W/O emulsions featuring ethylcellulose structuring in the water phase, interface and oil phase for multiple delivery

Abstract

This study reported a novel approach to stabilize W/O emulsions with nanoparticles and oleogel from ethylcellulose (EC), and the emulsions were applied for multiple delivery. Microstructural observations revealed that EC nanoparticles were distributed within the water droplets and at the interface, and EC oleogel was in the continuous phase. Storage modulus and viscosity were higher, and thixotropic structural recovery rates were lower, in the emulsions with more EC nanoparticles. Both EC nanoparticles and oleogels worked to stabilized the emulsions upon freeze-thawing, as only minor water or oil was released. Upon heating, some EC nanoparticles transited from the interface to the oil phase, and water droplets were aggregated. The interface was recreated when the samples were re-emulsified. When curcumin and anthocyanin were incorporated, both bioactives had improved light stability. During in vitro study, curcumin was mostly released at the early stage of intestinal digestion, while anthocyanin was released at later stage.