Effects of Controlled Oxidation on the Functional Properties of Potato, Yam, Cassava and Corn Starches

Objectives: To investigate the effect of hydrogen peroxide oxidation on the functional properties of four native starches extracted from Cor, Cas, potato and Yam. Method: Native starches from Cor, Cas, potato and Yam were oxidized using concentrations of H2O2 ranging from 0.1 M to 1 M. Structural changes were analyzed by FT-IR and polarized light microscopy, while functional properties such as solubility index, specific surface area, water absorption and moisture content were determined. Findings: The study demonstrated that oxidation of H2O2 improves the functional properties of starches. The oxidation rate was found to depend on the H2O2 concentration, with the highest oxidation rates being 1.00% for Cor starch (0, 6 M H2O2), 0.73% for Pot starch (0.2 M H2O2), 0.60% for Yam (1 M H2O2) and 0.55% for Cas starch (0.2 M H2O2). These results highlight that H2O2 oxidation significantly improves the functional properties of native starches, making them suitable for industrial or scientific use. The results concur with previous studies while providing new insights into the optimal conditions for starch modification. Novelty: The study proposes innovative approaches by revealing the optimal levels of H2O2 required to modify the functional characteristics of naturally occurring starches. It also highlights the environmental and economic benefits of H2O2 as an oxidizing agent, compared with traditional oxidants, while opening up prospects for applications in industry. Keywords: Oxidized starch, Hydrogen peroxide, Extraction, Oxidation rate, Functional properties