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

The development of sustainable and high-performance biomaterials from agroindustrial byproducts represents a strategic avenue for advancing green materials engineering. This work evaluated and experimentally optimized the physicochemical properties of a pumpkin suspension formulated with modified starch from mango cotyledons. Statistical models were fitted to optimize critical variables such as viscosity (μ; to be 1000 cP), zeta potential (ζ; absolute value to be maximized), spectral stability index (R; to be minimized), and particle size distribution (to be minimized). Experimental optimization of multiple responses allowed for the development of a stable colloidal system. Optimal conditions included homogenization for 10 min, using a suspension with 6% total pumpkin pulp solids and 2% dual-modified starch. Under these conditions, the suspension achieved a viscosity of 1000 cP, a zeta potential of -30.72 mV, a spectral stability index of 0.45, and particle sizes of 300 μm (D[4;3]) and 99 μm (D[3;2]). Verification of the model showed relative error < 20% for most variables, confirming its usefulness for the design of stable functional foods. The findings validated the potential of modified starches from agroindustrial byproducts to create stable, functional, and sustainable food dispersions.