CARACTERIZACIÓN FISICOQUÍMICA DE PELÍCULAS COMESTIBLES A BASE DE ALMIDÓN DE MAÍZ (Zea mays) YHARINA DE YUCA (Manihot esculenta crantz)
PHYSICOCHEMICAL CHARACTERIZATION OF EDIBLE FILMS BASED ON CORN STARCH (Zea mays) AND CASSAVA FLOUR (Manihot esculenta crantz)
Autor(es): P. López-Ordaz, J. Yáñez-Fernández, E.A. Vargas-León, F.J. Martínez-Valdez, J.M. Castillo-Minjarez, A. Totosaus-Sánchez, M.E. Rodríguez-Huezo y I. García-Martínez
Fuente: Mexican Journal of Technology and Engineering, Vol. 2, No. 1, pp. 30-43.
DOI: https://doi.org/10.61767/mjte.002.1.3043
Resumen
El aprovechamiento de nuevos materiales para elaborar películas comestibles (PC) ha suscitado en la actualidad el interés de reducir problemas de contaminación y reciclaje, además han cobrado un gran interés debido a su capacidad para conservar los alimentos manteniendo sus propiedades físicas y organolépticas durante más tiempo. Por lo que, estos nuevos materiales deben tener buenas propiedades mecánicas y de barreras aceptables (flexibles y una estructura elástica) para facilitar su aplicación. El objetivo de este trabajo fue estudiar los efectos de la composición sobre las propiedades mecánicas, así como, opacidad, permeabilidad al vapor de agua y microestructura de películas comestibles (PC) de almidón de maíz (Zea mays) y harina de yuca (Manihot esculenta cranz). Las concentraciones de almidón y harina fueron de 1 y 2%, respectivamente, mezclándose con albumina de huevo (0.75 mg/mL), usando glicerol al 3% como plastificante. Las PC con mejores propiedades mecánicas y ópticas fueron obtenidas con la mezcla al 1% de almidón de maíz (AM) y harina de yuca (HY), requiriendo una fuerza de 15 N de esfuerzo a la punción con 0.35 cm de deformación, 35% de elongación y 10 Kg/mm2 de resistencia a la ruptura. Además, mostraron una opacidad de 5.2 Au*nm/mm y 1.2×10-14 g/m s Pa de permeabilidad al vapor de agua (WVP). Estos resultados mostraron que las PC a base de AM – HY al 1% podrían ser usadas como una alternativa para recubrir frutas y hortalizas, prolongando su vida útil.
Palabras clave: Almidón de maíz, harina de yuca, deformación, elongación, permeabilidad al vapor de agua.
Abstract
The use of new materials to elaborate edible films (PC) has currently raised the interest to reduce contamination, and recycling problems, in addition they have gained great interest due to their capacity to preserve food maintaining their physical, and organoleptic properties for a long time. Therefore, these new materials must have good mechanical properties, and acceptable barriers (flexible and elastic structure) to facilitate their application. The objective of this work was to study the effects of composition on the mechanical properties, as well as opacity, water vapor permeability, and microstructure of edible films (PC) of corn starch (Zea mays), and cassava flour (Manihot esculenta cranz). The concentrations of starch, and flour were 1 and 2%, respectively, mixed with egg albumin (0.75 mg/mL), using 3% glycerol as plasticizer. The PC with the best mechanical, and optical properties were obtained with the 1% mixture of corn starch (AM), and cassava flour (HY), requiring a force of 15 N of puncture stress with 0.35 cm of deformation, 35% of elongation and 10 Kg/mm2 of breaking strength. In addition, they showed an opacity of 5.2 Au*nm/mm and 1.2×10-14 g/m s Pa water vapor permeability (WVP). These results showed that 1% AM-HY based PC could be used as an alternative for coating fruits and vegetables, prolonging their shelf life.
Keywords: Corn starch, cassava flour, deformation, elongation, water vapor permeability.
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