Obtención de plásticos biodegradables a partir de pectina de cáscara de maracuyá (Passiflora edulis) para uso como recubrimiento de frutas frescas

Abstract

The main objective of this research study was to create a biodegradable plastic by combining pectin and starch, with the specific purpose of being used as a wrapper for strawberries and blackberries during their storage at room temperature. Pectin was extracted from passion fruit peels using the acid hydrolysis method with HCl, achieving a yield of 32%. The quality of the pectin obtained was evaluated by physicochemical analysis and infrared spectroscopy, revealing characteristics such as moisture (9.46%), ash (5.28%), methoxyl (8.28%), and degree of esterification (50.80%). Infrared spectrometry confirmed its capacity for rapid gelling. Tests were carried out with different formulations for the manufacture of the bioplastic, with formulas E1 (2g pectin + 1g starch) and E2 (0.5g pectin + 2.5g starch) standing out as the most effective. The physical and mechanical properties of the coatings, evaluated in terms of thickness, elasticity, yield load, yield stress, maximum load, and maximum stress, did not show significant differences between them. Regarding the shelf life of coated strawberries and blackberries, a loss of weight, color, and °Brix was observed during storage until senescence, it was determined that the bioplastic E1 was the most suitable as food wrapping, as it did not present growth of microorganisms and maintained adequate values in its physical-chemical characteristics, in addition, it was highlighted that the bioplastic E1 biodegrades in 3 days in freshwater, while the E2 has a degradation time of 10 days in similar conditions.