Effect of acetylation on technofunctional properties of starches from potato and plantain

Abstract

Industrial applications of native starches are often limited due to their incompatibility, particularly in food systems. Chemical modification through acetylation at low degrees of substitution (DS < 0.2%) can enhance their functionality. In this study, the technofunctional properties of native and acetylated starches derived from potato (Diacol Capiro) and plantain (Musa AAB Simmonds) were evaluated. Acetylation was carried out via an esterification reaction using acetic anhydride, in which hydroxyl groups (–OH) in the glucose units were partially substituted. The evaluated properties included DS, hydration properties, thermal behavior, and emulsifying ability. The DS obtained was 0.015 ± 0.001 for acetylated plantain starch and 0.01 ± 0.004 for acetylated potato starch. Acetylation improved hydration properties and reduced gelatinization temperatures in both starches, probably due to the weakening of hydroxyl group interactions in the crystalline regions, facilitating water absorption and gelatinization. Modified plantain starch showed the highest emulsion stability, enhancing emulsifying ability and reducing the initial mean droplet diameter ( D _4,3 ). This suggests that its higher amylose content contributes to forming a denser network at the oil–water interface, minimizing destabilization. These results demonstrate the potential applications of acetylated plantain starches as a texturizing and emulsifying agent in food formulations such as beverages and dressings. However, challenges such as raw material variability and process scalability persist, as these factors could affect the reproducibility of results at an industrial level; therefore, future studies should validate these findings through large‐scale trials and standardized protocols. © 2026 Society of Chemical Industry.