A double emulsion with leaf extract

The polydispersity of a water-in-oil-in-water (W/O/W) double emulsion is discussed from a photomicrograph picture captured by fluorescence microscopy with Nile Red dye to color the oil phase of the W/O/W emulsion. Large drops of soybean oil are dispersed in the external aqueous phase, with small droplets of water containing Pitanga (Eugenia uniflora L.) leaf hydroethanolic extract inside. W/O/W emulsions have great relevance in several industries, including food, due to their ability to encapsulate aqueous and polar bioactive compounds, promoting controlled release and protection of bioactive properties, and ability to create multi-layered flavors and textures. However, the stability and formation of monodisperse W/O/W emulsions still represent significant challenges, especially due to droplet size polydispersity, which affects the stability and functionality of the system.