Low Cholesterol Mozzarella Cheese Obtained from Homogenized and β-Cyclodextrin-Treated Milk

β-Cyclodextrin as the Key Issue in Production of Acceptable Low-Cholesterol Dairy Products

The application of cyclodextrins in food technology is extensive due to their unique ability to form complexes with many bioactive substances. Consumption of dairy products is associated with an increased risk of cardiovascular diseases (CVD) due to its high content of saturated fatty acids and cholesterol, so the production of low-cholesterol content products would be one of the critical steps in CVD prevention with regards to lowered total daily cholesterol intake. To maintain consumer acceptance, organoleptic profiles of such products should be, in the optimal case, the same with comparison to original ones. So, this study deals with the development of set low cholesterol foods (milk, cream, butter, soft cheese, cottage cheese) by β-cyclodextrin treatment and the characterization of their organoleptic profiles such as color and textural characteristics. During the experiments, high effectivity of cholesterol removal was reached as follows: milk–97.3%, cream–95.6%, butter–95.6%, cottage cheese–97.9%, soft cheese–97.7%, while color differences varied from 0.25 to 1.13 and textural characteristics were not influenced by cholesterol removal as well. So, it can be concluded that the proposed procedure is enabled to be substantial for the production of a new assortment of low-cholesterol dairy products with considerable health benefits toward the incidence of CVD.

The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application

Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products could decrease effectively high cholesterol intake what would be one of the crucial steps in CVD prevention. Thus, this study is aimed at optimization of treatment conditions (mixing speed, time, and temperature) and β-cyclodextrin addition affecting the measure of cholesterol removal in milk. As found, the optimal conditions were identified such as mixing speed 840 rpm, mixing time 10 min, and the temperature of mixing 25 °C while the most effectivity in cholesterol decrease content (98.1%) was observed after 2.0% β-cyclodextrin addition. The cholesterol removal process did not affect considerably the lightness values L* of treated milk, slight differences were noticed in terms of a* and b* color values but ΔE values were statistically insignificant, i.e., the process of cholesterol removal did not affect visual characteristics of treated milk. So, these conditions can be applied for the production of milk base functional foods with the decreased cholesterol content.

Improvement of physicochemical properties of reduced-cholesterol butter by the addition of β-sitosteryl oleate

Beta-cyclodextrin (β-CD) has been shown to successfully lower the cholesterol content of dairy products, such as butter, but the process tends to negatively impact the overall quality and consistency. In this study, β-sitosterol, which is similar in structure as cholesterol, was reacted with oleic acid to form β-sitosteryl oleate (BSO), and this was used to improve the consistency of reduced-cholesterol butter. The reaction was catalyzed by sodium bisulfate (2%, w/w) at 140 °C, and the highest degree of esterification (94.3%) was obtained after 9 hr of reaction using a β-sitosterol-oleic acid molar ratio of 1:5. Ultra-pasteurized cream was then treated with 15% (w/v) β-CD at 40 °C with stirring (100 rpm), for 30 min. Results indicated a 95.4% reduction in cholesterol content. Finally, the reduced-cholesterol cream was constituted to contain 3, 5, and 10% (w/w) BSO, after which fat was extracted from the three formulations and their melting profiles compared to that of milk fat. The cream containing 3% BSO showed a profile similar to milk fat and was, therefore, used to formulate BSO-incorporated reduced-cholesterol butter (BSOB). Instrumental analyses showed that BSOB was comparable to the control butter with respect to physical properties, such as hardness/firmness and adhesiveness. PRACTICAL APPLICATION: A modified plant sterol, beta-sitosteryl oleate, was incorporated into a reduced-cholesterol butter to improve its physicochemical properties. The reduced-cholesterol butter was comparable to regular butter with respect to its consistency and melting properties and could be made into sticks. In addition to the reduced-cholesterol butter, this product could provide the foundation for new products blending butter and oils to create other low-cholesterol, reduced saturated-fat products, possibly in stick form.

Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability

This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. The ratio between cores to coating materials was 1:10. Though acetonitrile extracted higher amount of isoflavone, ethanol was selected for subsequent studies of extraction of isoflavone, as per the legislations regarding use of Food-grade solvents. There was no significant difference (p > 0.5) among all three samples 4% gum acacia+10% maltodextrin (A), 6% gum acacia+10% maltodextrin (B) and 8% gum acacia+10% maltodextrin (C) in terms of moisture content and hygroscopicity. However, insolubility index showed that sample A possessed a higher solubility index. Encapsulation techniques suggested that sample A showed higher encapsulation efficiency than others. Statistical analysis suggested that there was no significant difference among samples A, B and C during storage at 4°C for the time period (30 days) studied, in terms of isoflavone retention rate. However, samples stored at 25 and 37°C showed significant difference in the retention rate. Among all the three samples, sample B showed significantly lower isoflavone degradation rate of 3.80, 4.07 and 4.70 × 10-3/day at 4, 25 and 37°C, respectively. The highest amount of isoflavone degradation was observed at 37°C. Results indicate that isoflavone can be encapsulated using a combination of gum acacia either 4 or 6% w/v and 10% maltodextrin along with milk proteins at 4°C for longer shelf life.

Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations

Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.

Crosslinking of β-cyclodextrin on cholesterol removal from milk

This study was designed to develop crosslinking of beta-cyclodextrin (beta-CD), and determine the optimum conditions of different factors (mixing time, mixing temperature, and mixing speed) on cholesterol reduction from milk. Crosslinked beta-CD was prepared with epichlorohydrin. When milk was treated with different conditions, the cholesterol removal rate was in the range of 79.4 to 83.3% with 1% crosslinked beta-CD addition, which were not significantly different among treatments. After cholesterol removal from milk, the used crosslinked beta-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal rate in first trial was 81.8%, which was mostly same as that using new crosslinked beta-CD. With five trials repeatedly using the same sample, the mean cholesterol removal rate was 81.2%. The present study indicated that the optimum conditions on cholesterol removal using crosslinked beta-CD were 10 min mixing with 400 rpm speed at 5 degrees C with about 80% cholesterol removal. In addition, crosslinked beta-CD resulted in the effective recycling efficiency almost 100%.

Immobilized β-cyclodextrin as a simple and recyclable method for cholesterol removal in milk

This study was designed to determine the optimum conditions of three different factors (mixing time, mixing temperature, and tube size) in reduction of cholesterol in milk using immobilized beta-CD beads. Immobilized beta-CD glass beads were prepared at different conditions of silanization and beta-CD immobilization reactions. In result, the glass beads (diameter 1 mm) at 20 mM 3-isocyanatopropyltriethoxysilane and 30 mM beta-CD without base showed the highest cholesterol removal rate as 41%. Using above immobilized beta-CD glass beads, the cholesterol removal rate was 40.2% with 6 h of mixing time in 7 mm diameter tube at 10 degrees C. After cholesterol removal from milk, the glass beads were washed for cholesterol dissociation and reused. In recycling study, the cholesterol removal rate was 41%, which was mostly same as that using new glass beads. These results indicated that cholesterol removal rate was about 40% with beta-CD immobilized glass beads, however, the recycling efficiency was almost 100%.

Functional Properties of Cholesterol-Removed Whipping Cream Treated by β-Cyclodextrin

The present study was carried out to examine the changes in functional properties of cholesterol-removed whipping cream by beta-cyclodextrin (beta-CD) treatment. The cholesterol removal rate reached over 90% in cream before whipping in all conditions (different stirring time and speed) applied. The apparent viscosity of beta-CD treated cream after whipping increased with increased stirring time and speed. Comparatively, the overrun percentage reached to 150%, and foam instability was measured as 2.5 ml deformed cream with lower stirring time (10 min) and speed (400 rpm). The thiobarbituric acid value of cholesterol-removed whipping cream increased from 0.08 to 0.14 stored at 4 degrees C during 4 wk; however, no difference was found compared with that of control. Above results indicated that beta-CD treatment process for cholesterol removal did not show a profound adverse effect on functional properties of cream after whipping.

Microencapsulation of water-soluble isoflavone and physico-chemical property in milk

This study was carried out to investigate the addition of water-soluble isoflavone into milk by means of microencapsulation technique. The yield of microencapsulation, sensory attributes, and capsule stability of water-soluble isoflavone microcapsules in milk were measured. Coating materials used was polyglycerol monostearate (PGMS), and core material was water-soluble isoflavone. The encapsulation yield of water-soluble isoflavone with PGMS was 67.2% when the ratio of coating material to core material was 15:1. The rate of water-soluble isoflavone release from capsules was 18, 19, and 25% when stored at 4, 20, and 30 degrees C for 12 days in milk, respectively. In sensory evaluation, beany flavor and color of microencapsuled water-soluble isoflavone added milk were significantly different from uncapsuled water-soluble isoflavone added milk, however, bitterness was not significantly different. In vitro study, micro-capsules of water-soluble isoflavone in simulated gastric fluid with the range of 3 to 6 pHs were released 3.0-15.0%, however, the capsules in simulated intestinal fluid with pH 7 were released 95.7% for 40 min incubation time. In conclusion, this study provided that PGMS as coating materials was suitable for the microencapsulation of water-soluble isoflavone, and the capsule containing milk was almost not affected with sensory attribute.