Efecto de la adición de subproductos agroindustriales en las propiedades físicas de un biopolímero almidón-gelatina

Autores/as

DOI:

https://doi.org/10.18633/biotecnia.v23i1.1324

Palabras clave:

Subproducto; Biopolímero; Características físicas.

Resumen

En este trabajo se reporta el efecto de la adición de subproductos de mango, jamaica y café a una formulación de almidón-gelatina para elaborar una bioplástico en forma de cuchara. Se encontró que la adición de los subproductos mejoró las propiedades mecánicas del bioplástico debido a la compatibilidad de sus componentes observados a nivel microscópico (la dureza aumento de 190 hasta 290 N). Asimismo, las propiedades físicas de los bioplásticos como el ángulo matiz (63-89), y los índices de solubilidad y absorción en agua se modificaron por la adición de subproductos. Se observó que las condiciones de máxima estabilidad de los bioplásticos obtenidas a partir del modelado de las isotermas de adsorción a 35 °C con la ecuación de GAB y el cálculo el volumen de microporo correspondieron a una actividad de agua cercana a 0.40, independientemente del subproducto agregado.  Las distintas formulaciones exhibieron un evento endotérmico a una temperatura de 180ºC, asociado a un proceso de fusión, así como una elevada tasa de degradación en suelo después de 120 h. Los subproductos probaron ser un refuerzo en la formulación de bioplásticos. El uso de subproductos de mango, café y jamaica representan una alternativa interesante para incrementar su potencial tecnológico.

Citas

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2021-01-21

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