Effect of electrolytes in the water phase on the stability of W1/O/W2 double emulsions

被引：17

作者：

Kwak, Eunji ^{[1
]}

Lee, Jiseon ^{[1
]}

Jo, Yeon-Ji ^{[2
]}

Choi, Mi-Jung ^{[1
,3
]}

机构：

[1] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, Seoul 05029, South Korea

[2] Gangneung Wonju Natl Univ, Dept Food Proc & Distribut, Kangnung 25457, South Korea

[3] Konkuk Univ, Dept Food Sci & Biotechnol Anim Resources, 120 Neudong Ro, Seoul 05029, South Korea

来源：

COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS | 2022年 / 650卷

关键词：

W/O/Wdoubleemulsion; Electrolytes; Encapsulationefficiency; Emulsionstability; MULTIPLE EMULSIONS; RELEASE; SYSTEM; SALTS; KCL;

D O I：

10.1016/j.colsurfa.2022.129471

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

This study aimed to improve the physicochemical stability of water-in-oil-in-water (W-1/O/W-2) double emulsions using different formulations that influence the inner emulsion fraction (water-in-oil (W/O) type: 10 %, 20 %, 30 %, 40 %, and 50 %) and osmotic agents (NaCl, KCl, MgCl2, and Na2CO3). The stabilities of the double emulsions were analyzed for 60 d based on the droplet size, charge, viscosity, and encapsulation efficiency (EE). From the results of the inner emulsion fraction, the double emulsions showed the smallest droplet size at 50 % inner emulsion fraction, regardless of the osmotic agent. The viscosity and EE of the double emulsions increased as the inner emulsion fraction increased. The droplet size of the double emulsion increased in the following order: nonelectrolyte (control)

引用

页数：11

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