Effects of electron beam irradiation on ozone-modified potato starch film

Recent advances in the fabrication, characterization and application of starch-based materials for active food packaging: hydrogels and aerogels

“…Radiation technology as an emerging “green technology” has been explored to improve the properties of starch-based hydrogels. 45–47 In a previous study, 48 waxy maize starch was treated by electron beam irradiation in air with irradiation doses of 2, 4, 6, 8, 10, 15, 20 and 30 kGy. Subsequently, native and irradiated starch films were prepared through a solution casting method.…”

Incorporation of Limonene Oligomers into Poly(itaconic acid)/Starch Blend Films for Antimicrobial and Antioxidant Packaging Applications

“…2 In this fashion, there is significant interest in substituting synthetic food preservatives and antioxidants for natural substances. 3 Starch (S) stands out as a cost-effective alternative to polymers derived from petroleum and remains one of the most extensively researched substitutes, 4,5 serving as the primary form of energy storage in plants. This polysaccharide exists in two forms: α amylose (long, unbranched chains) and amylopectin (highly branched).…”

“…S is derived from maize, rice, wheat, and potatoes, comprising approximately 70−80% amylopectin and 20−30% amylose. 5 Potato starch contains up to 0.09% phosphate derivatives, which can significantly alter the properties of starch pastes and gels due to repulsion among the covalently attached phosphate groups. 6 Despite starch potential, some features, such as low shear stress resistance, thermal decomposition at relatively low temperatures, high retrogradation, and the poor mechanical and barrier properties of starch-based films, limit their use in industrial applications.…”

“…This polysaccharide exists in two forms: α amylose (long, unbranched chains) and amylopectin (highly branched). S is derived from maize, rice, wheat, and potatoes, comprising approximately 70–80% amylopectin and 20–30% amylose . Potato starch contains up to 0.09% phosphate derivatives, which can significantly alter the properties of starch pastes and gels due to repulsion among the covalently attached phosphate groups …”