Cholesterol Removal from Whole Egg by Crosslinked β-Cyclodextrin

Abstract

This study was carried out to optimize cholesterol removal in whole egg using crosslinked β-cyclodextrin (β-CD) and to recycle the β-CD. Various factors for optimizing conditions were concentration of the β-CD, mixing temperature, mixing time, mixing speed and centrifugal speed. In the result of this study, the optimum conditions of cholesterol removal were 25% crosslinked β-CD, 40°C mixing temperature, 30 min mixing time, 1,200 rpm mixing speed and 2,810×g centrifugal speed. The recycling was repeated five times. The cholesterol removal was 92.76% when treated with the optimum conditions. After determining the optimum conditions, the recyclable yields of the crosslinked β-CD ranged from 86.66% to 87.60% in the recycling and the percentage of cholesterol removal was over 80% until third recycling. However, the cholesterol removal efficiency was decreased when the number of repeated recycling was increased. Based on the result of this study, it was concluded that the crosslinked β-CD was efficient for cholesterol removal in whole egg, and recycling is possible for only limited repeating times due to the interaction of the β-CD and egg protein.

The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté

“…Another anionic polysaccharide used as a chelating agent [25] was mesquite gum, which extracted 80.31–87.75% of cholesterol in egg yolk. Similar results were found by Jeong et al [26] (around 80% reduction of cholesterol) in a study of cholesterol removal from whole egg using a crosslinked β -CD. Figure 4 shows a chromatogram of cholesterol analysis of duck liver pâté treated with β -CD and the sediment complex with the encapsulated cholesterol.…”

Functional Oligosaccharide: Chemicals Structure, Manufacturing, Health Benefits, Applications and Regulations

“…General application of cyclodextrins in foods are in such as, stabilization of flavors, flavor delivery, the eliminations of undesired tastes, the eliminations of microbiological contaminations, and developing browning reaction in foods and baked goods. Other examples for the application of ß-cyclodextrin is to remove cholesterol from milk, butter, eggs, and its use in food preservation [51].…”

Crystal structure of the inclusion complex of cholesterol in β-cyclodextrin and molecular dynamics studies

“…In food industry β-CD has been used in many applications such as flavor protection and flavor delivery, controlled release of desired constituents and removal and masking of undesirable components [ 16 ]. But the most prevalent use of CD in this field is the removal of cholesterol from animal products like milk [ 17 ], butter [ 18 ], cheese [ 19 ] and eggs [ 20 ] which contains more than 90% less cholesterol when treated with β-CD. As consumers are becoming more and more concerned about their eating habits, food companies have developed many techniques to reduce cholesterol, as extraction with organic solvents, supercritical carbon dioxide extraction or cholesterol degradation by cholesterol oxidases.…”