Obtención y caracterización de un bioplástico a partir de Garbanzo (Cicer arietinum) para envolturas de alimentos

Abstract

The objective of this study was to obtain a bioplastic from chickpea starch as a coating for food. Chickpea starch was extracted by wet means, treatment 4 (T4) with a mean of 2.1 grams with a standard deviation of 0.0527. Starch was characterized by physicochemical tests where the percentage of amylose and amylopectin of 19% and 81% respectively, pH 4.53, the viscosity value was 39249 mPas, the ash value was 0.6095%, the gelatinization temperature was 60ºC and the solubility index was 4.8166 with a slight opacity, these values are within the standard INEN 1456. Trials were formulated to obtain the bioplastic by manipulating each of the process variables, It was determined that A2 meets the parameters for a bioplastic, its formulation of 1.5 mL of glycerine, 4 mL of acetic acid, 1.5 g of chickpea starch and 53 mL of distilled water. A permeability analysis was performed, identifying that treatment A4 has lower permeability to water vapour transmission with a mean of 0.04769 (mm g / m2 h) and a standard deviation of 0.003 while treatment A2 does not have a statistically significant difference with a mean of 0.0501168 (mm g / m2 h) and a standard deviation of 0.00991147. Biodegradability was evaluated obtaining a degradation time of 30 days in aqueous media, presenting a greater loss than in ambient conditions. Mechanical tests were carried out such as yield strength (N) of 2.26, modulus of elasticity (Mpa) 4.943, yield stress (Mpa) of 0.82, maximum load (N) of 2.78, maximum stress (Mpa) 1.01 with an elongation percentage of 24.16 results that were based on the standard NTE INEN 2635: 012 for tensile tests of the bioplastic sheet.