Аннотация
This study aimed to develop and optimize edible antimicrobial films using electron beam-irradiated starches and biopolymer additives. Rice starch (“Marzhan” variety) and cassava starch (“Cassava 531” variety) were physically modified via irradiation at doses of 0, 3, 6, and 9 kGy using an ILU-10 accelerator. Film-forming solutions were prepared by blending starch, chitosan, and glycerol, followed by casting and drying. One-Factor-at-a-Time (OFAT) screening was conducted to evaluate the effects of starch content, gelatinization time, glycerol, and chitosan on film properties including tensile strength (TS), elongation at break (EAB), water vapor permeability (WVP), and transparency. A Box–Behnken Design (BBD) based on Response Surface Methodology (RSM) was used for multi-factor optimization. The regression model for transparency (%) revealed that starch and chitosan contents had positive linear effects but exhibited diminishing returns due to significant negative quadratic terms. Gelatinization time and glycerol content showed negative linear effects on transparency, while several interaction terms also influenced the response. Although the model demonstrated modest statistical significance (R² = 35.05%), it highlighted complex factor interdependencies and provided direction for optimal formulation. The findings support the potential of irradiated starch in functional biodegradable films and offer a foundation for future development of sustainable packaging materials with improved physical and barrier properties.