Starch modification with acetylsalicylic acid chlorohydride for the food and packaging industry needs

Starch Modification Salicylic acid Food ackagingThe potato starch modification with acetylsalicylic acid chloride was carried out and was confirmed by elemental analysis, and the obtained product was investigated by physicochemical methods.There were changes in the vibration frequency bands of native starch in the uncharacteristic region in the IR spectra: the vibration frequency at 981.81 cm -1 increased and in the modified starch spectrum lied at 1022 cm -1 , and the band with the vibration frequency of 923 cm -1 shifted to 860 cm -1 , which indicated a change in the spectrum.A band at 1716 cm -1 was presented in the esterified starch spectrum, which was characteristic of C=O in the ester group.X-ray phase analysis of native and modified starch showed that acylation led to a decrease in the crystalline phase from 12 to 3%.There was occurred the deacylation of acetylsalicylic acid during the starch modification reaction since the the modified starch NMR spectrum lacks the methyl group signal, which was part of the acyl group, and a signal appeared at 9.6 ppm, which was characteristic of phenolic hydroxyl.It was found that modified starch differs significantly from the native starch in terms of water retention and thermal stability according to the thermogravimetric reserch data.The appearance of starches grains before and after acylation showed the potato chemical modification starch led to the destruction of the grains initial shape.The thermogravimetric research showed that chemically modified starch with acetylsalicylic acid chloride differs in water retention characteristics from the original potato starch.The obtained modification product can be used in various food industry branches, as well as for obtaining environmentally safe materials, in particular, biodegradable and/or edible films.