02725naa a2200337 a 450000100080000000500110000800800410001902200140006002400430007410000230011724501470014026000090028752017130029665000190200965000220202865000290205065000190207965000140209865000280211265000300214065300180217065300210218865300090220965300140221870000200223270000160225270000220226870000120229070000200230277300650232221769592025-07-07       2025    bl uuuu     u00u1 u    #d  a1548-05857 ahttps://doi.org/10.1002/vnl.222222DOI1 aCARVALHO, A. C. F.  aSmart biopolymer based on rice husk extracts and Pinhão failure applied as an interlayer for sliced mozzarella cheese.h[electronic resource]  c2025  aFood packaging plays a crucial role in preserving food and beverage quality. Biodegradable polymers from renewable materials offer an effective alternative to reduce the environmental impact of non-biodegradable plastics. This study aimed to develop a smart biopolymer (active and intelligent) using agribusiness by-products like rice husk and Pinhão failure (Araucaria angustifolia). The film was created using the casting method and analyzed for its physical, mechanical, antioxidant, and intelligent properties, including color changes at different pH levels, thickness, transparency, and biodegradability. The film, 0.23 ± 0.01 mm thick, had a tensile strength of 0.69 ± 0.09 MPa, maximum force 7.60 ± 0.09 N, 86.06 ± 0.15% transparency, and 17.76 ± 0.05% moisture, enabling biodegradation within 10 days. The water vapor permeability (WVP) of the film was (1.08 ± 0.01) × 10−8 gH₂O (Pa·s·m) −1. The coloration of the film obtained values of L* 71.23 ± 0.50, a* 12.11 ± 0.13, b* 41.14 ± 0.17, and color changes at various pH levels demonstrated potential for smart packaging as a freshness indicator, particularly for foods prone to spoilage at alkaline pH. The Pinhão extract contributed phenolic compounds (57.47 ± 2.5 mg GAE.g−1), providing antioxidant properties and thermal resistance up to 200°C. When applied to mozzarella cheese as an interlayer, the film performed comparably to synthetic plastic Low-Density Polyethylene (LDPE), proving its suitability as a sustainable replacement. This study highlights the potential of Pinhão failure extract in developing biodegradable and smart packaging for food preservation.  aFood packaging  aFood preservation  aAraucária Angustifólia  aCasca de Arroz  aEmbalagem  aMaterial Biodegradável  aPreservação de Alimento  aBiodegradable  aFalha de Pinhão  aFilm  aRice husk1 aHOFFMANN, T. G.1 aHELM, C. V.1 aPRUDÊNCIO, E. S.1 aROY, S.1 aSOUZA, C. K. de  tJournal of Vinyl and Additive Technologygv. 14, n. 1, 2025.