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Optimización de bandejas biodegradables con almidón de papa residual (Solanum tuberosum) y harina de residuos de maracuyá (Passiflora edulis) por termoformado
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Researchers optimized biodegradable food tray formulations made from residual potato starch and passion fruit residue flour using thermoforming, identifying the best ratios for mechanical performance and biodegradability. The study demonstrates a viable pathway to convert agricultural byproducts into functional, compostable packaging alternatives.
The objective of this research was to optimize the formulation of biodegradable trays made from residual potato starch (Solanum tuberosum) and passion fruit residue flour (Passiflora edulis) using thermoforming. The study, with a hypothetical-deductive approach, basic design, cross-sectional scope, and explanatory level, applied a mixture design methodology with 15 experimental runs. The sample consisted of 5 kg of potato starch and 5 kg of passion fruit flour. Statistical analysis was performed with Design Expert 13 using ANOVA and numerical optimization, while graphical representation was carried out with Statistica 10. The results indicated an optimal formulation composed of 45.1% starch, 5.3% passion fruit flour, and 49.7% water, achieving high hardness, low fracturability, and adequate physical properties. Quadratic and linear models showed high reliability (R² > 0.90). It is concluded that the combination of residual potato starch and passion fruit flour allows the production of biodegradable trays with satisfactory mechanical and functional properties, representing a viable and sustainable alternative to conventional plastic packaging.
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