Lee Jiseon, Kwak Eunji, Kim Hyo-Tae, Jo Yeon-Ji, Choi Mi-Jung
Carbohydrate Bioproduct Research Center, Sejong University, Seoul, 05006 Republic of Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 120 Neudong-ro, Seoul, 05029 Republic of Korea.
Food Sci Biotechnol. 2023 Feb 27;32(11):1515-1529. doi: 10.1007/s10068-023-01282-5. eCollection 2023 Oct.
The aim of this study is to formulate a stable water-in-oil-in-water (W/O/W) double emulsion using different types of oils and electrolytes. W/O was formulated with different electrolyte solutions (W) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W), and W/O dispersed in W was used. The emulsion containing NaCl or MgCl 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 MgCl 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.
本研究的目的是使用不同类型的油和电解质来制备一种稳定的水包油包水（W/O/W）双重乳液。以聚甘油多蓖麻醇酸酯为稳定剂，将不同的电解质溶液（W）分散在各种油（O）中制备W/O乳液。外部水相为吐温-80（W），使用分散在W中的W/O。含有NaCl或MgCl的乳液表现出高包封率（EE）并保持粒径。关于油的类型，含有中链甘油三酯（MCT）油的乳液显示出小的液滴尺寸、高粘度和EE，在光学观察中呈现出稳定的液滴分布。在体外消化实验期间，含有NaCl的乳液的稳定性得以维持。MCT油、NaCl和MgCl有潜力生产用于储存稳定性和体外消化研究的稳定双重乳液。这些发现将有助于制备用于食品和化妆品行业的稳定双重乳液。
