TY  - JOUR 
AU  - Costa, Marlene
AU  - Freiría Gándara, Josefa
AU  - Losada Barreiro, Sonia
AU  - Paiva Martins, Fátima
AU  - Aliaga, Carolina
AU  - Bravo Díaz, Carlos Daniel
PY  - 2021
SN  - 00219797
UR  - http://hdl.handle.net/11093/2739
AB  - Hypothesis: 
A detailed quantitative description of the effects of antioxidants in inhibiting lipid peroxidation in oil-in-water emulsions can be achieved by determining the relationships between the rates of initiation of the lipid peroxidation...
AB  - Experiments :
We successfully prepared and characterized a series of olive oil-in-water nanoemulsions and allowed them to spontaneously oxidize. Their oxidative stability was evaluated by carrying out in the presence, and absence, of antioxidants...
AB  - Findings: 
Results show that both, the length of the induction periods and the antioxidant interfacial concentrations change concomitantly, increasing with the hydrophobicity of the antioxidant up to a maximum at the octyl derivative; longer...
LA  - eng
PB  - Journal of Colloid and Interface Science
TI  - Interfacial kinetics in olive oil-in-water nanoemulsions: Relationships between rates of initiation of lipid peroxidation, induction times and effective interfacial antioxidant concentrations
DO  - 10.1016/j.jcis.2021.06.101
ER  -