Accepted Manuscript Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation Simran Sharma, Sit-Foon Cheng, Bhaswati Bhattacharya, S. Chakkaravarthi PII: S0924-2244(18)30586-7 DOI: https://doi.org/10.1016/j.tifs.2019.07.030 Reference: TIFS 2573 To appear in: Trends in Food Science & Technology Received Date: 22 August 2018 Revised Date: 29 May 2019 Accepted Date: 20 July 2019 Please cite this article as: Sharma, S., Cheng, S.-F., Bhattacharya, B., Chakkaravarthi, S., Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation, Trends in Food Science & Technology, https://doi.org/10.1016/ j.tifs.2019.07.030. This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.