Addition of -Resveratrol-Loaded Highly Concentrated Double Emulsion to Yoghurts: Effect on Physicochemical Properties.

-resveratrol (RSV) needs to be encapsulated to maintain its beneficial properties on the human body. This is due to its extreme photosensitivity, short biological half-life, and easy oxidation. In this study, the use of double emulsions for RSV encapsulation and their further application on functional yoghurts was studied.

Simultaneous encapsulation of trans-resveratrol and vitamin D in highly concentrated double emulsions.

Background: Encapsulation of biocompounds is essential to protect them from environmental factors that could enhance their oxidation or cause them to lose their beneficial properties due to extreme photosensitivity, among other factors. The main goal of this work was to study the feasibility of preparing concentrated double emulsions with a high loading capacity containing simultaneously trans-resveratrol (RSV) and vitamin D (VitD ). Such emulsions could be used for food fortification or pharmaceutical formulations or as vehicles for targeted controlled release.

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.