To Örebro University

Edible transparent emulsions of the water-in-oil (W/O) type are highly sought after and currently not available. In such materials, the water droplets can be advantageously used as reservoirs to encapsulate biologically active hydrophilic substances (minerals, antioxidants, etc.). The emulsions must remain transparent, fluid and kinetically stable to meet consumers' requirements. In this paper, we describe a simple yet versatile process to fabricate food grade transparent W/O emulsions. Our method involves the preparation of coarse emulsions which are submitted to shear under laminar flow conditions to reduce their average droplet size. The process generates negligible heat and consequently, it preserves the integrity of thermally sensitive compounds. The obtained emulsions contain between 5 and 10 wt.% of aqueous droplets whose average droplet size is lower than 200 nm. They are kinetically stable for at least 2 months. Transparency results from the relatively low droplet size and the incorporation in the aqueous phase of hydrophilic solutes that decrease the refractive index mismatch between the two immiscible phases.

Food-grade W/O microemulsions based on lecithin, caprylic/capric triglycerides, isopropyl myristate, alcohols and water were formulated and structurally characterized to be used as potential carriers of natural food antioxidants. Different well-known food antioxidants including gallic acid, p-hydroxybenzoic acid, protocatechuic acid and tyrosol were successfully encapsulated in the aqueous cores of the microemulsions. A pseudo-ternary phase diagram was constructed to determine the extent of the monophasic area that corresponds to an inverted type microemulsion. Apparent hydrodynamic diameter measurements of empty and loaded microemulsions were performed using dynamic light scattering (DLS) and swollen micelles with diameters smaller than 10 nm were detected. Interfacial properties of the microemulsions were studied by electron paramagnetic resonance (EPR) spectroscopy employing the nitroxide spin probe 5-doxylstearic acid (5-DSA). A small increase in spin probe mobility upon addition of the antioxidants was observed; whereas the rigidity of the surfactants was not affected. Cryogenic transmission electron microscopy (Cryo-TEM) indicated the existence of entangled thread-like reversed micelles. Finally, the investigated phenolics were assessed and compared for their radical scavenging activity using an EPR approach based on free radicals. The encapsulated gallic acid showed the highest antioxidant activity (0.93 mM trolox equivalents) as compared to other antioxidants assessed within the frame of this study.

Two edible Water-in-Oil (W/O) dispersions, an emulsion that remains kinetically stable and a microemulsion which is spontaneously formed, transparent and thermodynamically stable, were developed for potential use as functional foods, due to their ability to be considered as matrices to encapsulate biologically active hydrophilic molecules. Both systems contained Medium Chain Triglycerides (MCT) as the continuous phase and were used as carriers of Hydroxytyrosol (HT), a hydrophilic antioxidant of olive oil. A low energy input fabrication process of the emulsion was implemented. The obtained emulsion contained 1.3% (w/w) of surfactants and 5% (w/w) aqueous phase. The spontaneously formed microemulsion contained 4.9% (w/w) of surfactants and 2% (w/w) aqueous phase. A comparative study in terms of structural characterization of the systems in the absence and presence of HT was carried out. Particle size distribution obtained by Dynamic Light Scattering (DLS) technique and interfacial properties of the surfactants' layer, examined by Electron Paramagnetic Resonance (EPR) spectroscopy indicated the involvement of HT in the surfactant membrane. Finally, the proposed systems were studied for the scavenging activity of the encapsulated antioxidant toward galvinoxyl stable free radical showing a high scavenging activity of HT in both systems.