Effect of Co‐Encapsulated Natural Antioxidants with Modified Starch on the Oxidative Stability of β‐Carotene Loaded within Nanoemulsions

β‐Carotene (vitamin A precursor) and α‐tocopherol, the utmost energetic form of vitamin E (VE), are known to be fat‐soluble vitamins (FSVs) and essential nutrients needed to enhance the growth and metabolic functions of the human body. Their deficiencies are linked to numerous chronic disorders. Loading of FSVs within nanoemulsions could increase their oxidative stability and solubility. In this research, VE and β‐Carotene (BC) were successfully co‐entrapped within oil-in‐water nanoemulsions of carrier oils, including tuna fish oil (TFO) and medium‐chain triglycerides (MCTs), stabilized by modified starch and Tween‐80. These nanoemulsions and free carrier oils loaded with vitamins were stored for over one month to investigate the impact of storage circumstances on their physiochemical characteristics. Entrapped bioactive compounds inside the nanoemulsions and bare oil systems showed a diverse behavior in terms of oxidation. A more deficiency of FSVs was found at higher temperatures that were more noticeable in the case of BC. VE behaved like an antioxidant to protect BC in MCT‐based nanoemulsions, whereas it could not protect BC perfectly inside the TFO‐loaded nanoemulsions. However, cinnamaldehyde (CIN) loading significantly enhanced the oxidative stability and FSVs retention in each nanoemulsion. Purity gum ultra (PGU)‐based nanoemulsions comprising FSVs and CIN presented a greater BC retention (42.3%) and VE retention (90.1%) over one‐month storage at 40 °C than Twee 80. The superior stability of PGU is accredited to the OSA‐MS capabilities to produce denser interfacial coatings that can protect the entrapped compounds from the aqueous phase. This study delivers valuable evidence about the simultaneous loading of lipophilic bioactive compounds to enrich functional foods.