Modification starch of breadfruit (Artocarpus altilis) through esterification reaction with fatty acid as pesticides in controlled-release formulation

• Modification of breadfruit starch was carried out with various fatty acids (lauric acid, myristic acid, palmitic acid, and stearic acid). • Modified starch with various fatty acids has been successfully synthesized through esterification reactions using the Namazi and Kanwar method. • Modified starch was successfully synthesized, as confirmed by FTIR, 1H NMR, TGA, SEM analyses, and also by examining the effects of the degree of substitution (DS), swelling power, and solubility (in water and DMSO). Technological advancements, particularly in agriculture, have now entered the stage of smart agrarian practices. One of the latest innovations in this practice is controlled-release pesticides. The use of hydrophobic materials can reduce the release rate of pesticides, which has long been an environmental issue. Starch properties can be modified according to needs by substituting the OH group with fatty acids through esterification reactions. In this study, breadfruit starch was modified with various fatty acids using a urea/NaOH solvent. The modified starch was successfully synthesized, as confirmed by FTIR, 1H NMR, TGA, SEM analyses, and also by examining the effects of the degree of substitution (DS), swelling power, and solubility (in water and DMSO). The results showed that starch modified with stearic acid achieved the best solubility value of 17.04% and the lowest swelling power of 3.25%, supported by data from other characterizations. The research concluded that the starch modified through esterification resulted in hydrophobic starch, and the method used was found to be optimal.