Elaboración y caracterización de una biopelícula biodegradable a partir del chayote (Sechium edule) para el uso en alimentos

Abstract

This research project aimed to develop and characterize a biodegradable film from chayote (Sechium edule) for use in food. In the first instance, starch extraction was carried out using the wet method by applying a 2^2 factorial experimental design, to identify the optimal starch extraction treatment, an analysis of variance (ANOVA) was used. After this, a physical chemical, proximal and microbiological analysis of the extracted starch was developed. Following this, a mixture consisting of 3 grams of starch, 40ml of distilled water, 1.5ml of glycerin and 4ml of acetic acid was used to make the bioplastic sheets. After this, the biofilm was characterized by physical and mechanical tests. Finally, a uvilla was covered with the biofilm to study its useful life for 7 days. The extraction treatment T1 presented a better performance with a percentage of 1.90%, obtained in a time of 60 seconds with a high grinding speed. The characterization of the extracted starch exposed the following results: pH 5.26; viscosity 1150 cP; gelatinization temperature 63°C; solubility 1.8%; amylose 27.3%; amylopectin 72.7%; ash 0.64%; humidity 12.75%; fiber 0.98%; fat 0.60%; protein 0.27%; total carbohydrates 84.76%; 80 CFU/g total coliforms; 200 CFU/g molds and yeasts. The formulation of the biodegradable film T4 established values of permeability, solubility, humidity, biodegradability, maximum effort and elongation superior to the others. It is concluded with this that chayote starch can form biodegradable films that generate a good coating and increase the shelf life of the food. It is recommended to analyze the degree of maturity of the chayote for the extraction of starch.