Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion

Fatemeh Ghiasi; Mohammad-Taghi Golmakani; Mohammad Hadi Eskandari; Seyed Mohammad Hashem Hosseini

doi:10.1016/j.foodchem.2021.131929

Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W₁) on the physical and chemical stability of a model PUFA rich-W₁/O/W₂ double emulsion

Food Chem. 2021 Dec 23:376:131929. doi: 10.1016/j.foodchem.2021.131929. Online ahead of print.

Authors

Fatemeh Ghiasi¹, Mohammad-Taghi Golmakani², Mohammad Hadi Eskandari¹, Seyed Mohammad Hashem Hosseini¹

Affiliations

¹ Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
² Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran. Electronic address: golmakani@shirazu.ac.ir.

PMID: 34971889
DOI: 10.1016/j.foodchem.2021.131929

Abstract

In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W₁) on the physical and chemical stability of a model PUFA rich-W₁/O/W₂ double emulsion (DE) was investigated. Thermal-driven gelation of O and W₁ was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W₁. Using this approach, O gelation reduced the volume-weighted size (d_4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W₁ exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W₁ gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.

Keywords: Double emulsion; Oxidation kinetic; Physicochemical stability; Rheological properties; Sol-gel transition.