Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

The effect of the presence surfactant micelles and mode incorporation (pre-homogenization or post-homogenization) on antioxidant efficiency a homologous series n-alkyl gallates phenolipids (G0, G3, G8, G12 G16) was investigated in oil-in-water nanoemulsions. In both absence micelles, G16 were best antioxidants. modulated by micelles. G8 had higher when incorporated pre-homogenization, suggesting that promoted distinct initial distribution these compounds. contrast, antioxidants could be any phases without loss. These results demonstrate important role modulating used food industry to optimize emulsion formulations.