Obtención de biopelículas a partir de almidón de maíz morado (Zea mays L.) acetilado para el recubrimiento de alimentos

Abstract

The purpose of this research was to create biofilm sheets from acetylated starch from purple corn (Zea mays L.) for use as a food coating. This research consisted of four stages, the first stage consisted of the reception of raw material and wet extraction of native starch, a 2K factorial design was carried out to determine the best treatment for the extraction of native starch, followed by an ANOVA analysis to verify if there were significant differences in each of the treatments and physical-chemical analysis with a ratio of 26.09/73.91 amylose/amylopectin. The second stage was based on obtaining acetylated starch, which used 40% sodium hydroxide, hydrochloric acid and acetic anhydride with a reaction duration of thirty minutes, followed by an analysis of the modified starch, highlighting the solubility index of 3.35% and a swelling power of 2.13%. The third stage consisted in the verification of acetylation, which obtained a value of 7.45% of acetyl groups and a degree of substitution of 0.3, values that favored the obtaining of acetylated starch. In the fourth stage consisted in the elaboration of the biofilm, creating four treatments for its study, treatment 1 was the most suitable, with a thickness of 0.10 mm with a low PVA exchange of 0.003 g/h.m3.MPa, a maximum breaking load of 4.91 N and an elongation of 363.63%, the biodegradability tests were carried out in water, soil and air, choosing the most suitable medium for its rapid degradability. From the data obtained, it was established that the biofilm is suitable for food coating, and it was recommended to carry out a deeper analysis of experimentation with other additives to improve the quality of the biofilm.