Películas comestibles a base de almidón nanoestructurado como material de barrera a la humedad
DOI:
https://doi.org/10.29059/cienciauat.v13i2.1105Palabras clave:
propiedades de películas comestibles, nanoestructruación, almidón de maízResumen
Los materiales de empaque proporcionan protección física y crean las condiciones fisicoquímicas apropiadas para proporcionar una vida útil adecuada. Recientemente, la industria alimentaria ha propuesto incorporar nanocompuestos a películas comestibles que se degraden en un periodo corto, sin causar problemas medioambientales. El objetivo de esta investigación fue desarrollar una película comestible resistente a la humedad, utilizando almidón nanoestructurado, que pueda servir de empaque para aumentar la vida útil de los alimentos, sin afectar el medioambiente. Los efectos del almidón nanoestructurado sobre las propiedades físicas y estructurales de una película comestible fueron estudiados en términos de espesor, solubilidad en agua, difusión, permeabilidad al vapor de agua (PVA), velocidad de transmisión de vapor de agua (VTVA) y comparados a las películas de almidón nativo. Los resultados mostraron que las películas comestibles formuladas con almidón nanoestructurado presentaron menor espesor, comparadas a las elaboradas con almidón nativo, además, los valores de la solubilidad en agua, el coeficiente de difusión, PVA y VTVA fueron menores para las películas nanoestructuradas, con respecto a las de almidón nativo. La nanoestructuración del almidón de maíz permitió obtener películas comestibles con excelentes propiedades de barrera a la humedad, sin modificar las propiedades estructuralesde la matriz del polímero, lo que podría constituir una alternativa para el empaque de alimentos.
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