Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch

Effect of irradiation on the properties of tapioca starch was studied. Apparent carboxyl content increased, while pH and bulk density decreased as the dose of radiation increased. A dose dependent increase in solubility and light transmittance was observed while there was decrease in swelling capacity. Radiation processing of starch reduced syneresis. Irradiated starch was blended with gelatin and lime juice to develop active films. Films prepared with starch (20 kGy)/gelatin blend had the best mechanical properties. Addition of lime juice (LJ) resulted in the films having antioxidant and antibacterial properties. Minced chicken meat packed in starch/gelatin films without LJ spoiled within 2 days while that packed in LJ containing films had a shelf life of 12 days during chilled storage. Lipid peroxidation of minced chicken packed in active films was also less. Development of functional food packaging films with irradiated starch-gelatin-LJ is an environmentally viable option for the food industry.