Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases
Water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/2/312 |
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| author | Anna Molet-Rodríguez Olga Martín-Belloso Laura Salvia-Trujillo |
| author_facet | Anna Molet-Rodríguez Olga Martín-Belloso Laura Salvia-Trujillo |
| author_sort | Anna Molet-Rodríguez |
| collection | DOAJ |
| description | Water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (<i>w</i>/<i>w</i>) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W<sub>1</sub>/O/W<sub>2</sub> emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W<sub>1</sub> droplets during the first emulsification step, followed by formation of W<sub>1</sub>/O/W<sub>2</sub> emulsions with smaller W<sub>1</sub>/O droplet size and more stable against clarification. The stability of W<sub>1</sub>/O/W<sub>2</sub> emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W<sub>1</sub>/O/W<sub>2</sub> emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions. |
| first_indexed | 2024-03-09T05:26:57Z |
| format | Article |
| id | doaj.art-1aa05b3364dc4d5bb82590f3dca81781 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T05:26:57Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-1aa05b3364dc4d5bb82590f3dca817812023-12-03T12:35:59ZengMDPI AGMolecules1420-30492021-01-0126231210.3390/molecules26020312Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid PhasesAnna Molet-Rodríguez0Olga Martín-Belloso1Laura Salvia-Trujillo2Department of Food Technology, University of Lleida—Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, SpainDepartment of Food Technology, University of Lleida—Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, SpainDepartment of Food Technology, University of Lleida—Agrotecnio Center, Av. Alcalde Rovira Roure 191, 25198 Lleida, SpainWater-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) emulsions are emulsion-based systems where the dispersed phase is an emulsion itself, offering great potential for the encapsulation of hydrophilic bioactive compounds. However, their formation and stabilization is still a challenge mainly due to water migration, which could be reduced by lipid phase gelation. This study aimed to assess the impact of lipid phase state being liquid or gelled using glyceryl stearate (GS) at 1% (<i>w</i>/<i>w</i>) as well as the hydrophilic emulsifier (T80: Tween 80 or lecithin) and the oil type (MCT:medium chain triglyceride or corn oil (CO) as long chain triglyceride) on the formation and stabilization of chlorophyllin W<sub>1</sub>/O/W<sub>2</sub> emulsions. Their colloidal stability against temperature and light exposure conditions was evaluated. Gelling both lipid phases (MCT and CO) rendered smaller W<sub>1</sub> droplets during the first emulsification step, followed by formation of W<sub>1</sub>/O/W<sub>2</sub> emulsions with smaller W<sub>1</sub>/O droplet size and more stable against clarification. The stability of W<sub>1</sub>/O/W<sub>2</sub> emulsions was sensitive to a temperature increase, which might be related to the lower gelling degree of the lipid phase at higher temperatures. This study provides valuable insight for the formation and stabilization of W<sub>1</sub>/O/W<sub>2</sub> emulsions with gelled lipid phases as delivery systems of hydrophilic bioactive compounds under common food storage conditions.https://www.mdpi.com/1420-3049/26/2/312W<sub>1</sub>/O/W<sub>2</sub> emulsionslipid phase gelationchlorophyllinclarificationencapsulation efficientlystorage conditions |
| spellingShingle | Anna Molet-Rodríguez Olga Martín-Belloso Laura Salvia-Trujillo Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases Molecules W<sub>1</sub>/O/W<sub>2</sub> emulsions lipid phase gelation chlorophyllin clarification encapsulation efficiently storage conditions |
| title | Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases |
| title_full | Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases |
| title_fullStr | Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases |
| title_full_unstemmed | Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases |
| title_short | Formation and Stabilization of W<sub>1</sub>/O/W<sub>2</sub> Emulsions with Gelled Lipid Phases |
| title_sort | formation and stabilization of w sub 1 sub o w sub 2 sub emulsions with gelled lipid phases |
| topic | W<sub>1</sub>/O/W<sub>2</sub> emulsions lipid phase gelation chlorophyllin clarification encapsulation efficiently storage conditions |
| url | https://www.mdpi.com/1420-3049/26/2/312 |
| work_keys_str_mv | AT annamoletrodriguez formationandstabilizationofwsub1subowsub2subemulsionswithgelledlipidphases AT olgamartinbelloso formationandstabilizationofwsub1subowsub2subemulsionswithgelledlipidphases AT laurasalviatrujillo formationandstabilizationofwsub1subowsub2subemulsionswithgelledlipidphases |