Morphological, Physicochemical, and Thermal Analysis of Acetyl and Succinyl Derivatives of Mango ( Magnifera indica L.) Kernel Starch

ABSTRACT The study investigated the effect of acetylation and succinylation on mango kernel starch (MKS). The scanning electron micrograph (SEM) analysis revealed surface modifications, with succinylation causing granule deformation and acetylation resulting in a rougher texture. FTIR analysis confirmed the successful introduction of acetyl (–COCH 3 ) and succinyl groups, evidenced by characteristic peaks and shifts in absorption bands indicating structural changes such as reduced hydroxyl content and increased carbonyl groups. Both modifications significantly increased swelling power (SP) and solubility of the MKS with acetylation having a pronounced effect. Pasting properties improved through reductions in pasting temperature (PT) and changes in gelatinization behavior, where acetylation lowered water absorption due to hydrophobic –COCH 3 groups, while succinylation increased granule elasticity. Breakdown and setback viscosities also declined, enhancing shear and thermal stability while reducing retrogradation. Both modifications improved freeze–thaw stability and reduced syneresis, making MKS more suitable for frozen food applications. Moreover, thermal analysis showed lower gelatinization temperatures and altered enthalpy values, expanding the starch's usability across various processing conditions.