“…In the case of osmotic pressure-based destabilisation of W 1 /O/W 2 emulsions, polysaccharides or salts were dissolved and the size of the inner droplets was manipulated by altering the chemical potential of the external and internal water phases and resulting to water transport and swelling/shrinking (Mezzenga, Folmer, & Hughes, 2004). Recently, the authors investigated the release mechanism of GFP-tagged Escherichia coli in a W 1 /O/W 2 model by altering the osmotic balance, through increasing salt concentration, as it could take place in fermentation (El Kadri, Overton, Bakalis & Gkatzionis, 2015;El Kadri, Gun, Overton, Bakalis & Gkatzionis, 2016). Bacterial release was found to be affected by the concentration of emulsifiers, osmotic balance alteration…”