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, PWI, and the distribution of two phenolic acid AOs, gallic (GA) and caffeic (CA), between the aqueous (W) and interfacial (I) regions, in emulsions of 1:9 (vol:vol) corn oil/acidic water [...]

Two important and unsolved problems in the food industry and also fundamental questions in colloid chemistry are how to measure molecular distributions, especially antioxidants (AOs), and how to model chemical reactivity, including AO efficiency in opaque emulsions. The key to understanding reactivity in organized surfactant media is that reaction mechanisms are consistent with a discrete structures–separate continuous regions duality [...]