A group of researchers from the University of Alicante Department of Analytical Chemistry, Nutrition and Food Sciences has been working, since the end of 2021, on a project on development of natural bioaromas to increase the shelf life of fresh food and reduce food waste. The goal is to achieve new sustainable plastic materials of natural origin that, obtained from pineapple waste, both from the core and the rind, have synergistic natural active systems with dual action.