Study of the encapsulation of catechin in a multiple emulsion

In this study catechin was effectively encapsulated although this depends on the nature of the oil phase used. Among the oil phases used to prepare the double emulsions those containing red pepper seed oil are the most effective for catechin encapsulation. However when stored at 5°C the red pepper seed oil double emulsion releases the catechin less rapidly than those containing sunflower oil and olive oil. Nevertheless these double emulsions are stable when stored at room temperature for 1 month under these conditions they present the highest catechin encapsulation yield of about 97%. Furthermore the results showed that the thermal treatment such as pasteurization flash-pasteurization and sterilization has no significant effect on the size of the droplets and globules. Moreover we noticed that the addition of sodium caseinate in the internal aqueous phase reduces the release rate of catechin.