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http://hdl.handle.net/10261/338047
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Campo DC | Valor | Lengua/Idioma |
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dc.contributor.author | Alonso López, Leocadio | es_ES |
dc.contributor.author | Calvo, Maria V. | es_ES |
dc.contributor.author | Fontecha, F. Javier | es_ES |
dc.date.accessioned | 2023-10-31T11:10:20Z | - |
dc.date.available | 2023-10-31T11:10:20Z | - |
dc.date.issued | 2023 | - |
dc.identifier.citation | Molecules 28(12): 4709 (2023) | es_ES |
dc.identifier.uri | http://hdl.handle.net/10261/338047 | - |
dc.description.abstract | Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units. β-CD is increasingly used in food research to reduce cholesterol due to its affinity for non-polar molecules such as cholesterol and as a natural additive. The purpose of this study was to evaluate the effect of curd washing in ewe’s milk cheese on the reduction in cholesterol by β-CD from pasteurized ewe’s milk Manchego cheese and the characteristics of its main components: milk, lipids, and flavor. An approximately 98.45% cholesterol reduction was observed in washed experimental cheeses that were treated by using β-CD. The remaining residual β-CD from the effect of curd washing was 0.15% in mature cheese, of the initial 1% β-CD treatment of the milk. The chemical properties (fat, moisture, and protein) did not change as a result of the curd washing with or without β-CD. The curd washing with or without β-CD on the levels of the various lipid fraction (fatty acids, triglycerides, and phospholipids) were comparable in treated and untreated cheeses. The effects of curd washing and the β-CD treatment did not significantly affect flavor components or short chain free fatty acids. The β-CD molecules were edible and nontoxic; as a result, they could be used safely in cholesterol removal processing in cheese manufacturing, improving the reduction in residual β-CD by curd washing by 85%. Therefore, the present study suggests that curd washing combined with β-CD is an effective process for cholesterol removal in Manchego cheese, preserving its desirable properties. | es_ES |
dc.description.sponsorship | The authors thank the Ministry of Science and Innovation of Spain (grant number PDC2021-121528-I00, PID2020-114821RB-I00). | es_ES |
dc.format | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Multidisciplinary Digital Publishing Institute | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI//PDC2021-121528-I00 | es_ES |
dc.relation | info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-114821RB-I00/ES/IMPACTO DE UN SUPLEMENTO ENRIQUECIDO EN MEMBRANA DEL GLOBULO GRASO LACTEO EN LA SALUD MEDIANTE ESTUDIOS IN VITRO E IN VIVO Y SUS POTENCIALES MECANISMOS DE ACCION/ | es_ES |
dc.relation.isversionof | Publisher's version | es_ES |
dc.relation.isbasedon | The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.3390/molecules28124709 | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Beta cyclodextrin | es_ES |
dc.subject | Cholesterol | es_ES |
dc.subject | Ewe’s milk | es_ES |
dc.subject | Lipids | es_ES |
dc.subject | Curd washing | es_ES |
dc.subject | Manchego cheese | es_ES |
dc.title | Reduction of beta cyclodextrin by curd washing in low-cholesterol Manchego cheese | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.3390/molecules28124709 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.3390/molecules28124709 | es_ES |
dc.identifier.e-issn | 1420-3049 | - |
dc.rights.license | http://creativecommons.org/licenses/by/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Ciencia, Innovación y Universidades (España) | es_ES |
dc.contributor.funder | Agencia Estatal de Investigación (España) | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100011033 | es_ES |
dc.identifier.pmid | 37375264 | - |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.openairetype | artículo | - |
item.languageiso639-1 | en | - |
item.fulltext | With Fulltext | - |
item.grantfulltext | open | - |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
Aparece en las colecciones: | (CIAL) Artículos (IPLA) Artículos |
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reductioncheese.pdf | 271,41 kB | Adobe PDF | Visualizar/Abrir |
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