Obtenção de leite integral sem colesterol com a utilização de β-cyclodextrina

Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk

“…For cholesterol removed samples CRRM, CRHM100, CRHM200, and CRHM300, the addition of 0.6% β-CD produced higher percentages of complexed β-CD than the addition of 0.1% β-CD. These values of % complexed β-CD are higher than those found by Rozycki et al (2013). This may be explained by a shift- According to the Guidelines for Use of Nutrition and Health Claims (Codex Alimentarius Commission, 1997), a food product is considered "free" of cholesterol when its concentration is lower than 5 mg/100 g. Therefore, milk obtained by UHPH above 200 MPa in compliance with these conditions can be called and marketed as "cholesterol-free milk.…”

“…The complex formed between cholesterol and β-CD is easily separated by centrifugation (Astray et al, 2009;Kwak, Kim, Kim, Choi, & Kang, 2004). The use of β-CD in homogenized reconstituted whole milk powder (Rozycki et al, 2013) was studied, reaching up to 92% of cholesterol removal using 1.5% β-CD; similar rates (up to 95%; 0.6% β-CD) were reported in pasteurized whole milk (Alonso, Cuesta, Fontecha, Juarez, & Gilliland, 2009). In order to reduce the amount of β-CD used and the residue resulting from the separation of the cholesterol-β-CD complex, other authors have studied the immobilization of β-CD on different surfaces (Kwak et al, 2004;Tahir & Lee, 2013;.…”

“…Cholesterol reduced milks (CR) were identified as CRRM, CRHM100, CRHM200, and CRHM300 (for RM, HM100, HM200 and HM300, respectively). For calculations, the molecular weights of cholesterol and β-CD (387 g/mol and 1,135 g/mol, respectively) and stoichiometric ratio between complexed β-CD and cholesterol 3 to 1, were used (Rozycki et al, 2013).…”

“…Similar rates (~95%) were reported by Alonso et al (2009) in pasteurized whole milk, allowing 20 min at 4 °C for β-CD-cholesterol complex formation, conditions which differ from those used in this study. Rozycki et al (2013) have studied the influence of conventional homogenization of milk in cholesterol removal working F I G U R E 1 Cholesterol removal from bovine milk (wt/wt %) on the basis of raw milk (CRRM), UHPH milk at pressures of 100, 200, and 300 MPa (CRHM100, CRHM200, and CRHM300) and percentage of β-CD added (0.1% β-CD, 0.3% β-CD, and 0.6% β-CD). Mean values bearing the same letter are not significantly different from each other (p > .05); bars represent the standard error (n = 6) with reconstituted whole milk powder.…”

“…In order to reduce the amount of β-CD used and the residue resulting from the separation of the cholesterol-β-CD complex, other authors have studied the immobilization of β-CD on different surfaces (Kwak et al, 2004;Tahir & Lee, 2013;. Cholesterol reduced milk obtained using β-CD, was sensory evaluated by Rozycki et al (2013); 77% of consumers rated it as good or very good in terms of level of acceptance.…”