Starch Films Research Articles

Effect of Starch And Propolis Films On Post-Harvest Conservation of Tommy Atkins Mango

Objective: Develop protective films of cornstarch incorporated with propolis extract to preserve Tommy Atkins mango post-harvest. Method: The fruits were immersed in eight coatings of different proportions of starch and propolis extract and stored for evaluation every 3 days for 15 days, at the Laboratory of Teaching and Research in Food Analysis of the University of Pernambuco, Petrolina Campus. To evaluate their quality, the following were determined: mass loss, pulp firmness, pH, titratable acidity, soluble solids, SST/ATT ratio, determination of ascorbic acid, moisture, and characteristics of skin color and appearance. The results were analyzed using Jamovi software. Results and Discussion: Pronounced effects were observed on firmness, weight loss, soluble solids, moisture, skin color and appearance. However, analyses of pH, total acidity and vitamin C showed no significant difference in the preservation of the quality of the mangoes. Furthermore, the treatment that best preserved the physical-chemical and sensory characteristics of the fruits was 5% starch added to 2.5% propolis extract, followed by coating with only 5% starch. Research Implications: The implications highlighted are discussed in food technology, covering solutions for sustainable agriculture, food conservation with the potential to provide food security, objectives present in the 2030 agenda. Originality: This study has an innovative approach. Its relevance is proven by the functionality of the film, which gives the fruit better quality, in addition to providing an economic, social and cultural impact for the region, benefiting the farmer, the domestic and foreign markets and the consumer.

Active starch-based film using polyvinyl alcohol and chlorogenic acid for strawberry preservation: A comparative analysis of mechanical, barrier, and antibacterial properties.

The broad application of starch films has been significantly limited by their insufficient hydrophobicity and antibacterial activity. To overcome these challenges, this study developed a new starch film by incorporating polyvinyl alcohol (PVA) and chlorogenic acid. The study explored the impact of PVA polymerization on the physical and functional characteristics of the resulting films, with particular emphasis on enhancing antimicrobial functionality by incorporating chlorogenic acid. Scanning electron microscopy (SEM) and rheological tests demonstrated the excellent compatibility and exceptional film-forming performance. Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analyses validated the presence of intermolecular entanglements and hydrogen bonding within the films. Incorporating PVA with a polymerization degree of 2400 resulted in a contact angle (CA) of 79.81±1.74°, a water absorption capacity (WAC) of 10.29±0.71%, and a water vapor permeability (WVP) of (0.44±0.11)×10-11g×m-1×s-1×Pa-1. Notably, the SCP 2488 film exhibited superior mechanical properties, including the highest Young's modulus of 71.29MPa, tensile strength of 11.77MPa, and elongation at break of 106.75%. Additionally, such a modified film displayed enhanced UV-blocking performance and antibacterial efficacy. Consequently, the SCP 2488 film showed great potential for maintaining the freshness and quality of strawberries.

Hydrophobic modification of starch via enzymatic grafting polymerization of fluorinated vinyl monomer.

The synthesis of starch grafted with poly (hexafluorobutyl methacrylate) (PHFBMA) was achieved using the horseradish peroxidase (HRP)/acetophenone (ACAC) green initiating system. The modified starch was characterized through FT-IR, 19F NMR, XPS and EDS to confirm the successful grafting of PHFBMA onto starch backbone. The SEM analysis revealed that the introduction of PHFBMA led to a partial disruption of the crystalline structure of starch, suggesting that PHFBMA did not undergo physical adsorption onto starch. Compared to natural starch film, the modified starch film displays a significantly enhanced hydrophobicity, which can lead to substantial improvements in both the hydrophobicity and tensile properties when applied to hydrophilic paper substrates.

Characterization of octenyl succinylated potato-starch based films enriched with extracts from various honey-bee products

The study developed octenyl succinylated (OS) potato starch complexes with ethanolic extracts of honey bee products (HBE) and assess their effects on starch-based films properties. X-ray diffraction and thermogravimetric analysis showed that OS starch films had lower crystallinity and higher thermal stability than native ones. Adding HBE enhanced V-type ordering in OS films. Starch esterification raised the water contact angle (WCA) from 52.9° to 62.3°, with hydrophobicity improvements when HBE was added (WCA >78.9°). OS starch-HBE complexes increased the antioxidant properties compared to non-modified starch films, in the order: propolis > bee bread > bee pollen > buckwheat honey > multiflower honey. The sum of individual phenolic compounds (IPC) in OS starch films was significantly higher compared to native counterparts, showing increases of 35 %, 83 % and 20 % for films with bee pollen, bee bread, and propolis, respectively. The latter film exhibited the highest IPC, totaling 2204.4 mg/100 g. While OS starch did not affect the antimicrobial properties of the films, the incorporation of HBE significantly improved their ability to bacterial inhibition, with propolis showing the strongest effect. Despite reduced optical and sensory properties of OS films, OS starch complexes with bee bread and propolis show great potential for food packaging.

Eco-friendly polylactic acid/modified thermoplastic starch films enhanced with clove essential oil and cochineal for dual-functional active and intelligent food packaging

Eco-friendly polylactic acid/modified thermoplastic starch films enhanced with clove essential oil and cochineal for dual-functional active and intelligent food packaging

Yam starch-based sustainable edible films loaded with bioactive components from aroeira leaf extract: Mechanical, physical, and antioxidant properties.

This study aimed to investigate the impact of adding aroeira leaf extract (Schinus terebinthifolius Raddi) to a yam starch film matrix, focusing on the development of potentially active films and the evaluation of their physicochemical, mechanical, optical, and antioxidant properties. Films were produced using the casting method with varying extract concentrations (0, 3, 6, 12, and 15 %), yam starch (2 %), and glycerol (1 %). The antioxidant properties were analyzed by determining the total phenolic content, 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) radical scavenging, ferric reducing power, and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical elimination, which revealed a significant increase in antioxidant properties as the extract concentration increased. The incorporation of the extract resulted in increased film thickness and decreased solubility, water activity, and moisture, as well as changes in brightness (L*), tensile strength, and elongation. X-ray diffraction (XRD) showed an increase in the crystallinity of the films, whereas Fourier-transform infrared (FTIR) analysis revealed similar spectra among the films. The thermal stability did not exhibit significant variations with the addition of the extract, indicating high heat resistance. Films with 15 % extract showed changes in the surface microstructure, indicating greater roughness than the control film. Thus, formulations with 3 %, 6 %, and 9 % aroeira extract emerged as the most promising, suggesting their potential for application in active packaging and as a sustainable alternative for food preservation.

Preparation, characterization, and antibacterial application of cross-linked nanoparticles composite films

This study aimed to prepare a composite film by blending cross-linked tapioca starch (CLTS) with sodium alginate (SA), silver nanoparticles (AgNPs), and ZnO nanoparticles (ZnOs). The effects of SA, AgNPs, and ZnOs at different concentrations (1–3 wt%) on the mechanical properties, optical properties, thermal stability, and antibacterial activity of cross-linked starch films were also investigated. The structures of the films were examined by Fourier transform infrared spectroscopy and X-ray diffraction. The results showed that the cross-linked starch, SA, AgNPs, and ZnOs had good biocompatibility and interactions, and the AgNPs and ZnOs had synergistic effects. ESEM also revealed that the polymer and nanofiller had good compatibility. The Young's modulus and tensile strength values of the CLTS/SA/AgNP/ZnO film increased from 351.64 MPa to 1879 MPa and from 13.77 MPa to 53.76 MPa, respectively, with increasing concentration of nano-ZnO particles. The decrease in elongation at break from 48.15 % to 24.60 % indicated a certain increase in rigidity and a decrease in flexibility. The ultraviolet barrier and thermal stability of the CLTS/SA/AgNP/ZnO film effectively improved, and the antibacterial activity increased; the antibacterial effect of the CLTS/SA/AgNP/ZnO film was better than that of Streptococcus aureus. The study revealed that the CLTS/SA/AgNP/ZnO composite film represented a packaging material with superior performance.

Strategies and Methodologies for Improving Toughness of Starch Films

Starch films have attracted increasing attention due to their biodegradability, edibility, and potential use as animal feed from post-products. Applications of starch-based films include food packaging, coating, and medicine capsules. However, a major drawback of starch-based films is their brittleness, particularly under dry conditions, caused by starch retrogradation and the instability of plasticizers. To address this challenge, various strategies and methodologies have been developed, including plasticization, chemical modification, and physical reinforcement. This review covers fundamental aspects, such as the microstructures, phase transitions, and compatibility of starch, as well as application-oriented techniques, including processing methods, plasticizer selection, and chemical modifications. Plasticizers play a crucial role in developing starch-based materials, as they mitigate brittleness and improve processability. Given the abundance of hydroxyl groups in starch, the plasticizers used must also contain hydroxyl or polar groups for compatibility. Chemical modification, such as esterification and etherification, effectively prevents starch recrystallization. Reinforcements, particularly with nanocellulose, significantly improved the mechanical properties of starch film. Drawing upon both the literature and our expertise, this review not only summarizes the advancements in this field but also identifies the limitations of current technologies and outlines promising research directions for future development.

Comparative analysis of biopolymer films derived from corn and potato starch with insights into morphological, structural and thermal properties

Starch biopolymer films were prepared using the solvent casting method involving acetic acid hydrolysis and glycerol plasticization. This process facilitated a more uniform distribution of plasticizers within the starch matrix, enhancing the films' flexibility. Fourier-transform infrared (FTIR) and Raman spectroscopy confirmed the formation of ester linkages and structural changes in the biopolymer films, attributed to glycerol integration. The optimal formulation comprised 6% starch, 6.8% acetic acid, and 6.8% glycerol. X-ray diffraction (XRD) analysis revealed a reduction in crystallinity of the starch during film formation, enhancing flexibility. Second harmonic generation (SHG) and coherent anti-Stokes Raman scattering (CARS) microscopy indicated that potato starch films had higher crystallinity compared to corn starch films. Thermal analysis via differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) showed that potato starch films exhibited lower gelatinization temperatures and higher thermal stability compared to corn starch films. Functional characterization demonstrated that higher starch content decreased water solubility and water vapor transmission rate, while increasing starch content improved the film's structural integrity. The films were hydrophilic, with static water contact angles indicating moderate wettability. Degradation studies showed that the films were stable in neutral and basic conditions but degraded under acidic conditions over time. The results suggest that potato starch films, with optimized glycerol and acetic acid content, offer improved flexibility, thermal stability, and structural integrity compared to corn starch films. Their performance in various conditions highlights their potential for specific applications, particularly where moisture and environmental stability are critical.

Improvement of the properties of essential oil-starch film with whey protein isolated fibril and sodium caseinate

Essential oil-starch films are important bioactive films, but their properties are not good enough and need improved. In this work, sodium caseinate (CAS) was utilized to improve the distribution and release of Cinnamon essential oils (CEO), and whey protein isolate fibril (WPIF) of different loadings (0 %, 4 %, 8 % and 12 %, w/w) in starch basis was added to enhance the mechanical properties of starch films. Physical, mechanical, thermal, structural, antibacterial properties, and essential oil release in the films were investigated. CAS-CEO nanoemulsion (190.7±9.4 nm) promoted the compatibility between starch and WPIF. The addition of CAS-CEO nanoemulsion and WPIF synergistically enhanced the tensile strength, stiffness, crystallinity and antibacterial effects, reduced the water vapor permeability of films, and especially delayed the release of essential oil from the films. The starch film composited with CAS-CEO nanoemulsion and appropriate loading of WPIF (8 %) significantly improved the film properties, but the addition of 12 % WPIF disrupted the properties, which might be attributed to the excessive aggregation of WPIF. The work provided useful information for improving the properties of CEO films via adding the emulsifier of CAS and the texture booster of WPIF, which could help to improve the film properties containing oil-soluble bioactive agents.

Characterization of a biocomposite film using coconut jelly powder to improve arrowroot starch and sodium alginate film forming properties.

Composite polymers are promising solution to structural setbacks of starch and alginate-based films due to their hydrophilic attributes. Hence, this study aimed to investigate young coconut jelly powder (CJP), an under-utilized by-waste, as a filler using the casting method to develop a novel biocomposite from increments of CJP (1-3%) to a blended resin of arrowroot starch, sodium alginate, and glycerol. Moreover, the films were characterized by physicomechanical (visual aspect, thickness, color, moisture content, tensile strength, and elongation at break); surface microstructure; water barrier (water vapor permeability, water solubility, and water activities); thermal, crystallinity, and functional group properties; soil, river water, and seawater biodegradability; and coating application in cherry tomato. The results showed CJP improved tensile strength from 1.84 to 9.35MPa and lowered moisture content from 33.44 to 18.92%, and revealed compatibility within a semi-crystalline film matrix of high thermal stability, which depicted smooth surface areas and opacity suitable for packaging. The findings demonstrated faster biodegradability rates in soils (14-35days) than water tests (152-180days). Furthermore, coating significantly delayed weight loss while preserving visible color and flesh quality of the cherry tomato. In conclusion, the CJP-based biocomposite films presented a potential biodegradable eco-friendly alternative to the food packaging industry.

Hydrophobic properties of phytoplankton-enhanced tapioca starch biocomposites

Abstract Sustainable material production from renewable resources is currently popular. This is due to the increasing awareness of the community towards the environment. Various products have been developed with natural materials to replace conventional plastics. Alternative materials to replace conventional plastics that are environmentally friendly are readily available, such as tapioca starch. Starch is a natural polymer that is very abundant and promising as a food packaging material. Starch is also easily degraded, non-toxic, and inexpensive. However, starch has bad air barrier properties, low hydrophobicity. To reduce these weaknesses, phytoplankton can be added to pure starch films. This study has succeeded in seeing the hydrophobic properties that the transmittance value for O-H stretching increased after phytoplankton was added to tapioca starch. Meanwhile, the transmittance of O-H at a wavelength of 3292 cm−1 for 0 ml of Starch/PP film was 37.28%. While the addition of phytoplankton suspension, the O-H transmittance at a wavelength of 3292 cm−1 for 20 ml of Starch/PP film was 43.67%. In this case, the addition of phytoplankton suspension increased the transmittance value from 37.38% to 43.67%. This finding indicates that well-dispersed phytoplankton in the PVA matrix form stronger hydrogen bonds, increase the hydrophobic properties of the biocomposite, and reduce the free O-H content.

Enhancing Starch Film Properties Using Bacterial Nanocellulose-Stabilized Pickering Emulsions.

This study aimed to address issues related to hydrophilicity, barrier properties, and mechanical performance in starch-based films by incorporating Pickering emulsions stabilized with nano-fibrillated bacterial cellulose (BC). Emulsions were added to the film-forming suspension at varying concentrations (1.0%, 2.5%, 5.0%, and 7.5% v/v) for comparison. The films were evaluated using water vapor permeability (WVP), contact angle, Fourier Transform Infrared Spectroscopy (FTIR), and tensile tests. The results showed a significant reduction in film hydrophilicity, with the contact angle increasing from 49.7° ± 1.5 to 71.0° ± 1.4, and improved water vapor barrier properties, with WVP decreasing from 0.085 ± 0.04 to 0.016 ± 0.01 g·mm/h·m2·kPa. FTIR analysis confirmed the successful incorporation of the emulsion into the starch matrix. Among the tested concentrations, 2.5% provided an optimal balance, increasing hydrophobicity while maintaining mechanical strength. These findings demonstrate that Pickering emulsions are an effective strategy for enhancing the functional properties of starch films.

Cocoyam is an Unconventional, Innovative, and Sustainable Source of Starch with Potential use in Sleek and Functional Biodegradable Films

AbstractThe growing interest in sustainable biopolymers has highlighted cocoyam starch as a promising material for functional biodegradable packaging film development. This study evaluates its physicochemical, structural, thermal, rheological, and mechanical properties to determine its suitability for packaging. Cocoyam starch contains moisture (9.15%), protein (0.68%), lipid (0.57%), ash (2.82%), and resistant starch (5.61%), offering moderate digestibility. Total soluble phenolic compounds are quantified at 50.56 mg GAE·100 g−1 of starch, which influences the physicochemical properties. Cocoyam starch presented a semi‐crystalline structure comprising both Type A and B starches, along with monohydrated calcium oxalate crystals. The gelatinization temperature is determined to be 65.81 °C, with an associated gelatinization enthalpy of 15.38 J g−1. Gel retrogradation exhibits a rate of 38.52%. Rheological properties reveal a high peak viscosity and breakdown, suggestive of a high amylopectin content in the starch. Cocoyam starch films demonstrate variations in thickness and neutral instrumental color parameters. Mechanical analysis reveals that these films have lower tensile strength but higher elongation to rupture compared to cassava starch films, likely due to the intermolecular connections formed by cocoyam starch. Crystallography patterns of films indicate structural transformations, including calcium oxalate phases and semi‐crystalline structures, underscoring their potential applications in biodegradable packaging materials.

Improving Antimicrobial Properties of Biopolymer-Based Films in Food Packaging: Key Factors and Their Impact.

Biodegradable films derived from polysaccharides are increasingly considered eco-friendly alternatives to synthetic packaging in the food industry. The study's purpose was to improve the antimicrobial properties of biopolymer-based films made from starch, chitosan, alginate, and their blends (starch/chitosan and starch/alginate) and to evaluate the effects of modifiers, i.e., plant extracts, plasticizers, cross-linking agents, and nanofillers. Films were prepared via the Solution Casting Method and modified with various plasticizers, calcium chloride, oxidized sucrose, and nanofiber cellulose (NC). Chestnut, nettle, grape, and graviola extracts were tested for antimicrobial activity against Staphylococcus epidermidis, Escherichia coli, and Candida albicans. The film's mechanical and hydrophilic properties were studied as well. The chestnut extract showed the strongest antimicrobial properties, leading to its incorporation in all the films. The chitosan films displayed better antibacterial activity against Gram-positive than Gram-negative bacteria but were ineffective against C. albicans. NC significantly improved the mechanical and antimicrobial properties of the chitosan films. The alginate films, modified with various plasticizers cross-linked with calcium chloride, demonstrated the highest antimicrobial efficacy against E. coli. The starch films, cross-linked with oxidized sucrose, exhibited slightly lower antimicrobial resistance due to a more compact structure. Films such as ALG6 and ALG5, including plasticizers EPGOS and PGOS, respectively, indicated optimal hydrophilicity and mechanical properties and achieved the best antimicrobial performance against all the investigated microorganisms. All these findings highlight the potential of these biodegradable films for food packaging, offering enhanced antimicrobial activity that prolongs shelf life and reduces spoilage, making them promising candidates for sustainable food preservation.

Development of biobased films incorporated with an antimicrobial agent and reinforced with Stipa obtusa cellulose microfibers, via tape casting

In this study, chuño starch films were elaborated using acid hydrolysis, which was incorporated with different concentrations of eucalyptus essential oil (EEO). The reinforcement of the films was made by adding microfibers of Stipa obtusa (MFSO), a native Peruvian natural fiber rich in cellulose. The films were produced through the tape casting technique. The barrier properties presented swelling and solubility values of 1.478 and 0.439 g/g, respectively, at an optimal ratio of 7 % starch on a dry basis. An improvement in the modulus of elasticity of the films obtained was observed by incorporating concentrations of MFSO, starting at 0.55 %, in the polymeric matrix during the synthesis process. The FTIR spectra of the control film and the films reinforced with MFSO exhibited the same bands, due to the chemical similarities between starch and cellulose; micrographs of the reinforced films showed less homogeneous and compact structures compared to the control film, this effect became more pronounced as higher concentrations of MFSO and EEO were incorporated.

Green Packaging Solutions for Extending the Shelf Life of Fish Fillet: Development and Evaluation of Cinnamon Essential Oil-Infused Cassava Starch and Fish Gelatin Edible Films.

Edible, eco-friendly films made from cassava starch, cinnamon essential oil (CEO), and fish gelatin have been shown to extend the shelf life of fish fillets. These biodegradable films offer an environmentally friendly alternative to conventional plastic packaging. This study explores the production of edible films using cassava starch, fish gelatin from processing waste, and CEO nanoemulsion (CEON), focusing on their physical, mechanical, antioxidant, and antibacterial properties. The optimal film blend, consisting of 5% cassava starch and a 1:3 ratio of fish gelatin with 10% CEON (SGCEON3), demonstrated excellent antioxidant and antibacterial properties, extending the fish fillet shelf life to 10 days. These films were light brown with increased thickness (0.19 ± 0.001 mm), tensile strength (20.15 MPa), and elongation at break (270.50%). The TGA analysis showed a consistent mass loss from 30 to 600 °C, and AFM results indicated an average height deviation of 39.925 nm, a roughness of 54.439 nm, a surface symmetry skewness of 0.860, and a kurtosis of 1.77. The FE-SEM images and FTIR spectra confirmed compatibility between fish gelatin and CEON. The migration assay observed a more gradual and constant release of the CEO from the SG films, and the SGCEON3 film is suitable as an antimicrobial packaging material. This study highlights the potential of biopolymer packaging infused with essential oils to extend the shelf life of perishable foods effectively.

Optimizing Thermoplastic Starch Film with Heteroscedastic Gaussian Processes in Bayesian Experimental Design Framework.

The development of thermoplastic starch (TPS) films is crucial for fabricating sustainable and compostable plastics with desirable mechanical properties. However, traditional design of experiments (DOE) methods used in TPS development are often inefficient. They require extensive time and resources while frequently failing to identify optimal material formulations. As an alternative, adaptive experimental design methods based on Bayesian optimization (BO) principles have been recently proposed to streamline material development by iteratively refining experiments based on prior results. However, most implementations are not suited to manage the heteroscedastic noise inherently present in physical experiments. This work introduces a heteroscedastic Gaussian process (HGP) model within the BO framework to account for varying levels of uncertainty in the data, improve the accuracy of the predictions, and increase the overall experimental efficiency. The aim is to find the optimal TPS film composition that maximizes its elongation at break and tensile strength. To demonstrate the effectiveness of this approach, TPS films were prepared by mixing potato starch, distilled water, glycerol as a plasticizer, and acetic acid as a catalyst. After gelation, the mixture was degassed via centrifugation and molded into films, which were dried at room temperature. Tensile tests were conducted according to ASTM D638 standards. After five iterations and 30 experiments, the films containing 4.5 wt% plasticizer and 2.0 wt% starch exhibited the highest elongation at break (M = 96.7%, SD = 5.6%), while the films with 0.5 wt% plasticizer and 7.0 wt% starch demonstrated the highest tensile strength (M = 2.77 MPa, SD = 1.54 MPa). These results demonstrate the potential of the HGP model within a BO framework to improve material development efficiency and performance in TPS film and other potential material formulations.

Characterization of Chayotextle Starch Films Supplemented with Essential Oils and Their Effect as a Coating on the Shelf Life of Bread

AbstractStarch extracted from chayote root is a carbohydrate polymer ideal for producing edible films, especially when combined with essential oils. This study develops starch‐based edible films incorporating rosemary (E‐RO) or cinnamon (E‐CO) essential oil and assesses their effectiveness in extending bread's shelf life. Films with essential oils exhibit significantly higher (p < 0.05) water vapor permeability compared to control films without oil. Tensile strength and elongation tests show that films stored at low water activity (aw < 0.443) have greater strength and lower elongation (p < 0.05) than those stored at high water activity. Additionally, essential oils significantly enhance the films' antimicrobial and antifungal activity against selected microorganisms. Edible films with essential oils are fully degraded around day 18, while control films degraded by day 15. Bread coated with these films is stored at different temperatures to analyze effects on physicochemical properties and hardness. Sensory analyses reveal that coated bread receives overall acceptance scores (7.61–8.64) similar to control bread and show delayed mould growth during the 15‐day storage period. These findings suggest that chayote root starch‐based films with essential oils have strong potential as active food coatings, effectively extending the shelf life of stored bread.

Improving functional properties of starch-based films by ultraviolet (UV-C) technology: Characterization and application on minced meat packaging

This study aimed to utilize UV-C technology to improve the functional properties of starch-based films for minced meat packaging. Starch film solutions were exposed to UV-C light for varying durations (15, 30, 60, and 120 min). Results revealed significant reductions in the water solubility, swelling degree, and elongation at break values of films following treatment (P < 0.05). Opacity values consistently increased with prolonged UV exposure time, particularly in films treated for 30, 60, and 120 min (P < 0.05). Also, the water contact angle of films significantly increased (P < 0.05) while their water vapor permeability decreased. SEM observations showed that UV-C treatment resulted in excellent miscibility, compatibility, and strong intermolecular bonding in starch films. FTIR, X-ray diffraction, and thermogravimetric analysis further confirmed the excellent compatibility of UV-C-treated films within the film matrix. Notably, starch films treated with UV-C for 60 min exhibited the best characteristics for minced meat packaging. Minced meat packaged with these treated films showed lower thiobarbituric acid values (0.033 mg MDA/kg sample) and total viable counts (5.93 log CFU/g) than those packaged with untreated films throughout storage. These findings highlight the significant potential of UV-C-treated starch-based films, particularly those treated for 60 min, as functional packaging solutions for minced meat preservation.