Development of W1/O/W2 emulsion with gallic acid in the internal aqueous phase

Cibéli Martins, Natasha Tiemi Fabri Higaki,Deise Prehs Montrucchio,Camila Freitas de Oliveira,Mona Lisa Simionatto Gomes,Marilis Dallarmi Miguel,Obdulio Gomes Miguel,Sandra Maria Warumby Zanin,Josiane de Fátima Gaspari Dias

Food Chemistry（2020）

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摘要

•Multiple emulsions have advantages such as protect against instability agents.•Variation in composition and process were evaluated in order to an W1/O/W2 emulsion.•The W1/O/W2 multiple emulsion with Gallic acid was prepared by double emulsification.•The proposed emulsion presented more than 50% of the initial antioxidant capacity.

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关键词

Gallic acid,Antioxidant,Stability,Polyphenol

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