This review examines TEMPO-mediated oxidation of starch C6-OH groups into aldehyde or carboxyl functionalities to enhance hydrophilicity, gelation, encapsulation and release. It compares conventional NaClO/NaBr, bromide-free and laccase-TEMPO routes and stresses joint control of oxidation degree, molecular-weight loss and granule structure.
Key findings
- Oxidation increases carboxyl content and hydrophilicity, while harsh conditions can depolymerise chains and alter granules and crystallinity. Mechanical assistance enables nanostructures; bromide-free and enzyme-mediated routes trade reagent concerns against rate, cost and control.
Why this matters globally
Renewable, biodegradable starch could replace some petrochemical materials in packaging and biomedicine if oxidation is controlled, but sustainability claims require life-cycle assessment.
Thai researcher contribution
A Chulalongkorn University-affiliated researcher contributed polymer-chemistry and materials-design synthesis, linking Thai scholarship to international bio-based materials research.
Limitations to consider
No search protocol, eligibility criteria or quality appraisal is stated, so this is a critical/narrative rather than systematic review. Studies use different starches, conditions and metrics, while toxicity, residual TEMPO, scale-up and life-cycle data remain limited.