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<p>This study investigates the stabilization of moringa oil-in-water Pickering emulsions using modified orange peel particles (MOP) and modified starch from rice particles (MSP) as stabilizers. These were chosen due to their origin as abundant, food-industry byproducts, which aligns with using sustainable and eco-friendly biopolymers. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the successful esterification of orange peel, enhancing its amphiphilic properties. MOP proved to be a superior stabilizer with a contact angle of 86°, close to the optimal 90° for stabilizing emulsions. This also contributed to a higher absolute zeta potential of -11.4 mV and a smaller particle size of 107.7&#xa0;nm compared to MSP, leading to more stable emulsions. A Box-Behnken design was used to assess the impact of the oil-to-water ratio, stabilizer ratio, and stabilizer concentration on emulsion stability. Stability was assessed by measuring pH, droplet size, zeta potential, and a stability index over 25 days, with four out of 15 samples demonstrating long-term stability. Optimized parameters were identified using Minitab, resulting in an emulsion with a mean droplet size of 175.7&#xa0;nm. The optimized formulation had a relative error of only 14.44% compared to the model’s prediction, demonstrating the critical role of stabilizer properties and formulation design in achieving stable Pickering emulsions.</p>

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Optimized formulation for moringa oil pickering emulsions using modified orange peel and rice starch

  • 期刊论文

  • 发表日期：

    2025年10月4日

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  • Fatemeh Moosavi,
  • Fatemeh Eslami

摘要

This study investigates the stabilization of moringa oil-in-water Pickering emulsions using modified orange peel particles (MOP) and modified starch from rice particles (MSP) as stabilizers. These were chosen due to their origin as abundant, food-industry byproducts, which aligns with using sustainable and eco-friendly biopolymers. Fourier-transform infrared spectroscopy (FTIR) analysis confirmed the successful esterification of orange peel, enhancing its amphiphilic properties. MOP proved to be a superior stabilizer with a contact angle of 86°, close to the optimal 90° for stabilizing emulsions. This also contributed to a higher absolute zeta potential of -11.4 mV and a smaller particle size of 107.7 nm compared to MSP, leading to more stable emulsions. A Box-Behnken design was used to assess the impact of the oil-to-water ratio, stabilizer ratio, and stabilizer concentration on emulsion stability. Stability was assessed by measuring pH, droplet size, zeta potential, and a stability index over 25 days, with four out of 15 samples demonstrating long-term stability. Optimized parameters were identified using Minitab, resulting in an emulsion with a mean droplet size of 175.7 nm. The optimized formulation had a relative error of only 14.44% compared to the model’s prediction, demonstrating the critical role of stabilizer properties and formulation design in achieving stable Pickering emulsions.