Influence of Nanoemulsion Addition on the Stability of Conventional Emulsions

Interest in using nanoemulsions as delivery systems for lipophilic food ingredients is growing due to their high optical clarity, good physical stability, and ability to increase bioavailability. Nanoemulsion-based delivery systems may need to be incorporated into food matrices that also contain conventional emulsions. The aim of this work was to evaluate the effect of adding nanoemulsions (d < 200 nm) to conventional emulsions (d > 200 nm) on the creaming stability and microstructure of the mixed systems. Droplet flocculation and rapid creaming was observed when the nanoemulsion concentration exceeded a particular level: the critical flocculation concentration (CFC) was 3.75 % and 0.25 % (v/v) for conventional emulsions with average droplet diameters of 350 and 250 nm, respectively. Confocal microscopy indicated that there was appreciable droplet flocculation, and the fraction of individual droplets with diameters < 100 nm decreased after 14 days storage, which was probably due to Ostwald ripening and/or coalescence. The results of the present study might have important implications for the incorporation of nanoemulsion-based delivery systems into food products containing larger fat droplets, such as dressings, sauces, or beverages.