The present study was carried out to optimize the different conditions for cross‐linked β‐cyclodextrin (β‐CD) using adipic acid on cholesterol removal in cream. Different factors were β‐CD concentration, mixing temperature, mixing time and mixing speed. Cross‐linked β‐CD was prepared with adipic acid. When the cream was treated with 10% cross‐linked β‐CD, cholesterol removal was the highest at 90.7%, which was not significantly different from treatments with 15% and 20% cross‐linked β‐CD. Cholesterol removal was significantly influenced by mixing temperature, mixing time and mixing speed. After cholesterol removal from cream, the used cross‐linked β‐CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal in first trial was 91.5%, which was mostly same as that using new cross‐linked β‐CD. However, after 10 repeated trials using the same sample, only 83.4% of the cholesterol was removed from cream. Therefore, the present study indicated that the optimum conditions for cholesterol removal using cross‐linked β‐CD were 10%β‐CD addition, 30 min mixing with 1400 r.p.m. speed at 40°C with over 90% cholesterol removal. In addition, recycled β‐CD cross‐linked with adipic acid showed a similarly high recycling efficiency to unused β‐CD of about 90% up to the seventh trial.
The present study was carried out to develop crosslinking of β-cyclodextrin (β-CD) using adipic acid, and to determine the optimum conditions of different factors (β-CD concentration, mixing temperature, mixing time and mixing speed) on cholesterol reduction from homogenized milk. Crosslinked β-CD was prepared with adipic acid. When the milk was treated with different conditions, the cholesterol removal rate was in the range of 92.1 to 93.1% with 1% β-CD addition, which were not significantly different among treatments. After cholesterol removal from milk, the used crosslinked β-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal rate in the first trial was 92.5%, which was mostly same as that using new crosslinked β-CD. With repeated ten time trials using same sample, 81.4% of cholesterol was removed from milk. Therefore, the present study indicated that the optimum conditions for cholesterol removal using crosslinked β-CD were 1% β-CD addition and 10 min mixing with 400 rpm speed at 5°C with over 90% cholesterol removal. In addition, crosslinked β-CD made by adipic acid resulted in the effective recycling efficiency.
This study was carried out to investigate the effects of different types of β-cyclodextrin (β-CD) treatments on chemical and sensory characteristics of cholesterol-reduced cream cheese. The cholesterol removal rates were 92.0% in cream cheese treated by powder β-CD, and 82.6% in cream cheese treated by crosslinked β-CD. Amounts of short-chain fatty acid and free amino acids were significantly lower in cream cheese made by crosslinked β-CD-treated milk, especially after 2 weeks storage, compared with those of no β-CD-treated control and cream cheese made by powder β-CD treated milk. Among rheological properties, cohesiveness was significantly higher, and gumminess in cream cheese made by crosslinked β-CD-treated milk was slightly lower than others. In sensory analysis, no difference was found in texture among treatments, while bitterness was lower in the early stage of storage, and overall quality was higher score, in cream cheese made by crosslinked β-CD-treated cream at 3 and 4 week storage, compared with those in control and powder β-CD-treated group. The present study indicated that crosslinked β-CD treatment resulted in an efficient cholesterol removal rate over 80% and a deceleration of ripening, which may provide a longer shelf life without significant adverse effects in chemical and sensory properties.
The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% of cholesterol-reduction was observed in the cheeses that were treated using β-CD, which was not significantly different between powdered vs. crosslinked β-CD treatments. Total amount of short-chain free fatty acids was significantly lower in both β-CD-treated cheeses than in the control cheese throughout the storage. The cheeses made by β-CD-treated cream produced much lower amounts of individual free amino acids than the control in all periods. Most rheological characteristics, except cohesiveness, decreased dramatically in the control compared with the cholesterol-reduced cream cheeses. In sensory attributes, both wateryness and spreadability in β-CD-treated cheeses were significantly higher than in the control during 8 wk storage. Sensory scores for sourness increased significantly in the control from 4 to 8 wk storage, however, those in the cream cheese made by crosslinked-β-CD treated cream increased slowly during 8 wk storage, which was shown in the control during a 4 wk period. Therefore, the present study showed the possibility of cholesterol-reduced cream cheese manufacture.
This study was designed to develop a microencapsulated, water-soluble isoflavone for application into milk and to examine the hypocholesterolemic effect of such a milk product in a rat diet. The coating material was medium-chain triglyceride (MCT) and the core material was water-soluble isoflavone. The microencapsulation efficiency was 70.2% when the ratio (w/w) of coating material to core material was 15:1. The isoflavone release from the microcapsules was 8% after 3-day storage at 40 degrees C. In in vitro study, 4.0-9.3% of water-soluble isoflavone in simulated gastric fluid was released in the pH range of 2 to 5 after 60 min incubation; however, in simulated intestinal fluid at pH 8, 87.6% of isoflavone was released from the capsules after 40 min incubation time. In sensory analysis, the scores of bitterness, astringency, and off-taste in the encapsulated isoflavone-added milk were slightly, but not significantly, different from those in uncapsulated, isoflavone-added milk. In blood analysis, total cholesterol was significantly decreased in the isoflavone-added group compared with that in the control after 6-week feeding. Therefore, this study confirmed the acceptability of MCT as a coating material in the microencapsulation of water-soluble isoflavone for application into milk, although a slight adverse effect was found in terms of sensory attributes. In addition, blood total cholesterol was lowered in rats which had been fed a cholesterol-reduced and microencapsulated, isoflavone-added milk for 6 weeks.
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