Ovalbumin/sodium carboxymethylcellulose particle and curcumin synergistically enhance the oxidative stability of DHA in emulsion

Abstract BACKGROUND Docosahexaenoic acid (DHA) is an essential nutrient for infant growth. However, DHA molecules are rich in unsaturated double bonds, making them highly sensitive to oxygen, light and heat, causing fish oil to oxidize easily, as well as leading to a loss of its physiological function and nutritional value. RESULTS The present study aimed to increase the oxidative stability of DHA. Fish oil emulsion was prepared using ovalbumin (OVA)/sodium carboxymethylcellulose (CMC)‐curcumin (Cur) colloidal particles. The results showed that a ternary colloidal particles emulsion transport system was constructed and that the OVA/CMC colloidal particles loaded with curcumin were successfully adsorbed to the oil–water interface, forming a film with oxidation defense and interface barrier properties. The emulsion stabilized by ternary colloidal particles had strong storage and oxidation stability. Especially when the OVA/CMC ratio was 2:1, the oxidation stability and storage stability of DHA in fish oil emulsion were improved, respectively. CONCLUSION The oxidative stability and storage stability of DHA in fish oil emulsions were enhanced synergistically by OVA/CMC‐Cur ternary colloidal particles. This finding provides a theoretical framework for expanding the application of OVA/CMC‐Cur particles in nutrient delivery. © 2025 Society of Chemical Industry.