×
Home Current Archive Editorial board
News Contact
Review Article

Double emulsions (W/O/W emulsions): Encapsulation of Plant Biactives

By
Jelena Mudrić ,
Jelena Mudrić
Contact Jelena Mudrić

Institute for Medicinal Plants Research “Dr. Josif Pančić”, Belgrade, Serbia

Katarina Šavikin ,
Katarina Šavikin

Institute for Medicinal Plants Research “Dr. Josif Pančić”, Belgrade, Serbia

Svetlana Ibrić ,
Svetlana Ibrić

Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia

Jelena Đuriš
Jelena Đuriš

Department of Pharmaceutical Technology and Cosmetology, Faculty of Pharmacy, University of Belgrade, Belgrade, Serbia

Abstract

This article describes the preparation, characterization, and application of W/O/W emulsions, with emphasis on the encapsulation of plant bioactives. The main limitations preventing commercialization of double emulsions with plant bioactive substances, used for the preparation of food, nutraceuticals and pharmaceuticals for oral administration, are low thermodynamic stability and the limited range of the available lipophilic emulsifiers. In that regard, strategies for stability improvement of W/O/W emulsions with bioactive substances are highlighted.


 

References

Aditya, N., Aditya, S., Yang, H., Kim, H. W., Park, S. O., & Ko, S. (2015). Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion. Food Chemistry, 173, 7–13.
Akhtar, M., Murray, B. S., Afeisume, E. I., & Khew, S. H. (2014). Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology. Food Hydrocolloids, 34, 62–67.
Artiga-Artigas, M., Molet-Rodríguez, A., Salvia-Trujillo, L., & Martín-Belloso, O. (2019). Formation of double (W1/O/W2) emulsions as carriers of hydrophilic and lipophilic active compounds. Food and Bioprocess Technology, 12(3), 422–435.
Aserin, A., Wiley, J., Sons. Ashjari, M., Khoee, S., & Mahdavian, A. R. (2008). Multiple Emulsion: Technology and Applications. Polymer International, 61(5), 850–859.
Benichou, A., Aserin, A., & Garti, N. (2004). Double emulsions stabilized with hybrids of natural polymers for entrapment and slow release of active matters. Advances in Colloid and Interface Science, 108–109, 29–41.
Berendsen, R. (2014). Encapsulation of procyanidins in double emulsions stabilized by protein–polysaccharide complexes.
Bernewitz, R., Dalitz, F., Köhler, K., Schuchmann, H., & Guthausen, G. (2013). Characterisation of multiple emulsions by NMR spectroscopy and diffusometry. Microporous and Mesoporous Materials, 178, 69–73.
Bhatia, N., Pandit, S., Agrawal, S., & Gupta, D. (2013). A Review On Multiple Emulsions. International Journal of Pharmaceutical Erudition, 9.
Carrillo-Navas, H., Cruz-Olivares, J., Varela-Guerrero, V., Alamilla-Beltrán, L., Vernon-Carter, E. J., & Pérez-Alonso, C. (2012). Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends.
Champagne, C. P., & Fustier, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology, 18(2), 184–190.
Chung, C., Smith, G., Degner, B., & McClements, D. J. (2016). Reduced fat food emulsions: physicochemical, sensory, and biological aspects. Critical Reviews in Food Science and Nutrition, 56(4), 650–685.
Cortesi, R., & Esposito, E. (2010). Pharmaceutical and biotechnological applications of multiple emulsions. In Colloids in Drug Delivery (Vol. 20100581, pp. 203–220).
Dluska, E., Markowska-Radomska, A., Metera, A., Tudek, B., & Kosicki, K. (2017). Multiple emulsions as effective platforms for controlled anti-cancer drug delivery. Nanomedicine, 12(18), 2183–2197.
E., A., Sonaglio, D., & Campos, A. M. (2018). Vasorelaxant effect of standardized extract of Cecropia glaziovii Snethl encapsulated in PLGA microparticles: In vitro activity, formulation development and release studies. Materials Science and Engineering, C 92, 228–235.
Garti, N., Frenkel, M., & Shwartz, R. (1983). Multiple emulsions. part II: Proposed technique to overcome unpleasant taste of drugs. Journal of Dispersion Science and Technology, 4(3), 237–252.
Gharehbeglou, P., Jafari, S. M., Hamishekar, H., Homayouni, A., & Mirzaei, H. (2019). Pectin-whey protein complexes vs. small molecule surfactants for stabilization of double nano-emulsions as novel bioactive delivery systems. Journal of Food Engineering, 245, 139–148.
Gharehbeglou, P., Jafari, S. M., Homayouni, A., Hamishekar, H., & Mirzaei, H. (2019). Fabrication of double W1/O/W2 nano-emulsions loaded with oleuropein in the internal phase (W1) and evaluation of their release rate. Food Hydrocolloids, 89, 44–55.
Giri, T. K., Choudhary, C., Ajazuddin, A., A., B., H., & Tripathi, D. K. (2013). Prospects of pharmaceuticals and biopharmaceuticals loaded microparticles prepared by double emulsion technique for controlled delivery. Saudi Pharmaceutical Journal, 21(2), 125–141.
Graaf, S., Schroen, C., & Boom, R. (2005). Preparation of double emulsions by membrane emulsification - a review. Journal of Membrane Science, 251(1–2), 7–15.
Iqbal, M., Zafar, N., Fessi, H., & Elaissari, A. (2015). Double emulsion solvent evaporation techniques used for drug encapsulation. International Journal of Pharmaceutics, 496(2), 173–190.
Jiménez-Colmenero, F. (2013). Potential applications of multiple emulsions in the development of healthy and functional foods. Food Research International, 52(1), 64–74.
Kaimainen, M., Marze, S., Järvenpää, E., Anton, M., & Huopalahti, R. (2015). Encapsulation of betalain into w/o/w double emulsion and release during in vitro intestinal lipid digestion. LWT - Food Science and Technology, 60(2), 899–904.
Kim, B.-K., Cho, A.-R., & Park, D.-J. (2016). Enhancing oral bioavailability using preparations of apigenin-loaded W/O/W emulsions: In vitro and in vivo evaluations. Food Chemistry, 206, 85–91.
Lamba, H., Sathish, K., & Sabikhi, L. (2015). Double emulsions: emerging delivery system for plant bioactives. Food and Bioprocess Technology, 8(4), 709–728.
Liu, J., Tan, Y., Zhou, H., Muriel Mundo, J. L., & McClements, D. J. (2019). Protection of anthocyanin-rich extract from pH-induced color changes using water-in-oil-in-water emulsions. Journal of Food Engineering, 254, 1–9.
McClements, D. J., Decker, E. A., Park, Y., & Weiss, J. (2009). Structural design principles for delivery of bioactive components in nutraceuticals and functional foods. Critical Reviews in Food Science and Nutrition, 49(6), 577–606.
Mehrnia, M.-A., Jafari, S.-M., Makhmal-Zadeh, B. S., & Maghsoudlou, Y. (2017). Rheological and release properties of double nano-emulsions containing crocin prepared with Angum gum, Arabic gum and whey protein. Food Hydrocolloids, 66, 259–267.
Mezzenga, R., Folmer, B. M., & Hughes, E. (2004). Design of double emulsions by osmotic pressure tailoring. Langmuir, 20(9), 3574–3582.
Morais, A. R. d V., Alencar, v d N., Xavier Júnior, F. H., Oliveira, C. M. d, Marcelino, H. R., Barratt, G., Fessi, H., Egito, E. S. T. d, & Elaissari, A. (2016). Freeze-drying of emulsified systems: A review. International Journal of Pharmaceutics, 503(1–2), 102–114.
Muschiolik, G., & Dickinson, E. (2017). Double emulsions relevant to food systems: preparation, stability, and applications. Comprehensive Reviews in Food Science and Food Safety, 16(3), 532–555.
Pal, R. (2011). Rheology of simple and multiple emulsions. Current Opinion in Colloid & Interface Science, 16(1), 41–60.
Patravale, V. B., & Mandawgade, S. D. (2008). Novel cosmetic delivery systems: an application update. International Journal of Cosmetic Science, 30(1), 19–33.
Paul, S., Kumar, A., Yedurkar, P., & Sawant, K. (2013). Design and development of multiple emulsion for enhancement of oral bioavailability of acyclovir. Drug Development and Industrial Pharmacy, 39(11), 1809–1817.
Pimentel-Moral, S., Teixeira, M., Fernandes, A., Borrás-Linares, I., Arráez-Román, D., Martínez-Férez, A., Segura-Carretero, A., & Souto, E. (2019). Polyphenols-enriched Hibiscus sabdariffa extract-loaded nanostructured lipid carriers (NLC): Optimization by multi-response surface methodology. Journal of Drug Delivery Science and Technology, 49, 660–667.
Raviadaran, R., Muthoosamy, K., & Manickam, S. (2018). Simple and multiple emulsions emphasizing on industrial applications and stability assessment. Process Engineering and Quality Assurance, Apple Academic Press, 179–230.
Salazar-Miranda, M. A., Cruz-Sosa, F., Rodríguez-Huezo, M. E., Jiménez-Alvarado, R., & Pérez-Alonso, C. (2016). Microencapsulation of chlorthalidone by spray-drying of double emulsion and melt granulation coating. Drying Technology, 34(9), 1118–1128.
Schmidts, T., Dobler, D., Nissing, C., & Runkel, F. (2009). Influence of hydrophilic surfactants on the properties of multiple W/O/W emulsions. Journal of Colloid and Interface Science, 338(1), 184–192.
Schuch, A., Deiters, P., Henne, J., Köhler, K., & Schuchmann, H. P. (2013). Production of W/O/W (water-in-oil-in-water) multiple emulsions: droplet breakup and release of water. Journal of Colloid and Interface Science, 402, 157–164.
Talegaonkar, S., & Vyas, S. (2005). Inverse targeting of diclofenac sodium to reticuloendothelial system-rich organs by sphere-in-oil-in-water (s/o/w) multiple emulsion containing poloxamer 403. Journal of Drug Targeting, 13(3), 173–178.
Toledo-Madrid, K., Gallardo-Velázquez, T., & Osorio-Revilla, G. (2018). Microencapsulation of purple cactus pear fruit (Opuntia ficus indica) Eextract by the combined method W/O/W double emulsion-spray drying and conventional spray drying: A comparative study. Processes, 6(10), 189.
Vasiljevic, D., Parojcic, J., Primorac, M., & Vuleta, G. (2006). An investigation into the characteristics and drug release properties of multiple W/O/W emulsion systems containing low concentration of lipophilic polymeric emulsifier. International Journal of Pharmaceutics, 309(1–2), 171–177.
Wang, J., Shi, A., Agyei, D., & Wang, Q. (2017). Formulation of water-in-oil-in-water (W/O/W) emulsions containing trans-resveratrol. RSC Advances, 7(57), 35917–35927.
Xu, W., Yang, Y., Xue, S. J., Shi, J., Lim, L.-T., Forney, C., Xu, G., & Bamba, B. S. B. (2018). Effect of in vitro digestion on water-in-iil-in-water emulsions containing anthocyanins from grape skin powder. Molecules, 23(11).
(N.d.). Carbohydrate Polymers, 87(2), 1231–1235.
(2007). Preparation and characterization of water/oil and water/oil/water emulsions containing biopolymer-gelled water droplets. Journal of Agricultural and Food Chemistry, 55(1), 175–184.
(2012). Production of uniform droplets using membrane, microchannel and microfluidic emulsification devices. Microfluidics and Nanofluidics, 13(1), 151–178.
(2017). Microfluidic production of multiple emulsions. Micromachines, 8(3), 75.

Citation

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. 

Article metrics

Google scholar: See link

The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.