Resumo

FRANCISCO PONCE, Blanca Aurora et al. Effect of agro-industrial by-products addition on the physical properties of a starch-gelatin bioplastic. Biotecnia [online]. 2021, vol.23, n.1, pp.52-61.  Epub 18-Jun-2021. ISSN 1665-1456.  https://doi.org/10.18633/biotecnia.v23i1.1324.

This study reports the effect of mango, jamaica and coffee by-products addition into formulation of starch-gelatin for elaborating a spoon-shaped bioplastic. Such additions improved the bioplastics mechanical properties due to the compatibility of their components, observed at microscopic level (hardness was increased in a range of 190 to 290 N). In the same way, the bioplastics physical properties such as the hue angle values (63-89), solubility and absorption index, were modified with the by-product’s addition. To obtain the spoon-shaped bioplastics conditions of maximum stability (aw≈0.4) at 35 °C, we employ the GAB equation and the moisture content corresponding to micropore volume. The different formulations exhibited an endothermic event at 180ºC, associated with a melting process, as well as a high degradation rate in soil after 120 h. The by-products proved to be a reinforcement in the bioplastics formulation. The use of by-products of mango, coffee and jamaica represent an interesting alternative to increase their technological potential.

Palavras-chave : By-product; Biopolymer; Physical properties.

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )