Estudio de las propiedades antidegradantes de un biopolímero a base de almidón como cubierta protectora de alimentos

Abstract

Abstract:In the food industry, food preservation is important, so a biopolymer was made that does not interfere with the properties of the food, to meet our objective, 5 species were used (white carrot, potato, banana, chuno, cornstarch) resulting with better protective properties Zea mays L cornstarch, that is why to improve the properties of conversation was added colloidal silver + sodium metasulfite the same that gives the biopolymer antioxidant benefits that allow partial resistance to the development of colonies bacterials that we check with microbiological tests. As a result, the elaboration of a biopolymer that doubles the conservation time of the fruits avoiding the growth of fungi and bacteria was achieved.