Chicken skin gelatin films with tapioca starch

Abstract Chicken skin gelatin-based films with tapioca starch used to induce crosslinking reactions improved the quality of food packaging films made from the two biopolymers. The composite films were prepared with differing starch concentrations (0–25%) using a casting technique. The physical and mechanical properties of each film were evaluated. The addition of tapioca starch increased the thickness and improved the water resistance of the films (p  5% did not improve water barrier properties, but did increase water vapor permeability (p