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

Abstract

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.