Evaluación de la calidad de papel kraft elaborado a partir del exocarpio de (Theobroma cacao) con aditivos derivados de bagazo de plátano (Musa balbisiana) y jacaranda (Jacaranda copaia), mediante la metodología Jayme-Wise.

Abstract

The importance of providing wrapping paper with adequate hygienic conditions for food packaging is an important challenge for society in which the high demand for paper by the food industry has led to an unsustainable use of raw materials, resulting in forest degradation; therefore, it was proposed to evaluate the quality of Kraft paper made from the exocarp of Cacao (Theobroma cacao) with additives from pink banana bagasse (Musa balbisiana) and Jacaranda copaia, using the Jayme-Wise methodology. The established methodology was based on a full, descriptive and explanatory approach with a bifactorial experimental design in which portions of 100, 75, 50 and 25 of cocoa exocarp of the CCN-51, National and Super Árbol varieties were analyzed with percentages of 0, 25, 50 and 75 of each additive; where, the amount of lignin and cellulose of the components of each factor was analyzed, the paper of the different treatments was elaborated by means of the Jayme-Wise methodology and the microbiological properties related to food packaging were analyzed. The National cocoa variety presented the lowest levels of lignin (40.046) and the highest levels of cellulose (31.468), the jacaranda additive presented values of 56.33 and 60.1, respectively; in addition, Kraft paper was favorably elaborated for all treatments in the study, presenting microbiological properties. below the limits established by the National Agency for Regulation, Control and Health Surveillance (ARCSA). The Kraft paper produced in this study complies with acceptable standards for biological contaminants in terms of molds, yeasts, floral coliforms and aerobes for use as food packaging, but it is recommended to extend the tests to other inorganic contaminants such as minerals, trace elements and metals, as well as other microbiological contaminants such as Salmonella, Listeria, E. coli, among others.