Article ID Journal Published Year Pages File Type
6981097 Colloids and Surfaces B: Biointerfaces 2016 6 Pages PDF
Abstract

- 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.
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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