Effect of processing conditions on measure of cholesterol removal from milk and cream

Wang

et al. 2022

Foods

For thousands of years, edible insects have been used as food to alleviate hunger and improve malnutrition. Some insects have also been used as medicines because of their therapeutic properties. This is not only due to the high nutritional value of edible insects, but more importantly, the active substances from edible insects have a variety of biofunctional activities. In this paper, we described and summarized the nutritional composition of edible insects and discussed the biological functions of edible insects and their potential benefits for human health. A summary analysis of the findings for each active function confirms that edible insects have the potential to develop functional foods and medicines that are beneficial to humans. In addition, we analyzed the issues that need to be considered in the application of edible insects and the current status of edible insects in food and pharmaceutical applications. We concluded with a discussion of regulations related to edible insects and an outlook on future research and applications of edible insects. By analyzing the current state of research on edible insects, we aim to raise awareness of the use of edible insects to improve human health and thus promote their better use and development.

Section: Factors To Consider In the Consumption Of Edible Insectsmentioning

confidence: 99%

Nutritional Composition, Health Benefits, and Application Value of Edible Insects: A Review

Wang

et al. 2022

Foods

Decrease of cholesterol content in cereal products containing animal-based components

Kolarič,

Lauková,

Minarovičová

et al. 2024

Eur Food Res Technol

The daily intake of excessive cholesterol plays an important role in the incidence of cardiovascular diseases (CVD), while the main contributors are foods of animal origin. However, animal-based foods are also common components of many cereal products, which can then play a role of hidden cholesterol source. Thus, this study aims to decrease cholesterol content in three types of commonly consumed cereal products (biscuits, pasta, and muffins) by replacing original animal-based components (milk and eggs) with the same components, from which the cholesterol was removed using β-cyclodextrin treatment procedure. The cholesterol content in the original and treated samples was then analyzed using the validated HPLC–UV method. So, while the cholesterol content in the original biscuits, pasta, and muffins was observed at 329.2, 1117.1, and 487.2 mg/kg levels, the same products containing low cholesterol animal-based components exhibited a considerable decrease in cholesterol content by 93.1, 91.6, and 89.5%, respectively. The optimum β-cyclodextrin level was observed at 4.0, 10.0, and 2.0% (w/w) for butter, egg melange, and milk, respectively. Furthermore, it is notable that the β-cyclodextrin treatment procedure itself did not significantly change the organoleptic profiles of the cereal products, such as colour, culinary, and texture properties. Therefore, it can be concluded that the application of animal-based low cholesterol components in cereal food products could be one of the effective tools in the overall strategy to decrease the total daily cholesterol intake. Thus, this study presents a novel strategy that could have substantial health benefits in relation to the incidence of CVD.

β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products

2022

The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive substances. Consumption of dairy products is associated with an increased risk of cardiovascular diseases (CVD) due to its high content of saturated fatty acids and cholesterol, so the production of low-cholesterol content products would be one of the critical steps in CVD prevention with regards to lowered total daily cholesterol intake. To maintain consumer acceptance, organoleptic profiles of such products should be, in the optimal case, the same with comparison to original ones. So, this study deals with the development of set low cholesterol foods (milk, cream, butter, soft cheese, cottage cheese) by β-cyclodextrin treatment and the characterization of their organoleptic profiles such as color and textural characteristics. During the experiments, high effectivity of cholesterol removal was reached as follows: milk–97.3%, cream–95.6%, butter–95.6%, cottage cheese–97.9%, soft cheese–97.7%, while color differences varied from 0.25 to 1.13 and textural characteristics were not influenced by cholesterol removal as well. So, it can be concluded that the proposed procedure is enabled to be substantial for the production of a new assortment of low-cholesterol dairy products with considerable health benefits toward the incidence of CVD.