Comparación de dos métodos de extracción de almidón de Colocasia esculenta (Malanga blanca) para la obtención de un polímero biodegradable.

Abstract

The objective was to obtain a biodegradable polymer from starch extracted from Colocasia esculenta or Malanga White, for which the methods of Brenda (2012) and Ganga (1999) with 3% citric acid and distilled water respectively were considered. The characterization of the extracted starch was performed through its proximal analysis, and at the same time the yields obtained were determined. With the help of an experimental design of completely randomized blocks with three factors, three repetitions, and their respective targets, certain chemical substances were added to the starch in varying dosages such as: carboxymethyl cellulose as extender, glycerin as plasticizer and acetic acid as chemical stabilizer and modifier; likewise, during the tests certain substances remained unchanged such as: distilled water as a plasticizer and humectant, NaCl as a transparency enhancer, antimicrobial and sunflower oil as a lubricant and release agent. Several prototypes of biodegradable polymers were obtained, some of them with characteristics similar to those of a conventional one; then, the physical, chemical, mechanical and functional properties of these were evaluated for the statistical analysis using the Infostat program. The most relevant finding was that the polymer obtained with less moisture had a longer degradation time, and in turn this polymer needs a higher temperature to lose its plasticizing and elastic properties. The polymers obtained from the starch extracted by the Brenda method presented suitable characteristics and properties, emphasizing the degradation capacity in water and soil, the properties of this polymer make it suitable for its subsequent application as wrapping materials, plates, and bags which for being of natural origin, they can biodegrade quickly resulting in harmless to the environment. It is recommended, for future researches, to use chemical substances such as sorbitol or a combination of glycerol and sorbitol to further reduce the degradation periods.