Formulación y caracterización de una biopelícula a partir de almidón de maíz morado (Zea mays L.) para el embalaje de alimentos

Abstract

The objective of this study was to make bioplastic using purple corn starch (Zea Mays L), which was extracted from corn. This study wanted to determine, evaluate, and verify the biodegradability of the produced bioplastic. The research had three stages, the first was the extraction of starch. In this stage, the performance of the treatments was evaluated, based on two factors time and revolutions per minute. The best performance to produce bioplastic was 72.671% for a low RPM (revolutions per minute) and a time of 60 seconds. However, among the four treatments obtained by applying the ANOVA analysis of variance, it was shown that there was no significant difference between one treatment and another, which indicates that all treatments are viable on an industrial scale, due to their minimum production cost. Starch presented a ratio of 26.09 / 73.91 of amylose/amylopectin. The second stage was based on the production of bioplastic by mixing and combining starch, water, glycerol, acetic acid, carboxymethylcellulose (CMC). The production of the bioplastic took as variables the amount of starch and CMC, being the most resistant treatment four made with 0.5 ml of glycerine, 7 ml of acetic acid, 40 mL of water, 2 g of starch, and 1 ml of CMC, it reached maximum stress of 3.48 MPa and 56.47% elongation, a thickness of 0.191 mm, which is an established value that a biofilm must meet. Finally, the third stage consisted of the biodegradability test, using water, compost and air as degradation means, the results indicated 99.976, 94.01, 93.73% respectively. Determining in this way the reliability of purple corn starch to produce biofilms focused on the food packaging area.