Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion

Jiseon Lee; Eunji Kwak; Hyo-Tae Kim; Yeon-Ji Jo; Mi-Jung Choi

doi:10.1007/s10068-023-01282-5

Influence of different electrolytes and oils on the stability of W₁/O/W₂ double emulsion during storage and in vitro digestion

Food Sci Biotechnol. 2023 Feb 27;32(11):1515-1529. doi: 10.1007/s10068-023-01282-5. eCollection 2023 Oct.

Authors

Jiseon Lee¹, Eunji Kwak², Hyo-Tae Kim², Yeon-Ji Jo³, Mi-Jung Choi²

Affiliations

¹ Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea.
² Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea.
³ Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Republic of Korea.

Abstract

The aim of this study is to formulate a stable water-in-oil-in-water (W₁/O/W₂) double emulsion using different types of oils and electrolytes. W₁/O was formulated with different electrolyte solutions (W₁) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W₂), and W₁/O dispersed in W₂ was used. The emulsion containing NaCl or MgCl₂ exhibited high encapsulation efficiency (EE) and maintained particle size. Regarding the oil type, the emulsion with MCT oil showed a small droplet size and a high viscosity and EE, presenting a stable droplet distribution in optical observation. The stability of emulsion containing NaCl was maintained during the in vitro digestion experiments. MCT oil, NaCl and MgCl₂ have the potential to produce stable double emulsions for storage stability and in vitro digestion studies. The findings would be useful for preparing stable double emulsions used in the food and cosmetic industries.

Keywords: Double emulsion; Electrolyte; Emulsion stability; In vitro digestion model.

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