Abstract
The use of β-cyclodextrin (β-CD) to reduce cholesterol is increasing in food research due to its affinity for non-polar molecules such as cholesterol. The objective of this study was to study the ability of β-CD to remove cholesterol in natural egg, powdered egg, and duck liver pâté and its effect on individual fatty acids. A concentration of 5% of β-CD was found to be a suitable amount to remove 80.04 ± 4.96–82.12 ± 5.36% of cholesterol from yolk and powdered eggs and 80.21 ± 5.28% of cholesterol from duck liver pâté. β-CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ (p < 0.05) between the controls and the products treated with 5% β-CD.
Highlights
Consumers have been reducing their fat intake in order to reduce their intake of cholesterol and lower their risk of coronary heart disease [1]
There were no differences (p < 0.05) between 5% and 7% of β-CD on cholesterol removal, and we chose the concentration of 5% of β-CD as a suitable amount for removing cholesterol from natural and powdered egg yolk and duck liver pâté (Table 1)
Cholesterol reduction in natural and powdered egg yolk (Figure 2) ranged from 80.04 ± 4.96% to 82.12 ± 5.36% and 80.21 ± 5.28% in duck liver pâté (Figure 3) compared to the controls. These results for the reduction of cholesterol in egg are similar to those found by Borges et al [23] in a study of optimizing the extraction of cholesterol from dehydrated egg yolk using acetone that resulted in an 81% reduction
Summary
Consumers have been reducing their fat intake in order to reduce their intake of cholesterol and lower their risk of coronary heart disease [1]. This trend has affected a number of foodstuffs that are considered to increase the risk of cardiovascular diseases because they contain a high proportion of cholesterol. Β-CD can be used to remove cholesterol from milk and dairy products and lard [3,15,16,17]. The objective of this work was to determine the use and influence of β-CD on natural egg yolk, powdered egg yolk, and duck liver pâté for manufacturing low cholesterol food products Studies have been published that describe the use of β-cyclodextrin (β-CD) in foods [12,13,14]. β-CD can be used to remove cholesterol from milk and dairy products and lard [3,15,16,17]. β-CD is a cyclic oligosaccharide consisting of seven glucose units.
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