Application of β‐cyclodextrin, chitosan, and collagen on the stability of tocopherols and the oxidative stability in heated oils. Issue 10 (7th June 2017)

• Record Type: Journal Article
• Authors: Gim, Seo Yeong; Jung, Jin Yeong; Kwon, Yong Jun; Kim, Mi‐Ja; Kim, Geun Hyung; Lee, Jae Hwan
• Is Part Of: European journal of lipid science and technology. Volume 119:Issue 10(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2017-06-07
• Subjects: β‐Cyclodextrin -- Chitosan -- Collagen -- Oxidative stability -- Tocopherol; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.201700124
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract : Effects of beta‐cyclodextrin (β‐CD), chitosan, and collagen on tocopherol and oxidative stability in heated oils were determined under moisture added condition at 180°C in this study. Collagen was added in the form of a mesh structure with different pore sizes (50, 100, 200, and 300 μm) whereas chitosan was added in the form of gel. Presence of 1% w/w β‐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 β‐CD significantly ( p < 0.05) protected the decomposition of total tocopherols while chitosan failed to show such protection. Collagen with pore size of 300 μm significantly ( p < 0.05) stabilized γ‐ and δ‐ tocopherols compared to controls and oils added with β‐CD, chitosan, or collagen with pore size of 50 μm. The addition of β‐CD, chitosan, and collagen significantly ( p < 0.05) reduced the moisture content in heated oil compared to controls. β‐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: β‐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 β‐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 β‐cyclodextrin and collagen mesh structure significantly enhanced the oxidative stability in heated oils. The stability of tocopherols especially γ‐ and δ‐tocopherols increases when collagen mesh structure is added. Moisture content is decreased in heated oils when β‐cyclodextrin, chitosan, and collagen are added. Abstract : Addition of β‐cyclodextrin and collagen mesh structure significantly enhanced the oxidative stability in heated oils. The stability of tocopherols especially γ‐ and δ‐tocopherols increases when collagen mesh structure is added. Moisture content is decreased in heated oils when β‐cyclodextrin, chitosan, and collagen are added.