Enhancing trans-Resveratrol loading capacity by forcing W/O/W emulsions up to its colloidal stability limit.

Trans-Resveratrol (3, 5, 4'-trihydroxystilbene) is a naturally occurring polyphenol easily oxidizable and extremely photosensitive with a short biological half-life that must be encapsulated to maintain its beneficial properties on the human body. The aim of this work is to increase the amount of resveratrol encapsulated using concentrated double water-in-oil-in-water (W/O/W) emulsions, making these systems more interesting as ingredient for functional food products and/or pharmaceutical formulations. The concentration of the inner emulsion (W/O) for several external (WO/W) ratios was optimized in terms of encapsulation efficiency (EE), colloidal stability and rheological behaviour.