Influence of composition on the encapsulation properties of P/O/W multiple emulsions for Vitamin C

Abstract

The aim of this work was to study the encapsulation properties of polyols-in-oil-in-water (P/O/W) multiple emulsions for Vitamin C (Vc). The influence of formulation factors, including the concentration of lipophilic emulsifier, hydrophilic emulsifier, salt and glycerol had been investigated. The results indicated that the encapsulation stability could be improved by increasing the lipophilic emulsifier concentration which could strengthen the interfacial film. In contrast, the excess of hydrophilic emulsifier destabilized the emulsion. The presence of glycerol in the outer aqueous phase accelerated the phase transfer, thus reduced the encapsulation rate. The addition of salt in inner polyols phase had little effect on encapsulation rate while markedly affected the morphology and stability of this system. P/O/W multiple emulsions showed better encapsulation stability than the W/O/W multiple emulsions as the former’s encapsulation rate could remain more than 75% after 2 weeks while the latter only remained less than 60%. Meanwhile, the P/O/W emulsions exhibited higher storage modulus (G’), bigger loss modulus (G’’) and broaden linear viscoelastic regions than W/O/W emulsions.

Graphical Abstract

Keywords:

• Polyols-in-oil-in-water
• vitamin C
• encapsulation properties
• multiple emulsions

Funding

This research was supported by Base Construction Program of Shanghai Institute of Technology: Breeding of new variety and High-yield Cultivation Technique of Fragrant Plants (3921NH166035) and Shanghai youth teacher training program (ZZZZyyx16013).

Disclosure statement

The authors declare that they have no conflict of interest.