Caracterización física de películas comestibles a base de cáscara de plátano (Musa Paradisiaca)

Abstract

Edible films are an alternative to the traditional methods of food preservation. Agro-industry produces big amounts of by-products which could be utilized as raw materials for the production of valuable products. In the present work, banana peel powder and banana peel films were elaborated. Banana peel powder was characterized by the total starch and apparent amylose content together with solubility index and swelling power. Tension resistance, water vapor permeability, opacity, solubility and thickness were measured on the edible films of the present work. Banana peel powder showed appreciable amounts of starch (38.11% ± 3.9) an apparent amylose (42.22% ± 2.18). Therefore banana peel could be utilized on the elaboration of edible films. However, banana peel powder showed low values of solubility (11.41% ± 0.27) and swelling power (4.83% ± 0.15). Physical characteristics of edible films based on banana peel were similar to those produced with starch only, exceptuating water vapor permeability.