Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

Abstract

This study was carried out to determine optimum conditions (beta-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4 degrees C on a commercial scale by adding beta-cyclodextrin in a specially designed bulk mixer tank. The beta-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4 degrees C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) beta-cyclodextrin was no better than treatment with 0.6% beta-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The beta-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4 degrees C and removed by centrifugation. After separating the milk, approximately 0.35% of residual beta-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% beta-cyclodextrin. The rest of the beta-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% beta-cyclodextrin.

Cholesterol reduction in camel hump fat using β-cyclodextrin

“…Yen and Tsai (1995) treated lard with b-CD to remove cholesterol; no changes in fatty acid composition of the lard occur after the b-CD treatment. Similar results were obtained by Alonso et al (2009) who found no significant difference between the fatty acid composition of untreated milk and milk treated with 0.6% b-CD.…”

“…About 90-95% of cholesterol from lard was removed with 10% b-CD within 30 min of mixing. However, cholesterol removal was slightly decreased when samples were stirred for 2 h. This finding may be due to the stability of complexes between b-CD and cholesterol during longer mixing times (Lee et al 1999;Alonso et al 2009). Makoto et al (1992) reported that 91.1 and 94.…”

Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

“…Beta-cyclodextrins (beta-CDs) have been used to effectively remove cholesterol from animal products, improving their nutritional characteristics (Han et al, 2008). Among the studied foods are milk (Alonso, Cuesta, Fontecha, Juarez, & Gilliland, 2009;Kim, Ahn, & Kwak, 2004;Kwak et al, 2004), butter (Kim, Jung, Ahn, & Kwak, 2006), cream (Han, Kim, Ahn, & Kwak, 2007;Shim, Ahn, & Kwak, 2003), mayonnaise (Jung, Ha, Ahn, & Kwak, 2008), cheese (Bae, Kim, & Kwak, 2008;Han et al, 2008;Kim, Han, Ahn, & Kwak, 2005), egg yolks (Chiu, Chung, Giridhar, & Wu, 2004;Rojas et al, 2007).…”

Technological Strategies for the Development of Egg-Derived Products with Reduced Content of Cholesterol

“…The most efficient method to reduce cholesterol was directly adding β-CD to egg-derived yolk, which produced a dramatic decrease of 90 % in the egg-derived yolk cholesterol content. The effectiveness of this method was shown in other studies performed with different matrices (Alonso et al 2009;Jung et al 2005). However, despite this unquestionable effectiveness, the drawback of this process is clear; β-CD inevitably remains in the product, and it is not an approved ingredient in some countries, and the cost is rather high (Lv et al 2002).…”

“…β-Cyclodextrins is a cyclic oligosaccharide consisting of seven glucopyranose units with a central cavity similar in diameter to a cholesterol molecule and with affinity for non-polar components, which allows for a highly specific interaction with cholesterol (Astray et al 2009;Del Valle 2004). This interaction readily occurs at temperatures ≤4°C, making it ideal for refrigerated products (Alonso et al 2009). β-Cyclodextrins can be added directly to egg yolk to chelate cholesterol and can then be removed by centrifugation, or β-CD can be immobilized to minimize contamination of food, enabling its reuse after treatment to release the bound cholesterol.…”