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KMID : 1007520230320111515
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Food Science and Biotechnology
2023 Volume.32 No. 11 p.1515 ~ p.1529
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Influence of different electrolytes and oils on the stability of W1/O/W2 double emulsion during storage and in vitro digestion
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Lee Ji-Seon
Kwak Eun-Ji
Kim Hyo-Tae
Jo Yeon-Ji
Choi Mi-Jung
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Abstract
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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.
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KEYWORD
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Double emulsion, Electrolyte, Emulsion stability, In vitro digestion model
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