Abstract
Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of β-CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using β-CD in cholesterol removal from pasteurized ewe’s milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using β-CD. Physicochemical properties (fat, moisture and protein) were not changed by the β-CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with β-CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the β-CD. β-CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that β-CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties.
Highlights
Dairy products in general have the image of being healthy foods, this is often not the case for products with a high fat content such as butter, cream and cheeses
Due to the structural characteristics of β-CD and processing conditions used during cholesterol removal with β-CD, it is possible that some of the milk constituents are entrapped and removed along with cholesterol
It is important to investigate the compositional changes occurring during the cholesterol removal process in Manchego cheese
Summary
Dairy products in general have the image of being healthy foods, this is often not the case for products with a high fat content such as butter, cream and cheeses. The World Health Organization and the American Heart Association have recommended that consumers reduce their consumption of saturated fatty acids and cholesterol to lower the risk of coronary heart disease. This advice, coupled with radical opinions, have created a demand for low-cholesterol products [1]. Methods for reducing cholesterol in foods have been developed including blending with vegetable oils [2,3], extraction by distillation and crystallization [4,5], adsorption with saponin and digitonin [6,7], assimilation of cholesterol by enzymes from microorganisms [8,9] and removal by supercritical carbon dioxide extraction [10,11]. Several studies have been published describing the use of β-CD in food applications [12,13,14]
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