Evaluación de láminas biodegradables enriquecidas con aceites esenciales para empaque de alimentos

Abstract

The objective of the research work was the evaluation of biodegradable sheets enriched with essential oils for food packaging, cassava starch, and different essential oils (eucalyptus, rosemary, oregano, and mint) were acquired in the city of Riobamba in other locations. For its preparation, 7 gr of cassava starch, 100ml of distilled water, and 1ml of glycerin uses, which placed in a 200ml beaker; once everything detailed above had been mixed, it was exposed at temperature to obtain gelatinization and able to identify the different concentrations of essential oils (0.25, 0.50 and 0.75 ml). Finally, it was placed in a tray of Teflon material to leave in a dust-free place for its respective drying. Physicochemical analysis of cassava starch performs, which within what is humidity was obtained a value of 12.16%, ash 0.39%, solubility 11.26%, pH 5.1, viscosity 697cP, gelatinization temperature at 70oC, amylose 26.86%, amylopectin 73.14%, fungi, yeasts, molds, and total coliforms performs in the water laboratory Faculty of Sciences, which resulted in the absence of these. The physicochemical analysis of the bioplastic with moisture gave us values of 8.55% to 15.09%, solubility of 16.40% to 80.91%, and permeability to water vapor of 0.083 to 0.154 g.mm/h.m2. kPa, the values in the mechanical resistance were from 13.11% to 32.12%, and finally, with the antimicrobial assays, different means were obtained and, in some, the absence of activity. The elaborate packaging meets all the physicochemical, mechanical, and microbiological characteristics to be used in food packaging are in charge of each of these.