Food Eco-Covering: Characterization of Biodegradable Films Made With Starch From Andean Oxalis tuberosa

Objective: This research focused on the characterization of biodegradable films made from nopal (Opuntia ficus-indica) mucilage and oca (Oxalis tuberosa) starch to cover food. Theoretical Framework: This study is grounded in the growing environmental concerns surrounding conventional plastics and the urgent need for sustainable alternatives in the food industry. The research builds upon the emerging concept of circular economy, focusing on biodegradable materials derived from underutilized agricultural resources. Method: Nine biodegradable films were prepared by thermoforming and dried at 40, 50, and 60 °C. Their physical properties and degradation versus temperature were evaluated by thermogravimetry, and structural identification was carried out by infrared (IR) spectroscopy. Results and Discussion: The films exhibited a water solubility more significant than 91%. Water activity ranged between 0.402 and 0.573, correlating with the percentage of humidity (<25.3%). The starch and pectin content influenced these properties, as well as transparency (T<2.08). Thermogravimetric analysis revealed that the films reached the highest mass loss at around 300 °C. Finally, the IR analysis demonstrated the relationship between the components and the new molecular arrangement of the films, influenced by the concentrations of oca starch. Research Implications: It provides significant implications for sustainable food packaging and agricultural waste utilization, offering a potential solution to reduce plastic waste in the food industry. The findings suggest that local agricultural products can be transformed into value-added materials with environmental benefits. Originality/Value: The study offers unique value through its comprehensive characterization and its potential for promoting local agricultural resources in sustainable packaging solutions.