Preparation and stability of W/O/W emulsions containing sucrose as weighting agent

Recent Innovations in Emulsion Science and Technology for Food Applications

Emulsion technology has been used for decades in the food industry to create a diverse range of products, including homogenized milk, creams, dips, dressings, sauces, desserts, and toppings. Recently, however, there have been important advances in emulsion science that are leading to new approaches to improving food quality and functionality. This article provides an overview of a number of these advanced emulsion technologies, including Pickering emulsions, high internal phase emulsions (HIPEs), nanoemulsions, and multiple emulsions. Pickering emulsions are stabilized by particle-based emulsifiers, which may be synthetic or natural, rather than conventional molecular emulsifiers. HIPEs are emulsions where the concentration of the disperse phase exceeds the close packing limit (usually >74%), which leads to novel textural properties and high resistance to gravitational separation. Nanoemulsions contain very small droplets (typically d < 200 nm), which leads to useful functional attributes, such as high optical clarity, resistance to gravitational separation and aggregation, rapid digestion, and high bioavailability. Multiple emulsions contain droplets that have smaller immiscible droplets inside them, which can be used for reduced-calorie, encapsulation, and delivery purposes. This new generation of advanced emulsions may lead to food and beverage products with improved quality, health, and sustainability.

Water-in-Oil-in-Water Nanoemulsions Containing Temulawak (Curcuma xanthorriza Roxb) and Red Dragon Fruit (Hylocereus polyrhizus) Extracts

Hydrophobic curcumin in temulawak extract and hydrophilic betacyanin in red dragon fruit extract are high-value bioactive compounds with extensive applications in functional food. In this study, these extracts were encapsulated in water-in-oil-in-water (w/o/w) nanoemulsions as a delivery system using a two-step high-energy emulsification method. PGPR and Span 20 were used as lipophilic emulsifiers for the primary w/o emulsion. The most stable w/o/w formulation with the least oil phase separation of 5% v/v consisted of w/o emulsion (15% w/w) and Tween 80 (1.5% w/w) as hydrophilic emulsifier. The formulation was characterized by a 189-nm mean droplet diameter, 0.16 polydispersity index, and –32 mV zeta potential. The freeze–thaw stability may be attributed to the combination of low w/o emulsion content and high Tween 80 concentration in the outer water phase of the w/o/w nanoemulsions used in this study. The IC₅₀ values of the nanoemulsion and the red dragon fruit extract were similar. It means that the higher concentration of curcumin in the nanoemulsions and the lower IC₅₀ value of temulawak extract ensured sufficient antioxidant activities of the w/o/w nanoemulsions.

Dye Aggregates as New Stabilizers for (Mini)emulsions

Water-soluble organic dyes such as fluorescein are widely used, mainly for coloration of, e.g., biological samples and groundwater tracing, and they are not obviously amphiphilic by molecular structure like surfactants. Here, we show that the dyes alone stabilize oil-in-water emulsions. Exemplarily, fluorescein is compared with the classical surfactant sodium dodecyl sulfate (SDS) by means of surface/interfacial tension, concentration of stabilizer and electrolyte, as well as pH. The principle can be extended to further classes of water-soluble dyes, which keep up with or exceed SDS by efficiency. Various organic liquids of different polarities can be employed and be polymerized in the case of styrene as disperse phase. Thus, surfactant free latex solely stabilized by water-soluble dyes is accessible. The emulsions can be destabilized by absorption of the dyes to hydrogels, and their complete removal is easily followed visually. The stabilization mechanisms are different for SDS and the dyes: The latter stabilize droplets not as monomers but by their aggregates as molecular scale Pickering stabilizers, which is a new concept of stabilization.