The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
2019
Leocadio Alonso | María V. Calvo | Javier Fontecha
The use of &beta:-cyclodextrin (&beta:-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 &beta:-CD to remove cholesterol in natural egg, powdered egg, and duck liver pâ:té: and its effect on individual fatty acids. A concentration of 5% of &beta:-CD was found to be a suitable amount to remove 80.04 ±: 4.96&ndash:82.12 ±: 5.36% of cholesterol from yolk and powdered eggs and 80.21 ±: 5.28% of cholesterol from duck liver pâ:té:. &beta:-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% &beta:-CD.
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