Research article

OBTAINING BIOPELLICLES FROM ACETYLATED PURPLE CORN (Zea mays L.) PURPLE CORN (Zea mays L.) SEMICIDES FOR FOOD COATINGS

Milton Gustavo Paredes Velasco., Yordan Ernesto Calero Ocaña, Linda Mariuxi Flores Fiallos., Ivan Fernando Huacho Chávez., Sandra Gabriela Barrazueta Rojas., José Luis Tinajero León.

Online First: February 22, 2023


This research aims to create biofilm sheets from acetylated starch from purple corn (Zea mays L.) for food coating. This research consists of four stages: the first stage consists of the reception of raw material and extraction of native starch by the wet method. A 2k factorial design is carried out to determine the best treatment for the extraction of native starch, followed by an ANOVA analysis to verify if there are significant differences in each of the treatments and their respective physical-chemical analysis, highlighting the ratio of 26.09/73.91 amylose/amylopectin. The second stage is obtaining acetylated starch, which uses 40% sodium hydroxide, hydrochloric acid and acetic anhydride with a reaction duration of thirty minutes, followed by a physical-chemical analysis of the modified starch, highlighting the solubility index of 3.35% and swelling power of 2.13%. The third stage consists of acetylation verification, for which acetylation is determined by infrared spectroscopy (IR), the percentage of acetyl groups with a value of 7.45% and its degree of substitution of 0.3, whose value favors the obtaining of the modified starch. The fourth and last stage consists of the elaboration of the biofilm, taking as a variable the amount of modified starch and plasticizer, creating four treatments for its study, being treatment one the most suitable with a thickness of 0.10 mm with a low water vapor exchange of 0.003 g/h.m3. MPa, reaching a maximum breaking load of 4.91 N and an elongation percentage of 363.63%. Finally, biodegradability tests were carried out using water, soil and air, choosing the most suitable medium for its rapid degradability. From the data obtained, it is established that the biofilm is suitable for food coating; therefore, it is recommended to conduct a deeper analysis of experimentation with other additives to improve the quality of the biofilm.

Keywords

ACETYLATED ALMIDON, CARACTERIZATION, FACTORIAL DESIGN, FORMULATION, ELONGATION, RECUBMENT, BIODEGRADABILITY.