Entrapment of Milk Nutrients during Cholesterol Removal from Milk by Crosslinked β-Cyclodextrin

Ha, Hyekyung; Jeon, S.S.; Chang, Yoon Hyuk; Kwak, Hae‐Soo

doi:10.5851/kosfa.2009.29.5.566

Cited by 6 publications

(8 citation statements)

References 14 publications

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“…These results correlated with the study by Kim et al [24]. Furthermore, Ha et al [25] suggested that the free fatty acids in food may be reduced because they are trapped in β-CD cavities molecule. …”

Section: Total Lipidsupporting

confidence: 82%

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Haiyee

Hassan³

et al. 2016

MJAS

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Dietary cholesterol should be limited to less than 200 mg/day. A single large egg yolk contains approximately 275 mg of cholesterol. Thus, consumption of a single egg yolk exceeds the recommended daily intake of cholesterol. This study was focused on determination of the effect of addition of increasing amount of β-cyclodextrin (β-CD) to encapsulate cholesterol in egg yolk. The quality of cholesterol-reduced egg yolk powder was evaluated by determining its nutritional composition and colour analysis. Increasing amount of β-CD (0 -15 mM) was added in liquid egg yolk and the encapsulated cholesterol in the form of precipitate was removed. The supernatant was dried and the end product; cholesterol-reduced egg yolk powder (CREYP) was analyzed for moisture content, total lipid, fatty acids content, protein and colour. There were no significant difference (p > 0.05) in term of total solid content. However, protein content of CREYP was significantly (p < 0.05) reduced up to 7 mM β-CD and no further significant reduction was noticed with further addition of β-cyclodextrin. The appearance of the powder became lighter in colour as validated using chromameter; L*, a*, b*, C* and h o values. The results obtained from this study indicate that cholesterol can be successfully removed from egg yolk. However, slight reduction in protein content was observed. Nutritional composition of CREYP was minimally affected with the removal of encapsulated cholesterol. Therefore, cholesterolreduced egg yolk powder can be utilized as an essential ingredient in any egg yolk based products.Keywords: cholesterol, β-cyclodextrin, egg yolk, nutritional composition Abstrak Pengambilan kolesterol dalam diet seharusnya tidak melebihi 200 mg/sehari. Sebiji kuning telur mengandungi hampir 275 mg kolesterol. Maka, pengambilan sebiji kuning telur telah melebihi kadar cadangan diet seharian kolesterol. Kajian ini memfokuskan kepada kesan penambahan kuantiti β-siklodekstrin (β-CD) untuk pengkapsulan kolesterol dalam kuning telur. Kualiti serbuk kuning telur kurang-kolesterol di analisis dengan menentukan komposisi nutrien dan analisis warna. Peningkatan kuantiti β-siklodekstrin (β-CD) (0 -15 mM) ditambahkan ke dalam kuning telur dan pengkapsulan kolesterol di dalam bentuk mendakan dibuang. Supernatan dikeringkan dan hasil produk (serbuk kuning telur kurang-kolesterol) yang terhasil dianalisa untuk jumlah kandungan kelembapan, jumlah lipid, asid lemak, protein dan warna. Tiada perbezaan yang signifikan (p > 0.05) dalam jumlah kandungan pepejal. Walaubagaimanapun, kandungan protein kuning telur kurang-kolesterol berkurang secara signifikan (p < 0.05) bagi penambahan 7 mM β-CD dan tiada pengurangan yang signifikan dengan peningkatan penambahan β-CD. Serbuk kuning telur menunjukkan pengurangan warna seperti dibuktikan menggunakan kromameter; bacaan L*, a*, b*, C* dan h o . Keputusan menunjukkan bahawa kolesterol telah berjaya dibuang daripada kuning telur. Walaubagaimanapun, pengurangan sedikit kandungan protein diperhatikan. Kesan pengurangan pengka...

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Section: Total Lipidsupporting

confidence: 82%

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Haiyee

Hassan³

et al. 2016

MJAS

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“…The SNF was reduced with increasing the amounts of β -CD, and it was proved that some constituents of milk may entrapped in the cavity of β -CD and leave the environment after separation of β -CD. Ha et al [ 31 ] confirmed the decreasing of some nutritional materials during cholesterol removal processing of cream using β -CD.…”

Section: Resultsmentioning

confidence: 98%

“…Aggregation of fat molecules in raw milk inhibits the inclusion of cholesterol in β -CD molecules. Ha et al [ 25 , 31 ] suggested that the free fatty acids in food may be reduced because they are trapped in β -CD molecule cavities. Kwak et al [ 32 ] reported that cheddar cheese fat content made by milk treated by β -CD was lower than control milk samples.…”

Section: Resultsmentioning

confidence: 99%

Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk

Maskooki¹,

Beheshti²,

Valibeigi³

et al. 2013

International Journal of Food Science

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Various concentrations (0%, 0.5%, 1% and 1.5%) of β-CD were mixed with different fat contents (1%, 2.5% and 3%) of raw (unhomogenized) and homogenized milk at two mixing temperatures of 8 and 20°C. The cholesterol residue, fat, protein, lactose, solid nonfat (SNF), density, and ash content of milk were measured for each treatment. The results statistically analysed and showed that the cholesterol content of milk remarkably decreased as the β-CD was increased particularly in homogenized milk at 20°C. However, the reduction rate of cholesterol was decreased when extra β-CD was added due to its intermolecular reactions. The maximum cholesterol reduction was achieved at the level of 1% β-CD. The fat content, SNF, protein, lactose, and density content were decreased with increasing β-CD whereas it did not affect ash content.

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“…On the basis of all of the results obtained from the present study (on the entrapment of nutrients during cholesterol removal from cream by crosslinked β‐CD), it was suggested that the amounts of nutrients, such as lactose, short‐chain FFA, FAA and water‐soluble vitamins, entrapped during cholesterol removal from cream by crosslinked β‐CD were minimal. In our previous study, it was found that the small amounts of lactose, short‐chain FFA, FAA and water‐soluble vitamins were entrapped during cholesterol removal from milk by crosslinked β‐CD (Ha et al. 2009).…”

Section: Resultsmentioning

confidence: 99%

“…In our previous study investigating the quantities of milk nutrients [lactose, short‐chain free fatty acid (FFA), free amino acid (FAA) and water‐soluble vitamin] entrapped during cholesterol removal from milk by crosslinked β‐CD, it was revealed that amounts of entrapped nutrients were negligible during cholesterol removal from milk by crosslinked β‐CD (Ha et al. 2009).…”

Section: Introductionmentioning

confidence: 99%

Entrapment of nutrients during cholesterol removal from cream by crosslinked β‐cyclodextrin

Lee

Chang

et al. 2010

Int J of Dairy Tech

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This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked b-cyclodextrin (b-CD, 4-12%, w ⁄ v) and to evaluate the amounts of the residual b-CD in cholesterol-removed cream treated by crosslinked b-CD. The content of lactose in the control cream (without the treatment by crosslinked b-CD) was 2.74%, and the amounts of lactose entrapped by crosslinked b-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.04 to 0.12 ppm and from 0.37 to 0.48 lmol ⁄ mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.01 to 0.05 ppm, from 0.01 to 0.05 ppm, from 0.00 to 0.04 ppm and from 0.02 to 0.05 ppm, respectively. The entrapped amounts of nutrients mentioned above were not remarkably affected by the concentrations of crosslinked b-CD (4-12%, w ⁄ v). The very small amounts of residual b-CD in the cholesterol-removed cream were measured (1.86-6.11 ppm). Based on the data obtained from the present study, it is concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from cream by crosslinked b-CD, and the amounts of residual b-CD in cholesterolremoved cream were trace.

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Entrapment of Milk Nutrients during Cholesterol Removal from Milk by Crosslinked β-Cyclodextrin

Cited by 6 publications

References 14 publications

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Nutritional Composition and Colour Analysis of Cholesterol-Reduced Egg Yolk Powder

Effect of Cholesterol Removal Processing Usingβ-Cyclodextrin on Main Components of Milk

Entrapment of nutrients during cholesterol removal from cream by crosslinked β‐cyclodextrin

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