Hyaluronic Acid Improves Stability in Ovalbumin-Tea Polyphenol Pickering Particle-Stabilized Gel-like HIPEs via Interfacial Reinforcement

Protein-stabilized high-internal-phase Pickering gel-like emulsions (HIPGEs) have gained broad attention in the food industry and functional food sectors. Polyphenol-protein synergy is a common strategy to improve gel-like emulsion stability, yet issues such as insufficient interfacial viscosity persist, leading to poor long-term stability. Therefore, this study employed ovalbumin (OVA)-tea polyphenol (TP) as a composite model and introduced strongly negatively charged hyaluronic acid (HA) to construct a ternary Pickering gel-like emulsion with enhanced interfacial viscosity. We investigated the microstructure, physicochemical properties, stability mechanism, and simulated digestion behavior of the system. Results show that HA interacts with proteins and polyphenols via hydrogen bonding, strengthening the hydrogen-bond network and markedly improving gel-like emulsion stability. Moreover, HA stabilizes the oil-water interface by enhancing the viscoelasticity of the system. At 0.8% HA, centrifugal stability reached 99.52%, rheological properties were optimal, and droplets were more uniform and tightly packed. In vitro digestion revealed that 0.8% HA increased the final retention of lutein to 35.16% and reduced free fatty acid release to 0.31 μmol, demonstrating excellent protective and controlled-release potential. This study confirms that HA can significantly improve the stability and digestively controlled release of OVA-TP Pickering gel-like emulsions, providing theoretical support for polysaccharides in enhancing protein-polyphenol composite Pickering systems.