Utilization of tea polyphenol and cellulose to improve water-soluble porcine liver protein based high internal phase Pickering emulsions stability: interfacial stability and oxidation inhibition

Water-soluble porcine liver protein (WSLP) shows promise for food applications but is limited by its poor emulsifying stability. This study developed high internal phase Pickering emulsions (HIPPEs) stabilized by a combination of tea polyphenols (TPs), polyquaternium-10 (PQ-10), and WSLP. The incorporation of TPs and PQ-10 collectively enhanced the interfacial wettability of WSLP and promoted structural reorganization, resulting a dense, stable interfacial layer. The resulting emulsions exhibited uniform microstructure, superior viscoelasticity, and prolonged storage stability. Notably, HIPPEs containing 2% PQ-10 achieved the smallest droplet size (33.49 ± 0.95 μm), highest viscosity, and optimal antioxidant activity, with significant reductions in POV and TBARS values ( p < 0.05). The enhanced stability is attributed to the antioxidant function of TPs and the steric hindrance provided by PQ-10. This work provides insights and a theoretical foundation for designing protein-polyphenol-polysaccharide ternary composites with tailored performance. • TP and PQ-10 effectively co-stabilize WSLP-based high internal phase Pickering emulsions. • Enhanced interfacial stability via improved wettability and structural reorganization. • 4% PQ-10 achieves optimal emulsion performance with superior antioxidant activity. • Synergistic oxidation inhibition and steric hindrance stabilization mechanism revealed.