Obtención de un biofil a partir del residuo del cultivo de hongos comestibles (Pleurotus ostreatus)

Abstract

The present research work consisted of obtaining biofilm from the mycelium of the fungus (Pleurotus ostreatus), with the selection of residual wheat for its growth and a commercial strain of the fungus for use in food wrappings and coatings. The mycelium was extracted by the wet method and the 2k factorial design using two process variables, time (30, 45 and 60 seconds) and RPM (high 20000 and low 6800), performing six treatments with four replications, giving a better result in the third treatment (TA3) obtaining a yield of 12.74%. Then, the physicochemical and microbiological characterization of the mycelium was carried out, obtaining results that are within the established norm with a percentage of amylose (21.81%) and amylopectin (62.4%), then different formulations were made to determine the ideal mixture for the elaboration of the biofilm by the 2k factorial design, obtaining 16 tests of four treatments; two process variables were used: the concentration of the plasticizer (glycerin) and the amount of fungal mycelium. The biofilm with the best characteristics was obtained by applying the second treatment (TA2) with a mycelium concentration of 2g, glycerin 0.5ml, distilled water 30ml and acetic acid 4ml, presenting the best physical-chemical and mechanical characteristics; favorable results were obtained for moisture (21.12%), solubility (41.084%), a thickness of (0.10mm), for the tensile test of maximum stress (2.6 MPa). Finally, the biodegradability test was carried out in water, air and soil for 28 days, where a percentage of degradation was obtained in water (83.206%), in air (35.897%) and soil (91.463%). It is recommended to replicate the results of the research with agricultural companies, promoting the economic, social and environmental use of wheat in the production of the fungus Pleurotus ostreatus.