The Influence of ß-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
2019
Alonso López, Leocadio | Calvo, Maria V. | Fontecha, F. Javier | Ministerio de Economía y Competitividad (España) | Ministerio de Ciencia, Innovación y Universidades (España)
The use of ß-cyclodextrin (ß-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 ß-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 ß-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. ß-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% ß-CD.
اظهر المزيد [+] اقل [-]The authors would like to thank the Ministry of Economy and Competitiveness from Spain (grant number AGL-2014-56464; AGL-2017-87884).
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Investigación en Ciencias de la Alimentación