The emulsion containing 40 % aqueous phase and Span 60 (10 g/L) presented the best encapsulation efficiency of Lactobacillus reuteri (98 %). Considering the kinetic destabilization after 4 days of storage, it was observed that samples prepared with 40 % aqueous phase and Span 60 (10 g/L and 20 g/L) presented greater stability (0.6 and 2.26 TSI, respectively). In relation to the surfactant agent, the emulsion stability was improved with increasing Span 60 concentration, which can be attributed to the greater interfacial area and consequently smaller size of the water droplets formed in the system. In contrast, samples prepared with larger amounts of aqueous phase (40 and 50 %), presented less phase separation (21-27 %). According to the apparent visibility and instrumental analysis, it was observed that the samples with 30 % aqueous phase did not form an emulsion, presenting a heterogeneous system and 30-36 % phase separation. The samples were stored for 4 days and analyzed for apparent visibility, emulsion stability using the Turbiscan LAB® Expert (samples stored at room temperature), probiotic encapsulation efficiency and bacterial viability during storage (samples stored at 5 ± 2✬). The emulsions were obtained using an ultra-turrax (IKA, T25) at 575 ×g for 5 minutes. The surfactant Span 60 was tested at concentrations of 5, 10 and 20 g/L. Lactobacillus reuteri ATCC 23272 was added to the aqueous phase with a cell density of 7 Log CFU.mL-1. W/O emulsions were made using peptone water (2 g/L) and soybean oil in ratios of 30:70, 40:60 and 50:50, respectively. The aim of this study was to optimize water/oil emulsions containing Lactobacillus reuteri ATCC 23272, varying the surfactant concentrations and water/oil ratios. Bacterial cells can be added to the system, resulting in cell encapsulation, which improves the protection of the cells during storage and under gastrointestinal tract conditions. When the core phase is aqueous, the emulsion is termed a water-in-oil (w/o) emulsion. The process is simple, involving the addition of the core phase to a vigorously stirred excess of the second phase that contains the emulsifier. An emulsion is the dispersion of two immiscible liquids in the presence of a stabilizing compound.
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