Formulation of High Internal Phase Pickering Emulsions Stabilized by Pomelo Peel-Derived Cellulose Nanofibrils and Pea Protein Isolate as Pork Fat Substitutes in Meat Patties

High Resolution Image Download MS PowerPoint Slide This study investigates the application of high internal phase Pickering emulsions stabilized by pomelo peel-derived cellulose nanofibrils and pea protein isolate as sustainable alternatives to pork fat in meat patties. The emulsions, optimized with 0.7% cellulose nanofibrils and 0.4% pea protein isolate, exhibited exceptional stability due to a strong three-dimensional network, enhancing viscoelastic properties. Incorporating these emulsions into meat patties significantly enhanced cooking yield (from 61.42% to 77.10%), water and oil retention, and textural characteristics as substitution levels increased. Confocal laser scanning microscopy revealed the development of a cohesive fat-protein matrix, contributing to enhanced structural integrity and favorable textural characteristics. Furthermore, in vitro digestion demonstrated that these emulsions as fat substitutes enhanced digestibility (64.85% to 83.57%) and reduced lipid oxidation (TBARS values from 0.55 to 0.19 mg/kg). These findings highlight the potential of cellulose nanofibrils and pea protein-stabilized Pickering emulsions as innovative and sustainable fat substitutes for processed meat products.