Etiqueta: corn oil-in-water emulsions

Distribution and antioxidant efficiency of resveratrol in stripped corn oil-in water emulsions

Publicada en por antiox@uvigo.es

We investigated the effects of resveratrol (RES) on the oxidative stability of emulsions composed of stripped corn oil, acidic water and Tween 20 and determined its distribution in the intact emulsions by employing a well-established kinetic method. The distribution of RES is described by two partition constants, that between the oil-interfacial region, POI, and that between the aqueous and interfacial region, PWI [...]

Distribution of catechol in corn oil emulsions

Publicada en por antiox@uvigo.es

In this work, we have evaluated the effects of emulsifier concentration on the distribution of catechol (1,2-dihydroxybenzene, CAT) in food-grade emulsions composed of stripped corn oil, acidic water, and Tween 20. Auxiliary experiments in binary stripped corn oil–water mixtures, in the absence of emulsifier, showed that CAT is both oil and water soluble (partition constant math formula = 0.34) [...]

Influence of temperature on the distribution of catechin in corn oil-in water emulsions and some relevant thermodynamic parameters

Publicada en por antiox@uvigo.es

We investigated the effects of increasing temperature and emulsifier volume fraction (ΦI) on the distribution of catechin (CAT) in stripped corn oil-in-water emulsions. We also estimated relevant thermodynamic parameters for the transfer of CAT from the aqueous to the interfacial region because CAT is sparingly soluble in corn oil and mainly distributes between the aqueous and interfacial regions of emulsions [...]

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 [...]