Effects of caffeic acid and bovine serum albumin in reducing the rate of development of rancidity in oil-in-water and water-in-oil emulsions

► The antioxidant effects of caffeic acid and bovine serum albumin in emulsions were studied. ► Synergy between caffeic acid and bovine serum albumin was demonstrated in water-in-oil and oil-in-water emulsions. ► The oil-in-water emulsion oxidised faster than the water-in-oil emulsion.