Elaboración y caracterización de películas biodegradables a partir de mucilago de nopal-caseinato de sodio y mucilago de nopal-pectina

• Autores: Bethsua Mendoza, Erik Gómez, Edna Hernández, Adriana Rodríguez, Norberto Chavarría Hernández
• Localización: Ciencias Agropecuarias Handbook T-II: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Miriam Estelina Pérez Ríos, María Susana Acosta Navarrete, María Elena López Ramírez, Verónica Morales Félix, 2014, ISBN 978-607-8324-30-9, págs. 129-136
• Idioma: español
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• Resumen

  • In this paper the effect of age cladodio and ratio extract-ethanol yield was studied, finding the best results using cladodes 1 and a 1:4 ratio extract-mucilage respectively mucilage is suitable for be applied in the preparation of edible films in combination with sodium caseinate, pectin and glycerol as plasticizer, suitable formulations were 4% sodium caseinate, muccilago 1% and 30% w / v glycerol (F1); 2% pectin, 1% mucilage and 20% w / v glycerol (F2). The film obtained has suitable physical characteristics, to be utilizandas food. It was found that the solubility of the film in water with the addition disminiuyenopal mucilage, which is beneficial since the peliucla may be more efficient to maintain the integrity of food.