I want to study the physical and oxidative stability of O/W emulsion stabilized by protein-polyphenol conjugates under accelerated storage conditions.
I want to avoid the temperature factor because the emulsions are not physically stable at 50°C, after two weeks an oil layer is forming on top of the emulsion.
I was then thinking about using FeSO4 or the complex FeSO4/EDTA to accelerate the oxidation however, I saw that phenolic antioxidants can act as prooxidants under certain conditions (for example, high concentration of transition metal ions) (Eghbaliferiz, S, 2016).
I was wondering if by using FeSO4 and the conjugates that contain polyphenol, the lipid oxidation would increase in comparison to the control (protein alone). Does anyone have any experience with this situation?
Thank you very much for your help!