Elaboración de un bioplástico a partir de almidón de arveja amarilla (Vicia lutea) para uso en embalaje de alimentos

Abstract

The present research aimed to elaborate a bioplastic from pea starch yellow (Vicia lutea) for use in food packaging, increasing the shelf life of food and thus reduce environmental pollution by conventional plastics. First of all, the starch of yellow pea (Vicia lutea) was extracted by wet method, for which it was carried out the cleaning of the raw material, washing, soaking, crushing, filtering, settling, decanting, drying, grinding and sieving. To determine the best performance a factor analysis was used2k, where the crushing speed (A and B) and the crushing time in seconds (30) were varied and 45). After obtaining the performance results in the different treatments, Treatment 1 with a value of 16.361 % was chosen, this treatment we worked with an RPM (revolutions per minute) of 20000 and 45 s; having a percentage of amylose of 49.51%. Tonext, starch was characterized, where physical, chemical and microbiological, and it was determined that starch suitable for making bioplastic. Then, the formulation of bioplastic was worked, using the 2k factorial design, varying the concentration of acetic acid and glycerin, obtaining 4 treatments, of which their characteristics were analyzed traction, biodegradation, and physical and chemical characteristics. The bioplastic with the best characteristics was plastic treatment 3, which showed good physical and mechanical characteristics, related to the formulation (2 ml of acetic acid, 1 ml of glycerin); in addition, food preservation tests were carried out. It was concluded that yellow pea starch is suitable for the production of bioplastics because it is biodegradable and helps to preserve food. Microbiological testing of bioplastics is recommended since they will be used in food.