Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex

- Stability of α-tocopherol was substantially enhanced in collagen core/shell.
- Collagen or collagen core/shell with α-tocopherol enhanced oxidative stability in oil.

In this study, collagen mesh structure was prepared by carrying α-tocopherol in the form of core/shell complex. Antioxidant properties of α-tocopherol loaded carriers were tested in moisture added bulk oils at 140 °C. From one gram of collagen core/shell complex, 138 mg α-tocopherol was released in medium chain triacylglycerol (MCT). α-Tocopherol was substantially protected against heat treatment when α-tocopherol was complexed in collagen core/shell. Oxidative stability in bulk oil was significantly enhanced by added collagen mesh structure or collagen core/shell complex with α-tocopherol compared to that in control bulk oils (p < 0.05), although no significant difference was observed between oils containing collagen mesh structure and collagen core/shell with α-tocopherol (p > 0.05). Results of DPPH loss in methanol demonstrated that collagen core/shell with α-tocopherol had significantly (p < 0.05) higher antioxidant properties than collagen mesh structure up to a certain period. Therefore, collagen core/shell complex is a promising way to enhance the stability of α-tocopherol and oxidative stability in oil-rich foods prepared at high temperature.