Desarrollo de un biopolímero a partir de la mezcla de almidón de trigo (Triticum aestivum L.) y centeno (Secale cereale) para el uso en el embalaje de alimentos

Abstract

The objective of the research was to develop a biopolymer from the mixture of wheat and rye starch for use in food packaging, for this, the 2k factorial design methodology was used, specifically 2 squared, working with two factors which are: starch and glycerin with their respective low and high levels, with the help of the Minitab 19 software, the 4 treatments with their 4 repetitions were generated by applying the casting method. In addition, the analysis of variance (ANOVA) was applied in the interpretation of the results, and the comparison between factors was also used with the Tukey analysis. On the other hand, in the extraction of wheat and rye starches, the wet method was used and a better yield was obtained in treatment 4 for both cases with 19.779% and 4.764%, respectively. Subsequently, in the characterization of the starches, 21.36% and 17.76% amylose, respectively, were obtained. In the case of the characterization of the biopolymer, physical-mechanical and microbiological tests were carried out, obtaining 0.16 mm thickness, 10.975% of humidity, 29.801% solubility, 0.0357 g/h*m*MPa water vapor permeability, 7.800MPa maximum load, 50.00% elongation, 6.717MPa modulus of elasticity, 5.194% biodegradation in the environment at 60 days and presented the absence of pathogenic microorganisms, respectively. Therefore, the optimal formulation contains 70% wheat starch and 30% rye starch and 0.015% plasticizer corresponding to treatment 2 (P2). When drying the biopolymer, it is recommended to let it rest on a flat surface for thickness uniformity