@article{01HV2Z03Q5SE7Y93WCP8QDQ3RT,
  abstract     = {{Oil-in-water-in-oil (O/W/O) double emulsions are considered an advanced oil-structuring technology that can accomplish multi-functions to improve food quality and nutrition. However, this special structure is thermodynamically unstable. This study formulated a model O/W/O double emulsion with standard surfactants, Tween 80 (4 %) and polyglycerol polyricinoleate (PGPR, 5 %), using a traditional two-step method with different homogenization parameters. Cryo-SEM and GC-FID results show that O/W/O emulsions were successfully formulated, and the release rate (RR) of medium-chain triglycerides (MCT) oil from the inner oil to the outer oil phase increased significantly with 2nd homogenization speed increasing, respectively. Interestingly, the RR of all samples reached about 75 % after 2 months of storage, suggesting that O/W/O emulsions were highly unstable. To explain the observed instability, dynamic interfacial tension and interfacial rheology were performed using a drop shape tensiometer. Results demonstrated that unadsorbed Tween 80 in the intermediate aqueous phase was a key factor in markedly decreasing the interfacial properties of the outer PGPR-assembled film by affecting the interfacial rearrangement. Additionally, it was found that the MCT release showed a positive correlation with the Tween 80 concentration, demonstrating that the formed Tween 80 micelles could transport oil molecules to strengthen the emulsion instability. Taken together, this study reveals the destabilization mechanism of model O/W/O surfactants-stabilized emulsions from bulk to interface, providing highly relevant insights for the design of stable O/W/O double emulsions.}},
  articleno    = {{138723}},
  author       = {{Zhi, Zijian and Li, Hao and Geurs, Indi and Lewille, Benny and Liu, Rui and Van der Meeren, Paul and Dewettinck, Koen and Van Bockstaele, Filip}},
  issn         = {{0308-8146}},
  journal      = {{FOOD CHEMISTRY}},
  keywords     = {{Food Science,Destabilization,O/W/O double emulsions,Instability mechanism,Interfacial rheology,Micellization,OIL,STABILITY,RHEOLOGY,PROTEINS}},
  language     = {{eng}},
  pages        = {{10}},
  title        = {{Destabilization of a model O/W/O double emulsion : from bulk to interface}},
  url          = {{http://doi.org/10.1016/j.foodchem.2024.138723}},
  volume       = {{445}},
  year         = {{2024}},
}

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