as observed by laser granulometry
experiments. At pHpKa, emulsion stabilization would be due
to steric repulsions and/or stabilization by tannin aggregates. It
was demonstrated for the first time, that depending on their origin,
concentration, and oxidation degree, tannins presented good antioxidant
activity in oil in water emulsions, and thus they protect oil
against oxygen damages. Grape seed tannins presented a higher
antioxidant activity than the apple ones (G15ox > A6 > A15ox)
measured by the CAT test. This research shows the potential use
of the winery and distillery by-products and wastes for the production
of high added value extracts rich in oxidized tannins that
could be used as antioxidants emulsifiers.