Biodegradable trays made from Poraqueiba serícea Tulasne seed starch and Zea Mays cob flour

Alexandra  Huertas; Presly  Barrios; María de Fátima  Arevalo-Oliva; Any  Córdova-Chang; Beetthssy Z.  Hurtado-Soria; Eudes  Villanueva; José  González-Cabeza; Gilbert  Rodríguez; Elza  Aguirre

doi:10.17268/sci.agropecu.2025.002

Autores/as

Alexandra Huertas Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa, Av. Universitaria s/n, Nuevo Chimbote, 02712, Ancash, Perú. https://orcid.org/0000-0001-5690-8622
Presly Barrios Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional del Santa, Av. Universitaria s/n, Nuevo Chimbote, 02712, Ancash, Perú. https://orcid.org/0000-0001-5264-4148
María de Fátima Arevalo-Oliva Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa, Av. Universitaria S/N, Nuevo Chimbote, Perú. https://orcid.org/0000-0003-3432-9843
Any Córdova-Chang Laboratorio de Microbiología y Toxicología de Productos Agroindustriales, Universidad Nacional del Santa, Av. Universitaria S/N, Nuevo Chimbote, Perú. https://orcid.org/0000-0002-2179-0641
Beetthssy Z. Hurtado-Soria Departamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, 09156 Huancavelica, Perú. https://orcid.org/0009-0008-9012-7975
Eudes Villanueva Departamento Académico de Ingeniería en Industrias Alimentarias, Universidad Nacional Autónoma de Tayacaja Daniel Hernández Morillo (UNAT), Jr. Bolognesi Nro. 418, Pampas, 09156 Huancavelica, Perú. https://orcid.org/0000-0001-9737-5156
José González-Cabeza Laboratorio de Microbiología Molecular y Biotecnología, Universidad Privada Antenor Orrego, Av. América Sur 3145, Trujillo, 13008 Trujillo, Perú. https://orcid.org/0000-0003-3022-9423
Gilbert Rodríguez Instituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa Av. Universitaria s/n, Nuevo Chimbote, 02712, Ancash, Perú. https://orcid.org/0000-0003-2981-1213
Elza Aguirre Instituto de Investigación Tecnológica Agroindustrial, Universidad Nacional del Santa Av. Universitaria s/n, Nuevo Chimbote, 02712, Ancash, Perú. https://orcid.org/0000-0003-1659-9874

DOI:

https://doi.org/10.17268/sci.agropecu.2025.002

Palabras clave:

biodegradable tray, corn cob, umari seed, starch, fiber

Resumen

The environmental impact of polystyrene and other petrochemical packaging has increased interest in researching biodegradable materials as alternatives. The main objective of this research was to develop biodegradable trays from five formulations of Poraqueiba sericea Tulasne (known as umari) seed starch and corn cob meal. The trays were produced using the thermoforming process applying temperatures of 135°C and 145°C for each side of the tray for a time of 6.5 min. Physical analysis of the trays showed that the increase in the percentage of corn cob flour caused changes in color (L*: 68.69 - 64.94), thickness (2.20 - 3.17 mm), density (0.251 - 0.414 g/cm³), moisture (3.85 - 5.68%), water absorption (21.86 - 39.05%), volatile solids (95.33 - 98.31%). Regarding mechanical properties, it was also evidenced the increase in hardness (67.70 - 90.97 N), fracturability (1.43 and 3.19 mm), tension (2.84 to 3.43 MPa) and elongation (1.54 to 2.04%). The formulation of 87.5% umari seed starch and 12.5% tusa flour presented more favorable physical and mechanical properties. Further analysis of this formulation was performed by Fourier transform infrared spectroscopy (FTIR), which identified bands characteristic of starch (1055 and 1027 cm^-1); X-ray diffraction (XRD), which revealed characteristic peaks (2θ = 16.83° and 2θ = 22.69°) associated with cellulose crystallinity in the biodegradable tray; and scanning electron microscopy (SEM), which revealed cellulosic voids with irregular distribution due to the addition of fibers. Future research should examine the potential applications of these biodegradable trays for the packaging of raw materials in the food industry.

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