Palabras clave
residuos agroindustriales
biodegradabilidad
termoformado
envases sostenibles
Cómo citar
Resumen
El objetivo de esta investigación fue optimizar la formulación de bandejas biodegradables elaboradas a partir de almidón de papa residual (Solanum tuberosum) y harina de residuos de maracuyá (Passiflora edulis) mediante la técnica de termoformado. El estudio, de enfoque hipotético-deductivo, diseño básico, transversal y alcance explicativo, aplicó una metodología de diseño de mezclas con 15 corridas experimentales. La muestra estuvo constituida por 5 kg de almidón de papa y 5 kg de harina de maracuyá. El análisis estadístico se realizó con el software Design Expert 13 mediante ANVA y optimización numérica, mientras que la representación gráfica se efectuó con Statistica 10. Los resultados mostraron una formulación óptima compuesta por 45.1% de almidón, 5.3% de harina de maracuyá y 49.7% de agua, alcanzando alta dureza, baja fracturabilidad y adecuadas propiedades físicas. Los modelos cuadráticos y lineales presentaron elevada confiabilidad (R² > 0.90). Se concluye que la combinación de almidón de papa residual y harina de maracuyá permite obtener bandejas biodegradables con propiedades mecánicas y funcionales satisfactorias, constituyendo una alternativa viable y sostenible frente a los envases plásticos convencionales.
Referencias
Aguirre, E., Domínguez, J., Villanueva, E., Ponce-Ramírez, J. A., Arévalo-Oliva, M. de F., Siche, R., González-Cabeza, J., & Rodríguez, G. (2023). Biodegradable trays based on Manihot esculenta Crantz starch and Zea mays husk flour. Food Packaging and Shelf Life, 38, 101129. https://doi.org/10.1016/j.fpsl.2023.101129
Aguirre, E., Domínguez, J., Villanueva, E., Ponce-Ramírez, J. A., Arévalo-Oliva, M. de F., Siche, R., González-Cabeza, J., & Rodríguez, G. (2023). Biodegradable trays based on Manihot esculenta Crantz starch and Zea mays husk flour. Food Packaging and Shelf Life, 38, 101129. https://doi.org/10.1016/j.fpsl.2023.101129
Ambigaipalan, P., Hoover, R., Donner, E., & Liu, Q. (2019). Starch characteristics and properties of potato varieties. Carbohydrate Polymers, 211, 304–313. https://doi.org/10.1016/j.carbpol.2019.02.081
Andrady, A. L. (2017). The plastic in microplastics: A review. Marine Pollution Bulletin, 119(1), 12–22. https://doi.org/10.1016/j.marpolbul.2017.01.082
Bergel, BF, da Luz, LM y Santana, RMC (2017). Estudio comparativo de la influencia del quitosano como recubrimiento de espuma termoplástica de almidón de papa, yuca y maíz. Prog Org Coat , 106 , 27-32. https://doi.org/10.1016/j.porgcoat.2017.02.010
Cazón, P., Vázquez, M., & Velazquez, G. (2017). Biodegradable films based on starch and cellulose nanocrystals for food packaging applications. Food Hydrocolloids, 77, 51–61. https://doi.org/10.1016/j.foodhyd.2017.09.003
Chauhan, V., Jaiswal, A. K., & Jaiswal, S. (2021). Nutritional composition and bioactive compounds of passion fruit peel: A review. Journal of Food Science and Technology, 58(9), 3293–3302. https://doi.org/10.1007/s13197-020-04855-3
Cruz-Tirado, J. P., Vejarano, R., Tapia-Blácido, D. R., Barraza-Jáuregui, G., & Siche, R. (2019). Biodegradable foam tray based on starches isolated from different Peruvian species. International Journal of Biological Macromolecules, 125, 800–807. https://doi.org/10.1016/j.ijbiomac.2018.12.111
Demirel, B. (2017). Biodegradación de bioplásticos en entornos naturales. Waste Management, 59 , 526-536. https://doi.org/10.1016/j.wasman.2016.10.006
Ferreira, D. C. M., Molina, G., & Pelissari, F. M. (2020). Biodegradable trays based on cassava starch blended with agroindustrial residues. Composites Part B: Engineering, 183, 107682. https://doi.org/10.1016/j.compositesb.2019.107682
Geyer, R., Jambeck, J. R., & Law, K. L. (2017). Production, use, and fate of all plastics ever made. Science Advances, 3(7), e1700782. https://doi.org/10.1126/sciadv.1700782
Hernández, J., Silva, C., & Paredes, J. (2020). Dietary fiber and functional properties of passion fruit peel. Journal of Food Processing and Preservation, 44(7), e14456. https://doi.org/10.1111/jfpp.14456
Jiménez, G. A., Miranda, B., & Moya, G. (2024). Producción de plástico biodegradable a base de almidón de yuca mediante formulación con plastificantes. Revista Ingeniería de Materiales, 18(1), 23-34. https://doi.org/10.15517/ri.v35i1.59540
Li, S., Wang, Y., Xu, W. y Shi, B. (2020). Elastómero a base de caucho natural reforzado con fibras de colágeno de cuero multiescala modificadas químicamente con excelente tenacidad. ACS Sustainable Chemistry & Engineering, 8(13), 5091-5099. https://doi.org/10.1021/acssuschemeng.9b07078
Machado, C. M., Benelli, P., & Tessaro, I. C. (2020). Study of interactions between cassava starch and peanut skin on biodegradable foams. International Journal of Biological Macromolecules, 147, 1343–1353. https://doi.org/10.1016/j.ijbiomac.2019.10.098
Mello, L. R. P. F., & Mali, S. (2014). Use of malt bagasse to produce biodegradable baked foams made from cassava starch. Industrial Crops and Products, 55, 187–193. https://doi.org/10.1016/j.indcrop.2014.02.015
Müller, G. A., Asthana, A., & Rubin, S. M. (2022). Structure and function of MuvB complexes. Oncogene, 41(21), 2909–2919. https://doi.org/10.1038/s41388-022-02321-x
Nurazzi, N. M., Asyraf, M. R. M., Khalina, A., Abdullah, N., Sabaruddin, F. A., Aisyah, H. A., ... & Lee, C. H. (2021). Thermogravimetric Analysis Properties of Cellulosic Natural Fiber Polymer Composites: A Review on Influence of Chemical Treatments. Polymers, 13(16), 2710. https://doi.org/10.3390/polym13162710
Ochoa-Yepes, O., Di Giogio, L., Goyanes, S., Mauri, A., & Famá, L. (2019). Influence of processing (extrusion/thermocompression, casting) and lentil protein content on the physicochemical properties of starch films. Carbohydrate Polymers, 208, 221–231. https://doi.org/10.1016/j.carbpol.2018.12.030
Ovando-Martínez, M., Bello-Pérez, L., & Agama-Acevedo, E. (2021). Propiedades fisicoquímicas de almidones nativos de tubérculos. Journal of Applied Polymer Science, 138(12), 502–512.
Pereda, M., Amica, G., & Marcovich, N. E. (2011). Development and characterization of starch–based biocomposites reinforced with natural fibers. Carbohydrate Polymers, 86(1), 329–336. https://doi.org/10.1016/j.carbpol.2011.04.044
Pereda, M., Amica, G., & Marcovich, N. E. (2011). Development and characterization of starch–based biocomposites reinforced with natural fibers. Carbohydrate Polymers, 86(1), 329–336. https://doi.org/10.1016/j.carbpol.2011.04.044
Ribeiro, D. S., dos Santos, J. A. B., & de Carvalho, R. A. (2021). Biodegradable films and coatings based on starch: State of the art and future perspectives. Polysaccharides, 2(1), 10–31. https://doi.org/10.3390/polysaccharides2010002
Sanyang, M. L., Sapuan, S. M., Jawaid, M., Ishak, M. R., & Sahari, J. (2021). Development and characterization of biodegradable starch-based composite films reinforced with sugar palm fibres. Food Packaging and Shelf Life, 28, 100639. https://doi.org/10.1016/j.fpsl.2021.100639
Sanyang, M. L., Sapuan, S. M., Jawaid, M., Ishak, M. R., & Sahari, J. (2021). Development and characterization of biodegradable starch-based composite films reinforced with sugar palm fibres. Food Packaging and Shelf Life, 28, 100639. https://doi.org/10.1016/j.fpsl.2021.100639
Shafiei, F. et alii. (2021). Fracture resistance of endodontically treated premolars restored with bulk-fill composite resins: The effect of fiber reinforcement, Dental Research Journal, 18(60), pp. 1-8.
Shen, M., Zeng, Z., Song, B., Yi, H., Hu, T., Zhang, Y., & Chen, M. (2023). Microplastics in the food chain: A review on potential health risks. Science of the Total Environment, 865, 161075. https://doi.org/10.1016/j.scitotenv.2023.161075
Souza, F., Almeida, J., & Santos, L. (2021). Structural and thermal properties of passion fruit peel flour. International Journal of Food Properties, 24(1), 1123–1135. https://doi.org/10.1080/10942912.2021.1923342
V& Chen, M. (2023). Microplastics in the food chain: A review on potential health risks. Science of the Total Environment, 865, 161075. https://doi.org/10.1016/j.scitotenv.2023.161075
Yildiz, G., Tulay, E., & Turhan, K. N. (2022). Recent advances in starch-based biodegradable materials for food packaging. Carbohydrate Polymers, 291, 119592. https://doi.org/10.1016/j.carbpol.2022.119592
Zhang, B., Li, X., & Xie, F. (2020). Recent advances in starch-based composites reinforced with plant-derived fibers: Structure, properties and applications. Carbohydrate Polymers, 239, 116230. https://doi.org/10.1016/j.carbpol.2020.116230
Zhang, B., Li, X., & Xie, F. (2020). Recent advances in starch-based composites reinforced with plant-derived fibers: Structure, properties and applications. Carbohydrate Polymers, 239, 116230. https://doi.org/10.1016/j.carbpol.2020.116230
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Derechos de autor 2025 Any Córdova-Chang, Elza Berta Aguirre Vargas