Skip to main content
SpringerLink
Log in

The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Heat treatment and mechanical movement are the most common stressors that affect food material processing. A w/o/w emulsion is a promising system for delivering sensitive materials in food products and in reducing dietary fat content, but for wider uses, it is necessary to evaluate emulsion behaviour during food manufacturing. In the present study, we simulate heat (5 to 85 °C) and mechanical processes (shear rate 0.1 to 1000 s−1) using rotational rheometry and describe changes in glucose encapsulation efficiency and droplet size of model w/o/w 20% emulsions prepared with 2.5 wt % PGPR (polyglycerol polyricinoleate) as lipophilic emulsifier in canola oil (oil phase) and distilled water or 10 wt % skim milk as an internal water phase stabilized or not by 3 types of carrageenan (0.5 wt %) and milk proteins as emulsifier. The comparison of w/o/w emulsions prepared with three specific types of carrageenan provides the important information on the suitability of the combination of specific carrageenan and internal water phase. It was found that model manufacturing did not influence the result encapsulation efficiency of all w/o/w emulsions significantly. We demonstrated that model w/o/w 20% emulsions were sufficiently stable for manufacturing, especially when skim milk was used with 0.5 wt % kappa carrageenan as the internal water phase. These samples subjected to manufacturing showed an encapsulation efficiency 53.97 ± 0.00% even after 4 weeks storage at 4 °C and droplet size (D[4, 3]) 39.04 ± 1.56 µm. So prepared w/o/w emulsions provided the demanded stability and could be part of functional food.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig.3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

Availability of data and materials

Not applicable.

Code availability

Not applicable.

References

  1. Muschiolik G, Dickinson E (2017) Double emulsions relevant to food systems: preparation, stability, and applications. Compr Rev Food Sci Food Saf 16:532–555

    Article  CAS  Google Scholar 

  2. Benichou A, Aserin A, Garti N (2004) Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Adv Coll Interface Sci. https://doi.org/10.1016/j.cis.2003.10.013

    Article  Google Scholar 

  3. Fechner A, Knoth A, Scherze I, Muschiolik G (2007) Stability and release properties of double-emulsions stabilised by caseinate-dextran conjugates. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2006.10.021

    Article  Google Scholar 

  4. Charcosset C (2009) Preparation of emulsions and particles by membrane emulsification for the food processing industry. J Food Eng 92:241–249

    Article  CAS  Google Scholar 

  5. Neumann SM, Scherbej I, van der Schaaf US, Karbstein HP (2018) Investigations on the influence of osmotic active substances on the structure of water in oil emulsions for the application as inner phase in double emulsions. Colloids Surf A. https://doi.org/10.1016/j.colsurfa.2017.10.073

    Article  Google Scholar 

  6. Necas J, Bartosikova L (2013) Carrageenan: a review. Vet Med 58:187–205

    Article  CAS  Google Scholar 

  7. Pays K, Giermanska-Kahn J, Pouligny B et al (2002) Double emulsions: how does release occur? J Control Release. https://doi.org/10.1016/S0168-3659(01)00535-1

    Article  PubMed  Google Scholar 

  8. Márquez AL, Medrano A, Panizzolo LA, Wagner JR (2010) Effect of calcium salts and surfactant concentration on the stability of water-in-oil (w/o) emulsions prepared with polyglycerol polyricinoleate. J Colloid Interface Sci. https://doi.org/10.1016/j.jcis.2009.09.020

    Article  PubMed  Google Scholar 

  9. Su J, Flanagan J, Hemar Y, Singh H (2006) Synergistic effects of polyglycerol ester of polyricinoleic acid and sodium caseinate on the stabilisation of water-oil-water emulsions. Food Hydrocoll 20:261–268

    Article  CAS  Google Scholar 

  10. Tipchuwong N, Chatraporn C, Ngamchuachit P, Tansawat R (2017) Increasing retention of vitamin D3 in vitamin D3 fortified ice cream with milk protein emulsifier. Int Dairy J. https://doi.org/10.1016/j.idairyj.2017.01.003

    Article  Google Scholar 

  11. Zafimahova-Ratisbonne A, Wardhono EY, Lanoisellé JL et al (2014) Stability of W/O emulsions encapsulating polysaccharides. J Dispers Sci Technol. https://doi.org/10.1080/01932691.2013.773444

    Article  Google Scholar 

  12. Shao P, Feng J, Sun P et al (2020) Recent advances in improving stability of food emulsion by plant polysaccharides. Food Res Int 137:109376

    Article  CAS  Google Scholar 

  13. Dickinson E (2011) Double emulsions stabilized by food biopolymers. Food Biophys 6:1–11

    Article  Google Scholar 

  14. Klojdová I, Troshchynska Y, Štětina J (2018) Influence of carrageenan on the preparation and stability of w/o/w double milk emulsions. Int Dairy J. https://doi.org/10.1016/j.idairyj.2018.06.001

    Article  Google Scholar 

  15. Mazo Rivas JC, Schneider Y, Rohm H (2016) Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.13063

    Article  Google Scholar 

  16. Klojdová I, Feldeková E, Kumherová M et al (2020) Preparation of water-in-oil-in-water multiple emulsions with potential use in food industry. Chem Eng Technol. https://doi.org/10.1002/ceat.201900394

    Article  Google Scholar 

  17. Gülseren I, Corredig M (2012) Interactions at the interface between hydrophobic and hydrophilic emulsifiers: polyglycerol polyricinoleate (PGPR) and milk proteins, studied by drop shape tensiometry. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2012.03.010

    Article  Google Scholar 

  18. Tijssen RLM, Canabady-Rochelle LS, Mellema M (2007) Gelation upon long storage of milk drinks with carrageenan. J Dairy Sci. https://doi.org/10.3168/jds.2006-854

    Article  PubMed  Google Scholar 

  19. Simpson R (2009) Engineering aspects of thermal food processing. CRC Press, Boca Raton

    Book  Google Scholar 

  20. Dalgleish DG (2006) Food emulsions—their structures and structure-forming properties. Food Hydrocoll 20:415–422

    Article  CAS  Google Scholar 

  21. Cornec M, Wilde PJ, Gunning PA et al (1998) Emulsion stability as affected by competitive adsorption between an oil-soluble emulsifier and milk proteins at the interface. J Food Sci. https://doi.org/10.1111/j.1365-2621.1998.tb15671.x

    Article  Google Scholar 

  22. Puvanenthiran A, Goddard SJ, McKinnon IR, Augustin MA (2003) Milk-based gels made with κ-carrageenan. J Food Sci. https://doi.org/10.1111/j.1365-2621.2003.tb14129.x

    Article  Google Scholar 

  23. Puvanenthiran A, Goddard SJ, Augustin MA (2002) Gelation of mixed gels containing κ-carrageenan and skim milk components. J Food Sci. https://doi.org/10.1111/j.1365-2621.2002.tb10640.x

    Article  Google Scholar 

  24. Liang Y, Matia-Merino L, Gillies G et al (2017) The heat stability of milk protein-stabilized oil-in-water emulsions: a review. Curr Opin Colloid Interface Science 28:63–73

    Article  CAS  Google Scholar 

  25. Eisinaite V, Juraite D, Schroën K, Leskauskaite D (2017) Food-grade double emulsions as effective fat replacers in meat systems. J Food Eng. https://doi.org/10.1016/j.jfoodeng.2017.05.022

    Article  Google Scholar 

  26. Pal R (2011) Rheology of simple and multiple emulsions. Current Opin Colloid Interface Sci 16:41–60

    Article  CAS  Google Scholar 

  27. Mena-Casanova E, Totosaus A (2011) Improvement of emulsifying properties of milk proteins with κ or λ carrageenan: Effect of pH and ionic strength. Int J Food Sci Technol. https://doi.org/10.1111/j.1365-2621.2010.02536.x

    Article  Google Scholar 

Download references

Acknowledgements

We thank John Brooker for English revision.

Funding

This research project was financially supported by Technology Agency of the Czech Republic (TACR), project TJ04000443.

Author information

Authors and Affiliations

  1. Department of Dairy, Fat and Cosmetics, UCT Prague, Technická 5, Prague, Czech Republic

    Iveta Klojdová, Monika Kumherová, Kristina Veselá, Šárka Horáčková, Markéta Berčíková & Jiří Štětina

Authors
  1. Iveta Klojdová
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Monika Kumherová
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Kristina Veselá
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Šárka Horáčková
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Markéta Berčíková
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Jiří Štětina
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

IK (main author and corresponding author) made substantial contributions to conception and design of the study, analysis and interpretation of data, drafted manuscript. MK (co-author) made substantial contributions to conception and design of the study, acquisition of data, or analysis and interpretation of data, drafted the article. KV (co-author) made substantial contributions to conception and design of the study, acquisition of data, or analysis and interpretation of data. ŠH (co-author) made substantial contributions to conception and design of the study, acquisition of data, or analysis and interpretation of data, drafted the article. MB (co-author) made substantial contributions to conception and design of the study, acquisition of data, or analysis and interpretation of data. JŠ (co-author) reviewed the manuscript critically for important intellectual content, gave final approval of the version to be published.

Corresponding author

Correspondence to Iveta Klojdová.

Ethics declarations

Conflict of interest

There is no conflict of interest/competing interest.

Ethics approval

Not applicable.

Research studies involving with humans and/or animals

Not applicable.

Consent to participate

Not applicable.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Klojdová, I., Kumherová, M., Veselá, K. et al. The influence of heat and mechanical stress on encapsulation efficiency and droplet size of w/o/w multiple emulsions. Eur Food Res Technol 248, 2303–2309 (2022). https://doi.org/10.1007/s00217-022-04046-3

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-022-04046-3

Keywords

Search

Navigation