Elaboración de platos biodegradables germinables a partir de materiales agroindustriales

Abstract

In this research, germinable biodegradable plates were developed from agro-industrial materials to avoid the consumption of disposable single-use plates, which are thrown into landfills, seas and oceans causing damage to the marine flora and fauna. Undoubtedly, since the plates have a germinative character, they become a unique and innovative proposal for the consumer because after its useful life is over, the plate returns to the earth and has the capacity to complete the biodegradation and germination process. As for the methodology, the physicochemical, mechanical and optical properties of germinable biodegradable plates were identified using an experimental design and the best treatment was determined, resulting in 25 percent corn (Zea Mays); 30 percent second-use Kraft paper (without ink, not bleached). In addition, after the statistical analysis it was determined that the seeds of edible species radish (Raphanus sativus) and lettuce (Lactuca sativa), do not have significant differences that affect the analysis of the properties. Finally, the plates biodegraded in 45 days while, the germination percentage for radish was 85 percent and lettuce 75 percent. It was demonstrated that the natural fibers of the germinable biodegradable dishes were ideal, and the dishes are an ecological alternative to reduce environmental pollution.