# Physicochemical Characteristics of Potato Starch Extrudates Enriched with Edible Oils

## TL;DR

This study explores how adding edible oils to potato starch improves its properties for use in food and other industries.

## Contribution

The novel contribution is the characterization of potato starch extrudates enriched with specific oil concentrations for enhanced functional properties.

## Key findings

- Starch extrudates with 6% sunflower oil showed optimal stability and structural order.
- Modified starch extrudates demonstrated better oil complexation and functional potential.
- Chemical modification using K2CO3 enhanced the physicochemical properties of the starch systems.

## Abstract

Starch systems and their extrudates can be used as edible films, carriers, and encapsulants for bioactive substances in various industries, primarily the food, medicine, and pharmacy industries. Using appropriate modification methods, it is possible to alter their physicochemical properties to improve specific functional parameters, thereby enhancing their application potential. The aim of this study was to characterize potato starch extrudates enriched with two types of edible oils (rapeseed or sunflower) at concentrations of 3%, 6%, and 9%. Chemical modification was carried out using K2CO3 as a catalyst. The structure of native and modified starch extrudates was examined using optical/confocal microscopy, FTIR, and LTNA (low-temperature nitrogen adsorption). Analogous starch dispersions were studied using static and dynamic light scattering, SLS/DLS, nephelometric methods, and electrophoretic mobility measurements to determine surface charge levels and stability. Additionally, viscosity curves were determined as a function of time and temperature. It was found that starch extrudates with 6% sunflower oil content showed optimal functional properties, characterized by greater stability, higher structural order, and better oil complexation. These findings directly translate into significant potential applications, including the development of functional products in the food industry.