Obtención de una película a partir de cáscara de mango (Mangifera indica) para el uso en alimentos

Abstract

The objective of this research project was the elaboration of a film from mango peel starch (Mangifera indica) for which said starch was extracted by wet method. The starch extraction process was carried out varying speed and time, followed by its bromatological and microbiological characterization according to stipulated standards. To obtain the biofilm, trials of four treatments were carried out with different formulations of starch, glycerin and water, adding additives such as carboxymethylcellulose (CMC), calcium carbonate (CaCO3) and calcium chloride (CaCl2) to improve the characteristics of the biofilms. films. Once the starch was extracted and characterized, an amylose and amylopectin content of 26.81% and 73.19%, respectively, was obtained. Regarding the statistical analysis, ANOVA was used, resulting in null significant differences in the starch extraction process and presenting a yield range between 2.13% and 3.41%. It is concluded that, for better compliance with the standards regarding characterization, biodegradability tests and food coating, operate under the treatment called FB2, which stood out from the rest of the treatments. It is recommended to select mangoes that are green, since their peels contain a greater source of starch and, in turn, immerse them in sodium bisulfite for disinfection and removal of tannins.