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Influence of ß-Cyclodextrin on reduction of cholesterol content in dairy, egg and meat products

AutorAlonso López, Leocadio ; Fontecha, F. Javier
Fecha de publicaciónsep-2015
Citación13th Euro Fed Lipid Congress (2015)
ResumenPóster presentado en el 13th Euro Fed Lipid Congress, celebrado en Florencia, Italia, del 27 al 30 de septiembre de 2015 Introduction: For the past 20 years, consumers have been reducing their fat consumption due to health concerns surrounding animal high fat diets. This trend has affected several food products. Dairy, egg and meat products have been considered to increase the risk for cardiovascular diseases in humans because, in comparison to other lipid sources, they contain a high proportion of cholesterol (1). Objective: the aim of this work was the use of β-CD with pasteurized ewe´s whole milk for making cheeses, eggs and patés with the purpose of manufacturing low cholesterol food products. Material and methods: I) Raw cow and ewe´s pasteurized milk, crystal and natural egg and patés was treated with β-CD. II) Analysis of cholesterol and fatty acids was as described by Alonso et al. (1). Results and discusion: reduction in three months Manchego cheese was 91.31 ± 2.35% comparing with the control cheese. Cholesterol reduction in natural and crystal eggs ranged from 80 to 82 ± 2.63% comparing with control eggs and in paté (mouse) 82.5 ± 2.31%. No difference (P < 0.05) for the linoleic acid C18:2 (n-6) for control milk (1.836 ± 0.068) and treated β-CD milk (1.819 ± 0.058) was observed. The main CLA isomer biologically active C18:2-cis-9 trans-11 (rumenic acid) did not show differences (P < 0.05) between control milk (0.672 ± 0.080) and β-CD milk (0.663 ± 0.074). Results from the present study suggest that the treatment with β-cyclodextrin can be applied to dairy, egg and dairy products for making low cholesterol food products without altering the nutitional fatty acid properties.
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