Valorization of Native Potato and Carrot Discards in the Elaboration of Edible Films: Study of Physical and Chemical Properties

Choque-Quispe D.; Diaz Orosco S.; Ligarda-Samanez C.A.; Tapia Tadeo F.; Pastor-Mina S.; Calla-Florez M.; Mojo-Quisani A.; Quispe Chambilla L.; Huaraca Aparco R.; Carrión Sánchez H.M.; Elias-Silupu J.W.; Tolentino-Geldres L.H. · Resources (2026) · DOI: 10.3390/resources15010006

Resumen

Growing concern about the environmental impact of traditional packaging has driven the development of biodegradable edible films made from natural and functional biopolymers. Various by-products generated during harvesting can be subjected to valorization. Potato, a tuber with high starch content, and carrot, rich in β-carotene, represent important sources of polymeric matrix and bioactive compounds, respectively. Similarly, the use of biodegradable plasticizers such as pectin and polysaccharides derived from nopal mucilage is a viable alternative. This study assessed the physical and chemical properties of edible films composed of potato starch (PS), cactus mucilage (NM), carrot extract (CJ), citrus pectin (P), and glycerin (G). The films were produced by means of casting, with three mixtures prepared that had different proportions of CJ, P, and PS. The experiments were adjusted to a simple mixture design, and the data were analyzed in triplicate, using Pareto and Tukey diagrams at 5% significance. Results showed that adding CJ (between 5 to 6%), P (between 42 to 44%) and PS (between 43 to 45%) significantly affects all of the evaluated physical and chemical properties, resulting in films with luminosity values greater than 88.65, opacity ranging from 0.20 to 0.54 abs/mm, β-carotene content up to 26.11 μg/100 g, acidity between 0.22 and 0.31% and high solubility with a significant difference between treatments (p-value < 0.05) and low water activity (around of 0.47) (p-value > 0.05). These characteristics provide tensile strength up to 5.7 MPa and a suitable permeability of 1.6 × 10−2 g·mm/h·m2·Pa (p-value < 0.05), which ensures low diffusivity through the film. Similarly, increasing the CJ addition enables the functional groups of the other components to interact. Using carrot extract and potato starch is a promising approach for producing edible films with good functional qualities but with high permeability.

Instituciones: Universidad Nacional de San Antonio Abad del Cusco; Universidad Nacional José María Arguedas; Universidad Nacional Ciro Alegría; Universidad Nacional Intercultural de Quillabamba