Facultad de Ciencias Básicas

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Desarrollo de un empaque biodegradable basado en almidón de papa y aceite esencial de orégano (Origanum vulgare) para la preservación de productos cárnicos
(Universidad Santiago de Cali, 2023) Ramírez Gutiérrez, Valentina; Falco Restrepo, Aura Dayana del Carmen; Álzate Calderón, Paola
This research focuses on addressing the environmental problems caused by the excessive use of plastic, proposing the development of biodegradable packaging to preserve meat and offer an alternative to petroleum- derived plastic packaging. Regarding the experimental part, biodegradables films were elaborated using potato starch, chitosan, and the effect of the addition of different concentrations of oregano essential oil (0%, 0.25%, 0.50%, and 1%) used as antimicrobial, in the formulation of the elaborated films was evaluated. The results showed that, in the physicochemical tests (solubility, humidity, and thickness), the films tended to increase these properties as the AEO content increased. Regarding the microbiological results, it was observed that the microbial inhibition halos are greater as the concentration of oregano essential oil increases and that the oil acts better against Gram- positive bacteria than against Gram-negative bacteria. As a general conclusion, it can be indicated that the films elaborated prove to be a viable alternative to conventional packaging, showing a promising future in this area of research