Emulsions with maltodextrins were prepared as described by
Udomrati et al. (2011). An aqueous solution of the emulsifier was
prepared by dissolving 1.0% (w/w) of Tween 80 in purified water
containing 0.1% (w/w) of sodium azide as an antimicrobial agent.
Fresh O/W emulsions were prepared by blending 20% (w/w) of soybean
oil with 80% (w/w) of the aqueous emulsifier solution using a
high-speed homogenizer (Ultra turrax T25, IKA Janke and Kunke,
France) for 5 min and then homogenizing the blend for four cycles
using a two-stage high-pressure homogenizer (LAB 2000, APVGualin,
USA) at 680 and 70 bars for the first and second stages
respectively. Maltodextrins were dispersed in purified water at
various concentrations (0–35% (w/w)) and then stirred using a
magnetic stirrer for 30 min. The fresh emulsions described above
were mixed with the aqueous solutions of maltodextrin and stirred
using a magnetic stirrer for 10 min. The final emulsions contained
5% (w/w) of soybean oil, 0.2% (w/w) of Tween 80 and 0.02% (w/w)
of NaN3.