The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content 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 β-CD to remove cholesterol in natural egg, powdered egg, and duck liver pâté and its effect o...

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Detalles Bibliográficos
Autores principales: Alonso, Leocadio, Calvo, María V., Fontecha, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678898/
https://www.ncbi.nlm.nih.gov/pubmed/31277320
http://dx.doi.org/10.3390/foods8070241
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author Alonso, Leocadio
Calvo, María V.
Fontecha, Javier
author_facet Alonso, Leocadio
Calvo, María V.
Fontecha, Javier
author_sort Alonso, Leocadio
collection PubMed
description 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.
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spelling pubmed-66788982019-08-19 The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté Alonso, Leocadio Calvo, María V. Fontecha, Javier Foods Article 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. MDPI 2019-07-03 /pmc/articles/PMC6678898/ /pubmed/31277320 http://dx.doi.org/10.3390/foods8070241 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Alonso, Leocadio
Calvo, María V.
Fontecha, Javier
The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_full The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_fullStr The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_full_unstemmed The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_short The Influence of β-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_sort influence of β-cyclodextrin on the reduction of cholesterol content in egg and duck liver pâté
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678898/
https://www.ncbi.nlm.nih.gov/pubmed/31277320
http://dx.doi.org/10.3390/foods8070241
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