Valorisation of watermelon seeds for the production and optimisation of ultrasound-assisted protein-based nanoemulsions

Shehzadi, U. and Imran, M. and Ahmed, M. H. and Khan, M. K. (2026) Valorisation of watermelon seeds for the production and optimisation of ultrasound-assisted protein-based nanoemulsions. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (3). pp. 553-565. ISSN 0139-3006

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Abstract

Growing interest in clean-label and sustainable food ingredients has encouraged the use of plant proteins as natural emulsifiers. In this study, watermelon seed protein isolate (WSPI) was evaluated as a novel emulsifying agent for food-grade nanoemulsions. WSPI was extracted from watermelon seeds, with a yield of 35.6% and a protein purity of 85.71% purity. Functional analysis showed that WSPI possessed favourable emulsifying properties for stabilising nanoemulsion systems. The nanoemulsion was prepared using ultrasonication and optimised through response surface methodology (RSM) with a Box–Behnken design. The optimised formulation consisted of 5% protein, 75% amplitude, and a sonication time of 4 min, producing droplets with a mean size of 198.97 nm. The optimised WSPI-based nanoemulsion exhibited strong physical stability, with a centrifugal stability index of 90%, and good thermal stability at 25 °C and 50 °C. Overall, WSPI shows strong potential as a sustainable and effective natural emulsifier for food and nutraceutical applications.

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