Chemical Surface Modification of Cornstarch Microparticles by Acetic Acid for Curcumin Carrier

Starch without further processing has hydrophilic properties, making it have mechanical properties, and poor dimensional stability, especially in moist or water-rich environments. Thus, efforts to modify starch using chemical processes to make hydrophobic starch have been developed. This study aimed to modify and characterize chemically modified corn starch microparticles by acetic acid and their application as curcumin carriers. Corn starch was chemically modified using various concentrations of acetic acid (50, 75, and 99%). In this study, analyses of physicochemical characteristics (such as using Fourier Transform Infrared (FTIR) and Scanning Electron Microscope (SEM)), hydrophobicity/swelling characteristics, loading effectiveness, and loading capacity were performed. Modified corn microparticles showed a surface free of pores. According to the FTIR findings, acetic acid treatment was effective in changing the chemical characteristics of the corn starch surface. Hydrophobicity, loading efficiency, and loading capacity increased with increasing concentration of glacial acetic acid used. This study demonstrates the ability of hydrophobic corn starch microparticles as a carrier for active ingredients such as curcumin. This study can support the current sustainably development goals (SDGs).