Effects of chitosan and collagen containing a-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion

• Published in: Food science and biotechnology pp. 947 - 956
• Main Authors: 김서영, 정진영, 권용준(성균관대학교, 김미자, 김근형, 이재환
• Format: Journal Article
• Language: English
• Published: 한국식품과학회 01.08.2018
• Subjects: 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-018-0345-x

To provide efficient antioxidant capacities, proper carriers are needed to protect antioxidants against oxidative stress. Collagen mesh structure or chitosan gel was loaded with a-tocopherol and their effects were evaluated in bulk corn oil or oil-in-water (O/W) emulsion at 60 C. Added collagen and chitosan enhanced oxidative stability in corn oil and O/W emulsions at 60 C compared to corn oils without carriers or with addition of a-tocopherol (p\0.05). Stability of a-tocopherol in corn oil loaded in collagen or chitosan was significantly enhanced compared to that in oils without carriers (p\0.05). In O/W emulsions, a-tocopherol loaded collagen showed higher antioxidant properties than a-tocopherol loaded chitosan (p\0.05). Collagen mesh structure and chitosan gel retarded the rates of lipid oxidation efficiently in both food matrices when a-tocopherol was not loaded. Collagen mesh structure and chitosan gel can be useful carriers for atocopherol in bulk oil or O/W emulsion. KCI Citation Count: 3