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 r...

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Main Authors:	Leocadio Alonso, María V. Calvo, Javier Fontecha
Format:	Article
Language:	English
Published:	MDPI AG 2019-07-01
Series:	Foods
Subjects:	<i>β</i>-cyclodextrin cholesterol fatty acids egg duck liver pâté
Online Access:	https://www.mdpi.com/2304-8158/8/7/241

id	doaj-4ffcbc9cc8374e74a5da01d48a8d2e6d
record_format	Article
spelling	doaj-4ffcbc9cc8374e74a5da01d48a8d2e6d2020-11-24T21:46:27ZengMDPI AGFoods2304-81582019-07-018724110.3390/foods8070241foods8070241The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver PâtéLeocadio Alonso0María V. Calvo1Javier Fontecha2Instituto de Productos Lácteos de Asturias (CSIC), 33300 Asturias, SpainInstituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, SpainInstituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, SpainThe use of <i>β</i>-cyclodextrin (<i>β</i>-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 <i>β</i>-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 <i>β</i>-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. <i>β</i>-CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ (<i>p</i> < 0.05) between the controls and the products treated with 5% <i>β</i>-CD.https://www.mdpi.com/2304-8158/8/7/241<i>β</i>-cyclodextrincholesterolfatty acidseggduck liver pâté
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Leocadio Alonso María V. Calvo Javier Fontecha
spellingShingle	Leocadio Alonso María V. Calvo Javier Fontecha The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté Foods <i>β</i>-cyclodextrin cholesterol fatty acids egg duck liver pâté
author_facet	Leocadio Alonso María V. Calvo Javier Fontecha
author_sort	Leocadio Alonso
title	The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_short	The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_full	The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_fullStr	The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_full_unstemmed	The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté
title_sort	influence of <i>β</i>-cyclodextrin on the reduction of cholesterol content in egg and duck liver pâté
publisher	MDPI AG
series	Foods
issn	2304-8158
publishDate	2019-07-01
description	The use of <i>β</i>-cyclodextrin (<i>β</i>-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 <i>β</i>-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 <i>β</i>-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. <i>β</i>-CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ (<i>p</i> < 0.05) between the controls and the products treated with 5% <i>β</i>-CD.
topic	<i>β</i>-cyclodextrin cholesterol fatty acids egg duck liver pâté
url	https://www.mdpi.com/2304-8158/8/7/241
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The Influence of <i>β</i>-Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté

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