Influence of different electrolytes and oils on the stability of W 1 /O/W 2 double emulsion during storage and in vitro digestion.

The aim of this study is to formulate a stable water-in-oil-in-water (W 1 /O/W 2 ) double emulsion using different types of oils and electrolytes. W 1 /O was formulated with different electrolyte solutions (W 1 ) dispersed in various oils (O) using polyglycerol polyricinoleate as a stabilizer. External aqueous phase was Tween-80 (W 2 ), and W 1 /O dispersed in W 2 was used. The emulsion containing NaCl or MgCl 2 exhibited high encapsulation efficiency (EE) and maintained particle size. Regarding the oil type, the emulsion with MCT oil showed a small droplet size and a high viscosity and EE, presenting a stable droplet distribution in optical observation. The stability of emulsion containing NaCl was maintained during the in vitro digestion experiments. MCT oil, NaCl and MgCl 2 have the potential to produce stable double emulsions for storage stability and in vitro digestion studies. The findings would be useful for preparing stable double emulsions used in the food and cosmetic industries.