Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration

The oxidative stability of emulsions depends on acidity because pH may affect, among other things, the concentration of antioxidants (AOs) at the reaction site. Here we investigated the effects of pH on the partition constant, PW ᴵ, and the distribution of two phenolic acid AOs, gallic (GA) and caff...

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Veröffentlicht in:	European journal of lipid science and technology 2015-11, Vol.117 (11), p.1801-1813
Hauptverfasser:	Losada‐Barreiro, Sonia, Bravo‐Díaz, Carlos, Romsted, Laurence S
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidic water Acidity Acids Antioxidants Chemists Colloids Concentration (composition) Corn Corn oil Distribution Edible oils Emulsifiers Emulsions Food Food industry Food processing industry Homology Hydrogen ions Lipid peroxidation Oxidation oxidative stability Partitions pH effects Phenolic acids Phenolic antioxidants Phenols polysorbates Pseudophase model surfactants Zea mays
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