Abstract:[Objective] This study aimed to investigate the impact of curcumin-loaded ovalbumin (OVA)-carboxymethylcellulose (CMC) (OVA-CMC-Cur) colloidal particles on the stability of fish oil emulsions.[Method] The OVA-CMC-Cur colloidal particles were prepared with OVA and CMC at varying mass ratios and pH. The colloidal particles were then used as the stabilizer to prepare fish oil emulsions. The structural characteristics, stability, and digestive behaviors of the emulsions were investigated.[Result] At the OVA-CMC mass ratio of 2∶1, the OVA-CMC-Cur particle-stabilized fish oil emulsions exhibited smaller particle sizes. These particles formed a dense, compact interfacial film at the oil-water interface, resulting in more uniform emulsion droplets. Furthermore, the OVA-CMC-Cur particle-stabilized fish oil emulsions demonstrated enhanced storage stability and antioxidant activity. Notably, when the OVA-CMC mass ratio was 2∶1, the fish oil emulsions exhibited significantly improved stability in simulated gastrointestinal fluids.[Conclusion] OVA-CMC-Cur colloidal particles significantly enhance the stability of fish oil emulsions, which provides a theoretical basis for their applications in the food and pharmaceutical fields.
