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Related Experiment Video

Updated: Nov 19, 2025

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

A Tripeptide-Stabilized Nanoemulsion of Oleic Acid

Published on: February 27, 2019

Pectin nanoemulsions in multiple emulsions: Stability and encapsulation efficiency.

V Massel¹, Y Fang², M Corredig³

¹Department of Food Science, University of Guelph, Guelph, Ontario N1G2W1, Canada.

Food Research International (Ottawa, Ont.)

|January 29, 2021

Summary

Pectin nanocapsules were created using Pectin methyl esterase in a water-in-oil-in-water emulsion. Gelling the pectin droplets did not significantly alter encapsulation efficiency or emulsion stability.

Keywords:

Delivery systems Nanocapsules Pectin nanoemulsions Water in oil in water emulsions

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Area of Science:

Food Science and Technology
Materials Science
Colloid and Surface Chemistry

Background:

Pectin, a polysaccharide, is widely used in food and pharmaceutical applications.
Multiple emulsions (W/O/W) offer potential for encapsulating active ingredients.
Controlling droplet gelation within emulsions is crucial for stability and release.

Purpose of the Study:

To develop and characterize pectin nanocapsules using in situ gelling within a W/O/W emulsion.
To evaluate the encapsulation efficiency and stability of these pectin nanocapsules.
To compare gelled pectin nanocapsules with non-gelled counterparts and control emulsions.

Main Methods:

Fabrication of W/O/W emulsions with high methoxy pectin.
Enzymatic crosslinking of pectin using Pectin methyl esterase for in situ gelation.
Rheological measurements and light scattering for droplet analysis.
Confocal microscopy for visualizing internal droplet structure.
Encapsulation efficiency assessment using brilliant blue and magnesium chloride.

Main Results:

Gelled and non-gelled pectin droplets exhibited similar rheological properties and light scattering profiles.
Gelled nanocapsules showed an increase in larger droplet size after one month of storage.
Confocal microscopy confirmed the presence of inner water droplets in all emulsions after storage.
Brilliant blue and magnesium chloride were retained within droplets, irrespective of pectin gelation.
No significant differences in encapsulation efficiency or emulsion stability were observed due to pectin nanocapsule gelation.

Conclusions:

In situ gelation of pectin within W/O/W emulsions using Pectin methyl esterase is feasible.
While droplet size distribution changed, gelation did not negatively impact overall encapsulation or stability.
Pectin nanocapsules demonstrate potential for controlled delivery applications, with further investigation into size changes warranted.