Chayote root starch modified with acyl and acetyl groups: synthesis, characterization and preparation of edible films

Abstract Chemical modification of starch from the chayote root ( Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), Differential Scanning Calorimetry (DSC) used to formulate edible films. developed films are based on their physicochemical mechanical properties. functional properties affected incorporation acyl acetyl group. Both starches exhibit a significant decrease in solubility. Starch group (lauroyl) has higher thermal stability than first shows an increase emulsifying foaming capacity, as well water‐ oil‐retention while second exhibits adequate film‐forming develop homogeneous surface percentage elongation at break when they stored water activity 0.561. In accordance above, it concluded that indicate potential utility food industry.