Abstract
Effects of β-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.
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