Innovative multiple nanoemulsion (W/O/W) based on Chilean honeybee pollen improves their permeability, antioxidant and antibacterial activity

An Updated Comprehensive Overview of Different Food Applications of W1/O/W2 and O1/W/O2 Double Emulsions

“…This fact could be related to the lower diffusion rate of encapsulated PLHE from W 1 into the agar in disk diffusion tests as well as the possible reduction of extract during the emulsification process. In another study, the antibacterial properties of a honeybee pollen (HBP)-loaded DE against Streptococcus pyogenes were investigated using agar diffusion methods and serial dilutions [39]. The control HBP extract presented a lower inhibition zone (12 cm) compared to the encapsulated formulation (23 cm), suggesting its improved antibacterial activity.…”

“…However, their safety is always a concern, resulting in a growing interest in natural antioxidant compounds to provide healthy diets [43]. Unfortunately, low water solubility, instability during processing and storage, and undesirable organoleptic characteristics, and poor availability, absorption, and permeability profiles make it challenging to formulate food products rich in these natural antioxidants [39]. As can be seen in Table 3, DEs offer the opportunity to deliver and protect various hydrophilic and hydrophobic antioxidants via different antioxidant mechanisms within different emulsion phases, potentially obtaining a synergic effect in food formulations.…”