Inhibition of lipid oxidation by encapsulation of emulsion droplets within hydrogel microspheres

► Lipid oxidation study involving emulsified fish oil. ► Oil encapsulated in filled hydrogel microspheres compared to oil-in-water emulsions. ► Stability assessed by formation of hydroperoxides and propanal during storage. ► Emulsion stabilised by Tween 20 oxidised the fastest. ► Microspheres and emulsion stabilised by caseinate oxidised at similar rates.