Obtención de una película biodegradable a partir de almidón modificado de yuca amarilla (Manihot esculenta) y papa yana shungo (Solanum andígena) para el uso en alimentos

Abstract

In the present study, a biodegradable film was obtained from modified starch of Yellow Yucca (Manihot Esculenta) and Papa Yana Shungo (Solanum Andígena) through an acetylation process for use as food packaging. In the first instance, a factorial experimental design 22 was carried out with the help of the Statgraphics Centurion XVI software and the best treatment to extract starch from the root and tuber was identified through statistical analysis. Following this, the acetylation to the native starch was carried out with Acetic Anhydride and acetyl groups were verified in the modified starch; in the same way, the bromatological and microbiological analysis of the starch samples from both sources was carried out according to the corresponding NTE INEN. After that, and using the same software and experimental design, biodegradable films were made from water, glycerin and modified starch in different proportions, and culminated with a selection of the best biodegradable film by sensory analysis. The best yield obtained for Yellow Yucca (Manihot Esculenta) was 24.59% with treatment 1, while for Potato Yana Shungo (Solanum Andigena) it was T4 with a yield of 8.66%. In acetylation a greater degree of substitution was obtained in the tuber with 0.554 while for the root 0.201. In the case of the bromatological and microbiological analysis of the native and modified starch, they were mostly in accordance with the NTE INEN 2051: 1995; While in the selection of the best biodegradable film, we chose A3 (70% AAcYA, 30% AAcPYSh) - T3 (1.25g glycerin, 2g starch) chosen by sensory analysis to which mechanical and mechanical tests were successfully applied. degradability. It is concluded with this that it is possible to formulate degradable films with an acceptable relationship between elongation and tension, which degrade and have low permeability to water vapor. It is recommended to carry out a more in-depth analysis of the shelf life of a food coated with the formulation selected to make the film.