Effects of droplet size on the interfacial concentrations of antioxidants in fish and olive oil-in-water emulsions and nanoemulsions and on their oxidative stability.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of colloid and interface science"
DOI: 10.1016/j.jcis.2019.12.011
Abstract: HYPOTHESIS One fundamental and unsolved question in colloid chemistry, and also in the food industry, is whether molecular distributions, specifically the interfacial concentrations of antioxidants (AOI), are independent of the droplet sizes. Pseudophase kinetic models,… read more here.
Keywords: oxidative stability; droplet size; concentrations antioxidants; interfacial concentrations ... See more keywords
Effects of Surfactant Volume Fraction on the Antioxidant Efficiency and on The Interfacial Concentrations of Octyl and Tetradecyl p-Coumarates in Corn Oil-in-Water Emulsions
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26196058
Abstract: Surfactants have been used for decades in the food industry for the preparation of lipid-based emulsified food stuffs. They play two main roles in the emulsification processes: first they decrease the interfacial tension between the… read more here.
Keywords: effects surfactant; oil water; interfacial concentrations; oil ... See more keywords
Unexpected Antioxidant Efficiency of Chlorogenic Acid Phenolipids in Fish Oil-in-Water Nanoemulsions: An Example of How Relatively Low Interfacial Concentrations Can Make Antioxidants to Be Inefficient
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27030861
Abstract: Selecting effective antioxidants is challenging since their efficiency in inhibiting lipid oxidation depends on the rate constants of the chemical reactions involved and their concentration at the reaction site, i.e., at the interfacial region. Accumulation… read more here.
Keywords: interfacial concentrations; efficiency; chlorogenic acid; oil water ... See more keywords