Abstract 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.

中文翻译：

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辐照作为改性木薯淀粉的工具和用辐照淀粉开发活性食品包装膜

摘要 研究了辐照对木薯淀粉性质的影响。随着辐射剂量的增加，表观羧基含量增加，而 pH 值和堆积密度降低。观察到溶解度和透光率的剂量依赖性增加，而溶胀能力降低。淀粉的辐射处理减少了脱水收缩。将辐照淀粉与明胶和酸橙汁混合以形成活性薄膜。用淀粉 (20 kGy)/明胶混合物制备的薄膜具有最好的机械性能。添加酸橙汁 (LJ) 导致薄膜具有抗氧化和抗菌性能。用不含 LJ 的淀粉/明胶薄膜包装的鸡肉碎在 2 天内会变质，而包装在含有 LJ 的薄膜中的鸡肉在冷藏期间的保质期为 12 天。包裹在活性薄膜中的碎鸡肉的脂质过氧化也较少。用辐照淀粉-明胶-LJ 开发功能性食品包装薄膜是食品工业的一种环保可行的选择。