Advisor(s)
Abstract(s)
Water-in-oil (W/O) emulsions have high potential for several industrial areas as delivery
systems of hydrophilic compounds. In general, they are less studied than oil-in-water (O/W) systems,
namely in what concerns the so-called fluid systems, partly due to problems of instability. In this
context, this work aimed to produce stable W/O emulsions from a natural oil, sweet almond oil,
to be further tested as vehicles of natural hydrophilic extracts, here exemplified with an aqueous
cinnamon extract. Firstly, a baseW/O emulsion using a high-water content (40/60, v/v) was developed
by testing di erent mixtures of emulsifiers, namely Tween 80 combined with Span 80 or Span 85
at di erent contents. Among the tested systems, the one using a 54/46 (v/v) Span 80/Tween 80
mixture, and subjected to 12 high-pressure homogenizer (HPH) cycles, revealed to be stable up to 6
months, being chosen for the subsequent functionalization tests with cinnamon extract (1.25–5%; w/v;
water-basis). The presence of cinnamon extract leaded to changes in the microstructure as well as in
the stability. The antimicrobial and antioxidant analysis were evidenced, and a sustained behavior
compatible with an extract distribution within the two phases, oil and water, in particular for the
higher extract concentration, was observed.
Description
Keywords
Cinnamon extract Emulsions Hydrophilic extracts Natural compounds Sweet almond oil Water-in-oil
Pedagogical Context
Citation
Colucci, Giovana; Santamaria-Echart, Arantzazu; Silva, Samara C.; Fernandes, Isabel P.M.; Sipoli, Caroline C.; Barreiro, Maria F. (2020). Development of water-in-oil emulsions as delivery vehicles and testing with a natural antimicrobial extract. Molecules. ISSN1420-3049. 25:9, p. 1-15