Obtención de bioplástico a partir del almidón de la chonta (bactris gasipaes) en el cantón Morona, provincia de Morona Santiago.

Abstract

The current research work was carried out with the objective of elaborating a bioplastic from the starch of the chonta (Bactris gasipaes), located in the Morona County-Morona Santiago province. The samples were collected from the markets taking into account the most optimal characteristics of the fruit, and then the samples were taken to the Chemistry laboratory of the Escuela Superior Politécnica de Chimborazo, Morona Santiago. The starch was extracted by the wet method and then the physicochemical characterization was carried out in order to get the necessary values: moisture, ash, pH, gelatinization time, amylose, amylopectin, solubility, granulometry. It made 6 formulations with 3 repetitions for the elaboration of the bioplastic by using Infostat software and the Tukey test obtaining the following results: formulation two (F2) presented the highest yield, which contains 5g of starch, 1.65g of protein (unflavored gelatin), 2.5ml of glycerin, 2.5ml of acetic acid and 45ml of distilled water, obtaining favorable values with a thickness of 0.16mm, 10.33N elmendorf tear resistance, 167% elongation and 0.0023g/h*m*Mpa of water vapor permeability. It is concluded, when comparing the obtained bioplastic with the film plastic, the physical-mechanical properties are not similar, and by default the values presented by conventional plastics are much higher. Finally, it is recommended to extend studies for another type of formulation.