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Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds

  • M. Artiga-Artigas
  • A. Molet-Rodríguez
  • L. Salvia-Trujillo
  • O. Martín-BellosoEmail author
Original Paper
  • 120 Downloads

Abstract

This work aimed at obtaining an optimized formation procedure of water-in-oil-in-water (W1/O/W2) double emulsions as potential templates to carry hydrophilic (e.g., chlorophyllin; CHL) and/or hydrophobic (e.g., lemongrass essential oil; LG-EO) active compounds. As a first step, the impact of the hydrophobic surfactant (i.e., Span 80 or PGPR), sodium alginate or NaCl concentration as well as the homogenization method (i.e., high-shear homogenization, ultrasonication, or microfluidization) on the particle size of the primary W1/O emulsions was evaluated. The inner phase (W1/O) formulated with PGPR (4% w/w) and sodium alginate (2% w/w) with NaCl (0.05 M) and treated by high-shear homogenization (11,000 rpm, 5 min) presented the smallest particle size (d[4;3] ≈ 0.51 μm). As a second step, the primary W1/O emulsion was subsequently dispersed in a secondary aqueous phase (W2) at varying hydrophilic surfactant (i.e., lecithin or Tween 20), sodium alginate or NaCl concentrations and magnetic stirring rate (rpm and time) to obtain double emulsions (W1/O/W2). The formation of stable W1/O/W2 emulsions with d[4;3] of 7 μm was achieved with the use of lecithin (2% w/w), sodium alginate (2% w/w) with NaCl (0.05 M) and treated by low-intensity UT homogenization (5600 rpm, 2 min) followed by 24 h of magnetic stirring. The incorporation of CHL and LG-EO in the inner aqueous phase and lipid phase respectively did not change the double emulsion characteristics. Overall, this study presents an effective two-step optimized procedure to form stable double emulsions as potential delivery systems for functional compounds.

Keywords

Double emulsion Chlorophyllin Lemongrass essential oil PGPR Two-step procedure 

Notes

Acknowledgments

Authors María Artiga-Artigas and Anna Molet-Rodríguez thank the University of Lleida for their pre-doctoral fellowship. Author Laura Salvia-Trujillo thanks the “Secretaria d’Universitats i Recerca del Departament d’Empresa i Coneixement de la Generalitat de Catalunya” for the Beatriu de Pinós post-doctoral grant BdP2016 00336.

Funding

This study was funded by the Ministry of Economy, Industry and Competitiveness (MINECO/FEDER, UE) throughout project AGL2015-65975-R.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  • M. Artiga-Artigas
    • 1
  • A. Molet-Rodríguez
    • 1
  • L. Salvia-Trujillo
    • 1
  • O. Martín-Belloso
    • 1
    Email author
  1. 1.Department of Food TechnologyUniversidad de LleidaLleidaSpain

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