The food industry has begun to develop foods fortified with unsaturated fatty acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its use in food production. Researchers often inhibit the oxidation of oil by adding antioxidants. After the combination of polyphenols and proteins, the complex formed can improve or enhance the performance of the emulsion when it stabilizes the emulsion. Encapsulating, protecting, and controlling the release behavior of vitamin D (V_D) during digestion through an emulsion delivery system can effectively overcome limitations such as easy degradation during processing and storage. This research uses tannic acid, gallic acid, tea polyphenol, and vanillic acid to prepare Pickering emulsions, and the type of phenolic compound is explored by multi‐dimensional characterization and the amount of emulsion.

The influence of traits, microstructure, stability, V_D load application, and effect on the emulsion matrix's encapsulation rate and bioaccessibility is studied. A method was investigated to enhance the oxidative stability of whey protein isolate‐stabilized emulsions by introducing phenol. Pickering emulsions could be obtained in the presence of phenol, while the type of phenol played a relatively important role, probably because the mechanism involved interactions between particles. Viscosity and creaming stability of emulsions increased with crosslinking of phenol in emulsions. In addition, the presence of phenol in emulsions significantly increased the bioaccessibility of encapsulated V_D after in vitro digestion.

The method presented in this study was important for improving the oxidative stability of pine nut oil emulsions, expanding the application of pine nut oil in the food industry, and providing the theoretical and application basis of application and active substance emulsion delivery systems. © 2022 Society of Chemical Industry.