Elaboración de sorbetes biodegradables a base de la hoja de bijao (Calathea lutea) y almidón de yuca (manihot esculenta)

Abstract

The main objective of this research study was to develop biodegradable straws from Bijao leaf (Calathea lutea) and cassava starch (Manihot esculenta) for its potential use in the food area. Environmental pollution from plastic containers is a current problem, the population continues to increase and with it the demand for containers of this material also, therefore, environmental care projects have been implemented, laws that reduce waste generation, and eco-friendly alternatives such as the reuse of plastic containers. The methodology implemented in the research includes the physical, chemical and microbiological characterization of the raw materials, as well as the evaluation of different formulations to determine the best combination of materials for the elaboration of bioplastic sheets and with them the straws. The mechanical properties and the biodegradability of the straws obtained are tested, in order to ensure that they comply with the necessary standards for commercial and environmentally responsible use. Through these analyses and tests, straws were obtained with characteristics similar to those of a conventional sorbet such as plastic straw, based on bijao leaf and cassava starch; in addition, they comply with the quality, safety and standards established by the norms. With these research results, it is concluded that biodegradable straws could contribute significantly to the reduction of the environmental impact of plastic utensils, offering a practical solution that could be adopted worldwide to reduce the generation of plastic waste and promote a more responsible and sustainable consumption.