Sustainable biodegradable packaging derived from agro-food residues: development, characterization, and application in bakery products

The aim of this study was to develop biodegradable packaging materials using residues from olive oil extraction (SBTA) and green coconut coproduct (FMC), and to evaluate their applicability for cake packaging. The developed films exhibited a homogeneous appearance, flexibility, absence of brittleness, and no visible bubble formation. Film thickness showed significant variation (p < 0.05), ranging from 0.473 to 0.585 mm, as did grammage, with values between 479 and 658 g/m 2 . Moisture content ranged from 12.91% to 18.26%, with a slight reduction observed in formulations containing SBTA and FMC compared with the control treatment. The addition of SBTA and FMC did not significantly affect the water vapor permeability (WVP) of the formulations, but reduced film solubility compared with the control. Regarding the packaging application, the initial moisture content of the cakes was 31.51%, decreasing after 3 and 6 days of storage. Although the biodegradable packaging did not maintain cake moisture content, it contributed to preserving cake color during storage. In addition, the incorporation of SBTA and FMC indicated preliminary antibacterial potential against Escherichia coli . These findings demonstrate the potential of agro-food residues as renewable raw materials for biodegradable packaging, contributing to the valorization of agro-industrial by-products and the reduction of environmental impacts associated with synthetic packaging. However, further microbiological analyses and additional studies are required to confirm their effectiveness in food preservation and to validate their antimicrobial performance.