4.7 Article

Using the pseudophase kinetic model to interpret chemical reactivity in ionic emulsions: Determining antioxidant partition constants and interfacial rate constants

Journal

JOURNAL OF COLLOID AND INTERFACE SCIENCE
Volume 400, Issue -, Pages 41-48

Publisher

ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jcis.2013.02.024

Keywords

Pseudophase models; Arenediazonium ion; Ion exchange; Donnan equilibrium; Cationic and anionic surfactants; Oil-in-water emulsions; Partition constants; Antioxidant distributions; pH effect

Funding

  1. National Science Foundation [CHE 0411990]
  2. Agriculture and Food Research Initiative Competitive Grant from USDA National Institute of Food and Agriculture [2009-02403]
  3. Xunta de Galicia [10TAL314003PR]
  4. Ministerio de Educacion y Ciencia [CTQ2006-13969-BQU]
  5. Universidad de Vigo
  6. Division Of Chemistry
  7. Direct For Mathematical & Physical Scien [0840916] Funding Source: National Science Foundation

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Kinetic results obtained in cationic and anionic emulsions show for the first time that pseudophase kinetic models give reasonable estimates of the partition constants of reactants, here t-butylhydroquinone (TBHQ) between the oil and interfacial region, P-o(I), and the water and interfacial region, P-W(I), and of the interfacial rate constant, k(I), for the reaction with an arenediazonium ion in emulsions containing a 1:1 volume ratio of a medium chain length triglyceride, MCT, and aqueous acid or buffer. The results provide: (a) an explanation for the large difference in pH, >4 pH units, required to run the reaction in CTAB (pH 1.54, added HBr) and SOS (pH 5.71, acetate buffer) emulsions; (b) reasonable estimates of P-o(I) and k(I) in the CTAB emulsions; (c) a sensible interpretation of added counterion effects based on ion exchange in SDS emulsions (Na+/H3O+ ion exchange in the interfacial region) and Donnan equilibrium in CTAB emulsions (Br- increasing the interfacial H3O+); and (d) the significance of the effect of the much greater solubility of TBHQ in MCT versus octane, 1000/1, as the oil. These results should aid in interpreting the effects of ionic surfactants on chemical reactivity in emulsions in general and in selecting the most efficient antioxidant for particular food applications. (C) 2013 Elsevier Inc. All rights reserved.

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