Development of Pickering emulsions with basil seed mucilage and orange peel essential oil shows improved stability and antimicrobial activity against pathogens.
BACKGROUND This study was conducted to develop and characterize Pickering emulsions stabilized by basil seed mucilage powder (BSMP), incorporating orange peel essential oil at two concentrations (2% and 4%), with the aim of determining their physicochemical properties, stability, and antimicrobial activity against foodborne pathogens. RESULTS The recovery yield of BSMP from basil seeds was 8.55 g 100 g −1 and BSMP showed flake‐like structure with thin layers, high crystallinity, and glass transition temperature of 192.8 °C. Meanwhile, orange peel essential oil contained 93.247% d ‐limonene and demonstrated bacteriostatic effects against different Gram‐positive and Gram‐negative bacteria despite being incapable of destroying them. The resulting Pickering emulsions, particularly at 4% oil concentration, showed excellent stability over 3 weeks with maintained nano‐sized particles (d10 of 138.87 nm) and highly negative zeta potential (−52.0 mV) while exhibiting enhanced antimicrobial efficacy against various pathogenic bacteria at lower concentrations compared to pure essential oils. CONCLUSION The findings indicate that BSMP‐stabilized Pickering emulsions containing orange peel essential oil serve as a viable natural preservation system for clean‐label food products, aiding in the advancement of sustainable, safe, and eco‐friendly food products.
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Nguyen et al. (2025) studied this question.