Evaluation of Process Parameters in the O/W/O Multiple Emulsion Method for Flavor Encapsulation

Abstract

The multiple emulsion/cold dehydration method was developed for the flavor encapsulation. The effects of various process parameters on the emulsion stability and flavor retention were investigated. Microfluidizer (at 68 MPa) produced more stable emulsion with small uniform droplets than pressure-homogenizer. Increasing the gum arabic content created a highly viscous emulsion, which resulted in a stable O/W emulsion. The stability of an O/W/O multiple emulsion was highly affected by the type of emulsifiers and the most stable emulsion was prepared using the blend of Span 80 and PGPR. Well-formed microcapsules having high flavor retention (71%) was obtained when ethanol/water mixture solution of 9:1 was used as a dehydrating agent.

Double Emulsions Stabilized by Food Biopolymers

“…34,[84][85][86] The use of a 'bioemulsifier' to prepare W/O/W emulsions by the two-step procedure was reported more than 30 years ago. 87 In the intervening period, various different types of food protein emulsifiers have been employed in the stabilization of double emulsions, including sodium caseinate, 53,64,68,69,72,73,[88][89][90] gelatin, 66,91 BSA 63 and whey protein isolate 92 and also some hydrocolloid emulsifiers such as gum arabic 71,93 and hydrophobically modified starch. 30 Attempts have also been made to stabilize the outer droplets of double emulsions with various soluble polysaccharides 84,85,94,95 acting as thickening/gelling agentsProtein concentration (wt%) Yield (%) pectin, carrageenan, alginate, xanthan, gellan, locust bean gum and carboxymethylcellulose-and also using colloidal particles of microcrystalline cellulose.…”

Optimizing microencapsulation of peanut sprout extract by response surface methodology

“…The emulsion was incubated at 100 C for 2 h when the separated layer was formed, then the volume of the layer was measured by the modified incubated at 100 C for 6 h (Cho & Park, 2003). All samples were measured in triplicate.…”

Stirred cell membrane emulsification for multiple emulsions containing unrefined pumpkin seed oil with uniform droplet size

“…encapsulation of flavours [4,5], production of food with lower fat content [6] and protection of sensitive and active food components from a local harsh environment [7]. Multiple emulsions are very suitable for encapsulation of hydrophilic bioactive components, such as: vitamin B [8], immunoglobulin [9], insulin [10] and amino acids [8,11], and they are also useful for preparation of delivery systems that contains lipophilic encapsulants, such as flavour [12] and both lipophilic and hydrophilic bioactive components in the same system [8].…”