Microemulsion versus emulsion as effective carrier of hydroxytyrosol

- Two edible W/O dispersions, an emulsion and a microemulsion, were formulated.
- Medium Chain Triglycerides were used as the continuous phase.
- Hydroxytyrosol (HT), the main hydrophilic antioxidant of olive oil was encapsulated.
- Dispersions were characterized in terms of droplet size and interfacial properties.
- A comparative study for the scavenging activity of encapsulated HT was assessed.