Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation

•Natural antioxidants are safe alternative to synthetic antioxidants in edible oil.•Directly added natural antioxidant loses its antioxidativity during heating in oil.•Encapsulation enhances stability and antioxidativity of natural antioxidant in oil.•Methods of encapsulation of natural antioxidant have been reviewed.•Role of nanoemulsion in preventing oxidation of oil have been spotlighted.