Removal of Cholesterol from Cheddar Cheese by β-Cyclodextrin

Kwak, Hae‐Soo; Jung, Chang-Hwan; Shim, Soon‐Mi; Ahn, Jong Woong

doi:10.1021/jf020568m

Cited by 63 publications

(72 citation statements)

References 21 publications

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“…However, most of these methods are relatively non-selective and remove flavour and nutritional components when cholesterol is removed. Moreover, some methods require high investment and operation costs (Yen and Tsai 1995;Kwak et al 2002). Research studies show that cholesterol can be removed from milk and dairy products, egg yolk, lard, by using b-cyclodextrin (b-CD) (Yen and Tsai 1995;Krause et al 2007;Lee et al 2007;Seon et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Cholesterol reduction in camel hump fat using β-cyclodextrin

Elsanhoty

El-Gohery²,

Badr

2010

J. Verbr. Lebensm.

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b-Cyclodextrin (b-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (b-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of b-CD and resulting changes in cholesterol reducing camel hump fat). b-CD concentration at 1-10% provided about 88.89-95.3% removal of cholesterol when mixed at 40°C for 91 h. Among other factors, mixing time (0.5-2 h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800 rpm and centrifugal forces up to 5,0009g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% b-CD, 40°C mixing temperature, 1 h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800 rpm and centrifugation at 5,0009g. The acid value of b-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of b-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with b-CD and untreated camel hump fat.

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Section: Introductionmentioning

confidence: 99%

“…b-CD has also advantages of non-toxicity, edibility, non-hygroscopicity, chemical stability and easy separation (Kwak et al 2002). Thus it may be a suitable substance for cholesterol removal from foods.…”

Section: Introductionmentioning

confidence: 99%

Cholesterol reduction in camel hump fat using β-cyclodextrin

Elsanhoty

El-Gohery²,

Badr

2010

J. Verbr. Lebensm.

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“…These properties allow them to form non-covalent inclusion complexes by encapsulating of variety of 'guest' molecules into the 'host' which refer to their central cavities through associate and dissociating process. Kim et al [24] and Kwak et al [30] reported the protein reduction in milk after removal of cholesterol. It was confirmed that the protein content of cream was reduced during reduction of cholesterol by 4 -10 % -CD due to entrapment of amino acids in -CD cavities [29].…”

Section: Protein Quantificationmentioning

confidence: 99%

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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“…β-CD is non-toxic, edible, non-hygroscopic and chemically stable. In previous years, studies have indicated that β-CD can be used to reduce cholesterol effectively from food products (Kwak et al 2002;Shim et al 2003;Hwang et al 2005;Lee et al 2007). In most of these reports, powdered β-CD was used and it allows about 90 % of the cholesterol to be removed but separation and collection of β-CD after completion of process is a time consuming and laborious task.…”

Section: Introductionmentioning

confidence: 99%

Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin

2013

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Beta-cyclodextrin (β-CD) was covalently immobilized on glass surface. Functionalized glass surface was characterized by X-ray photoelectron spectroscopy (XPS) and elemental analysis. Glass surface functionalized with β-CD was used to remove cholesterol from ghee (clarified butter fat). 78.8 % cholesterol was reduced in 2 h at 25°C and 170 rpm. Same surface was used repeatedly for 10 cycles and no reduction in cholesterol removal efficiency was observed. Modified glass surface showed almost no degradation in repeated use in cholesterol reduction experiments.

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Removal of Cholesterol from Cheddar Cheese by β-Cyclodextrin

Cited by 63 publications

References 21 publications

Cholesterol reduction in camel hump fat using β-cyclodextrin

Cholesterol reduction in camel hump fat using β-cyclodextrin

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

Cholesterol extraction from ghee using glass beads functionalized with beta cyclodextrin

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