This study was carried out to determine the possibility of adding nanopowdered chitosan (NPC) into cholesterol-reduced yogurt to improve the functionality of yogurt and the effects of adding NPC on the physicochemical, microbial, and sensory properties of the products during storage. The pH values and mean lactic acid bacteria counts of NPC-added (0.3 to approximately 0.7%, wt/vol) and cholesterol-reduced yogurt ranged from 4.19 to 4.41 and from 4.75 x 10(8) to 9.70 x 10(8) cfu/mL, respectively, when stored at 4 degrees C for 20 d, thereby indicating a possibility of prolonging the shelf life of yogurt. In color, the a* and b* values for cholesterol-reduced yogurt were not significantly influenced by the addition of NPC (0.1 to approximately 0.7%, wt/vol); however, the L* values significantly decreased with the addition of the greatest concentration (0.7%, wt/vol) of NPC at 0-d storage. The sensory test revealed that the astringency scores significantly increased at 0-d storage when the greatest concentration (0.7%, wt/vol) of NPC was added into cholesterol-reduced yogurt. Based on the data obtained from the current study, it is concluded that concentrations (0.3 to ~0.5%, vol/vol) of NPC could be used to produce an NPC-added and cholesterol-reduced yogurt without significantly adverse effects on the physicochemical, microbial, and sensory properties.

This study was carried out to assess the feasibility of adding the ascorbic acid‐soluble nano‐chitosan (AANC) into the milk for improving the functionality of milk and to determine the effects of such addition on the physicochemical and sensory properties of the product during storage. The pH and titratable acidity of the AANC milks were not changed significantly when stored at 4°C for 15 days. The addition of the nano‐chitosan solution (1∼9%, v/v) into the milk samples led to an increase in the amounts of L‐ascorbic acid, thereby indicating an enhancement in health benefits. The sensory test revealed that astringency scores increased and colour scores decreased when the highest concentration of the nano‐chitosan solution (9%, w/w) was added into the milk samples The colour values, L‐ and a‐, in the milks were not significantly influenced by adding the nano‐chitosan solution (1∼9%, v/v); whereas the b‐values significantly increased with the addition of the nano‐chitosan solution (5∼9%, v/v). Based on the data obtained from this study, it is concluded that the low concentrations (1∼3%, v/v) of the nano‐chitosan solution could be used to produce a nanopowdered chitosan‐added milk without the significantly adverse effects on the physicochemical and sensory properties.

The present study was designed to optimize the different conditions for b-cyclodextrin (b-CD) crosslinked by adipic acid on cholesterol removal from squid liver oil. Different factors were concentrations of crosslinked b-CD, mixing temperature, ratio of squid liver oil to distilled water, mixing time and mixing speed. It was found that cholesterol removal from squid liver oil was significantly affected by concentrations of crosslinked b-CD, mixing temperature, ratio of squid liver oil to distilled water, mixing time and mixing speed. In a recycling study, cholesterol removal from the squid liver oil with recycled crosslinked b-CD in the first recycling trial was 81.05%, which was slightly lower than that with new crosslinked b-CD (87.06%). In up to three time trials, over 70% of cholesterol removal was observed. The present study indicated that the optimum conditions for cholesterol removal from squid liver oil using crosslinked b-CD were a 1:3 ratio of squid liver oil to distilled water, 25% (crosslinked b-CD/distilled water, w/v) crosslinked b-CD concentration, 20 min mixing time, 800 rpm mixing speed and 55°C mixing temperature with about 87% cholesterol removal.

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