Amyloid fibrils spherulites
This project develops amyloid spherulites from protein side streams as sustainable alternatives to microplastics in packaging and cosmetics, creating bio-based materials for a circular future.
Factsheet
- Schools involved School of Agricultural, Forest and Food Sciences
- Institute(s) Consumer-focused Food Production
- Research unit(s) Food Process Technology and Sustainable Innovation
- Funding organisation SNSF
- Duration (planned) 01.07.2025 - 31.12.2025
- Head of project Dr. Massimo Bagnani
- Project staff Dr. Massimo Bagnani
- Keywords Protein nanofibrils, Amyloid spherulites, Biopolymers, Microplastic alternatives, Food waste valorization
Situation
Plastics derived from fossil resources pose major environmental and health risks, particularly in the form of microplastics. These particles accumulate in ecosystems and organisms, representing a growing challenge for society, the environment, and the economy. At the same time, large volumes of protein-rich side streams from the food industry (e.g. dairy whey, soy, potato residues) remain underutilized. Recent research has demonstrated that proteins can self-assemble into amyloid nanostructures such as fibrils and spherulites. These exhibit functional properties comparable to microplastic particles, yet are bio-based and biodegradable. Initial laboratory trials have confirmed feasibility, but scaling, process optimization, and application development in an industrial context are still missing. This project builds on these insights to valorize protein side streams into sustainable, high-value materials. It aims to establish novel bio-based solutions that combine ecological impact with economic potential.
Course of action
The project applies an experimental and application-oriented strategy: (1) Selection of suitable protein-rich side streams (e.g. whey, potato). (2) Optimization of process conditions for controlled spherulite formation (pH, temperature, concentration). (3) Comprehensive material characterization (microscopy, spectroscopy, particle size distribution). (4) Assessment of stability, safety, and biodegradability. (5) Exploration of potential applications as microplastic replacements in packaging and cosmetics. (6) Collaboration with industry partners to evaluate market potential and opportunities for scale-up. The interdisciplinary approach bridges material science, food technology, and sustainability research, ensuring both scientific novelty and practical relevance.
Looking ahead
The next project phases will focus on optimizing production protocols, ensuring scalability, and broadening the range of tested protein sources. Special emphasis will be placed on shelf-life stability, toxicological safety, and compliance with international compostability and food-contact standards. Application-oriented work will expand towards pilot trials with industrial partners in the packaging and cosmetics sectors. The integration of amyloid spherulites into biopolymer films and liquid formulations will be further validated under realistic use-case conditions. In the longer term, the project aims to establish a sustainable value chain from food side streams to high-value functional biomaterials. By bridging scientific innovation with industrial application, amyloid spherulites can become a cornerstone technology for reducing dependence on fossil plastics and mitigating microplastic pollution.
