Elaboración de bioplásticos a partir del almidón de la cáscara de la papa (Solanum tuberosum) y la cáscara de la papaya hawaina (Carica papaya l.) como alternativa para uso de envolturas biodegradables de alimentos

Abstract

The research aimed at the development of bioplastic from potato (Solanum Tubersom) husk starch and papaya shell (Carica Papaya L.) for use of biodegradable food wrappers so the starch was extracted by wet means, liquefying the potato peel with distilled water. Six treatments were performed with four repetitions respectively varying speed and time. Subsequently, the microbiological and physicochemical characterization of both the starch and the papaya peel was developed, which did not have starch, but it was used as an additive. Regarding the elaboration of the two types of bioplastics, it was carried out using the 2K factorial design, varying the concentrations of starch, glycerin and papaya peel, while the water and acetic acid remained constant, it was subsequently dried at 21 ° C as a product, transparent bioplastic was obtained. Next, the mechanical and physical-chemical characterization of the bioplastics was carried out, with which it was determined that the TPP2 treatment was the most optimal with the following results: 11.717% humidity; 0.21mm thick; 43.943% solubility; In the mechanical tensile tests, 46.6% elongation was obtained. On the other hand, it had a biodegradability for 15 days of 29.743% in compost and 26.502% in the environment.