In the food industry, the oxidation of fats, oils, and other food components produces off-flavours, off-colours and nutrient loss.

Protection against oxygen is a vital requirement of food packaging.
Common synthetic polyolefin films such as PE and PP are excellent moisture barriers, but must be coated or laminated with synthetic polymers including EVOH and PVDC copolymers to provide an oxygen barrier.

The resulting polymeric structures, while effective in minimising the permeation of oxygen, water vapour, and odour, are characterised by their poor reuse due to difficulties in separating each layer for its individual recycling.

For this reason, scientists are continually investigating alternative packaging materials such as the use of biopolymers.

Despite all the advantages offered by biopolymer films, they present limitations in their application due to a series of physical properties and difficulties in formation.