Delivery systems that are capable of tuning the resident time in gastrointestinal tract are highly demanded in facilitating precision nutrition. Double emulsion (W1/O/W2), also known as multiple emulsion, contains many small internal water droplets (W1) confined in a larger oil droplet (O) that are dispersed in external water phase (W2). Due to the multi-chamber, multi-phase structure, double emulsions have the potential to regulate the oral sensation, co-delivery of hydrophilic and/or hydrophobic bioactive ingredients, and programmed digestion and time-delayed release of bioactive compounds. Structural design employing gelation different compartments of double emulsions with different gelling strengthes, controlling the special distribution site of crystallizable emulsifiers offers flexible control over their encapsulation and delivery properties. Herein, effects of gelation and spatial distribution of crystallizable emulsifiers on the processing stability, rheological and tribological properties as well as the digestion profile of the double emulsion were investigated. The present study offers a valuable guide for rational design of double emulsions with tailor-made processing stability, oral sensation and digestive characteristics.

Structural design and versatile applications of pickering double emulsions as delivery vehicles for precise nutrition

Fall 2022 abstracts, posters, and presentations will launch in mid-September.

ACS Fall 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.