Optimization of β-Cyclodextrin Recycling Process for Cholesterol Removal in Cream

Kwak, Hae‐Soo; Suh, Heajung; Ahn, Jong Woong; Kwon, Hyeok Jung

doi:10.5713/ajas.2001.548

Cited by 16 publications

(16 citation statements)

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“…The present study suggested that using recycled β-CD within seven times for cholesterol removal in the ethanol extracts might give almost the identical results to using fresh β-CD each time. However, Kwak et al reported that recycled powdered β-CD showed 75.07 % of cholesterol removal in cream, whereas mixtures of recycled and fresh powdered β-CD (6:4) increased cholesterol removal rate to 95.59 %, suggesting that recycled powdered β-CD may not be as effective as fresh unused β-CD (Kwak et al 2001). The different results between two studies could be attributed to the separation system used in remove reaction.…”

Section: Recycling Investigation Of β-Cdmentioning

confidence: 48%

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

Tian

Yan

et al. 2014

J Food Sci Technol

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A novel process for effective separation of phospholipids, triacylglycerol and cholesterol from fresh egg yolk has been developed and validated in this study. Ethanol was the only organic solvent used in the whole procedure. Following initial separation of protein and total lipids by ethanol, most of solidified triacylglycerol was removed from total lipids by low temperature treatment of ethanol extracts within 10 h. Then, β-cyclodextrin (β-CD) was used to remove cholesterol from the remaining ethanol extracts and recycling of β-CD was also studied to obtain cholesterol and reusable β-CD powder. The highest cholesterol removal rate of nearly 99 % was obtained at β-CD: cholesterol molar ratio of 5:1, water addition of 15 g/g β-CD and reacting temperature of 50°C. Ethanol in residual ethanol extracts was removed for obtaining phospholipids by rotary evaporation. The phospholipids produced in this procedure without cholesterol could be safety used as emulsifiers in food or cosmetic industry.

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Section: Recycling Investigation Of β-Cdmentioning

confidence: 48%

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

Tian

Yan

et al. 2014

J Food Sci Technol

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“…up to three times) in squid liver oil. In a similar recycling study [18], recycled b-CD showed 75.07% cholesterol removal from cream, while the mixture of recycled to unused powdered b-CD with the ratio of 6 to 4 increased cholesterol removal to 95.59%. Therefore the present study suggested that to improve the recycling efficiency of recycled b-CD from squid liver oil, proper amounts of unused b-CD could be combined with the recycled b-CD.…”

Section: Recycling Of B-cdmentioning

confidence: 91%

Cholesterol Removal from Squid Liver Oil by Crosslinked β‐Cyclodextrin

Lee

Seo

Chang

et al. 2009

J Americ Oil Chem Soc

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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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“…The extent of desorption depends on temperature, solvent used and the speed of agitation (Kwak, Sun, Ahn, & Kwon, 2001). The effect of agitation speed and temperature on efficiency of desorption are shown in Table 3.…”

Section: Cholesterol Dissociation From Ch-bcdmentioning

confidence: 99%

Immobilization of β-cyclodextrin in chitosan beads for separation of cholesterol from egg yolk

Chiu

Chung

Giridhar

et al. 2004

Food Research International

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Optimization of β-Cyclodextrin Recycling Process for Cholesterol Removal in Cream

Cited by 16 publications

References 0 publications

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

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

Cholesterol Removal from Squid Liver Oil by Crosslinked β‐Cyclodextrin

Immobilization of β-cyclodextrin in chitosan beads for separation of cholesterol from egg yolk

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