Unravelling the role of sodium chloride and hydroxytyrosol on the colloidal properties and oxidative stability of olive oil-based o/w emulsions: A multivariate statistical approach

•High content of sodium chloride reduces hydroperoxides and hexanal during storage.•The combined use of hydroxytyrosol and salt controls emulsion physical and oxidative stability.•Distinctive volatile profiles resulting from oxidation pathways were identified.•Main destabilization factors were delineated by multivariate analysis.•Useful results for new formulation of long-term storage o/w emulsions.