scholarly journals Recovery, reusability and stability studies of beta cyclodextrin used for cholesterol removal from shrimp lipid

RSC Advances ◽  
2021 ◽  
Vol 11 (37) ◽  
pp. 23113-23121
Author(s):  
Navaneethan Raju ◽  
Avtar Singh ◽  
Soottawat Benjakul
Keyword(s):  
Stability Studies ◽  
Cholesterol Removal ◽  
Beta Cyclodextrin

Beta cyclodextrin (β-CD) used for cholesterol removal from shrimp lipid was reused after the cholesterol bound with β-CD was removed. Efficenicy of recycled β-CD was similar to pure β-CD.

Optimization of Conditions for Cholesterol Removal from Rana Chensinensis Ovum Oil

2017 ◽  
Vol 17 (2) ◽  
pp. 135-139
Author(s):  
Zhang Tiehua ◽  
Zhao Chao ◽  
Zhao Changhui ◽  
Zhou Xinhui ◽  
Liang Yuan ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Relative Efficiency ◽  
Removal Rate ◽  
Reduction Rate ◽  
Monounsaturated Fatty Acids ◽  
Cholesterol Reduction ◽  
Cholesterol Removal ◽  
Rana Chensinensis ◽  
Beta Cyclodextrin ◽  
Medicinal Food

Chinese forest frog ovum oil is a medicinal food high in cholesterol. In the current study, we evaluated the relative efficiency of β-cyclodextrin, crosslinked β-cyclodextrin, and silica gel adsorption on cholesterol removal from Rana chensinensis ovum oil. Beta-cyclodextrin had the highest cholesterol reduction rate (60.84 ± 4.45%) among the three methods. We further evaluated the efficiency of cholesterol removal by beta-cyclodextrin in the presence of ethanol and higher (55°C) temperature. This resulted into cholesterol removal rate of as high as 76%. Interestingly, monounsaturated fatty acids increased from 4.96% to 29.12% after cholesterol removal. We conclude that beta-cyclodextrin is an excellent adsorbent for removing cholesterol from ovum oil.

scholarly journals Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

Molecules ◽  
2018 ◽  
Vol 23 (7) ◽  
pp. 1789 ◽  
Author(s):  
Leocadio Alonso ◽  
Patrick Fox ◽  
María Calvo ◽  
Javier Fontecha
Keyword(s):  
Fatty Acids ◽  
Lipid Fraction ◽  
Soluble Nitrogen ◽  
Cholesterol Removal ◽  
Protein Nitrogen ◽  
Flavor Compound ◽  
Food Research ◽  
Manchego Cheese ◽  
Beta Cyclodextrin ◽  
Ewe's Milk

Beta-cyclodextrin (β-CD) is a cyclic oligosaccharide consisting of seven glucose units and is produced from starch using cyclodextrin glycotransferase enzymes to break the polysaccharide chain and forming a cyclic polysaccharide molecule. The use of β-CD in food research for reduction of cholesterol is increasing due to its affinity for non-polar molecules such as cholesterol. The aim of this study was to evaluate the feasibility of using β-CD in cholesterol removal from pasteurized ewe’s milk Manchego cheese and evaluate the effect on the main components of the milk, lipids, and flavor characteristics. Approximately 97.6% cholesterol reduction was observed in the cheese that was treated using β-CD. Physicochemical properties (fat, moisture and protein) were not changed by the β-CD treatment, except the soluble nitrogen and non-protein nitrogen that showed slight differences after the treatment. The amount of the different components of the lipid fraction (fatty acids, triglycerides and phospholipids) were similar in cheeses treated and not treated with β-CD. Flavor compound and short chain free fatty acids were not mostly significantly influenced by the effect of the β-CD. β-CD molecules are edible and nontoxic and as a result they can be used safely for cholesterol removal processing in cheese manufacturing. Therefore, the present study suggests that β-CD treatment is an effective process for cholesterol removal from Manchego cheese while preserving its properties.

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