Formation and Stabilization of W1/O/W2 Emulsions with Gelled Lipid Phases

Abstract

Water-in-oil-in-water (W1/O/W2) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (w/w) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W1/O/W2 emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W1 droplets during the first emulsification step, followed by formation of W1/O/W2 emulsions with smaller W1/O droplet size and more stable against clarification. The stability of W1/O/W2 emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W1/O/W2 emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.

Application of Emulsion Gels as Fat Substitutes in Meat Products

“…Therefore, the G/O/W double emulsion was considered a suitable fat substitute. In addition, the role of lipid phase gelation in improving the stability of the double emulsion was investigated [124]. Biopolymers, such as polysaccharides, can stabilize the emulsion interface by adding them to the continuous phase, allowing their W 2 to form a gel network that prevents creaming and coalescence, consequently improving the stability of double emulsions during storage (Figure 2) [125].…”

Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

“…Hydrophobic antioxidant compounds are relatively easy to make into SLNs because of their affinity and suitable interactions between the lipid matrix and the core material [ 10 , 27 , 28 , 29 ]. Meanwhile, hydrophilic antioxidants require certain treatments to be encapsulated well, especially through the formation of emulsions, both single emulsion and double emulsion [ 30 , 31 , 32 ].…”