Elaboración y caracterización de bioplásticos a partir de cáscaras de yuca (Manihot esculenta) para la envoltura de alimentos

This research aimed to develop and characterize a bioplastic from cassava peel for food packaging, evaluating its physical-mechanical properties and biodegradability. The study employed an experimental design with a quantitative approach and was carried out in two phases. In the first phase, starch extraction was optimized using a 2² factorial design, evaluating two levels of blending speed (6,800 and 20,000 rpm) and blending time (45 and 60 seconds). In the second phase, the bioplastic was formulated using another 2² factorial design, varying starch concentrations (2 and 3 g) and glycerin volumes (0.5 and 1.0 mL). The physicochemical, mechanical, and biodegradability properties of the resulting material were characterized, along with its effectiveness in preserving food. The results showed that the highest starch yield (17.58%) was obtained at 20,000 rpm and 60 seconds. The formulation combining 3 g of starch with 0.5 mL of glycerin exhibited the best mechanical properties, notably achieving an elongation of 64.59%. In addition, the resulting material demonstrated excellent biodegradability, with 100% degradation in water and 54.5% in soil after 28 days. The bioplastic made from cassava peel proved effective in food preservation, maintaining the quality of a strawberry for seven days. This confirms its viability as a sustainable material and allows the establishment of optimal production parameters, positioning it as a potential ecological substitute for conventional plastic.