Obtención y caracterización de una biopelícula a partir de residuos de cacao (Theobroma cacao l.) Y aceite esencial de limón (Citrus limon) para el uso en alimentos

Abstract

The aim of this work to obtain and characterize a biofilm from cocoa residues (Theobroma cacao L.) and lemon essential oil (Citrus limon) to be used in food, to this end, pectin was obtained by the acid hydrolysis method and alcoholic precipitation by means of 4 treatments with 4 repetitions each, using a 2k factorial design, varying the pH (2 and 3) and acid type (hydrochloric acid and citric acid), obtaining higher yield in treatment 2 (T2) 10.60% with an average of 3.71 g of pectin, subsequently the sensory and physicochemical analysis of the pectin obtained was carried out. Then the biofilm was formulated by using the same statistical design with two variables: percentage of pectin (1% and 3%) and glycerin (0.75% and 1.50%); keeping the distilled water and the antimicrobial additive (lemon essential oil) constant, accomplishing a total of 4 treatments with 4 repetitions; The mixture was gelatinized at 55°C for 24 hours, and as a result, treatment 4 (T4) presented very stable and easy to unmold translucent brown films, with a thickness between 0.10 and 0.17 mm. ; After that, the physical-mechanical characterization was carried out, having average results of humidity (13.21%), solubility (80.70%) and elongation (41.67%); In addition, through biodegradability tests it was determined that after 30 days the biofilms is degraded 41.03% in compost, 9.68% in the environment and 100% in water, finally through microbiological analysis it was evidenced that the addition of essential oil of lemon mitigates the presence of microorganisms. Depending on its characteristics, biofilm can be used as a coating for foods to be cooked, due to its high solubility. It is advisable to sift the pectin well when formulating the films to prevent lumps.