Vol.:(0123456789) SN Applied Sciences (2020) 2:1343 | https://doi.org/10.1007/s42452-020-3144-y Research Article Infuence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel‑emulsion (w/o) systems Javier Isaac Contreras‑Ramírez 1  · José Alberto Gallegos‑Infante 1  · Jaime David Pérez‑Martínez 2  · Elena Dibildox‑Alvarado 2  · Nuria Elizabeth Rocha‑Guzmán 1  · Martha Rocio Moreno‑Jiménez 1  · Rubén Francisco González‑Laredo 1  · Walfred Rosas‑Flores 1 Received: 4 January 2020 / Accepted: 25 June 2020 / Published online: 6 July 2020 © Springer Nature Switzerland AG 2020 Abstract The objective of the present investigation was to evaluate the physical stability of emulsions (w/o) with a gel as an oil phase. Two oil phases (canola and coconut oil) were used to assess the impact of the diferent vegetable oils. Monoglycer- ides were used as the gelling agent and polyglycerol polyricinoleate as the surfactant. Micrographs, diferential scanning calorimetry, and rheology tests were performed. The presence of crystalline structures was observed in the continuous phase characteristic of some organogels and a smaller distribution of sizes as a function of time. Also, a change in the crystallization profle of the aqueous and oily phases concerning to time was also found, the crystallization signals coin- ciding (≈ − 40 °C), indicating a better organization by the phases. No variability was found in modules G′ and G″, so these systems have good mechanical stability. The properties of the organogelated emulsions are explained by the interface- interface interactions present between the particles and the reduced mobility, which slows the phase separation. Keywords Organogelated emulsions · Physical interactions · Polymorphism · Structured phase 1 Introduction In the last decade, interest in the introduction of micro- nutrients and nutraceuticals as part of a food matrix or products with a contribution to health has grown expo- nentially. Some of these products or compound matrices require emulsions to have specifc characteristics. Also, pharmaceutical and food industries have used emulsions to load some bioactive compounds and include them in a fnal product [1, 2]. Organogel-emulsions (w/o) has a continuous oil phase structured from a self-assembling gelling agent giving semi-solid characteristics like those of an organogel [3]. The w/o emulsions have water droplets surrounded by an interfacial flm where some surfactants can be found, these drops are dispersed in the continuous oil phase. Emulsions can be obtained by diferent methods, which can be clas- sifed as high and low energy. The low energy emulsions drop out the phase in minor proportion to become under certain specifc conditions of concentration, temperature, and agitation metastable systems [4]. The development of w/o emulsions is based on disper- sion and force methods, the so-called high-energy physi- cal mechanisms, which by disruptive forces mechanically disintegrate the aqueous phase into small droplets that disperse in the continuous oil phase. Therefore, it is pos- sible to obtain emulsions by mechanisms such as mixing and homogenization. However, it is well known that the * José Alberto Gallegos-Infante, agallegos@itdurango.edu.mx | 1 TecNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1830 Ote., 34080 Victoria de Durango, DGO, Mexico. 2 Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, Av. Dr. Manuel Nava No. 6-Zona Universitaria, 78210 San Luis Potosí, SLP, Mexico.