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Reduction of cholesterol and fatty acid profile in ewe's milk cheese by beta cyclodextrin

AutorAlonso López, Leocadio ; Fontecha, F. Javier
Fecha de publicaciónoct-2016
Citación16th International Nutrition & Diagnostics Conference (2016)
ResumenIntroduction: 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.
Objective: the aim of this work was the use of beta cyclodextrin (β-CD) with pasteurized ewe´s whole milk for making cheese with the purpose of manufacturing low cholesterol food products.
Material and Methods: I) Ewe´s pasteurized milk was treated with β-CD II). Lipids were extracted from samples following a procedure described by an International Standard Method. III). Analysis of cholesterol was as described by Alonso et al. (Chromatographia 41, 1995). GC Fatty acids were determined as fatty acid methyl esters using a CP-Sil 88 fused-silica capillary column (J. Dairy Sci. 82, 1995).
Results and discusion: The cholesterol reduction in three months ewe´s cheese was 91.31 ± 2.35% comparing with the control cheese. 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. In this study, the three conjugated linoleic acid isomers analysed were C18:2-cis-9 trans-11, C18:2-cis-11 trans-13 and C18:2-trans 10 cis-12. 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). The same patterns were observed for the total CLA in control milk (0.702 ± 0.076) and treated milk (0.689 ± 0.071). Results from the present study suggest that the treatment with β-cyclodextrin can be applied to ewe´s milk for making low cholesterol cheeses without altering the nutitional fatty acid properties.
URIhttp://hdl.handle.net/10261/143715
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