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<p>Underutilized tuber starches, such as taro (<i>Colocasia esculenta</i>) and Oca (<i>Oxalis tuberosa</i>), have technological potential, but their native properties limit broader industrial use. This study aimed to evaluate the effects of chemical modification via immersion in citric acid on the physicochemical, functional, gelling, thermal, and structural characteristics of the resulting products. Native and modified starches were analyzed for amylose–amylopectin content, functional behavior, pasting properties (RVA), thermal transitions (DSC, TGA), and molecular structure (FT-IR). Citric acid hydrolysis reduced amylose levels and increased amylopectin levels, thereby improving water and oil absorption, foam stability, swelling power, and solubility. Modified Oca showed higher peak viscosity and greater retrogradation tendency, while modified taro exhibited enhanced paste stability. TGA revealed altered degradation patterns, with modified Oca presenting reduced mass loss, indicating increased thermal stability. FT-IR confirmed modification through carbonyl and carboxylate bands. Overall, citric-acid modification improved structural and functional performance. These results support the potential application of these starches in food systems.</p>

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Enhanced physicochemical and functional properties of Oxalis tuberosa and Colocasia esculenta starches through citric acid treatment

  • 期刊论文

  • 发表日期：

    2026年5月25日

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  • Mariela Romero Rosales,
  • Haydee Eliza Romero Luna,
  • Mario Luna Flores,
  • Martha Paola Rascón Díaz,
  • Guadalupe Luna Solano

摘要

Underutilized tuber starches, such as taro (Colocasia esculenta) and Oca (Oxalis tuberosa), have technological potential, but their native properties limit broader industrial use. This study aimed to evaluate the effects of chemical modification via immersion in citric acid on the physicochemical, functional, gelling, thermal, and structural characteristics of the resulting products. Native and modified starches were analyzed for amylose–amylopectin content, functional behavior, pasting properties (RVA), thermal transitions (DSC, TGA), and molecular structure (FT-IR). Citric acid hydrolysis reduced amylose levels and increased amylopectin levels, thereby improving water and oil absorption, foam stability, swelling power, and solubility. Modified Oca showed higher peak viscosity and greater retrogradation tendency, while modified taro exhibited enhanced paste stability. TGA revealed altered degradation patterns, with modified Oca presenting reduced mass loss, indicating increased thermal stability. FT-IR confirmed modification through carbonyl and carboxylate bands. Overall, citric-acid modification improved structural and functional performance. These results support the potential application of these starches in food systems.