Food Contact Materials: Active and intelligent materials

With the main goals of enhancing food safety and reducing food waste, the Analytical Research Group (GUIA) plays a key role in the development of active and intelligent packaging, integrating expertise in analytical chemistry, materials science, and food technology to improve product safety, quality, and shelf life. In the field of active packaging, we have developed several functional materials with ethylene scavenging, antimicrobial, or antioxidant properties. Through the incorporation of active compounds such as volatile organic compounds, nanoparticles, cyclodextrins monomers and polymers, essential oils and their major compounds, peptides, and other natural compounds and extracts, we have successfully developed paper, plastic and bioplastic packaging materials to increase food shelf-life, control microbial (spoilage and pathogen) growth and oxidative deterioration. We are also involved in the design of a colorimetric sensor to detect changes in pH, gases (CO₂, NH₃), or volatile compounds as a much more sensitive and selective way to assess packaged fresh poultry meat shelf-life. Overall, we aim to act as a bridge between scientific research and industrial application, providing analytical rigor and innovative solutions for the design of active and intelligent packaging.