Preparation and Characterization of Amphiphilic Composites Made with Double‐Modified (Etherified and Esterified) Potato Starches

Abstract

Starch has been widely explored in food additives such as thickeners, stabilizers, and gelling agents due to its excellent properties. However, the poor dispersion and emulsification of starch limit direct applications. To overcome this challenge, starch is extracted from potatoes and etherified to carboxymethyl starch sodium (CMS) to form a cold water soluble starch, which is prepared as an amphiphilic colloid by esterification with lauric acid using Novozym 435 catalyst. As a result of the new groups introduced and concomitant changes produced in the granule structure, carboxymethyl starch sodium laurate starch (CMS‐LS) typically shows strong emulsifying properties, low surface tension, and good amphiphilic properties. Characterizations by Fourier transform infrared (FTIR), Scanning Electron microscope (SEM), X‐ray diffraction (XRD), and X‐ray photoelectron spectroscopy (XPS) show that CMS‐LS is successfully prepared. The results of water solubility, surface tension, contact angle measurement, and emulsification test indicate that CMS‐LS is an excellent emulsifier, amphiphilic polymer and surfactant. Therefore, CMS‐LS is successfully synthesized and esterified, which can be widely used in food, cosmetics, and biomedicine fields.

Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review

“…Similar to dual physical modification, which has been described above ( Section 3.4.1 ), dual chemical modification can be performed as well. For potato starch different dual modifications, including etherification + esterification, etherification + acid hydrolysis, and CaCl 2 treatment + succinylation, have been reported [ 221 , 222 , 223 ]. One commonly applied combination is acetylation + cross-linking.…”

Recent Developments in the Formulation and Use of Polymers and Particles of Plant‐based Origin for Emulsion Stabilizations

“…Other starch derivatives, such as acetylated, phosphorylated, [139] alkylated, [140,141] and carboxymethylated starch [142,143] were also produced to improve the emulsifying capabilities of starch via adding charged or hydrophobic groups. The produced derivatives typically showed stronger emulsifying properties, lower surface tension, and better amphiphilic properties than unmodified starch.…”

“…Amphiphilic starch CMS‐LS (sodium laurate) from etherified carboxymethyl starch (CMS) had better emulsifying properties than starch and CMS, as it showed higher surface activity by reducing the surface tension of water [142] . Despite noticeable progress in implementing modified micro‐scale starch and starch granules as stabilizers, emulsions have poor stability against gravity force due to their large size [144] …”