Engineering Physicochemical Stability of Pumpkin Suspensions Using Dual-Modified Mango Cotyledon Starch.

Area of Science:

• * Food Science and Technology
• * Materials Engineering
• * Sustainable Chemistry

Background:

• * Agroindustrial byproducts offer a sustainable source for developing novel biomaterials.
• * Mango cotyledon starch can be modified for use as a functional ingredient in food systems.
• * Pumpkin suspensions require optimization for stability and desirable physicochemical properties.

Purpose of the Study:

• * To optimize the physicochemical properties of a pumpkin suspension using modified mango cotyledon starch.
• * To develop a stable colloidal system for functional food applications.
• * To validate statistical models for predicting suspension properties.

Main Methods:

• * Experimental design and statistical modeling were employed to optimize key variables.
• * Physicochemical properties including viscosity, zeta potential, spectral stability, and particle size were measured.
• * Optimization focused on homogenization time, pumpkin pulp solids, and dual-modified starch content.

Main Results:

• * Optimal conditions yielded a stable pumpkin suspension with a viscosity of 1000 cP and zeta potential of -30.72 mV.
• * The optimized suspension exhibited a spectral stability index of 0.45 and controlled particle size distribution.
• * Statistical models demonstrated high accuracy with <20% relative error for most predicted variables.

Conclusions:

• * Modified starches from agroindustrial byproducts can effectively create stable food dispersions.
• * The optimized pumpkin suspension demonstrates potential as a functional and sustainable food ingredient.
• * This approach advances green materials engineering by valorizing agricultural waste streams.