Comparative study of the stability of multiple emulsions containing a gelled or aqueous internal phase

Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate

Salidroside (Sal), the main bioactive substance in Rhodiola rosea, is a promising functional food component with a wide range of pharmacological effects, but its biological activity is challenging to sustain due to its short half-life, low oral bioavailability, and susceptibility to environmental factors. The aim of this study was to investigate the effect of sodium alginate (SA) concentration on the construction of W/O/W emulsion in the protection of Sal. With the escalation of SA concentrations, the range of droplet size distribution was smaller and the droplets were more uniform. When the concentration of SA was 2 %, the average droplet size reached 9.1 ± 0.1 μm, and the encapsulation efficiency of Sal was 77.8 ± 1.8 %. Moreover, the double emulsion with 2 % SA was the most stable for 28 days at 4 °C since the oil droplets were embedded in the network structure of SA.

Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products

Multiple emulsions can dissolve some substances with different properties, such as hydrophilicity and lipophilicity, into different phases. They play an important role in protection, controlled release and targeted release of the encapsulated substances. However, it's poor stability has always been one of the main problems restricting its application in the food industry. For this reason, a heat-induced aggregate (HIA) of Maillard graft product of isomalto-oligosaccharides (IMO), as well as egg white protein (EWP), was used as hydrophilic emulsifier to improve the stability of W1/O/W2 emulsions. Moreover, gelatin was added into the internal aqueous phase (W1) to construct W1/O/W2 emulsion-gels system. The encapsulation efficiency of HIA-stabilized W1/O/W2 emulsions remained nearly unaltered, dropping by only 0.86%, significantly outperforming the conjugates and physical mixture of IMO and EWP in terms of encapsulation stability. The emulsion-gels system was constructed by adding 5% gelatin in the W1, and had the highest EE% and good salt and heat stability after 30 days of storage. This experiment provides guidance for improving the stability of W1/O/W2 emulsions system and its application in the package delivery of functional substances in the food field.

Salinity-Driven Interface Self-Assembly of a Biological Amphiphilic Emulsifier to Form Stable Janus Core-Shell Emulsion for Enhancing Agrichemical Delivery

Agrichemical losses are a severe threat to the ecological environment. Additionally, some agrichemical compounds contain abundant salt, which increases the instability of formulations, leading to a lower agrichemical utilization and soil hardening. Fortunately, the biological amphiphilic emulsifier sodium deoxycholate alleviates these problems by forming stable Janus core-shell emulsions through salinity-driven interfacial self-assembly. According to the interfacial behavior, dilational rheology, and molecular dynamics simulations, Janus-emulsion molecules are more closely arranged than traditional-emulsion molecules and generate an oil-water interfacial film that transforms into a gel film. In addition, at the same spray volume, the deposition area of the Janus emulsion increased by 37.70% compared with that of the traditional emulsion. Owing to the topology effect and deformation, the Janus emulsion adheres to rice micropapillae, achieving better flush resistance. Meanwhile, based on response of the Janus emulsion to stimulation by carbon dioxide (CO2), the emulsion lost to the soil can form a rigid shell for inhibiting the release of pesticides and metal ions from harming the soil. The pyraclostrobin release rate decreased by 50.89% at 4 h after the Janus emulsion was exposed to CO2. The Chao1 index of the Janus emulsion was increased by 12.49% as compared to coconut oil delivery in soil microbial community. The Janus emulsion ingested by harmful organisms can be effectively absorbed in the intestine to achieve better control effects. This study provides a simple and effective strategy, which turns waste into treasure, by combining metal ions in agrichemicals with natural amphiphilic molecules to prepare stable emulsions for enhancing agrichemical rainfastness and weakening environmental risk.

Preparation and Characterization of GX-50 and Vitamin C Co-encapsulated Microcapsules by a Water-in-Oil-in-Water (W1/O/W2) Double Emulsion-Complex Coacervation Method

Co-encapsulated xanthoxylin (GX-50) and vitamin C (Vc) microcapsules (GX-50-Vc-M) were prepared by the combination of a water-in-oil-in-water (W1/O/W2) double emulsion with complex coacervation. The W1/O/W2 double emulsion was prepared by two-step emulsification, and it has a uniform particle size of 8.388 μm and high encapsulation efficiencies of GX-50 (85.95%) and Vc (67.35%) under optimized process conditions. Complex coacervation occurs at pHs 4.0-4.7, which has the highest encapsulation efficiency of GX-50 and Vc at pH 4.5. The complex coacervate with tannic acid solidifying (namely, wet microcapsules) has better mechanical properties and also enhances the ability of co-encapsulation of active ingredients. The resulting microcapsules by freeze-drying of wet microcapsules were characterized by UV-vis absorbance spectroscopy (UV-vis), Fourier infrared spectroscopy (FI-IR), confocal laser scanning microscopy (CLSM), scanning electron microscopy (SEM), X-ray diffraction (XRD), 2,2-diphenyl-1-picrylhydrazyl (DPPH·) radical scavenging, and in vitro permeation measurements. Under optimal conditions, the encapsulation efficiency and drug loading of GX-50-Vc-M for GX-50 and Vc are, respectively, 78.38 ± 0.51 and 59.34 ± 0.56%, and 35.6 ± 0.68 and 29.8 ± 0.92%. A slight shift in the FTIR peak between single GX-50 or Vc and GX-50-Vc-M confirmed the successful co-encapsulation of GX-50 and Vc in microcapsules. GX-50-Vc-M has bridged irregular spherical aggregates, while GX-50 and Vc are, respectively, encapsulated in hydrophobic and hydrophilic cavities of microcapsules in an amorphous dissolved state. GX-50-Vc-M has the highest DPPH· radical scavenging rate of 62.51%, and the scavenging process of GX-50-Vc-M on DPPH· radicals is more in line with the pseudo-second-order kinetic equation model. Moreover, the in vitro permeation of GX-50 and Vc in GX-50-Vc-M can reach maximum values of 40 and 60%, respectively. This concludes that GX-50-Vc-M is a promising delivery system for the penetration of the antioxidant into the deeper layers of the skin for the antioxidant effect.

The internal aqueous phase gelation improves the viability of probiotic cells in a double water/oil/water emulsion system

This research studied the viability of probiotic bacterium Lactobacillus plantarum (L. plantarum) encapsulated in the internal aqueous phase (W 1) of a water-in-oil-in-water (W 1/O/W 2) emulsion system, with the help of gelation and different gelling agents. Additionally, the physicochemical, rheological, and microstructural properties of the fabricated emulsion systems were assessed over time under the effect of W 1 gelation. The average droplet size and zeta potential of the control system and the systems fabricated using gelatin, alginate, tragacanth gum, and carrageenan were 14.7, 12.0, 5.1, 6.4, and 7.3 μm and - 21.1, -34.1, -46.2, -38.3, and -34.7 mV, respectively. The results showed a significant increase in the physical stability of the system and encapsulation efficiency of L. plantarum after the W 1 gelation. The internal phase gelation significantly increased the viability of bacteria against heat and acidic pH, with tragacanth gum being the best gelling agent for increasing the viability of L. plantarum (28.05% and 16.74%, respectively). Apparent viscosity and rheological properties of emulsions were significantly increased after the W 1 gelation, particularly in those jellified with alginate. Overall, L. plantarum encapsulation in W 1/O/W 2 emulsion, followed by the W 1 gelation using tragacanth gum as the gelling agent, could increase both stability and viability of this probiotic bacteria.

Improving the Stability of Water-in-Oil Emulsions with Medium Internal Phase by the Introduction of Gelatin

The water-in-oil (W/O) emulsion with a medium aqueous phase may be limited in food and cosmetics due to its poor stability and high cost. Herein, this work proposed a facile strategy to improve the W/O emulsion stability by introducing gelatin. The influence of different gelatin concentrations (0, 0.5%, 1.0%, 2.0%, and 4.0%) on the stability and properties of W/O emulsions was mainly investigated. Results showed that the obtained emulsions still belonged to W/O emulsions after adding gelatin to the aqueous phase. As the gelatin concentration increased (0~4.0%), the interfacial tension decreased, which is conducive to promoting the interface adsorption of polyglycerol polyricinoleate (PGPR). Furthermore, introducing gelatin also improved the water-holding capacity (WHC) (33.50~6.32%) and viscosity of W/O emulsions and reduced the droplet size (37.47~8.75 μm) of emulsions. The enhanced interfacial adsorption and aqueous gelation induced by gelatin addition promoted the formation of a tight overall emulsion network structure by the interaction between the interfacial adsorbed PGPR, as well as PGPR and gelatin in the aqueous phase. The enhancement of the overall network effectively improved the storage stability (35 d), thermal stability (20 min, 80 °C), and freeze-thaw stability (10 cycles) of emulsions, especially at 4.0% gelatin concentration. Hence, this study can provide guidance for the improvement and regulation of the stabilities of W/O emulsions.

Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation

Capsaicin is a water-insoluble bioactive component with several beneficial physiological functions. However, the widespread application of this hydrophobic phytochemical is limited by its low water-solubility, intense irritation, and poor bioaccessibility. These challenges can be overcome by entrapping capsaicin within the internal water phase of water-in-oil-in-water (W/O/W) double emulsions via using ethanol to induce pectin gelling. In this study, ethanol was used both to dissolve capsaicin and to promote pectin gelation, thereby forming capsaicin-loaded pectin hydrogels that were used as the internal water phase of the double emulsions. Pectin addition improved the physical stability of the emulsions and led to a high encapsulation efficiency of capsaicin (>70 % after 7d storage). After simulated oral and gastric digestion, capsaicin-loaded double emulsions maintained their compartmentalized structure, avoiding capsaicin leakage in the month and stomach. The double emulsions were digested in the small intestine, thereby releasing the capsaicin. Capsaicin bioaccessibility was significantly enhanced after encapsulation, which was attributed to mixed micelle formation by the digested lipid phase. Furthermore, encapsulation of capsaicin within the double emulsions reduced the irritation in the gastrointestinal tissues of mice. This kind of double emulsion may have great potential for the development of more palatable capsaicin-loaded functional food products.

Research progress of water-in-oil emulsion gelated with internal aqueous phase: gel factors, gel mechanism, application fields, and future direction of development

The W/O emulsion is a promising system. Its special structure can keep the sensory properties of fat while reducing the fat content. Improving the stability and physical properties of W/O emulsions is generally oriented toward outer oil-phase modified oil gels and inner water-phase modified inner hydrogels. In this paper, the research progress of internal aqueous gel was reviewed, and some gel factors suitable for internal aqueous gel and the gel mechanism of main gel factors were discussed. The advantages of this internal aqueous gel emulsion system allow its use in the field of fat substitutes and encapsulating substances. Finally, some shortcomings and possible research directions in the future were proposed, which would provide a theoretical basis for the further development of internal water-phase gelled W/O emulsion in the future.

The Improvement of Dispersion Stability and Bioaccessibility of Calcium Carbonate by Solid/Oil/Water (S/O/W) Emulsion

Solid/oil/water (S/O/W) emulsion loaded with calcium carbonate (CaCO₃) was constructed to raise the dispersion stability and bioaccessibility. In the presence or absence of sodium caseinate (NaCas), the particle size, Zeta-potential, physical stability, and apparent viscosity of stabilized S/O/W emulsions with different gelatin (GEL) concentrations (0.1~8.0 wt%) were compared. Combined with a confocal laser scanning microscope (CLSM), cryoscanning electron microscope (Cryo-SEM), and interfacial adsorption characteristics, the stabilization mechanism was analyzed. The bioavailability of CaCO₃ was investigated in a simulated gastrointestinal tract (GIT) model. The S/O/W-emulsion droplets prepared by the NaCas-GEL composite have a smaller particle size, higher Zeta-potential, larger apparent viscosity, and better physical stability compared with GEL as a single emulsifier. CLSM results confirmed that CaCO₃ powder was encapsulated in emulsion droplets. The Cryo-SEM results and interfacial adsorption characteristics analysis indicated that the NaCas-GEL binary composite could effectively reduce the interfacial tension, and the droplets form a denser three-dimensional network space structure with a shell-core structure which enhanced the stability of the system. GIT studies showed that the droplets presented higher CaCO₃ bioaccessibility than the CaCO₃ powder. This study enriched the theory of the S/O/W transfer system and provided theoretical support for the development of CaCO₃ application in liquid food.

Impact of internal aqueous phase gelation on in vitro lipid digestion of epigallocatechin gallate-loaded W1 /O/W2 double emulsions incorporated in alginate hydrogel beads

Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would affect their structural stability and lipid hydrolysis during in vitro digestion. Therefore, bioactive molecules such as (-)-epigallocatechin gallate were encapsulated into different types of delivery systems: original double emulsions (as control) and incorporated double emulsions (filled in alginate hydrogel beads), both with non-gelled or gelled internal aqueous phase by locust bean gum and κ-carrageenan. After 2 h of gastric digestion, the gelled original emulsions showed smaller mean droplet diameters and less coalescence during the in vitro simulated gastrointestinal digestion compared to the non-gelled original emulsions. For the incorporated emulsions, oil droplets released from beads aggregated under intestinal conditions, and the rate of lipolysis was delayed. Interestingly, the internal aqueous phase gelation also impacted the rate and cumulative amount of free fatty acids (FFA) released. PRACTICAL APPLICATION: The combination of incorporating (-)-epigallocatechin gallate-loaded double emulsions into the alginate hydrogel matrix and gelling the internal aqueous phase was a benefit to regulating the rate and extent of lipid digestion for specific applications in foods, such as to control blood lipid levels and appetite.

Application of Emulsion Gels as Fat Substitutes in Meat Products

Although traditional meat products are highly popular with consumers, the high levels of unsaturated fatty acids and cholesterol present significant health concerns. However, simply using plant oil rich in unsaturated fatty acids to replace animal fat in meat products causes a decline in product quality, such as lower levels of juiciness and hardness. Therefore, it is necessary to develop a fat substitute that can ensure the sensory quality of the product while reducing its fat content. Consequently, using emulsion gels to produce structured oils or introducing functional ingredients has attracted substantial attention for replacing the fat in meat products. This paper delineated emulsion gels into protein, polysaccharide, and protein–polysaccharide compound according to the matrix. The preparation methods and the application of the three emulsion gels as fat substitutes in meat products were reviewed. Since it displayed a unique separation structure, the double emulsion was highly suitable for encapsulating bioactive substances, such as functional oils, flavor components, and functional factors, while it also exhibited significant potential for developing low-fat or functional healthy meat products. This paper summarized the studies involving the utilization of double emulsion and gelled double emulsion as fat replacement agents to provide a theoretical basis for related research and new insight into the development of low-fat meat products.

Enhancement of the Stability of Encapsulated Pomegranate (Punica granatum L.) Peel Extract by Double Emulsion with Carboxymethyl Cellulose

Pomegranate peel enriched with high value of bioactive phenolics with valuable health benefits. However, after extraction of the phenolic compounds, diverse factors can affect their stability. Therefore, we, herein, aimed to prepare W1/O/W2 double nanoemulsions loaded with phenolic-rich extract from pomegranate peel in the W1 phase. Double emulsions were fabricate during a two-step emulsification technique. Furthermore, the influence of sodium carboxymethyl cellulose (CMC) in the outer aqueous phase was also investigated. We found that W1/O/W2 emulsions containing phenolic-rich extract showed good physical stability, especially in the particle size, polydispersity index, zeta potential, and creaming index. Intriguingly, high encapsulation rates of pomegranate polyphenols >95% were achieved; however, emulsion with CMC had the best encapsulation stability during storage. Thus, our study provides helpful information about the double nanoemulsions delivery system for polyphenols generated from pomegranate peel, which may lead to the development of innovative polyphenol-enriched functional foods.

Effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion

In this study, the effect of sol-gel transition of oil phase (O) and inner aqueous phase (W1) on the physical and chemical stability of a model PUFA rich-W1/O/W2 double emulsion (DE) was investigated. Thermal-driven gelation of O and W1 was performed using monoglyceride and κ-carrageenan, respectively. To accelerate lipid oxidation, ferrous sulfate was encapsulated in W1. Using this approach, O gelation reduced the volume-weighted size (d4,3) of DEs droplets and provided good physical stability. However, non-gelled DEs and those containing gelled W1 exhibited extensive flocculation and coalescence. Moreover, oleogelation resulted in a predominant elastic behavior with weak frequency dependence of viscoelastic properties. Oxidation was significantly reduced by W1 gelation; however, the O gelation led to a higheroxidation rate. Oxidation kinetic parameters induced by a hydrophilic (gallic acid) and a lipophilic (α-tocopherol) antioxidant showed that DEs containing gelled O droplets presented high physical and oxidative stability when α-tocopherol was present.

Emulsion-Based Multicompartment Vaginal Drug Carriers: From Nanoemulsions to Nanoemulgels

In order to overcome the limitations associated with vaginal administration of drugs, e.g., the short contact time of the drug form with the mucosa or continuous carrier wash-out, the development of new carriers for gynecological use is necessary. Furthermore, high individual anatomical and physiological variability resulting in unsatisfactory therapeutic efficacy of lipophilic active substances requires application of multicompartment drug delivery systems. This manuscript provides an up-to-date comprehensive review of the literature on emulsion-based vaginal dosage forms (EVDF) including macroemulsions, microemulsions, nanoemulsions, multiple emulsions and self-emulsifying drug delivery systems. The first part of the paper discusses (i) the influence of anatomical-physiological conditions on therapeutic efficacy of drug forms after local and systemic administration, (ii) characterization of EVDF components and the manufacturing techniques of these dosage forms and (iii) methods used to evaluate the physicochemical and pharmaceutical properties of emulsion-based vaginal dosage forms. The second part of the paper presents (iv) the results of biological and in vivo studies as well as (v) clinical evaluation of EVDF safety and therapeutic efficacy across different indications.

Tea polyphenols encapsulated in W/O/W emulsions with xanthan gum-locust bean gum mixture: Evaluation of their stability and protection

Herein, improvement of the stability of the water-in-oil-in-water (W/O/W) emulsions by addition of xanthan gum (XG)/locust bean gum (LBG) mixture in the inner water phase was aimed. The impact of XG/LBG mixture on the physical stability, microstructure and rheological properties of W/O/W emulsions was investigated. It was found that, compared with the control emulsions, the presence of XG/LBG mixture could improve the stability of W/O/W emulsions against coalescence. The tea polyphenols (TPPs) and XG/LBG mixture were simultaneously included in the internal aqueous phase of the double emulsion and stored at 25 and 40 °C in the dark for 28 d. The results showed that XG/LBG mixture not only had a protective role for TPPs encapsulated in the internal water phase, but also maintained more than 50% of the antioxidant capacity of TPPs.

The influence of stirring time and frequency of impeller rotation on evaluation of drops dimensions and rheological properties of the multiple emulsion

The analysis of drops and rheological measurements of the emulsion produced were presented in the article. The influence of stirring time and rotation frequency on the drops size of the emulsion produced in the propeller of diameter D = 0.1 m and liquid height H = 0.5D equipped with four standard flat dividers was defined. The Smith turbine stirrer was used to stir the emulsion produced. The drop size was defined for three different propeller rotation frequencies, 500 rpm, 1000 rpm and 1500 rpm. The stirring time, after which the samples were collected, was accordingly 15 min and 45 min. To produce the emulsion, sunflower oil was used in the oil phase and distilled water in the water phase. There were 6 measurement series all together, and they were presented as the diameter size distribution. The mean arithmetic diameter da, median dm and the mean Sauter diameter d32 were determined. The rheological measurements of the produced emulsions were presented in graphics as a function τ = f(γ) and were described as Herschel–Bulkley and Bingham models presented in Table 3.

Ultrasound-assisted production of palm oil-based isotonic W/O/W multiple nanoemulsion encapsulating both hydrophobic tocotrienols and hydrophilic caffeic acid with enhanced stability using oil-based Sucragel

In this work, the effects of thickeners and tonicity towards producing stable palm oil-based water-in-oil-in-water (W/O/W) multiple nanoemulsion using ultrasound and microfluidizer were investigated. Palm oil, Sucragel, polyglycerol polyricinoleate, Tween 80, Xanthan gum, and NaCl were used. W/O/W was formed under the optimized conditions of ultrasound at 40% amplitude and for 180 s of irradiation time, whereas for the microfluidizer, the optimized conditions were 350 bar and 8 cycles. This is the first work that successfully utilized Sucragel (oil-based thickener) in imparting enhanced stability in W/O/W. W/O/W with isotonic stabilization produced the lowest change in the mean droplet diameter (MDD), NaCl concentration, and water content by 1.5%, 2.6%, and 0.4%, respectively, due to reduced water movement. The final optimized W/O/W possessed MDD and dispersity index of 175.5 ± 9.8 and 0.232 ± 0.012, respectively. The future direction of formulating stable W/O/W would be by employing oil phase thickeners and isotonicity. The observed ~12 times lesser energy consumed by ultrasound than microfluidizer to generate a comparable droplet size of ~235 nm, further confirms its potential in generating the droplets energy-efficiently.

Water-in-oil-in-water double emulsions loaded with chlorogenic acid: release mechanisms and oxidative stability

Chlorogenic acid (CA) is a natural compound used as an antioxidant in the preparation of food, drugs, and cosmetics. Due to their low stability and bioavailability, many researchers have studied the encapsulation of CA in various delivery colloidal systems. The aim of this study was to evaluate the stability of water-in-oil-in-water (W/O/W) double emulsions loaded with CA and its antioxidant capacity. For this purpose, CA-W/O/W double emulsions were prepared using Span 80 and lecithin as lipophilic emulsifiers, and Tween 20 as a hydrophilic emulsifier. The influence of nature of lipophilic emulsifiers, the presence of chitosan (CH) in the internal and external aqueous phases, pH, temperature and the storage time of W/O/W double emulsions were also investigated. Depending on the preparation conditions, the W/O/W double emulsions showed the droplet size in the range 9.13 ± 0.55 μm-38.21 ± 1.87 μm, the creaming index 34%-78% and the efficiency encapsulation 79.45 ± 1.5%-88.13 ± 1.9%. Zeta potential values were negative for the W/O/W double emulsion without CH (-36.8 ± 2.02mV; -27.3 ± 1.75mV) and positive for the W/O/W double emulsions with CH in the external aqueous phase (+6.5 ± 0.42mV; 28.6 ± 0.92mV). The study of the release of CA from W/O/W double emulsions has highlighted two mechanisms: one based on the coalescence between the water inner droplets or between the oil globules as well as a diffusion releasing mechanism. The oxidative stability parameters of the W/O/W double emulsions, such as the peroxide value (POV) and the conjugated diene content (CD) were measured.

Effects of Compositional Tailoring on Drug Delivery Behaviours of Silica Xerogel/Polymer Core-shell Composite Nanoparticles

Conventional core-shell polymer nanoparticles usually exhibit a rapid release rate with their release kinetics mainly adjusted through changing composition of the polymer shells, limiting their applications for prolonged drug delivery. As a solution to these problems, silica xerogel/polymer core-shell-structured composite nanoparticles have been proposed. Different with our previous work centring on studying process variables, we here focused on investigating the effects of key compositional variables on essential properties of the composite nanoparticles. The drug release profiles (in vitro) were well interpreted by the Baker and Lonsdale model on a predicted two-stage basis. The first stage (<1 day) was well controlled from 18.6% to 45.9%; the second stage (1-14 days) was tailored in a range from 28.7 to 58.2% by changing the composition of the silica xerogel cores and polymeric shells. A substantial achievement was reducing the release rate by more than 40 times compared with that of conventional polymer nanoparticles by virtue of the silica xerogel cores. A semi-empirical model was also established in the first attempt to describe the effects of polymer concentration and drug loading capacity on the size of the composite nanoparticles. All these results indicated that the composite nanoparticles are promising candidates for prolonged drug delivery applications.

Multiple Water-in-Oil-in-Water Emulsion Gels Based on Self-Assembled Saponin Fibrillar Network for Photosensitive Cargo Protection

A gelled multiple water-in-oil-in-water (W₁/O/W₂) emulsion was successfully developed by the unique combination of emulsifying and gelation properties of natural glycyrrhizic acid (GA) nanofibrils, assembling into a fibrillar hydrogel network in the continuous phase. The multiple emulsion gels had relatively homogeneous size distribution, high yield (85.6-92.5%), and superior storage stability. The multilayer interfacial fibril shell and the GA fibrillar hydrogel in bulk can effectively protect the double emulsion droplets against flocculation, creaming, and coalescence, thus contributing to the multiple emulsion stability. Particularly, the highly viscoelastic bulk hydrogel had a high storage modulus, which was found to be able to strongly prevent the osmotic-driven water diffusion from the internal water droplets to the external water phase. We show that these multicompartmentalized emulsion gels can be used to encapsulate and protect photosensitive water-soluble cargos by loading them into the internal water droplets. These stable multiple emulsion gels based on natural, sustainable saponin nanofibrils have potential applications in the food, pharmaceutical, and personal care industries.