Preparación y caracterización de bioplástico a partir de almidón del fruto de pan de sopa (Artocarpus altilis (s. park) fosberg)
Main Article Content
Keywords
starch, breadfruit, bioplastic, estructural characterization, artocarpus altillis
Abstract
Objective: Obtain and characterize a biodegradable material, using as raw material the breadfruit (Artocarpus altillis (s. park) fosberg) starch.
Desing/methodology/approach: The breadfruit starch was extracted using wet method. The dried starch was mixed with glycerol, water and HCl 1N approx. at 75 °C until obtaining the bioplastic, which was characterized by FT-IR and SEM-EDX spectroscopy.
Results: The highest starch content is obtained in the intermediate stage of fruit development (mature-green) with a 10% yield. Infrared and SEM-EDX tests were performed on both the starch and the bioplastic obtained. The SEM-EDX showed that for the starch the average granule diameter is between 2.5 ± 0.2 to 8.4 ± 0.2 µm with a spherical geometry, with cuts in random directions.
Limitations on study/implications: There are no significant technological limitations, but there are implications that impact the accelerated development of the bioplastics trade.
Findings/conclusions: Breadfruit starch was isolated and characterized with Infrared and SEM-EDX techniques. A bioplastic material was obtained from starch, using glycerol and water as plasticizer, finding that the ratio (1:10, starch: water) generates a material with the best thermoplastic characteristics.
