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 capaci...

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Bibliographic Details
Published in:Radiation physics and chemistry (Oxford, England : 1993) England : 1993), 2020-08, Vol.173, p.108873, Article 108873
Main Author: Kanatt, Sweetie R.
Format: Article
Language:English
Subjects:
Antioxidants
Biopolymer
Bulk density
Chicken
Chickens
Food packaging
Food packaging industry
Food processing industry
Functional foods & nutraceuticals
Gamma irradiation
Gelatin
Light transmittance
Lime
Lipids
Meat
Mechanical properties
Modified starch
Radiation dosage
Shelf life
Syneresis
Tapioca
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Summary: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. [Display omitted] •Effect of irradiation on the physio-chemical properties of tapioca starch studied.•Developed active film with irradiated starch and lemon juice as active component.•Chicken packed in active film had enhanced shelf life.•Active packaging minimised oxidative changes in chicken.
ISSN:0969-806X
1879-0895
DOI:10.1016/j.radphyschem.2020.108873