{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T07:34:31Z","timestamp":1761896071531,"version":"3.37.3"},"reference-count":66,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2015,7,17]],"date-time":"2015-07-17T00:00:00Z","timestamp":1437091200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100010801","name":"Xunta de Galicia","doi-asserted-by":"crossref","award":["10TAL314003PR"],"award-info":[{"award-number":["10TAL314003PR"]}],"id":[{"id":"10.13039\/501100010801","id-type":"DOI","asserted-by":"crossref"}]},{"name":"Ministerio de Educaci\u00f3n y Ciencia and Universidad de Vigo"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp; Tech"],"published-print":{"date-parts":[[2015,11]]},"abstract":"<jats:sec><jats:label\/><jats:p>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, <jats:italic>P<\/jats:italic><jats:sub>W<\/jats:sub><jats:sup>I<\/jats:sup>, 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 and Tween 20. <jats:italic>P<\/jats:italic><jats:sub>W<\/jats:sub><jats:sup>I<\/jats:sup> values are independent of emulsifier concentration, but change substantially with pH following sigmoidal curves with upper limits of <jats:italic>P<\/jats:italic><jats:sub>W<\/jats:sub><jats:sup>I<\/jats:sup> \u2248280 (GA) and <jats:italic>P<\/jats:italic><jats:sub>W<\/jats:sub><jats:sup>I<\/jats:sup> \u2248590 (CA) at high acidity. The distributions of GA and CA between the aqueous and interfacial regions depend strongly on surfactant volume fraction, <jats:italic>\u03a6<\/jats:italic><jats:sub>I<\/jats:sub>, so that at pH \u223c4.0 and <jats:italic>\u03a6<\/jats:italic><jats:sub>I<\/jats:sub>\u2009=\u20090.005, %GA<jats:sub>I<\/jats:sub> \u224820 and %CA<jats:sub>I<\/jats:sub> \u224850. These values increase to ca. %GA<jats:sub>I<\/jats:sub>\u2009=\u200960 and %CA<jats:sub>I<\/jats:sub>\u2009=\u200990 at <jats:italic>\u03a6<\/jats:italic><jats:sub>I<\/jats:sub>\u2009=\u20090.05. Increasing the acidity produces substantial changes in %AO<jats:sub>I<\/jats:sub>. At <jats:italic>\u03a6<\/jats:italic><jats:sub>I<\/jats:sub>\u2009=\u20090.005, a decrease in pH from \u223c4 to \u223c3 leads to an increase in %GA<jats:sub>I<\/jats:sub> from \u223c20 to \u223c60 and in %CA<jats:sub>I<\/jats:sub> from \u223c50 to \u223c75, respectively.<\/jats:p><jats:p><jats:bold>Practical applications:<\/jats:bold> Our results are based on the pseudophase kinetic model originally developed for association colloids and should be of interest to the food industry and food chemists because phenolic acid antioxidants are widely employed to inhibit lipid oxidation. Depending on food emulsion pH, they may be partially ionized, thus altering their concentrations in the reactive region. We expect other phenolic acids to follow the reported trends because the acidity constants of their carboxylic groups are similar. We demonstrated that the efficiency of series of homologous antioxidants (AOs) can be correlated with their percentage in the interfacial region of the emulsions. Thus, application of the pseudophase kinetic model provides a unique approach to a better understanding of the effects of factors controlling AO distributions and efficiencies and a more rational selection of AOs and emulsifiers in food stabilization (e.g., environmental (acidity, T), emulsifiers, AOs HLBs, nature of the oils, etc.)<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201400507-gra-0007.png\" xlink:title=\"ejlt201400507-gra-0007\"\/><\/jats:p><jats:p>The partition constant values of phenolic acids between the aqueous and interfacial regions of emulsions, <jats:italic>P<\/jats:italic><jats:sub>W<\/jats:sub><jats:sup>I<\/jats:sup>, depend on acidity.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201400507","type":"journal-article","created":{"date-parts":[[2015,4,27]],"date-time":"2015-04-27T09:25:53Z","timestamp":1430126753000},"page":"1801-1813","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":27,"title":["Distributions of phenolic acid antioxidants between the interfacial and aqueous regions of corn oil emulsions: Effects of pH and emulsifier concentration"],"prefix":"10.1002","volume":"117","author":[{"given":"Sonia","family":"Losada\u2010Barreiro","sequence":"first","affiliation":[{"name":"Departamento Qu\u00edmica F\u00edsica, Facultad de Qu\u00edmica Universidad de Vigo Vigo Spain"}]},{"given":"Carlos","family":"Bravo\u2010D\u00edaz","sequence":"additional","affiliation":[{"name":"Departamento Qu\u00edmica F\u00edsica, Facultad de Qu\u00edmica Universidad de Vigo Vigo Spain"}]},{"given":"Laurence S.","family":"Romsted","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Chemical Biology Rutgers, the State University of New Jersey NJ USA"}]}],"member":"311","published-online":{"date-parts":[[2015,7,17]]},"reference":[{"key":"e_1_2_8_2_1","first-page":"283","article-title":"Antioxidants in lipid oxidation in foods\u2010A critical appraisal","volume":"35","author":"Adegoke G. 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