Rheological study of modified starch with multifunctional citric acid

In the field of the food industry, starch plays a crucial role in food packaging application. Because native starch lacks the desired characteristics, it is improved to have the necessary characteristics. There are numerous techniques for enhancing starch s qualities, however, the crosslinking technique is one of the most crucial in comparison to others. In this work, according to the fact that there are many different crosslinking agents, we used citric acid (CA) for this purpose. In addition, the starch was crosslinked with the aid of various citric acid concentrations (0, 5, and 7.5 wt.%). The distinct components of as-produced crosslinked starch were then characterized using FTIR, viscosity, and frequency sweep analysis. In general, crosslinked starch has great potential for use in food products and packaging.