Interfacial Concentrations of Hydroxytyrosol and its Lipophilic Esters in Intact Olive Oil-in-Water Emulsions. Effects of Antioxidant Hydrophobicity, Surfactant Concentration and the Oil to Water Ratio on the Oxidative Stability of the Emulsions
We determined the interfacial molarities of the antioxidants, AOs, hydroxytyrosol (HT), and HT fatty acid esters with chain lengths of 1 to 16 carbons in intact olive oil/water/Tween 20 emulsions. The results were compared with chain length effects on the oxidative stability of the same emulsions, and a direct correlation was established [...]