Optimization of Breadfruit (Artocarpus altilis) via Succinylation Reaction on the Effect of Time Duration and Temperature

Native breadfruit starch exhibits limitations such as poor water solubility, low thermal stability, and restricted functional properties, which hinder its direct application in industrial fields. In this study, modified starch was synthesized using a succinylation reaction between breadfruit (Artocarpus altilis) starch and succinic acid on a pyridine catalyst with time variations of 3, 3.5, and 4 h, and temperature variations of 95°C, 105°C, and 115°C. From the isolation of breadfruit starch, a yield of 7.5% was obtained. The modified succinic starch was analyzed for functional groups using an FT-IR spectrophotometer, SEM, and TGA, and the degrees of substitution, solubility, and swelling power were then determined. The formation of succinylated starch was confirmed by FT-IR spectra, which exhibited a characteristic C=O ester vibrational band at 1,692 cm-¹ and a supporting peak at 1,200 cm-¹ corresponding to the C-O-C ester functional group. The DS values were measured across all variations of time and temperature, with the highest DS value of 0.5293 observed at 3.5 h and 105°C. Both swelling power and solubility increased with longer reaction times and higher temperatures. Thermal analysis indicated that the starch samples experienced significant degradation at 400.6°C, with a mass loss of 82.9%. SEM images revealed that the succinylation reaction caused fragmentation of starch granules, indicating a structural modification of the starch. Overall, the transformation of native breadfruit starch into succinylated starch enhanced its functional properties, demonstrating its potential as an environmentally friendly material for bioplastic applications. Further investigations are recommended to assess the mechanical performance and biodegradation behavior of the resulting bioplastics in order to comprehensively evaluate their potential for commercial application.