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Destabilization of a model O/W/O double emulsion: From bulk to interface
Zijian Zhi1, Hao Li2, Indi Geurs1
1Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium.
Food Chemistry
|February 13, 2024
Summary
This study reveals that Tween 80 destabilizes oil-in-water-in-oil (O/W/O) double emulsions by affecting interfacial properties and forming micelles, hindering advanced food structuring. Insights guide the design of more stable O/W/O emulsions.
Area of Science:
- Food science and technology
- Colloid and surface science
- Materials science
Background:
- Oil-in-water-in-oil (O/W/O) double emulsions offer advanced oil structuring for food applications.
- These complex emulsions are inherently thermodynamically unstable.
- Understanding their destabilization is crucial for practical applications.
Purpose of the Study:
- To formulate a model O/W/O double emulsion using Tween 80 and polyglycerol polyricinoleate (PGPR).
- To investigate the impact of homogenization parameters on oil release.
- To elucidate the destabilization mechanism of these emulsions.
Main Methods:
- Formulation of O/W/O double emulsions via a two-step method.
- Analysis using Cryo-Scanning Electron Microscopy (Cryo-SEM) and Gas Chromatography with Flame Ionization Detection (GC-FID).
- Interfacial tension and rheology measurements using a drop shape tensiometer.
Main Results:
- Successful formulation of O/W/O emulsions; higher homogenization speed increased oil release rate.
- Significant oil release (approx. 75%) after two months indicated high instability.
- Unadsorbed Tween 80 negatively impacted interfacial film properties, while Tween 80 micelles facilitated oil transport.
Conclusions:
- Unadsorbed Tween 80 and Tween 80 micelles are key factors in O/W/O emulsion destabilization.
- The study provides insights into the bulk-to-interface destabilization mechanisms.
- Findings are critical for designing stable O/W/O double emulsions for food applications.
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