Obtención y caracterización de una biopelícula a partir de zanahoria blanca (Arracacia xanthorrhiza) y yuca amarilla (Manihot esculenta) para el embalaje de alimentos

Abstract

The objective of this investigation was to produce biofilms based on yellow cassava (Manihot esculenta) and white carrot (Arracacia xanthorrhiza) starches, in order to be used in food packaging. The process began with the wet way extraction of starches which consisted of washing, peeling, chopping and liquifying the tubers for their subsequent filtration, sedimentation, decantation, drying, grinding and sieving, based on the 2k experimental design, considering as variables the revolutions per minute (high and low) and the blending times (45 - 60 s), resulting in four treatments with four replications. Subsequently, the respective characterizations were carried out, where it was shown that they were suitable to be used as raw material in the production of biofilms, mainly due to the high percentage of amylose they presented and the total absence of molds, yeasts and fecal coliforms. The 2k factorial design also intervened in the formulation of the biofilms, resulting in 16 biofilms; in the four treatments, the glycerin volume (2 - 3 ml) and the amount in grams of white carrot starch (1 - 2 g) varied. After obtaining this biodegradable material, a characterization was carried out, which served to select the most suitable biofilm. Through the coating test carried out on a strawberry, it was possible to verify that the biofilm obtained meets the objective of preserving the organoleptic properties which characterize food, upon forming a barrier that prevents food moisture exchange with the environment. Due to the properties present in the biofilm, it is recommended to carry out physical or chemical modifications, to improve the mechanical and moisture barrier properties of biofilms to increase the food conservation time.