Baked hydrogel from corn starch and chitosan blends cross‐linked by citric acid: Preparation and properties

Citric acid (CA)–modified hydrogels from corn starch and chitosan were synthesized using a semidry condition. This strategy has great benefits of friendly environment because of the absence of organic solvents and compatible with the industrial process. The hydrogel blends were prepared with starch/chitosan ratios of 75/25, 50/50, and 25/75. The thermal stability, morphology, water absorption, weight loss in water, and methylene blue absorption were determined. Multi‐carboxyl structure of CA could result in a chemical cross‐linking reaction between starch, chitosan, and CA. The cross‐linking reaction between free hydroxyl groups of starch, amino groups of chitosan, and carboxyl groups of CA has been confirmed by attenuated total reflectance infrared (ATR‐IR) spectroscopy, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA) analysis. The water absorption properties of CA‐modified hydrogel blends were increased significantly compared with the native starch and chitosan. Moreover, the hydrogel blends modified with CA showed good water resistance and gel content. The morphology study confirmed the complete chemical cross‐linking and porous structure of hydrogel blends. The hydrogel blend with the starch/chitosan ratio of 50/50 presented powerful absorption of methylene blue as well as chemical cross‐linking reaction and dense structure. In sum, the hydrogel blend comprising 50% starch and 50% chitosan has the potential to be applied for water maintaining at large areas, for example, in agriculture.