Obtención de bioplástico a partir del almidón de fréjol canario (Phaseolus vulgaris L.) para el uso en envolturas de alimentos

Abstract

The objective of this research was to obtain bioplastic from canary bean starch (Phaseolus vulgaris L.) to be used as food wrappers. In the beginning, the extraction of canary bean starch was carried out using the wet method through the 2k factorial design, using variables such as speed (high and low) and time (45 and 60 seconds), performing 4 treatments with 4 repetitions each, the best is treatment two (T2), with high speed and 60 seconds with a starch yield of (26.52%). Subsequently, the physical, chemical, and microbiological characterization of the starch was carried out, so the derived results were favourable, where it could be said that the starch meets the necessary parameters to be a bioplastic raw material. 2k factorial design was also used in the preparation of bioplastic, the result was treatment four (T4), for its formulation, the concentration of starch (1.75 g) and the concentration of glycerine (0.50 mL) were used, being water (30 mL) and acetic acid (3 mL), with the following constants, water (30 mL) and acetic acid (3 mL). Consecutively, the physical, chemical and mechanical characterization was carried out, the results were analysed and compared with the literature, T4 achieved the best characteristics to be used as wraps to better preserve food. Finally, the degradation of bioplastics in water, air and land was carried out for 28 days, where a higher percentage of degradation was observed in treatment three (T3), in water (83.33%), in the air (36.08%), and soil (100%). It was possible to verify that bioplastics from renewable sources are friendly to the environment, have the same utility and appearance as conventional plastics.