Functional Characterization of Acetylated‐, Dodecenyl Succinylated‐, and Dual‐Modified Potato Peel Starch for Sustainable Biopolymer Applications

ABSTRACT

Potato peels were valorized as a sustainable starch source for the development of functional materials such as bioplastics. Starch was extracted from potato peels (18.75% yield), and subsequently modified via dodecenyl succinylation and acetylation to obtain dodecenyl succinylated starch (degree of substitution (DS) 0.021), acetylated starch (DS 0.67), and two dual‐modified starches with a fixed dodecenyl succinate DS of 0.021 and acetyl degrees of substitution of 0.52 and 1.94. Morphology of derivatives differed structurally relative to native starch with FTIR spectra showing new peaks at 1735, 1435, 1370, and 1215 cm ⁻¹ , indicating successful esterification reactions. Furthermore, x‐ray diffraction showed a shift of the typical B‐type crystallinity toward amorphism with increasing degree of acetylation. Thermogravimetric analysis revealed the dual‐modified starch with acetyl DS of 1.94 as the most thermally stable with thermal degradation temperature of 325°C, while differential scanning calorimetry (DSC) revealed it as the only derivative with glass transition temperature (152.5°C). Pasting properties were recorded to change significantly with increasing degree of acetylation, with the dual‐modified starch with high degree of acetylation exhibiting a complete loss of pasting behavior. These findings demonstrate that esterification reactions could impart distinct functionalities to potato residues which could be further utilized for tailored applications in biobased material development.