Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries

Waste and Biomass Valorization volume 12, pages321–331(2021)Cite this article

Abstract

Purpose

Agro-industrial waste, being biodegradable and environmentally-benign, is a sustainable resource for edible film production. Edible films were fabricated from by-products, prickly pear peel mucilage (PPM) and potato husk starch (PHS), and characterised for their physical–chemical properties.

Methods

Various films were prepared by varying the PPM, PHS and glycerine (plasticiser) while maintaining a constant amount of vinegar (acidifying agent).

Results

Results showed that the formulation composition influenced the properties of the films. High concentrations of PPM and glycerine led to films with higher thickness, opacity, moisture and water retention capacity (WRC), and the percentage of water solubility (% WS) was influenced by the PHS content. All edible films presented very low water permeability (WP), and thereby good barrier properties. The WS, WRC and WP were closely associated with the PPM and glycerine contents. Consequently, the FTIR and SEM analyses showed similarities between the spectra and images.

Conclusion

The preparation of edible films from agro-industrial wastes, along with their specific application in food packaging, especially for fresh fruits and vegetables, contributes to sustainable alternatives due to the recovery and reuse of the processing residues.

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Acknowledgements

The authors acknowledge the Vicerrectorado de Investigación of the Universidad Nacional Micaela Bastidas de Apurímac (UNAMBA) for financing the research and diffusion support; and the Escuela Académico Profesional de Ingeniería Agroindustrial of UNAMBA for access to equipment; the participation of the Centro de Investigación y de Estudios Avanzados del IPN CINVESTAV-IPN Unidad Mérida Yucatán, México, Laboratorio Nacional de Nano y Biomateriales (LANNBIO) projets FOMIX-YUCATAN 2008-108160; and CONACYT LAB-2009-01-123913, 188345, 204822. Special thanks to M.C. Dora A. Huerta Quintanilla for technical assistance in the SEM analysis.

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  1. Facultad de Ingeniería, Escuela Académico Profesional de Ingeniería Agroindustrial, Universidad Nacional Micaela Bastidas de Apurímac, Av. Garcilaso de la Vega s/n, Tamburco, Abancay, Apurímac, Perú

    Erica Ayquipa-Cuellar, Lourdes Salcedo-Sucasaca & Guadalupe Chaquilla-Quilca

  2. Centro de Investigación y de Estudios Avanzados del IPN, Unidad Mérida. Departamento de Física, Carretera antigua a Progreso Km. 6, 97310, Mérida, Yucatán, México

    José Antonio Azamar-Barrios

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  1. Erica Ayquipa-Cuellar
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Ayquipa-Cuellar, E., Salcedo-Sucasaca, L., Azamar-Barrios, J.A. et al. Assessment of Prickly Pear Peel Mucilage and Potato Husk Starch for Edible Films Production for Food Packaging Industries. Waste Biomass Valor 12, 321–331 (2021). https://doi.org/10.1007/s12649-020-00981-y

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Keywords

  • Agroindustry by-product
  • Edible film
  • Natural polymer
  • Physical–chemical property