A comprehensive review on methods, mechanisms, properties, and emerging applications of crosslinked starches

Native starches exhibit limitations in terms of low thermal stability, poor paste clarity, and high retrogradation. Crosslinking is a modification method that has been employed to address these shortcomings by introducing intra- and inter-molecular bonds to enhance the properties of starch. Sodium trimetaphosphate (STMP), citric acid (CA), and epichlorohydrin (ECH) are widely used crosslinking agents that enhance the thermal stability, mechanical properties, and resistance to enzymatic degradation of starches. However, the changes in starch properties are highly dependent on the type and concentration of crosslinkers and source of starch. Therefore, the present review comprehensively explores the methods, mechanisms, and parameters affecting the crosslinking process of starches. Additionally, it highlights the potential of crosslinked starches in emerging fields like hydrogels, aerogels, biodegradable films, and adsorbents.