Obtención de una biopelícula a partir de yuca amarilla (Manihot esculenta) y pepa de aguacate (Persea americana) para el uso en alimentos

Abstract

The aim of the present research work was to obtain a biofilm from yellow cassava starch (Manihot esculenta) and avocado pit (Persea americana) to be used in food. It began with the extraction of starches by using the wet method and applying the factorial design 2k, which consisted in performing 4 treatments with 4 repetitions each, with the variation of the speed (low-high) and milling time (30-60 seconds) to evaluate the yield obtained in each one. Later, its physicochemical and microbiological properties were determined, such as: moisture, ash, solubility, pH, viscosity, fiber, protein, gelatinization temperature, amylose content, total coliforms, fecal coliforms, molds and yeasts, to determine the quality of the extracted starch. Then in the formulation of the biofilms, the amount of avocado starch and glycerin was modified between 0.20-0.25g and 0.75-1ml respectively, while the amounts of yellow cassava starch, acetic acid and distilled water remained constant. The biofilms were evaluated by testing humidity, solubility, thickness, permeability to water vapor, biodegradability, traction and application in a food product in order to determine the biofilm with a better effectiveness in food preservation. Finally, the analysis of variance was applied using Excel, to determine which treatment was the most suitable for the extraction and formulation of biofilms which, in the case of starch from yellow cassava, was treatment 2, while in avocado seed starch, treatment 3 showed higher yield. On the other hand, the biofilm with the best characteristics was that of treatment 4 since it possesses properties similar to those obtained by other authors, demonstrating its effective food preservation when applied.