Encapsulation of resveratrol using food-grade concentrated double emulsions: Emulsion characterization and rheological behaviour

The concentrated W1/O/W2 double emulsions with the optimum formulation showed high encapsulation efficiency (up to 58%), good storage stability, shear-thinning behaviour, and dominant elastic character, with 6.2 mg/L of encapsulated RSV. These double emulsions may be suitable for food applications.