Cholesterol Reduction in Liquid Egg Yolk using β‐Cyclodextrin

Abstract

A process to reduce cholesterol in liquid egg yolk using P-cyclodextrin (CD) was optimized by response surface methodology, based on cholesterol reduction and yield. The most important factors influencing cholesterol reduction were dilution of egg yolk to a defined water:solid ratio and CD concentration. In the final process, egg yolk was adjusted to pH 10.5, diluted to a water:solid ratio of 2.9, heated to 5O"C, and CD added at a CD:cholesterol molar ratio of 4.0. The slurry was mixed for 6.5 min at 1800 rpm, cooled to 4°C and centrifuged. Cholesterol in the supematant was reduced by 89.2%. The yield, cholesterol and CD in the final product were adjusted by varying centrifugal force and CD concentration. brecht (1994), was marketed briefly in the U.S. This product was prepared by diluting egg yolk with a salt solution to dissociate and solubilize the granular fraction, followed by addition of CD. Insoluble CD-cholesterol complexes were removed by centrifugation and excess salt was removed by electrodialysis. That was a costly process, thus it might be economically advantageous to dissociate egg yolk granules by a different approach. Causeret et al. (1991) reported that egg yolk granules were dissociated at high and low pH. Our objective was to develop and optimize an efficient and simple process using CD to extract cholesterol from liquid egg yolk after dissociation of the granules by pH adjustment.

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

“…There was no significant difference with further addition of β-CD. Smith et al [28] reported that protein reduction of 9.2 % with 89.2 % cholesterol reduction in liquid egg yolk using β-CD which proven better reduction of cholesterol with 98% reduction of cholesterol with almost less than 9 % protein reduction in this study.…”

Study on a novel process for the separation of phospholipids, triacylglycerol and cholesterol from egg yolk

“…β-CD had the advantages of non-toxicity (Rao et al 2000), nonhygroscopic and chemical stability (Nagatomo 1985). It was widely used for removing cholesterol from lard (Yen and Tsui 1995), cream (Ahn and Kwak 1999) and egg yolk or whole egg (Ravichandran and Divakar 1998;Smith et al 1995). But commercial β-CD was expensive and its wastage during the process also led to environmental problems.…”

Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes

“…Cyclodextrins have been used as encapsulating agents for various purposes such as stabilisation of aroma, docosahexaenoic acid (DHA) and vitamins (Bhandari, D'Arcy, & Padukka, 1999;Goubet et al, 2001;Hashimoto, 2006), taste modification (Szejtli & Szente, 2005) and cholesterol removal (Smith, Awad, Bennink, & Gill, 1995).…”