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

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.