Costa, Joice Camila Martins daAlves, Eloize da SilvaCampos, Talita Aparecida Ferreira deMonteiro, Johny PauloCosta, João Carlos Martins daMartins, Alessandro FranciscoSchreiner, Tatiana B.Barreiro, FilomenaBonafe, Elton Guntendorfer2026-06-022026-06-022026Costa, Joice Camila Martins da; Alves, Eloize da Silva; Campos, Talita Aparecida Ferreira de; Monteiro, Johny Paulo; Costa, João Carlos Martins da; Martins, Alessandro Francisco; Schreiner, Tatiana B.; Barreiro, Filomena; Bonafe, Elton Guntendorfer (2026). International Journal of Biological Macromolecules. ISSN 0141-8130. 354, p. 1-120141-8130http://hdl.handle.net/10198/36827In view of the environmental contamination caused by plastic waste, this work proposes the development of sustainable and efficient active packaging based on kappa-carrageenan/starch films added with palm oil. The films were produced by casting and extensively characterized. The incorporation of palm oil via emulsification resulted in a heterogeneous polysaccharide-lipid system, as evidenced by XRD, DSC, and SEM analysis. These structural rearrangements within the matrix led to higher localized organization. Consequently, the films exhibited enhanced mechanical and barrier performance. The formulation containing 1.5% palm oil exhibited 20% higher elongation than the control film (43.18% vs. 23.38%), and water vapor permeability reduced from 8.27 & times; 10- 11 to 6.70 & times; 10- 11 g & times; m-1 & times; s-1 & times; Pa- 1. Furthermore, the presence of carotenoids in palm oil allowed the film to effectively block ultraviolet radiation, extending the shelf life of cherry tomatoes. The produced films not only demonstrated efficiency in UV blocking and improvements in mechanical and barrier properties, but also confirmed their biodegradability, with mass loss exceeding 50% within 60 days. In conclusion, the new polysaccharide-based active film, produced using sustainable, environmentally friendly technology, efficiently extends the shelf life of cherry tomatoes.engCarotenoidsSustainablePolysaccharidesActive filmsjournal article10.1016/j.ijbiomac.2026.151321