Categoría: Publicaciones del 2013

Effects of acidity, temperature and emulsifier concentration on the distribution of caffeic acid in stripped corn and olive oil in water emulsions

Publicada en por antiox@uvigo.es

We evaluated the effects of oil type, oil to water ratio, emulsifier concentration, acidity, and temperature on the distribution of caffeic acid, CA, in emulsions composed of stripped olive and corn oils, acidic water, and Tween 20. CA mainly distributes between the water and interfacial regions because it is sparingly soluble in oils, as demonstrated by auxiliary partitioning experiments in the absence of an emulsifier [...]

Maxima in antioxidant distributions and efficiencies with increasing hydrophobicity of gallic acid and its alkyl esters. The pseudophase model interpretation of the “cutoff effect”

Publicada en por antiox@uvigo.es

Antioxidant (AO) efficiencies are reported to go through maxima with increasing chain length (hydrophobicity) in emulsions. The so-called “cutoff” after the maxima, indicating a decrease in efficiency, remains unexplained. This paper shows, for gallic acid (GA) and propyl, octyl, and lauryl gallates (PG, OG, and LG, respectively) [...]

Effects of emulsifier hydrophile-lipophile balance and emulsifier concentration on the distributions of gallic acid, propyl gallate, and α-tocopherol in corn oil emulsions

Publicada en por antiox@uvigo.es

We evaluated the effects of the hydrophile-lipophile balance (HLB) and emulsifier concentration on the distribution of the antioxidants gallic acid (GA), propyl gallate (PG), and α-tocopherol (TOC) between the aqueous, interfacial, and oil regions of food-grade emulsions composed of stripped corn oil, acidic water, and a mixture of the non-ionic surfactants Tween 20, 40, 80, and Span 20 [...]