Role of emulsifier layer, antioxidants and radical initiators in the oxidation of olive oil-in-water emulsions

► Olive oil-in-water emulsions were studied as examples of low fat foods. ► The role of the interfacial layer in emulsion oxidation was studied. ► Interphase properties were changed by adding different Tween surfactants. ► The oxidation of the oil in emulsion was followed continuously by fluorescence. ► Antioxidants and radicals affected oil oxidation in dependence of their polarity.