Obtención de una biopelícula a partir del pericarpio de maracuyá (Passiflora edulis f. flavicarpa) y plátano verde (Musa paradisiaca) para el recubrimiento de alimentos

Abstract

The objective of this research project was to obtain a biofilm from the pericarp of passion fruit (Passiflora edulis f. Flavicarpa) and green banana (Musa paradisiaca) for coating food. Initially, it proceeded with the extraction of starch from the passion fruit pericarp by the dry method, applying the 2 ^ 2 factorial design, taking into account two variables: drying time (12 - 24 hours) and drying temperature (50 - 60 ºC). For the extraction of green banana starch, the wet method was used, also applying the 2 ^ 2 factorial design with the variation of speed (high-low) and crushing time (30-60 seconds). In both methods, four treatments were carried out with four repetitions of each one. The starches obtained were characterized by carrying out proximal physical-chemical and microbiological tests to determine the quality of the extracted starches. Subsequently, the biofilm formulation was carried out, using the 2 ^ 2 factorial design, varying the concentration of carboxymethylcellulose and passion fruit pericarp starch between 1-1.5 ml and 1-2 g respectively; while the green banana starch, glycerin, acetic acid and distilled water remained constant. The biofilms obtained were characterized by analysis of moisture, solubility, vapor permeability, thickness, traction test, biodegradation and application in a food; in order to determine the biofilm with the best characteristics. Finally, an analysis of variance was carried out determining the best extraction treatment for the pericarp starch of passion fruit and green banana, this being treatment two, which presented the highest percentage of yield. The ideal biofilm formulation was treatment four, presenting optimal properties. Based on what has been analyzed and comparing with the work of several authors, biofilm is recommended in the application of food coating, being the same reliable one.