Immobilized β-cyclodextrin as a simple and recyclable method for cholesterol removal in milk

Abstract

This study was designed to determine the optimum conditions of three different factors (mixing time, mixing temperature, and tube size) in reduction of cholesterol in milk using immobilized beta-CD beads. Immobilized beta-CD glass beads were prepared at different conditions of silanization and beta-CD immobilization reactions. In result, the glass beads (diameter 1 mm) at 20 mM 3-isocyanatopropyltriethoxysilane and 30 mM beta-CD without base showed the highest cholesterol removal rate as 41%. Using above immobilized beta-CD glass beads, the cholesterol removal rate was 40.2% with 6 h of mixing time in 7 mm diameter tube at 10 degrees C. After cholesterol removal from milk, the glass beads were washed for cholesterol dissociation and reused. In recycling study, the cholesterol removal rate was 41%, which was mostly same as that using new glass beads. These results indicated that cholesterol removal rate was about 40% with beta-CD immobilized glass beads, however, the recycling efficiency was almost 100%.

Exploring versatile applications of cyclodextrins: an overview

“…Reduction in cholesterol and decreased oxidation were observed in phytosterol-supplemented mayonnaise with the help of crosslinked b-CD without any change in its physicochemical and sensory properties during storage (Jung et al, 2008). When lard was treated under various conditions with 5% crosslinked b-CD cholesterol removal was observed in the range of 91.2-93.0% (Kwak et al, 2004).…”

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

“…Beta-cyclodextrins (beta-CDs) have been used to effectively remove cholesterol from animal products, improving their nutritional characteristics (Han et al, 2008). Among the studied foods are milk (Alonso, Cuesta, Fontecha, Juarez, & Gilliland, 2009;Kim, Ahn, & Kwak, 2004;Kwak et al, 2004), butter (Kim, Jung, Ahn, & Kwak, 2006), cream (Han, Kim, Ahn, & Kwak, 2007;Shim, Ahn, & Kwak, 2003), mayonnaise (Jung, Ha, Ahn, & Kwak, 2008), cheese (Bae, Kim, & Kwak, 2008;Han et al, 2008;Kim, Han, Ahn, & Kwak, 2005), egg yolks (Chiu, Chung, Giridhar, & Wu, 2004;Rojas et al, 2007).…”

“…Since these are important sources of nutrients, food companies have developed many studies to reduce cholesterol by using physical, chemical, and biological methods (Hansel et al, 2007;Kwak, Kim, Kim, Choi, & Kang, 2004). The methods to reduce cholesterol include extraction with high-methoxyl pectins (Rojas, Coimbra, Minim, & Freitas, 2007), plant sterols (Hansel et al, 2007), adsorption with saponin (Micich, 1990), supercritical fluid extraction (Arul, Boudreau, Marhlouf, Tardif, & Grenier, 1988), and solvents (Larsen & Froning, 1981).…”

Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

“…In the removal of cholesterol in animal products, such as milk (Lee et al 1999;Kwak et al 2004), whipping cream (Shim et al 2003), mayonnaise (Jung et al 2008), egg yolks (Mine & Bergougnoux 1998), butter (Jung et al 2005) and lard, CD is removed at the end of the process (Szejtli 1998;Yamamoto et al 2005). Another common use of cyclodextrins is the removal of free fatty acids, which may cause the formation of unwanted products in the frying process.…”