Evaluación del uso del pseudotallo de plátano con almidón de maíz termoplástico para la elaboración de platos biodegradables

Abstract

This project evaluated the use of fiber residues from the banana pseudostem (Musa Paradisiaca L.) with thermoplastic corn starch (Zea Mays) in the production of biodegradable dishes for food use. The homogenized mixture was gelatinized at 60 °C and thermopressed at 150 °C for 20 min. The amounts of thermoplastic starch and polyvinyl alcohol were varied.  The raw material and the final product were characterized by physical-chemical, mechanical, and thermal analyses. The lignocellulosic fibers improved the tensile strength, modulus of elasticity, hardness, and viscoelasticity in the dish, also presented hydrophilic character. Degradation increased with the increase of thermoplastic starch. The unit cost per dozen plates was $ 1.63. It is concluded that the residues of fibers from the pseudostem of banana and thermoplastic starch turned out to be an alternative in the elaboration of biodegradable dishes.