Comparación de los bioplásticos obtenidos a partir de banana baby (Musa sp.) y banana roja (Musa acuminata “Red Dacca”) en el uso para embalaje de alimentos

Abstract

Plastics are malleable materials that appeared in the 50's, generally derived from petroleum, although there are also those derived from other sources such as biological and vegetable products; therefore, the objective of this research is the comparison of bioplastics obtained from baby banana starch (Musa sp.) and red banana (Musa acuminata "red dacca"). The methodology implemented is based on the 2k design that obtained the best treatment in the extraction of starch obtained, whose solubility, pH, viscosity, gelatinization temperature, fiber, amylose, amylopectin, fungi, yeasts, molds and total coliforms were determined. For the elaboration of the plastic material, additives such as water, glycerin, obtained starch and acetic acid were added, where 6 treatments were proposed in which acetic acid was progressively dosed from 0.5 to 3 ml; then the plastic sheets obtained were subjected to physical-mechanical tests applying the random design to determine the set point of acetic acid where the plastic presents better results in each traction test according to INEN 2635 (Ecuadorian Standardization Service). With respect to biodegradability, the IMAGEJ program was used. The methodology was used to determine a starch yield of 1.993% in baby banana and 2.119% in red banana. In terms of its characterization, the established parameters were met as to the physical-mechanical tests of the bioplastic. In terms of biodegradability, greater degradation in water was observed, obtaining 89.95% for baby banana and 88.57% for red banana for a period of 30 days. It was concluded that the bioplastic with the best characteristics for selection in food packaging is the red banana due to its better mechanical properties in general and its biodegradability.