the biodegradability characteristics of the final material.

Among the most promising synthetic biopolymers to replace conventional plastics in numerous applications is MaterBi^® (MB), a commercial biodegradable polymer based on modified starch and synthetic polymers. Actually, MB has important commercial applications as it shows interesting mechanical properties, thermal stability, processability and biodegradability. On the other hand, research has also focused on the incorporation of natural, efficient and low-cost active compounds into various materials with the aim of incorporating antimicrobial and/or antioxidant capacities into matrix polymers to extend the shelf life of foods. Among these is ellagic acid (EA), a polyphenolic compound abundant in some fruits, nuts and seeds, but also in agroforestry and industrial residues, which seems to be a promising biomolecule with interesting biological activities, including antioxidant activity, antibacterial activity and UV-barrier properties. The objective of this research is to develop a film based on commercial biopolymer Mater-Bi^® (MB) EF51L, incorporating active coating from chitosan with a natural active compound (EA) at two concentrations (2.5 and 5 wt.%). The formulations obtained complete characterization and were carried out in order to evaluate whether the incorporation of the coating significantly affects thermal, mechanical, structural, water-vapor barrier and disintegration properties. From the results, FTIR analysis yielded identification, through characteristic peaks, that the type of MB used is constituted by three polymers, namely PLA, TPS and PBAT. With respect to the mechanical properties, the values of tensile modulus and tensile strength of the MB-CHI film were between 15 and 23% lower than the values obtained for the MB film. The addition of 2.5 wt.% EA to the CHI layer did not generate changes in the mechanical properties of the system, whereas a 5 wt.% increase in ellagic acid improved the mechanical properties of the CHI film through the addition of natural phenolic compounds at high concentrations. Finally, the disintegration process was mainly affected by the PBAT biopolymer, causing the material to not disintegrate within the times indicated by ISO 20200.

The increasing generation of vegetable by‐products represents a significant challenge for sustainable food systems, particularly in vegetable processing, where nutritionally valuable fractions are frequently discarded. However, limited evidence exists regarding the development of functional food matrices derived from these by‐products that ensure microbiological safety, nutritional stability, and consumer acceptability. This study is aimed at developing and characterizing green concentrated food prototypes (GCFPs), defined as vegetable‐based semisolid formulations (puree‐type concentrates), obtained from broccoli, beetroot, and celery by‐products within a circular economy framework. The prototypes were produced through controlled mechanical size reduction and concentration, followed by stabilization using either thermal pasteurization (TP; 85°C, 25 min) or high hydrostatic pressure (HHP; 600 MPa, 180 s). This study represents a preliminary technical evaluation based on a limited number of independent production batches. These by‐products were sourced from one of the largest wholesale markets in Santiago, Chile, supporting a circular economy approach through waste valorization while highlighting their potential for industrial scalability and reduction of food losses. Microbiological safety was evaluated by conventional PCR targeting Salmonella enterica , Escherichia coli , Listeria monocytogenes , and Staphylococcus aureus after 21 days of refrigerated storage (5°C). Prior to PCR analysis, samples were subjected to a pre‐enrichment step to enhance the recovery of viable microorganisms and increase detection sensitivity. Conventional PCR was used as a qualitative tool to assess the presence or absence of target microbial DNA; therefore, it does not distinguish between viable and nonviable cells, and no culture‐based viability assays were performed. No pathogen‐specific amplicons were detected in any treated sample, indicating that both preservation strategies effectively ensured microbiological stability. The GCFPs exhibited nutritionally relevant properties, including measurable levels of total polyphenols (27.2–42.9 mg GAE·100 g ⁻¹ ) and antioxidant capacity (ORAC values of 914–10058 μ mol TE·100 g ⁻¹ ), together with a low energy nutritional profile and compliance with Chilean front‐of‐package labeling regulations. Sensory acceptability was evaluated using a 7‐point hedonic scale with 34 untrained older adult consumers (mean age: 74 years), who assessed aroma, color, texture, flavor, and overall acceptability. The sensory evaluation revealed moderate acceptance of the products, with overall evaluation scores ranging from 3.3 to 4.4 for HHP‐treated samples and from 3.1 to 3.7 for TP‐treated samples. These results suggest the feasibility of transforming vegetable by‐products into safe, stable, and acceptable food matrices, highlighting the potential of HHP as an effective preservation strategy and reinforcing the role of circular economy approaches in sustainable food production systems. Due to the exploratory nature of the work and limited biological replication, the findings should be interpreted as indicative rather than conclusive.