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Optimization of Multiple W1/O/W2 Emulsions Processing for Suitable Stability and Encapsulation Efficiency.

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Summary

This study optimized processing conditions for water-in-oil-in-water (W1/O/W2) double emulsions. Optimal conditions enhance stability and encapsulation efficiency for bioactive compounds in novel food products.

Keywords:
droplet size distributionemulsificationmultiple emulsionspolyglycerol polyricinoleate (PGPR)

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Area of Science:

  • Food Science and Technology
  • Colloid and Surface Science
  • Emulsion Technology

Background:

  • Double emulsions (W1/O/W2) are complex multicompartmental systems with potential for encapsulating bioactive compounds.
  • Limited scientific understanding exists regarding the impact of processing variables on food-grade double emulsion characteristics.
  • Scalable manufacturing of stable double emulsions requires detailed knowledge of formulation and processing parameters.

Purpose of the Study:

  • To investigate the influence of key processing variables on the properties of W1/O/W2 double emulsions.
  • To determine optimal conditions for droplet size, monodispersity, and encapsulation efficiency.
  • To evaluate the role of xanthan gum (XG) as a stabilizer in enhancing emulsion stability.

Main Methods:

  • Systematic analysis of processing variables including valve homogenizer passes and pressure (5-20 MPa).
  • Varied lipophilic emulsifier concentration and the ratio of continuous phase (W2) to primary emulsion (W1/O).
  • Incorporation of xanthan gum (XG) to assess its impact on emulsion structure and stability.

Main Results:

  • Higher homogenization pressure (20 MPa) yielded smaller droplet sizes (D3,2) but lower encapsulation efficiency (EE) compared to lower pressure (5 MPa).
  • Optimal monodispersity and droplet size were achieved with 2-3 homogenization passes.
  • Xanthan gum addition resulted in more structured emulsions with improved kinetic stability.

Conclusions:

  • Optimized processing conditions enable the scalable production of W1/O/W2 double emulsions with desirable characteristics.
  • Careful formulation and processing allow for efficient encapsulation of both hydrophilic and lipophilic bioactive compounds.
  • Developed double emulsion systems offer a pathway for creating novel food products with enhanced bioactive compound delivery.