Emulsion Quality Research Articles

Having their cake and eat it too: Effects of different cations in reduced-salt myofibrillar protein microgel pickering emulsion under high-intensity ultrasound

Health concerns have increased the demand for low-salt emulsified meat products emulsions; however, salt-soluble myofibrillar proteins (MP) are less than optimal emulsifiers under low-salt conditions. In this study, four different cations (Na+, K+, Ca2+, and Mg2+) were added to a Pickering emulsion and high-intensity ultrasound (HIU, 20 kHz, 600 W) was used to determine the quality of the final emulsion. The divalent cation group was found to significantly (P < 0.05) improve the emulsification performance of the emulsion; in particular, the emulsion activity index and emulsion stability index of Mg2+-H group increased to 16.24 ± 1.22 m2/g and 89.66 ± 3.01%, respectively. Measurements of the particle size and zeta potential confirmed that the emulsion particle size of the Mg2+-H group decreased, and the electrostatic repulsion force increased. Based on the surface hydrophobicity and endogenous tryptophan spectra, the particle structure of the MP microgel was determined to be a more stable emulsifier. What's more, the divalent cations promoted the droplets to become evenly dispersed under high-intensity ultrasound. The micrograph confirmed this result: the divalent cation group emulsion was more uniform and stable than the monovalent cation group emulsion. Divalent cations are more suitable than monovalent cations for improving the quality of reduced-salt Pickering emulsions.

Maillard reacted wheat gluten and polydextrose complex enhances the emulsifying properties and stability of Pickering emulsion

This study aims to explore the characteristics and stability of Pickering emulsion based on the Maillard reaction products of polydextrose (PDX) and gluten. The effects of the PDX:gluten ratio (from 0.0:1 P0.0G1 to 2.4:1 P2.4G1) during Maillard reaction on Pickering emulsion quality were examined. The degree of PDX grafting to gluten increased from 0.51%±0.05% to 18.99%±0.98% when the PDX:gluten ratio increased from 0.2:1 to 2.2:1. Scanning electron microscopy and infrared spectroscopy confirmed the structural change and covalent interaction of PDX–gluten conjugate. The P2.2G1 conjugate showed a higher emulsification activity (1.82±0.04 m2/g) compared with P0.0G1 (0.97±0.05 m2/g). The particle size, ζ-potential value and confocal laser scanning microscopic image of PDX–gluten conjugate-based emulsion were compared with those of gluten-based emulsion to illustrate the stability role of PDX–gluten conjugate in the interfacial layer of Pickering emulsion. This study demonstrated that the Maillard reacted gluten–PDX conjugate was a potential stabilizer for Pickering emulsions. These findings provided a foundation knowledge for the construction of Pickering emulsion based on PDX–gluten conjugates.

Effect of Press Cake-Based Particles on Quality and Stability of Plant Oil Emulsions.

Palm fat has uniquely optimal melting characteristics that are difficult to replace in products such as baked goods and chocolate-based items. This study investigates the efficacy of using Pickering emulsions derived from Swiss plant oils and their micromilled press cakes. Emulsification was carried out at both the lab and pilot scales using sunflower- and rapeseed-based recipes, with and without additional surfactants, for both oil-in-water and water-in-oil emulsions. The resulting emulsions were measured for viscosity and short- and long-term stability and linked to the properties of the raw materials. The results indicated that the contact angle, size, and macronutrient composition of the particles significantly impact emulsion quality, though differences in oil pressing methods might predominate these effects. The combination of particles and surfactants demonstrated a clear advantage with respect to interface stabilisation, with a suggested link between the wax content of the oil and particles and the resulting emulsion quality and stability.

A deep learning-powered intelligent microdroplet analysis workflow for in-situ monitoring and evaluation of a dynamic emulsion

Accurately determining microdroplet size and uniformity in dispersed phase systems is key for assessing emulsion stability, and essential for quality monitoring and control of emulsion products. Microscopic imaging probes have provided intuitive and advanced insights for characterizing particle microscopic morphology and dispersion in multiphase flows. However, wide size distributions, edge-cutting, overlapping, and high-density target droplets can compromise the image processing accuracy, thereby affecting the precise assessment of emulsion status. In this study, we present a deep learning-based intelligent workflow for microdroplet characterization using an in-situ high-speed particle imaging probe combined with advanced image processing techniques. With the assistance of progressive automatic annotation, a droplet image database was constructed for training the Mask R-CNN model. By incorporating image patching and supervised data augmentation strategies, our well-trained model with accuracy of 95.5% can precisely detect, localize, and segment microscale droplets with various patterns. Additionally, the shape reconstruction module visualizes true shapes of overlapping and edge-cutting droplets, facilitating precise quantification of droplet size information. To validate the feasibility and generalizability of the proposed workflow, we obtained sufficient droplet images through offline sampling during emulsion processes while employing back and front illumination for in-situ monitoring. The automated method achieves precise droplet detection and size measurement, demonstrating its immense potential in online monitoring, evaluation, and control of emulsion quality.

Quinoa starch-based Pickering emulsions with small-molecule oil solvents: Exploring solvent varieties and depletion attraction

The successful preparation of starch-based Pickering emulsions typically relies on the use of high-viscosity or high-boiling-point oil solvents. However, these solvents present challenges in removal and limit the applicability of the emulsions. This study aims to investigate the feasibility and effectiveness of employing small-molecule solvents as alternatives for the oil phase. Specifically, quinoa starch granules are used as the emulsifying agent, with a systematic exploration of various small molecules from different solvent categories. This research contributes by identifying the impact of solvent-particle interactions on the feasibility of emulsion formation—an aspect critical but often overlooked in previous discussions on solvent influence on emulsion quality, essential for guiding solvent selection. Furthermore, to address potential challenges associated with maintaining emulsion stability when using low-viscosity oils, a strategy based on exploiting depletion attraction is proposed and demonstrated, leveraging bovine serum albumin as depletants.

Study on Emulsification Effect of Crude Oil in Brine Emulsions by Automated Demulsibility Tester

The purpose of the surfactants used is to greatly reduce the interfacial tension between the crude oil and brine, thereby decreasing the capillary number. The resulting oil-in-water emulsions are often grouped according to the Winsor theory. Oil recovery aims to produce Winsor type-III emulsions because they have the lowest interfacial tension values and the most favorable flow properties. The sensitivity of oil–water–surfactant systems to environmental influences (e.g., mixing speed and equilibration time) increases close to the favorable environmental range (temperature, brine total salt concentration, pressure, etc.) of the Winsor III type, the middle microemulsion phase, which is favorable for crude oil recovery. The tests aimed to investigate the quality and quantity of emulsions prepared with surfactants used in enhanced oil recovery (EOR) using an automatic device to characterize and select surfactants for industrial petroleum applications. An essential method for surfactant selection is to study the emulsifying effect and phase behavior. Phase behavior tests and emulsifying effect tests were performed on surfactants and surfactant packages as a function of mixing parameters. The mixing speed and mixing time can influence the results of the phase behavior and emulsifying effect tests, although during the investigations, other parameters were unchanged.

Sensory quality of emulsions prepared with the seaweed Ulva spp. or a derived protein ingredient

The sensory quality of seaweed, whether as a whole biomass or as a protein ingredient, plays a crucial role in its successful commercialization. This study explored the effect of different Ulva species, biomass washing, and pH-shift-based protein extraction on the sensory quality of emulsions with 0, 5, and 10 % oil. A trained panel assessed the sensory profile, complemented by analyses of volatile compounds, total ash, and amino acids. Saltiness emerged as the primary distinction between emulsions with unwashed U. linza and U. fenestrata, due to higher ash in the former. Washing U. fenestrata retained sensory qualities despite reduced ash and increased content of the lipid oxidation-marker pentanal. Protein extraction up-concentrated total amino acids 2.9-fold, and yielded emulsions with reduced particle sensation and grassy flavor, while bitterness, sourness, dark color, pentanal, hexanal, and 2-ethylfuran increased. Increased oil content of emulsions lowered their grassy odor which correlated with reduced hexanal content. Overall, these findings can contribute to the development of food products containing seaweed or protein ingredients thereof that match consumer preferences.

Oriented Interpenetrating Capillary Network with Surface Engineering by Porous ZnO from Wood for Membrane Emulsification.

Membrane emulsification technology has garnered increasing interest in emulsion preparation due to controllable droplet size, narrower droplet size distribution, low energy consumption, simple process design and excellent reproducibility. Nevertheless, the pore structure and surface engineering in membrane materials design play a crucial role in achieving high-quality emulsions with high throughput simultaneously. In this work, an oriented interpenetrating capillary network composed of highly aligned and interconnected wood cell lumens has been utilized to fabricate an emulsion membrane. A novel honeycomb porous ZnO layer obtained by a seed prefabrication-hydrothermal growth method was designed to reconstruct wood channel surfaces for enhanced microfluid mixing. The results show that through the unique capillary mesh microstructure of wood, the emulsion droplets were smaller in size, had narrower pore-size distribution, and were easy to obtain under high throughput conditions. Meanwhile, a well-designed ZnO layer could further improve the emulsion quality of a wood membrane, while the emulsifying throughput is still maintained at a higher level. This demonstrates that the convection process of the microfluid in these wood capillary channels was intensified markedly. This study not only develops advanced membrane materials in emulsion preparation, but also introduces a brand-new field for functional applications of wood.

Development of an emulsion composition with fennel and caraway essential oils for use in the combined therapy of ulcerative colitis

The aim of the study is to develop the composition of an emulsion containing essential oils of Fennel and Caraway seeds for use in the symptomatic complex therapy of ulcerative colitis with the aim of eliminating functional intestinal disorders. Materials and methods. The objects of the study were samples of emulsions containing active pharmaceutical ingredients (essential oils of Fennel and Caraway), purified water, oils (refined sunflower oil, refined olive oil, refined sesame oil), emulsifiers (polyethylene glycol 40 hydrogenated castor oil, polysorbate 80, polyethylene glycol 100 stearate, acacia gum, guar gum, xanthan gum, soya lecithin), viscosity regulator - apple pectin and flavouring agents (food additives with cherry and tarragon flavour). Organoleptic properties, stability, rheological parameters, pH, particle size determination by microscopy, and a taste test were carried out with model emulsion samples. Research to establish the optimal technological parameters was carried out in parallel. Results. The main parameters of the technological process have been established, which allow to obtain an emulsion with evenly distributed particles: 15 minutes at maximum speed. The concentration of emulsifiers at which the emulsions are stable was selected. It was found that the samples containing polyethylene glycol 100 stearate, gums, and soy lecithin have satisfactory organoleptic properties. The sample with soy lecithin emulsifier differs from the others in its ability to form microemulsions, but it has low viscosity. To improve the rheological properties, apple pectin was added to the emulsion. The taste test showed that among vegetable oils, refined sesame oil has a more neutral taste, and the flavouring additive "Tarkhun" balances the taste better. The release of active pharmaceutical ingredients (APIs) from the emulsion base was confirmed by thin-layer chromatography. Conclusions. A microemulsion with essential oils based on refined sesame oil, soy lecithin, with the addition of viscosity and flavour correctors was developed. The obtained emulsion has satisfactory organoleptic properties and conforms to the requirements for emulsion quality indicators

Effects of myofibril-palatinose conjugate as a phosphate substitute on meat emulsion quality

The objective of this study was to investigate a replacement for phosphate in meat products. Protein structural modification was employed in this study, and grafted myofibrillar protein (MP) with palatinose was added to meat emulsion without phosphate. Here, 0.15% of sodium polyphosphate (SPP) was replaced by the same (0.15%) concentration and double (0.3%) the concentration of grafted MP. Although the thermal stability was decreased, the addition of transglutaminase could increase stability. The rheological properties and pH also increased with the addition of grafted MP and transglutaminase. The addition of grafted protein could be perceived by the naked eye by observing a color difference before cooking, but it was not easy to detect after cooking. The cooking loss, emulsion stability, water holding capacity, lipid oxidation, and textural properties improved with the addition of grafted MP. However, the excessive addition of grafted MP and transglutaminase was not recommended to produce a high quality of phosphate replaced meat emulsion, and 0.15% was identified as a suitable addition ratio of grafted MP.

Incomplete lipid extraction as a possible cause for underestimation of lipid oxidation in emulsions

AbstractLipid oxidation deteriorates the sensory and nutritional quality of food emulsions containing polyunsaturated fatty acids. Classically, different extraction solvents are used as a first step to measure lipid oxidation in emulsions. However, it is unclear how the applied extraction method influences the measured lipid oxidation values. In this work, we systematically examined the performance of common solvent mixtures such as chloroform, methanol, and hexane (or isooctane)–isopropanol on lipid extraction from emulsions stabilized with different emulsifiers (Tween 20 (T20), whey proteins, and pea proteins) and oxidation levels, and how this, in turn, affected the measured hydroperoxide concentrations. Chloroform–methanol was the most effective solvent (lipid yield &gt;93 wt.%). When using hexane–isopropanol, extraction yields were consistently high for T20‐ and pea protein‐based emulsions (&gt;60 wt.%), but in whey protein‐based emulsions, values as low as 26 wt.% were measured. In case of incomplete extraction, hydroperoxide concentrations measured by colorimetric methods need to be corrected for this effect. When using 1H NMR to assess lipid oxidation, the actual amount of extracted lipids is intrinsically taken into account. This highlights not only the importance of the extraction method in determining lipid oxidation in emulsions but also that of the actual analysis method.Practical application: This study highlights that the lipid extraction yield can vary depending not only on the emulsion composition (e.g., type of emulsifier) but also on the oxidative state of the emulsion and the extraction solvent used. If this is overlooked, errors can be made in the hydroperoxide determination. Although these effects can be corrected for, this is not standard procedure, which implies that awareness on this matter should be increased. It is also important to point out that depending on the solvent used, the different lipid classes (including various lipid oxidation products) may be extracted at different levels. Chloroform–methanol should be preferred for extraction of all lipid and lipid oxidation‐derived molecules, including aldehydes.

Ultrasound and salt reduction effect on physicochemical and rheological properties of meat emulsions.

Power ultrasound and salt reduction effects on meat emulsions' physicochemical and rheological properties were determined. Therefore, meat emulsions with different NaCl concentrations (1, 1.5, 2, and 2.5%) were treated in an ultrasonic bath (40kHz, 200W, & 9.34W/cm2 ) at different times (0, 15, and 45min). Results showed that salt reduction and ultrasound time significantly (p<0.05) affected the cooking loss, water holding capacity, water activity, pH, color, hardness, viscosity, storage modulus (G'), loss modulus (G″), and phase angle δ. Meat emulsions with low salt content (1 and 1.5% NaCl) showed significantly higher values of cooking loss than standard emulsions (2.5% NaCl), while ultrasound duration of 15min reduced the cooking loss (12 to 27%). Hardness, color, pH, and water activity (aw) decreased with salt reduction. Ultrasounds increased the hardness, viscosity, G', and G'' values in reduced-salt meat. The experimental data of apparent viscosity were properly fitted to the mathematical model of Ostwald-de-Waele. Ultrasound increased consistency (k) and decreased flow behavior index (n) in emulsions with 1.5 to 2.5% NaCl. Ultrasound at 15min induced gelation in emulsions with 1.5 and 2.0% NaCl (40 and 20% NaCl reduction). The formulation with 2.0% NaCl was found to be the maximum concentration that did not sacrifice meat emulsion quality. When combined with 15 min of ultrasound, this formulation yielded results comparable to the standard formulation. PRACTICAL APPLICATION: Results contribute to developing reduced-salt meat emulsions using power ultrasounds. Therefore, using ultrasounds allows for a 20% reduction in salt content while maintaining the quality of the meat emulsion.

Assessment of curcumin self-emulsion containing high methoxyl pectin-whey protein complex: Quality stability by thermal, freeze-thaw treatment, and release characteristics

Polysaccharide-protein complexes have been commonly used in recent years to improve the quality and stability of emulsions. In this study, we evaluated the effect of high methoxyl pectin-whey protein complex (HWC) on the storage stability and in vitro release characteristics of curcumin self-emulsion systems. The droplet size and loading of the curcumin self-emulsion system were approximately 306.60–353.45 nm and 2.21 mg/mL, respectively, with good dispersibility. The thermal stability of HWC was significantly increased (p < 0.05) by the formation of amide groups at pH 5, as confirmed by Fourier transform infrared spectroscopy. After three rounds of freeze-thaw cycles, the stability and retention rate of curcumin approached 92.98 and 97.83%, respectively (p < 0.05). The retention rate increased from 43.81 to 51.76% during a 20-day storage test in a light environment by adding whey protein to improve photostability. In the in vitro gastrointestinal test, the release rate in simulated gastric fluid decreased from 67.71 to 47.50% in 60 min and increased from 62.22 to 73.17% in simulated intestinal fluid in 90 min. Thus, emulsification technology can be used to improve the quality and stability of curcumin processing and can be applied to health food development.

The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond between polyphenol cocoa nanoparticles with whey protein isolate (WPI) and the role of the nanoparticles of cocoa polyphenols as bioactive compounds in the nano-polyphenol cocoa whey protein. The research method is performed using laboratory experiments with a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly significant differences in each treatment. This research focused on the nanoparticles of cocoa polyphenols in the formulation of the nano-polyphenol cocoa whey protein with 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) and 3 replications. The observed variables include total phenolic, antioxidant activity, particle size, emulsion activity, and emulsion stability. The difference in the concentration of the nanoparticles of cocoa results in highly significant differences (P&lt;0.01) in total phenolic, antioxidant activity, and particle size. Gave a significant difference (P&lt;0.05) in the emulsion activity, but does not show a significant difference in the emulsion stability (P&gt;0.05). It can be concluded that cocoa 15% nanoparticles (T3) are the best treatment from other treatments and is able to synergize with whey protein isolate (WPI), improve emulsion quality and have natural antioxidant content used as an alternative for food fortification ingredients

The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar.

Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (P<0.05) higher than those of the other groups. The monosaccharide (GL/FR) exerted negligible effects on the emulsifying performance of the MP emulsions. The ζ-potential and particle size implied that HA introduced stronger negative charges, significantly reducing the final particle size (190-396nm). Rheological examinations indicated that the introduction of polysaccharides considerably increased the viscosity and network entanglement; confocal laser scanning microscopy and creaming index revealed that MP-HA was stable during storage, whereas MP-GL/FR/CE exhibited severe delamination after long-term storage. HA, a heteropolysaccharide, is most suitable for improving MP emulsion quality.

Effects of casein phosphopeptides on thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate

This study aimed to elucidate the effect of casein phosphopeptides (CPP) on the thermal stability and sensory quality of whey protein emulsions containing calcium beta-hydroxy-beta-methylbutyrate (WPEs-HMB-Ca). The interaction mechanism among CPP, HMBCa, and WP in the emulsions before and after autoclaving (121 °C, 15 min) was systematically investigated from macroscopic external and microscopic molecular perspectives. It was found that WPEs-HMB-Ca treated by autoclaving resulted in an increase in droplet size (d4,3 = 24.09 μm) due to aggregation/flocculation of proteins, along with a stronger odor with higher viscosity, compared to those without autoclaving. When CPP:HMB-Ca = 1:25 (w/w) in the emulsion, the droplets exhibited a more uniform and consistent state in the emulsion. In addition, CPP was able to inhibit the formation of complex spatial network structures of proteins during autoclaving by binding with Ca2+, thus improving the thermal stability and storage stability of WPEs-HMB-Ca. This work might provide theoretical guidance for developing functional milk drinks with good thermal stability and flavor.

Synthesis of styrene butadiene copolymer via novel nanoemulsion based system

AbstractNanoemulsion polymerization is a novel process for the synthesis of specialty‐purpose latexes. In this work, styrene and 1,4‐butadiene polymerization are demonstrated through a nanoemulsion‐based process. Conventional emulsifiers like rosin soap and fatty soaps are used to prepare base emulsions having 2–10 nm particle size through the sonication process. The high surface area and higher number of micelles allow superior mixing of monomers and initiators leading to more efficient and rapid reaction. Additionally, the use of nanoemulsion improves the efficiency and quality of emulsion with higher productivity. These latexes have unique high molecular weight polymers with smaller particle size which is the most desirable criterion for coating applications. Finally, nanoemulsion‐based polymer is compared with conventional macroemulsion‐based product.

Effects of pH and Ionic Strength in Calcium on the Stability and Aeration Characteristics of Dairy Emulsion.

The effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions were investigated in this study. The results revealed that the stability and aeration characteristics of the emulsion were enhanced as the pH value increased from 6.5 to 7.0 and were optimal within the pH of 6.8~7.0, while the concentration of free calcium ions (Ca2+) was 2.94~3.22 mM. With the pH subsequently fixed at 6.8 and 7.0, when the addition of CaCl2 was increased to 2.00 mM (free Ca2+ strength > 4.11 mM), stability and aeration characteristics reduced significantly, including the flocculation of fat globules, an increase in particle size, and a decrease in the zeta potential and viscosity of the O/W emulsion, all leading to an increase in interfacial protein mass and decreased overrun and foam firmness. Overall, the results indicated that pH changes and CaCl2 addition significantly influenced the stability and aeration characteristics of dairy emulsions, by influencing free Ca2+ strength, which is an important factor in determining the quality of dairy emulsions.

Cumin oil as a natural preservative for prolonging shelf-life of chicken meat emulsion at refrigeration temperature

Context Cumin is a common spice used for enhancement of flavour. Its preservative potential as a natural antioxidant and antimicrobial agent in meat model system might extend its use as an alternative to synthetic/chemical preservatives, which are widely used in meat products. Aims The present study aims at exploring cumin essential oil as a natural preservative in meat model system. Methods Four groups consisting of a control (C) and treatments (T0.5, T0.75 and T1.0) with added cumin essential oil were prepared as C, control without cumin oil, T0.5 with 0.50% cumin oil w/w; T0.75 with 0.75% cumin oil w/w and T1.0 with 1.0% cumin oil w/w and were stored at refrigeration for 12 days in aerobic packaging. The effect of cumin oil on physicochemical, antioxidant, lipid oxidation, microbial and sensory quality of meat emulsions were analysed on every third day. Key results The results showed that pH, titratable acidity, emulsion stability and extract release volume values were higher (P &lt; 0.05) in oil-treated groups. Total phenolic content (TPC), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+) radical scavenging activity (ABTS) % inhibition value were also higher in meat emulsion with added cumin oil treated groups than in control, and free-radical scavenging efficacy increased in dose–dependent manner. The meat emulsions added with cumin oil evinced a lower peroxide value, and thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) concentrations than in control. The T1.0 of all showed (P &lt; 0.05) a lower rate of microbial proliferation standard plate count (SPC), psychrophilic count, coliform count and yeast and mould (Y and M) than did other groups. Sensory panelists rated T0.75 comparatively higher for colour and appearance and flavour than they did T1.0, T0.5 and control. Conclusions It could be concluded that with inclusion of cumin oil at 0.75% level in meat emulsion, the physicochemical quality and antioxidant capacity improved significantly, while lipid oxidation and microbial proliferation decreased together with acceptable sensory attributes. Implications Increasing harmful effects of chemical preservatives and growing consumer-health concerns have boosted the demand for clean label or natural preservatives. With growing market of ‘ready to cook’ meat products, good preservation with cumin essential oil would enhance its consumer appeal and marketability.

Process parameters optimization of water-waste derived biodiesel emulsion to permute as a sustainable and greener energy source

The present study aims to optimize the process parameters to formulate a stable water-biodiesel emulsion fuel and permute it as a sustainable and greener source for biofuel application. Biodiesel is derived from waste orange peels and its chemical constituents are characterized. Water emulsion in base fuel is considered to promote energy-and-environmental impacts. As the quality of emulsion fuel depends on the physicochemical properties which are directly influenced by base fuel, water, and surfactant concentrations, a multi-response optimizationol is implemented to derive the optimum levels for process parameters. The optimization result shows that the base diesel blended with 30% orange peel oil, 10% water, and 1% surfactant promotes superior fuel quality, and the water has a maximum influence on fuel quality (54.41%). The emission assessment at peak brake mean-effective indicates that the hydrocarbon, CO, NOx, and smoke emissions are reduced by 26.9%, 49%, 4.1%, and 17.2% at optimal conditions compared to base diesel, respectively.