Application of -cyclodextrin, chitosan, and collagen on the stability of tocopherols and the oxidative stability in heated oils

초록

Effects of beta-cyclodextrin (-CD), chitosan, and collagen on tocopherol and oxidative stability in heated oils were determined under moisture added condition at 180 degrees C in this study. Collagen was added in the form of a mesh structure with different pore sizes (50, 100, 200, and 300m) whereas chitosan was added in the form of gel. Presence of 1% w/w -CD significantly (p<0.05) reduced the formation of p-anisidine compared to controls. Collagens also acted as antioxidants irrespective of pore sizes whereas chitosan gel failed to act as antioxidant or prooxidant. Collagen and -CD significantly (p<0.05) protected the decomposition of total tocopherols while chitosan failed to show such protection. Collagen with pore size of 300m significantly (p<0.05) stabilized - and - tocopherols compared to controls and oils added with -CD, chitosan, or collagen with pore size of 50m. The addition of -CD, chitosan, and collagen significantly (p<0.05) reduced the moisture content in heated oil compared to controls. -CD or collagen mesh structure can be used in heated oils like frying condition to control the rates of lipid oxidation. Addition of biopolymers may extend the oxidative stability and shelf-life of heated oils and help to produce more food products. Practical applications: -Cyclodextrin and collagen mesh structure in heated oils can enhance the stability of antioxidants like tocopherols and the oxidative stability were greatly enhanced in heated oils. Therefore, addition of -cylcodextrin or collagen mesh structure can be used in heated oils like frying condition to control the rates of lipid oxidation and extend the operation time in frying oils. Addition of -cyclodextrin and collagen mesh structure significantly enhanced the oxidative stability in heated oils. The stability of tocopherols especially - and -tocopherols increases when collagen mesh structure is added. Moisture content is decreased in heated oils when -cyclodextrin, chitosan, and collagen are added.

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