Desarrollo de películas comestibles a partir de pitahaya amarilla (Hylocereus megalanthus)

Abstract

Edible films based on yellow pitahaya (Hylocereus megalanthus) were made, with 2.5 percent by weight of dehydrated pitahaya, 1 percent glycerol, 1 percent achira starch, using the casting or molding method, having films made with good physicochemical parameters, taking into account that there is a higher percentage of carbohydrates within its composition, making the film slightly transparent, elastic and with an excellent oxygen barrier; however, the moisture barrier properties tend to be low in this kind of edible films. Regarding the mechanical properties, the tensile strength was 0.006 plus or minus 0.0008 Mega Pascals; the hardness of 5.72 plus minus 0.77 Newton and the elongation of 5.13 plus minus 0.87 millimeters. With an acceptable result in terms of the microbiological count for mesophilic aerobics (5x10 to the fourth Colony Forming Units per milliliter) and without growth of molds and yeasts, a film with adequate microbiological conditions for direct consumption was obtained. Finally, the organoleptic analyzes showed great acceptance of the film made mainly in taste and general acceptability.