Effects of Acidity, Temperature and Emulsifier Concentration on the Distribution of Caffeic Acid in Stripped Corn and Olive Oil‐in‐Water Emulsions

• DOI: 10.1007/s11746-013-2309-x
• Publication Date: 2013-08-08T02:06:27Z
• Authors: Marlene Costa; Sonia Losada‐Barr...; Fátima Paiva‐Martins; Carlos Bravo‐Díaz
• Keywords: Corn oil; Fraction (chemistry)

Abstract We evaluated the effects of oil type, to water ratio, emulsifier concentration, acidity, and temperature on distribution caffeic acid, CA, in emulsions composed stripped olive corn oils, acidic water, Tween 20. CA mainly distributes between interfacial regions because it is sparingly soluble as demonstrated by auxiliary partitioning experiments absence an emulsifier. The distributions were determined intact from values partition constant water‐interfacial region, P W I , under different experimental conditions. At any given pH, mostly located region emulsion, %CA > 50 % at lowest volume fraction, Φ = 0.005, its percentage increasing upon with 90 0.04. decreases substantially pH ionization CA. Our results indicate that main parameters affecting are while nature oil, ratio have only minor effects. Results should aid understanding how environmental conditions affect phenolic acids emulsions.