Obtención de bioplástico a partir de salvado de trigo (Triticum spp) y soja (Glycine max) para uso como envoltura de alimentos

Abstract

The main purpose of the research study was to obtain bioplastic from bran wheat (Triticum spp) and soy (Glycine max) in order to be used as food wrap. For which the starch was extracted from the products by a natural decantation method. The starch was characterized and when through sensory, proximal, physicochemical, and microbiological analysis. Preliminary formulations were made in order to find the concentration of additives, plasticizer, and starch, these last two factors the high and low concentration were considered getting four formulations with soy starch (ST), four for wheat bran (TT), and four of a 70:30 combination of the two (MT). The bioplastics were physically characterized and only the bioplastic of the combination of both starches was analyzed by a physicochemical test, index of refraction, mechanical properties, and biodegradability. The bran starch yield of wheat was 4.98% and the one with soy 1.87%, the results that were obtained are acceptable. Regarding the bioplastics, it was determined that all the treatments comply with the NTE INEN 2542 in their physical characteristics. Therefore, only the MT4 (mixture treatment 4) has better physicochemical characteristics with a solubility of 7.321% and water steam permeability of 0.955. Furthermore, the MT4 biodegrades in 28 days in soil and 31 days in water, the treatment results in a conservation of twenty days in refrigeration to be used as a fruit wrap, unlike the food that does not contain wrapping it only keeps good for fourteen days. It is concluded that the MT4 is the most suitable formulation to be used for food wrapping since it did not present the growth of microorganisms. Also, has adequate values in its physicochemical characteristics and conservation. It is recommended to use other raw materials with a higher concentration of starch than wheat bran and soy.