Protective Effects of Ovalbumin-Sodium Carboxymethylcellulose Colloidal Particles on Fish Oil Emulsions

Authors

Weichun PAN, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Ya WEN, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Huabin LIAO, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Feina GU, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Qiuping ZHANG, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , China
Fuge NIU, School of Food Science and Biotechnology , Zhejiang Gongshang University , Hangzhou 310018 , ChinaFollow

Corresponding Author(s)

牛付阁（1983—），男，博士，副教授，硕士研究生导师，主要从事禽蛋制品研究与开发。E-mail：niufg123@hotmail.com

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.

Publication Date

12-15-2025

First Page

43

Last Page

51

DOI

10.12441/spyswjs.20241225001

Recommended Citation

PAN, Weichun; WEN, Ya; LIAO, Huabin; GU, Feina; ZHANG, Qiuping; and NIU, Fuge (2025) "Protective Effects of Ovalbumin-Sodium Carboxymethylcellulose Colloidal Particles on Fish Oil Emulsions," Journal of Food Science and Biotechnology: Vol. 44: Iss. 12, Article 5.
DOI: 10.12441/spyswjs.20241225001
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss12/5

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