{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T15:17:52Z","timestamp":1788275872976,"version":"build-2803163510"},"reference-count":55,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2023,1,12]],"date-time":"2023-01-12T00:00:00Z","timestamp":1673481600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Proteins, such as \u03b2-lactoglobulin (\u03b2-Lg), are often used to stabilize oil\u2013water-emulsions. By using an additional implementation of phenolic compounds (PC) that might interact with the proteins, the oxidative stability can be further improved. Whether PC have a certain pro-oxidant effect on oxidation processes, while interacting non-covalently (pH-6) or covalently (pH.9) with the interfacial protein-film, is not known. This study aimed to characterize the impact of phenolic acid derivatives (PCDs) on the antioxidant efficacy of the interfacial \u03b2-Lg-film, depending on their structural properties and pH-value. Electron paramagnetic resonance (EPR) analyses were performed to assess the radical scavenging in the aqueous and oil phases of the emulsion, and the complexation of transition metals: these are well known to act as pro-oxidants. Finally, in a model linseed oil emulsion, lipid oxidation products were analyzed over storage time in order to characterize the antioxidant efficacy of the interfacial protein-film. The results showed that, at pH.6, PCDs can scavenge hydrophilic radicals and partially scavenge hydrophobic radicals, as well as reduce transition metals. As expected, transition metals are complexed to only a slight degree, leading to an increased lipid oxidation through non-complexed reduced transition metals. At pH.9, there is a strong complexation between PCDs and the transition metals and, therefore, a decreased ability to reduce the transition metals; these do not promote lipid oxidation in the emulsion anymore.<\/jats:p>","DOI":"10.3390\/antiox12010182","type":"journal-article","created":{"date-parts":[[2023,1,12]],"date-time":"2023-01-12T05:03:03Z","timestamp":1673499783000},"page":"182","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Impact of Phenolic Acid Derivatives on the Oxidative Stability of \u03b2-Lactoglobulin-Stabilized Emulsions"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2100-7354","authenticated-orcid":false,"given":"Alina","family":"Bock","sequence":"first","affiliation":[{"name":"Department of Food Chemistry and Food Analysis, Institute of Food Technology and Food Chemistry, Technische Universit\u00e4t Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helena","family":"Kieserling","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Food Analysis, Institute of Food Technology and Food Chemistry, Technische Universit\u00e4t Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ulrike","family":"Steinh\u00e4user","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Food Analysis, Berliner Hochschule f\u00fcr Technik, Luxemburger Stra\u00dfe 10, 13353 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5009-8830","authenticated-orcid":false,"given":"Sascha","family":"Rohn","sequence":"additional","affiliation":[{"name":"Department of Food Chemistry and Food Analysis, Institute of Food Technology and Food Chemistry, Technische Universit\u00e4t Berlin, Gustav-Meyer-Allee 25, 13355 Berlin, Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,1,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1111\/j.1365-2621.2005.tb07150.x","article-title":"Protein Stabilization of Emulsions and Foams","volume":"70","author":"Damodaran","year":"2005","journal-title":"Food Sci."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"127148","DOI":"10.1016\/j.foodchem.2020.127148","article-title":"Protein Derived Emulsifiers with Antioxidant Activity for Stabilization of Omega-3 Emulsions","volume":"329","author":"Jacobsen","year":"2020","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.cocis.2013.03.002","article-title":"Protein Folding at Emulsion Oil\/Water Interfaces","volume":"18","author":"Zhai","year":"2013","journal-title":"Curr. 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