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

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.

Modification of chitosan using hydrogen peroxide and ascorbic acid and its physicochemical properties including water solubility, oil entrapment and in vitro lipase activity

“…a (Curcio et al ., ; Liu et al ., ). Treatment of H 2 O 2 and ascorbic acid may generate hydroxyl radical (•OH), which can abstract hydrogen atom (H•) from amino group, hydroxyl group or methylene group in chitosan (Curcio et al ., ; Gim et al ., ,). However, Liu et al .…”

“…Chitosan was modified according to the method of a redox pair system using H 2 O 2 and ascorbic acid (Gim et al ., ,). Briefly, 0.5 g of chitosan was added to 10 mL of acetic acid water solution (2% v/v).…”

“…Briefly, 0.5 g of chitosan was added to 10 mL of acetic acid water solution (2% v/v). One millilitre of 1.0 m H 2 O 2 with 0.054 g of ascorbic acid was added to the above solution and stirred for 30 min (Curcio et al ., ; Gim et al ., ,). The mixture was stabilized at either 4 °C in a refrigerator, 25 °C at room temperature or 33 °C or 40 °C using a water bath for 72 h. The mixture was lyophilized using a freeze‐drier (Ilshinbiobase Co, Ltd., Gyeonggi, Korea) for 4 day.…”

“…In food industries, chitosan has been used as a packaging film material (Pranoto et al, 2005), antimicrobial agent against food pathogens (Madureira, Pereira, Castro, & Pintado, 2015), carrier for phenolic compounds through grafting (Cho et al, 2011) and stabilizing agent of antioxidant compounds like atocopherol in heated oils (Gim, Kwon, Kim, Kim, & Lee, 2017c). Chitosan can be used as an additive agent for emulsification, colour stabilization, thickening and texture control as well as in food mimetics (Shahidi, Arachchi, & Jeon, 1999).…”

Combining Cellulose and Cyclodextrins: Fascinating Designs for Materials and Pharmaceutics

“…From the CD spatial arrangement, the cavity shows a relatively hydrophobic character while the external surface is hydrophilic. The hydrophobic cavity enables the thread of a broad range of hydrophobic guests such as the alkyl chains of surfactants (Valente and Söderman, 2014 ) or aromatic compounds (Fang and Bhandari, 2010 ), forming highly stable host-guest complexes, and contributing for the improvement of guest properties, including solubility enhancement and volatility and antioxidant control (Gim et al, 2017 ; Wadhwa et al, 2017 ; Aytac et al, 2018 ).…”