Obtención y caracterización de un bioplástico a partir de papa chaucha (Solanum phureja) para el uso en alimentos

Abstract

The objective of this study was to obtain and characterize a bioplastic from chaucha potato (Solanum phureja) for use in food, using potato starch as the main source and glycerine and acetic acid as additives. The starch yield was 16.97%. To obtain the best yield, four treatments were carried out. Several tests were carried out on the starch, among them are humidity, ash, pH, density, solubility, fibre, protein, viscosity, gelatinization temperature, amylose, amylopectin, and microbiological tests. The 2k factorial design was applied to make several formulations at the time of obtaining the bioplastic. The bioplastics were visually analysed, and it was determined that the best bioplastic was that of treatment 3, presenting good characteristics for food wrapping. In the biofilms, the following properties were analysed: humidity, solubility, thickness, permeability, solubility, biodegradability, and the tensile test. The results obtained for the bioplastic in terms of humidity were: 21.45% the third treatment; the solubility was 44.48% the third treatment; the thickness was 0.1 mm for all the treatments; patency was 0.0019% the third treatment; the solubility was 44.48% the third treatment; biodegradability for water was 100%, for the four treatments, the compost was 100% for the four treatments, as for the environment it was 6.1% for the third treatment; the tensile test was: 70.0% the third treatment. In this way, it was possible to obtain the bioplastic with the necessary characteristics for food packaging. Further study of suitable plasticizers is recommended to improve the percentage of elongation of the bioplastic.