Obtención de una biopelícula a partir de la Papa Superchola (Solanum tuberosum L.) y pericarpio de Maracuyá (Passiflora edulis) para el embalaje de alimentos

Abstract

The objective of this research was to obtain a biofilm from the starch of the superchola potato (Solanum tuberosum L.) and passion fruit (Passiflora edulis) pericarp for use in food packaging. The process started with the extraction of the starches, for the superchola potato by the wet method which consisted of washing, chopping, blending, filtering, decanting, drying and sieving; the dry method for the passion fruit pericarp which consisted of: washing, chopping, drying and sieving; based on the 2k factorial design where the variables were the revolutions per minute of the blender and the blending time; this way four replicates were obtained for each of the four treatments; then, the physicochemical and microbiological characterization was performed to the starches. For the elaboration and formulation of the biofilms the 2k factorial design was also a basis, considering as variables, the volume of plasticizer and the percentage of starch in the passion fruit pericarp; once the biofilms were obtained, the physical and mechanical parameters of this material were analyzed. According to the analysis of variance (ANOVA) both for obtaining the starches and for obtaining the biofilm, no significant differences were found between the different treatments, the physicochemical analyses showed that the starch from the superchola potato had a greater amount of amylopectin (95.27%) than the starch from the passion fruit pericarp (76.79%) The physical and mechanical analysis of the biofilm showed that greater degradation occurred in an aqueous environment, reaching up to 96.91% of degraded matter. In the tensile test, treatment two obtained the highest flexural modulus (22.90 MPa). It is concluded that the biofilm obtained can be used for food packaging. It is recommended to improve the physical and mechanical properties of the biofilm for a better food preservation.