To overcome some current technical limitations through functionalisation.
Fruit juices have, as spoilage factors, oxidative reactions with vitamin losses and they need packages that withstand distribution loads and thermal treatments. To avoid this, PHB material will be functionalised with antioxidants through microencapsulation that will allow preserving thermo sensitive ingredients during polymer transformation.
The new PHBOTTLE material will be developed to be processed by conventional industrial equipments; the use of cellulosic fibres materials will help to maintain processing windows and printability compared to conventional polymers.