Effect of β cyclodextrin on cholesterol reduction in egg and duck liver pâté
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 -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 -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 di er (p < 0.05) between the controls and the products treated with 5% β-CD. This study can be used in the development of low-cholesterol functional foods for people with hypercholesterolemia.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | capítulo de libro biblioteca |
| Language: | English |
| Published: |
Book Publisher International
2021
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| Subjects: | β-cyclodextrin, Cholesterol, Fatty acids, Egg, Duck liver pâté, |
| Online Access: | http://hdl.handle.net/10261/253313 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003329 |
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| Summary: | 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 -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 -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 di er (p < 0.05) between the controls and the products treated with 5% β-CD. This study can be used in the development of low-cholesterol functional foods for people with hypercholesterolemia. |
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