Physics and Astronomy Faculty Publications and Presentations
Document Type
Article
Publication Date
2-24-2025
Abstract
This study investigates the use of chitosan, extracted from pink shrimp shells, as a stabilizer for argan oil nanoemulsions. Chitosan was obtained through demineralization, deproteination, bleaching, deacetylation, and purification, then characterized through potentiometric titration, viscometry, X-ray diffraction (XRD), scanning electron microscopy (SEM), and purity assessments. The resulting chitosan was used to stabilize nanoemulsions formulated with extra-virgin argan oil and a nonionic surfactant using the phase inversion composition (PIC) method. The stability of the nanoemulsion was assessed through light scattering, zeta potential, viscosity, and pH measurements. The extracted chitosan exhibited high purity, a deacetylation degree of 88.34%, a molecular weight of 408.809 kDa, and a crystalline index of 66.36%. Chitosan significantly improved nanoemulsion stability, maintaining droplet integrity for over six months at 40 °C. Higher chitosan concentrations increased droplet size, viscosity, and stability, indicating strong polymer adsorption. These findings demonstrate the potential of shrimp waste-derived chitosan as a sustainable stabilizer for argan oil nanoemulsions, promoting effective bioactive compound delivery and environmental sustainability.
Recommended Citation
Mdarhri, Yousra, Ikram Bouziane, Ilyace Korodowou, Narjisse Mokhtari, Lama Rissouli, Fakhita Touhami, Mohamed Chabbi, and Ahmed Touhami. 2025. "Stabilization of Argan Oil Nanoemulsions Using Chitosan Extracted from Pink Shrimp Shells" Applied Sciences 15, no. 5: 2394. https://doi.org/10.3390/app15052394
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
Publication Title
Applied Sciences
DOI
10.3390/app15052394
Comments
© 2025 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).