Obtención de una biopelícula a partir de almidón de melloco rosado (Ullucus tuberosus) para el embalaje de alimentos

Abstract

The objective of this research was to obtain a biofilm from starch of pink melloco (Ullucus tuberosus) for use in food packaging. It began with the extraction of starch from the pink melloco, where the wet method was used, which consists of the product classifying, cleaning, chopping, liquefying, filtering, sedimenting, decanting and drying. To identify the optimal treatment for starch extraction, a factorial design 2 2 was applied, taking as independent variables: the speed of the grinder in revolutions per minute (RPM) and the liquefaction time measured in seconds. After extraction, starch characterization was carried out, for which the physical-chemical and microbiological properties were determined, such as pH, ash, moisture, solubility, density, viscosity, fiber, protein, among others. After this characterization, the biofilms were formulated applying the Factorial 22 design taking as independent variables: the amount in milliliters of glycerin (from 0.5 to 1 ml) and water (from 30 to 40 ml); finally,some characteristics of the biofilm were determined such as: thickness, sensory analysis, humidity, water solubility, water vapor permeability, traction, biodegradability. A variance analysis (ANOVA) was performed on each of the results obtained in each design, determining that the best starch extraction treatment was with low speed (low RPM) and 45 s of liquefaction time, while the optimal biofilm formulation was the one containing 0.5 ml of glycerin and 40 ml of water; the characterization of the starch affirmed the feasibility for the biofilm formulation. From the analysis of results and comparison with the work of several authors, it was established that the biofilm obtained is reliable in food packaging application with adequate water vapor permeability and outstanding characteristics.