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High internal phase emulsions, aka HIPEs, have gained significant interest due to their exceptional rheological properties, stability, and versatile industrial applications. Specifically, water-in-oil (W/O) HIPEs offer great potential as a low-calorie alternative to be applied as fat replacers in food products, in addition to be an efficient vehicle for active compounds. Nonetheless, conventional production processes that employ high-intensity mechanical energy often yield highly polydisperse water droplets. Microfluidics then emerges as an attractive solution, enabling the controlled formation of uniform and monodisperse droplets that can promote a suitable encapsulation of components. In face of this, this study aims to understand the effect of process conditions, such as different pumping pressures and microchannels design (T-junction and flow-focusing), on the production of W/O HIPEs in microfluidic chips. The role of polyglycerol polyricinoleate (PGPR) in stabilizing the W/O interface was also investigated. For this, sunflower oil with 1.5% (w/w) PGPR served as the continuous phase (CP), while deionized water acted as the dispersed phase (DP). The microdevices were produced using soft lithography and PDMS as the building material. W/O HIPEs generated within the devices were characterized according to droplet size distribution, microstructure and moisture content. W/O HIPEs could be produced only in flow-focusing chips, as confirmed by microscopy. Moisture content was 78.1 ± 1.2%. Under the best flow-focusing conditions, W/O HIPEs emulsions were produced employing a pumping ratio of 300 mbar (DP) and 400 mbar (CP). In chips' diameters of 3000 µm and 1000 µm, droplets were formed with a diameter of 7.20 ± 0.85 µm, Reynolds (Re) of 1.19.10-3 and 8.73 ± 0.85 µm, Re of 1.66.10-3, respectively. Thus, it is concluded that microfluidic devices can be used to form W/O HIPEs, but the process conditions have to be carefully selected to improve the droplets productivity.
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