Innovative polymers from tomato cutin esters monomers

The production of cutin-based polymers is currently made from acid monomers that result in conventional plastics. These cutin-based plastics do not have the 3D structure of the natural cutin, limiting its application. POLYMATOS project aims to develop an isolation and fractionation integrated high-pressure process to obtain cutin esters monomers from tomato pomace (TP) to be applied as building blocks of innovative biopolymers. The present proposal relates with a novel approach to the production of polyesters by addressing a key challenge in the current biopolymer research: the maintenance of the flexible 3D polymeric structure characteristic of cutin in a cutin-like polyester using ester monomers instead of acid monomers. This approach can efficiently increase hydrophilicity and degradability plus modulate the mechanical, chemical, and biological properties of polyesters. The research will focus on evaluating the process conditions that would achieve cutin yields and highly functionalised building blocks in continuous microreactors. POLYMATOS has a strong multidisciplinary character since it links together biology, biochemistry, chemical engineering, and material science to expand the application of TP to the production of an innovative polyester. The proposed process will be a fundamental contribution to generating an additional revenue stream and reducing residues production in tomato processing. Due to the abundance of cutin, the findings can be extended to other production activities, benefiting the food industry and society. POLYMATOS will allow me to develop my leadership skills through innovation. The project will be carried out by the experienced researcher Dr. Aguiar at the Bioeconomy Research Institute, Universidad de Valladolid, under the mentorship of Prof. Cocero. Two secondments, one at Universidad de Málaga and the other one at CellMat Technologies, will be carried out to strengthen knowledge in polymerisation reactions and polymers characterisation.