Innovación en envases alimentarios sostenibles: aprovechamiento de la cascara de cacao (Theobroma cacao L.) para el desarrollo de materiales biodegradables y ecológicos en el Ecuador
| dc.contributor.advisor | Montecé Mosquera, Franklin Washington | |
| dc.contributor.author | Moran Macias, Ingrid Marisol | |
| dc.date.accessioned | 2025-05-06T13:08:24Z | |
| dc.date.available | 2025-05-06T13:08:24Z | |
| dc.date.issued | 2025 | |
| dc.identifier.uri | http://dspace.utb.edu.ec/handle/49000/18199 | |
| dc.description | The project aims to explore the potential of cocoa shells, an abundant by product of cocoa processing, to develop sustainable applications, in particular the production of biodegradable packaging at the industrial level. This commonly discarded waste contains compounds such as cellulose, hemicellulose and lignin, which make it suitable for the production of biomaterials. Its use not only boosts the bioeconomy by generating value added products, but also opens up new opportunities for economic development. The main objective is to valorize this by product, transforming it into a useful resource that contributes to reducing the environmental impact of conventional packaging. Interviews with farmers and studies conducted show a positive acceptance of these sustainable alternatives, which reinforces the project's potential to promote more environmentally friendly and resource efficient practices within the food industry. In addition, the use of cocoa shells for packaging offers an innovative alternative to single use plastic materials, whose environmental impact is of increasing concern. This technology can be implemented in cocoa growing areas, generating employment and strengthening the chain. It also aligns with global sustainability and circular economy objectives by transforming a waste product into a useful and environmentally friendly solution. In the long term, this initiative could serve as a replicable model for the use of other agroindustrial waste. Thus, it consolidates a proposal that not only seeks to reduce waste, but also to promote a more solid environmental awareness in production processes | es_ES |
| dc.description | The project aims to explore the potential of cocoa shells, an abundant by product of cocoa processing, to develop sustainable applications, in particular the production of biodegradable packaging at the industrial level. This commonly discarded waste contains compounds such as cellulose, hemicellulose and lignin, which make it suitable for the production of biomaterials. Its use not only boosts the bioeconomy by generating value added products, but also opens up new opportunities for economic development. The main objective is to valorize this by product, transforming it into a useful resource that contributes to reducing the environmental impact of conventional packaging. Interviews with farmers and studies conducted show a positive acceptance of these sustainable alternatives, which reinforces the project's potential to promote more environmentally friendly and resource efficient practices within the food industry. In addition, the use of cocoa shells for packaging offers an innovative alternative to single use plastic materials, whose environmental impact is of increasing concern. This technology can be implemented in cocoa growing areas, generating employment and strengthening the chain. It also aligns with global sustainability and circular economy objectives by transforming a waste product into a useful and environmentally friendly solution. In the long term, this initiative could serve as a replicable model for the use of other agroindustrial waste. Thus, it consolidates a proposal that not only seeks to reduce waste, but also to promote a more solid environmental awareness in production processes | es_ES |
| dc.description.abstract | El proyecto tiene como finalidad explorar el potencial de la cáscara de cacao, un subproducto abundante del procesamiento del cacao, para desarrollar aplicaciones sostenibles, en particular la producción de envases biodegradables a nivel industrial. Este residuo, comúnmente descartado, contiene compuestos como celulosa, hemicelulosa y lignina, que lo hacen apto para la elaboración de biomateriales. Su aprovechamiento no solo impulsa la bioeconomía mediante la generación de productos de valor agregado, sino que también abre nuevas oportunidades de desarrollo económico. El objetivo principal es valorizar este subproducto, transformándolo en un recurso útil que contribuya a reducir el impacto ambiental de los envases convencionales. Las entrevistas con agricultores y estudios realizados evidencian una aceptación positiva de estas alternativas sostenibles, lo que refuerza el potencial del proyecto para fomentar prácticas más ecológicas y eficientes en el uso de recursos dentro de la industria alimentaria. Además, el uso de la cáscara de cacao para la elaboración de envases ofrece una alternativa innovadora frente a los materiales plásticos de un solo uso, cuyo impacto ambiental es cada vez más preocupante. Esta tecnología puede implementarse en zonas cacaoteras, generando empleo y fortaleciendo la cadena. También se alinea con los objetivos globales de sostenibilidad y economía circular, al transformar un desecho en una solución útil y ecológica. A largo plazo, esta iniciativa podría servir como modelo replicable para el aprovechamiento de otros residuos agroindustriales. Así, se consolida una propuesta que no solo busca reducir residuos, sino también promover una conciencia ambiental más sólida en los procesos productivos | es_ES |
| dc.format.extent | 46 P. | es_ES |
| dc.language.iso | es | es_ES |
| dc.publisher | BABAHOYO: UTB, 2025 | es_ES |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | Biomateriales | es_ES |
| dc.subject | Celulosa | es_ES |
| dc.subject | Sostenibilidad | es_ES |
| dc.subject | Bioplásticos | es_ES |
| dc.subject | Residuos agroindustriales. | es_ES |
| dc.title | Innovación en envases alimentarios sostenibles: aprovechamiento de la cascara de cacao (Theobroma cacao L.) para el desarrollo de materiales biodegradables y ecológicos en el Ecuador | es_ES |
| dc.type | bachelorThesis | es_ES |
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