Preparation and characterization of W/O/W double emulsions containing MgCl₂

ABSTRACT

The aim of present study is to design food-grade W/O/W double emulsions encapsulating Mg²⁺ and investigate their stability and release properties. Prepared emulsions were characterized in terms of global stability, particle size, rheological properties, and interfacial tension. The double emulsions were sensitive to the presence of magnesium salt. The mean droplet size and viscosity of emulsions was positively correlated to MgCl₂ concentration. The microscopic pictures confirmed that the water transfer between two aqueous phases caused the reduced stability of double emulsions. It was suggested that swelling breakdown was the main mechanism in controlling the release of encapsulated Mg²⁺.

GRAPHICAL ABSTRACT

KEYWORDS:

• MgCl₂ concentration
• osmotic pressure
• stability
• swelling–breakdown
• W/O/W emulsions