Pectina extraída de la cáscara de naranja (Citrus sinensis) para la obtención de bioplástico: efectos sinérgicos con el alginato

Pectin, derived from agri-food industry waste, is an almost inexhaustible resource. This study aims to develop a bioplastic from pectin extracted from orange peel, combined with commercial alginate, and to investigate its physicochemical and thermal properties. Pectin was extracted using acid hydrolysis, and its degree of esterification and methoxyl content were determined through titration. The bioplastic film was obtained by ionic cross-linking method. Structural characterization was conducted with Fourier Transform Infrared (FTIR) spectroscopy, while the thermal properties of the pectin and the film were assessed via thermogravimetric analysis (TGA). The results indicated that pectin and alginate exhibited synergistic interactions through miscibility and ionic cross-linking. The bioplastic film demonstrated thermal stability, with a plateau in the range of 130 – 200 °C, indicating that the material possesses suitable properties for thermal processing.