Ciencia e Ingeniería en Alimentos y Biotecnología

URI permanente para esta comunidadhttp://repositorio.uta.edu.ec/handle/123456789/412

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2025 - 20262

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Tema: search.filters.subject.BIOPELÍCULAS DEGRADABLES

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  • Miniatura
    Item type:Ítem,
    Elaboración de una biopelícula comestible a base de residuo de almidón de papa, glicerol y torta de chocho (Lupinus mutabilis Sweet). Articulado al proyecto de investigación aprobado mediante resolución No. UTA-CONIN-2025-0064-R
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2026)
    Alvarez Panta, Kimberly Adriana
    ;
    Paredes Escobar, Mayra Liliana
    This research developed and characterized an edible film made from local agro-industrial waste: potato starch, glycerol, and lupine cake (Lupinus mutabilis Sweet), with the aim of providing a sustainable alternative to conventional plastic packaging. The formulation combined potato starch, selected for its gelling capacity, with glycerol as a plasticizer, improving elasticity, workability, and cohesion of the matrix. Lupine cake, a protein-rich byproduct, contributed proteins, fiber, and bioactive compounds, reinforcing the structure and adding functional and antioxidant properties to the film. The methodology included the preparation of two formulations with different component ratios, followed by physical- functional, mechanical, and microbiological tests. The analyses showed a uniform thickness of 0.12 mm, moderate solubility of 38.70 percent, and high water absorption of 383.81 percent, reflecting the hydrophilic nature of the system. Mechanical tests indicated a tensile strength of 0.77 MPa and an elongation of 14.94 percent, typical characteristics of plasticized films. Furthermore, the bioplastic demonstrated microbiological stability and favorable sensory acceptance, particularly in terms of appearance and texture. This research demonstrates the feasibility of using local agro-industrial byproducts to create sustainable, functional, and biodegradable films, offering an innovative solution that contributes to the circular economy and the reduction of single-use plastics. Additionally, it highlights the potential for revalorizing agro-industrial waste in the development of materials with a lower environmental impact.
  • Miniatura
    Item type:Ítem,
    Caracterización de una biopelícula degradable a partir de cáscara de chocho (Lupinus mutabilis) reforzada con almidón de yuca (Manihot esculenta) para su uso en alimentos. Articulado al Proyecto de Investigación, aprobado mediante Resolución No. UTACONIN-2025-0065-R
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Alimentos, 2025-07)
    Peñafiel Cedeño Milena Lisbeth
    ;
    Paredes Escobar Mayra Liliana
    The use of petroleum-derived plastics in food packaging generates increasing environmental concerns due to their low biodegradability and persistence in ecosystems. As a sustainable alternative, bioplastics have gained growing interest in the food and environmental sectors. Chocho husk, an abundant agro-industrial byproduct in the Andean regions, stands out for its significant content of polysaccharides and structural compounds. On the other hand, cassava starch provides important film-forming properties, such as flexibility, transparency, and ease of processing for biodegradable films. The applied methodology consisted of preparing seven treatments with variable formulations combining chocho husk flour, cassava starch, and glycerol as a plasticizer. The raw materials were previously analysed to determine their physicochemical properties and enable proper formulation design. The resulting bioplastics were characterized through physicochemical and mechanical analyses, as well as biodegradability tests, including tensile strength, water vapor permeability, simulated migration, and soil degradation. The films were obtained using the casting technique, followed by controlled thermal drying at sixty degrees Celsius for fourteen hours. The results indicated that, although treatment seven showed good overall performance, treatment three stood out especially for its lighter color and a favourable balance between flexibility, mechanical resistance, and biodegradability over 28 days. These characteristics position treatment three as a preferred option for applications in food packaging where appearance is crucial.