Entrapment of nutrients during cholesterol removal from cream by crosslinked β-cyclodextrin

This study was designed to elucidate the quantities of nutrients entrapped during cholesterol removal from cream by crosslinked β-cyclodextrin (β-CD, 4–12%, w/v) and to evaluate the amounts of the residual β-CD in cholesterol-removed cream treated by crosslinked β-CD. The content of lactose in the control cream (without the treatment by crosslinked β-CD) was 2.74%, and the amounts of lactose entrapped by crosslinked β-CD ranged from 0.00 to 0.03%. The total amounts of the entrapped short-chain free fatty acid (FFA) and free amino acid (FAA) ranged from 0.04 to 0.12 ppm and from 0.37 to 0.48 μmol/mL, respectively. The amounts of the entrapped water-soluble vitamins (L-ascorbic acid, niacin, thiamine and riboflavin) ranged from 0.01 to 0.05 ppm, from 0.01 to 0.05 ppm, from 0.00 to 0.04 ppm and from 0.02 to 0.05 ppm, respectively. The entrapped amounts of nutrients mentioned above were not remarkably affected by the concentrations of crosslinked β-CD (4–12%, w/v). The very small amounts of residual β-CD in the cholesterol-removed cream were measured (1.86–6.11 ppm). Based on the data obtained from the present study, it is concluded that the amounts of entrapped nutrients were negligible during cholesterol removal from cream by crosslinked β-CD, and the amounts of residual β-CD in cholesterol-removed cream were trace.     

Optimisation of cross‐linking β‐cyclodextrin and its recycling efficiency for cholesterol removal in milk and cream

This study was carried out to investigate the optimum conditions of cross‐linking β‐cyclodextrin (β‐CD) and recycling for cholesterol removal in milk and cream. The cross‐linked β‐CD was prepared with a 15% adipic acid solution, and the water solubility of the β‐CD was measured for the optimum conditions based on mixing temperature, mixing time, cross‐linking temperature, cross‐linking reaction time and cooling time. In the results of this study, optimum conditions were 80 °C mixing temperature, 2 h mixing time, 60 °C cross‐linking temperature, 24 h cross‐linking reaction time and 48 h cooling time. After determining the optimum conditions, the recyclable yields of the cross‐linked β‐CD ranged from 90.01% to 55.17% in six recyclings and the percentage of cholesterol removal by 15% cross‐linked β‐CD was over 90% until eighth recycling. On the basis of the results, this study suggests that 15% adipic acid‐added cross‐linked β‐CD maximised recyclable yield and that cholesterol removal was improved during recycling.     

Cholesterol reduction in camel hump fat using β-cyclodextrin

β-Cyclodextrin (β-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (β-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of β-CD and resulting changes in cholesterol reducing camel hump fat). β-CD concentration at 1–10% provided about 88.89–95.3% removal of cholesterol when mixed at 40°C for 91 h. Among other factors, mixing time (0.5–2 h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800 rpm and centrifugal forces up to 5,000×g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% β-CD, 40°C mixing temperature, 1 h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800 rpm and centrifugation at 5,000×g. The acid value of β-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of β-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with β-CD and untreated camel hump fat.     

Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β-Cyclodextrin

Lard was fractionated into olein and stearine, and lard olein was further refined. The effects of fractionation and refining of lard on the removal of cholesterol by β- cyclodextrin (β-CD) were investigated. The cholesterol in refined lard was more easily removed by β-CD; more than 90% of cholesterol in bleached lard was effectively removed by stirring with 4%β-CD. The oxidative stability of lard was increased after bleaching. Fractionation not only reduced the cholesterol content but also the saturated fatty acids in lard. Considering the cholesterol removal efficacy and lard quality, the optimal step for cholesterol removal in lard by β-CD is between bleaching and deodorization.     

采用β-环状糊精包埋法去除稀奶油中的胆固醇

研究了不同条件下稀奶油中胆固醇去除率和 β 环状糊精残留率的变化情况。试验结果表明 ,稀奶油经 2 0MPa均质后 ,添加 8 5 % β 环状糊精 ,经 3 0℃混合 1 0min ,4℃静置 1 0min ,40 0 0r/min离心 1 0min处理 ,胆固醇去除率能够达到 84 2 1 % ,β 环状糊精残留率为 1 3 1 3 %。     

Cholesterol reduction in camel hump fat using ��-cyclodextrin

??-Cyclodextrin (??-CD) was used for removing cholesterol from fatty tissues such as lard, milk fat. This investigation was carried out to study optimum conditions of different factors (??-CD concentration, stirring temperature, stirring time, stirring rate and ratio of hump camel fat to water for reduction of cholesterol in hump camel fat by application of ??-CD and resulting changes in cholesterol reducing camel hump fat). ??-CD concentration at 1?C10% provided about 88.89?C95.3% removal of cholesterol when mixed at 40°C for 91?h. Among other factors, mixing time (0.5?C2?h) did not significantly affect cholesterol reduction. Removal was enhanced with increasing stirring rate to 800?rpm and centrifugal forces up to 5,000×g (95.5%) but decreased thereafter. The obtained results showed that the optimum conditions for the process were addition of 7% ??-CD, 40°C mixing temperature, 1?h of mixing time, the ratio of camel hump fat to water 1:1, and stirring rate 800?rpm and centrifugation at 5,000×g. The acid value of ??-CD treated camel hump fat was significantly decreased due to removal of free fatty acid. The peroxide value of ??-CD treated camel hump fat was slightly increased. No significant differences were noted in the fatty acids composition between treated with ??-CD and untreated camel hump fat.     

Functional properties of cholesterol-removed whipping cream treated by beta-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.     

Cholesterol Removal from a Lard-water Mixture with β-Cyclodextrin

The effect on removing cholesterol from a lard-water mixture by β-cyclodextrin (β-CD) increased with increasing level of β-CD (1–10%). About 90% of cholesterol was removed from lard by 5%β-CD with 1: 1 ratio of lard-to-water and stirrina at 150 rpm and 27°C for 1 hr. The acid value of β-CD treated lard was significantly decreased due to removal of free fatty acid. The peroxide value of β-CD treated lard was slightly increased whereas the fatty acid composition apparently was not changed.     

Properties of cholesterol-reduced butter made with beta-cyclodextrin and added evening primrose oil and phytosterols

The present study was carried out to examine changes in the chemical and sensory properties of butter in which the cholesterol was reduced and to which evening primrose oil (EPO) and phytosterols were added. Crosslinked β-cyclodextrin (β-CD) made from adipic acid was used, and approximately 90% of the cholesterol was removed. The color measurement values “L” and “a” were significantly different between the control (butter with no β-CD treatment and no added EPO and phytosterols) and treatment A (butter treated with 10% crosslinked β-CD); however, the color values for “L” and “a” were similar. The color value “b” in treatment B (butter treated with 10% crosslinked β-CD and 5% phytosterols and 3% EPO added) was significantly higher than in the other treatments. The thiobarbituric acid value of treatment B was significantly higher than that of the control and treatment A. Scores for hardness, elasticity, and cohesiveness were significantly lower in the control than in treatment A. Differences in sensory characteristics did not result from the β-CD treatment but from the addition of EPO and phytosterols. In microscopic examinations, no noticeable differences were found among the treatments, and a smooth texture and a fine, uniform crystalline structure were observed. Results indicated that about 90% of the cholesterol was reduced by crosslinked β-CD and that the β-CD treatment itself did not adversely influence the chemical and sensory properties of the butter. However, the addition of EPO and phytosterols to the butter appeared to impair its sensory properties, especially in terms of rancidity and overall acceptability.     

Properties of cholesterol-reduced ice cream made with cross-linked β-cyclodextrin

This study examined the properties of cholesterol-reduced ice cream stored at −12, −18 and −28°C. Over 90.0% cholesterol was removed, and ice crystal size decreased while viscosity increased as the freezing temperature decreased in the cholesterol-reduced ice cream. The melting time was slightly shorter in the cholesterol-reduced ice cream than in the control. A significant difference was found in the dull colour, and crumbly and unnatural flavour, especially when stored at −28°C, regardless of cross-linked β-cyclodextrin treatment. This study indicated that although some differences were observed, most of the properties of the cholesterol-reduced ice cream were comparable to the control ice cream.     

The accelerated ripening of cholesterol-reduced Cheddar cheese by crosslinked β-cyclodextrin

This study was carried out to investigate the influence of salt content on cholesterol-reduced Cheddar cheese obtained by a treatment with crosslinked β-cyclodextrin (β-CD) and to find if the ripening process was accelerated in cholesterol-reduced cheese. The crosslinked β-CD used was made by adipic acid. A primary study indicated that the chemical and rheological properties were not changed by the salt addition and the composition of Cheddar cheese treated with crosslinked β-CD was similar to untreated Cheddar cheese. Approximately 91 to 92% cholesterol reduction was observed in the cheeses that were treated using β-CD. In a subsequent study, we found accelerated ripening by the crosslinked β-CD based on the productions of short-chain free fatty acids and free amino acids. In rheological properties, elasticity, cohesiveness, and gumminess scores in the cholesterol-reduced Cheddar cheese were significantly greater at 5 wk ripening than those in the control at 4 mo ripening. At the early stage of ripening, most flavor properties such as rancidity, bitterness, and off-flavor in the cholesterol-reduced cheese were greater. With ripening, however, those scores changed to similar or lower scores than those in the control. The present study indicated that the crosslinked β-CD treatment for cholesterol removal showed accelerated ripening effect on the properties of Cheddar cheese.     

Microencapsulation Protects Immunoglobulin in Yolk (IgY) Specific against Helicobacter pylori Urease

ABSTRACT: Hens were intramuscularly (im) immunized on thighs by using urease (E.C. 3.5.1.5) from Helicobactor pylori as antigen. The specificity of IgY against urease of H. pylori increased gradually after initial immunization. The collected yolk was microencapsulated with 10% or 20%β-cyclodextrin (β-CD) and gum arabic by a spray-drier. Microencapsulation was effective in protecting the IgY activity against pepsin. Liposome prepared at the lecithin/ cholesterol ratio of 1/0.25 (mole/mole) displayed satisfactory encapsulation efficiency (69%) of IgY. Increase in cholesterol content in the liposomal structure exhibited a stronger protection effect of IgY against pepsin and acid.     

Encapsulation of nutraceutical monoterpenes in beta-cyclodextrin and modified starch

ABSTRACT:  The encapsulation of thymol and geraniol in β -cyclodextrin (β-CD) and modified starch (MS) by spray- and freeze-drying was studied. The formation of thymol/β-CD and geraniol/β-CD inclusion complexes was confirmed by differential scanning calorimetry (DSC). Oxidative DSC revealed that the monoterpenes enclosed in the β-CD cavity were protected against oxidation, remaining intact in temperatures at which free monoterpenes were oxidized. Phase solubility studies showed that the inclusion complexes of thymol and geraniol with β-CD are more soluble in water than the free molecules themselves. Furthermore, in order to evaluate the fraction of monoterpenes that can be released from their complexes with MS in aqueous media, a series of release experiments were conducted.     

Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt

The present study was carried out to investigate the changes in chemical and sensory properties and the cholesterol-lowering effect of evening primrose oil (EPO) addition to cholesterol-reduced yogurt. The rate of cholesterol removal reached 93.5% by β-cyclodextrin in yogurt before EPO addition. pH, viscosity and microbial counts decreased with amounts of EPO added. The thiobarbituric acid value of cholesterol-reduced and EPO-enriched yogurt increased proportionally to length of storage period and amount of EPO addition, and it was significantly different between the EPO-enriched groups than in unenriched groups in all storage periods. The production of short-chain free fatty acids (FFA) increased with longer periods of storage. From 6 days' storage, the amounts of short-chain FFA in 6 and 10% EPO-enriched groups were significantly different from other groups. Most sensory scores of 2% EPO-enriched group were not significantly different from those of the control, whereas 6 and 10% EPO addition showed an adverse effect on sensory analysis. In blood analysis, the total cholesterol increase after 8 weeks' feeding was dramatically lowered to 39.2% in the 10% EPO-enriched group from 57.7% in the control. In addition, the concentration of blood triglyceride increased in the control, whereas it decreased in the 10% EPO-enriched group. The above results indicated that EPO addition resulted in a profound lowering effect in blood lipids, although it adversely affected some sensory properties.     

Use of β-cyclodextrin to decrease the level of cholesterol in milk fat

This study was carried out to determine optimum conditions (β-cyclodextrin concentration, mixing time, and holding time) for cholesterol removal from pasteurized nonhomogenized milk at 4°C on a commercial scale by adding β-cyclodextrin in a specially designed bulk mixer tank. The β-cyclodextrin (0.4, 0.6, 0.8, and 1.0%) removed from 65.42 to 95.31% of cholesterol at 4°C in 20 min. Treatment of milk with 0.8 and 1.0% (wt/vol) β-cyclodextrin was no better than treatment with 0.6% β-cyclodextrin. Maximum cholesterol removal was seen with 6 h of treatment. The β-cyclodextrin cholesterol complex was precipitated from milk during 20 min without stirring at 4°C and removed by centrifugation. After separating the milk, approximately 0.35% of residual β-cyclodextrin remained in the skim fraction and 0.1% in the cream from milk treated with 0.6% β-cyclodextrin. The rest of the β-cyclodextrin was complexed with the cholesterol and eliminated via the discharger of the separator. Individual fatty acid and triglyceride compositions did not differ between control milk and milk treated with 0.6% β-cyclodextrin.     

The use of spinning disc reactor for processing ice cream base – effect of ageing in making model ice cream

Spinning disc reactor (SDR) technology was tested to produce an ice cream base, which was subsequently used to make model ice cream. The ice cream base containing butterfat, lecithin, xanthan gum, sugar, skimmed milk and double cream was passed over the SDR disc spinning at 2900 rpm, heated at 80 °C and at a flow rate 6 mL s⁻¹. The physical properties of the SDR-processed ice cream base such as particle size and viscosity measurments, and of model ice cream including overrun, meltdown rate and sensory perception were investigated. The SDR-processed ice cream base exhibits narrow particle-size distribution (average particle d ₃₂ = 1.65 μm, d ₄₃ = 2.98 μm) and the viscosity was found to be similar at zero and 18 h ageing, whilst the model ice cream requires zero-hour ageing and has a high overrun value (∼85%) and slow meltdown rate as compared with a commercial sample. The results reveal that the SDR is capable of producing a highly stable ice cream base that requires significantly less ageing than the 18 h typically associated with the traditional process of making ice cream. The SDR process provides intense mixing of ingredients which facilitates the hydration of milk proteins and stabilisers.     

Optimizing Cholesterol Removal in Cream Using β-Cyclodextrin and Response Surface Methodology

Average cholesterol reduction increased as β-cyclodextrin concentration increased, regardless of other factors. The process was optimized using RSM. When β-cyclodextrin addition was 10%, the effect of stirring speed was more noticeable than that of stirring time. When stirring speed was at 1,600 rpm, 94.2% of cholesterol was reduced in 30 min. When stirring time was 20 min, the cholesterol was reduced 97.99% using 15%β-cyclodextrin. When stirring speed was 1,200 rpm, the effect of β-cyclodextrin addition was greater than that of stirring time. Although the percentage of cholesterol reduction varied with different factors and conditions, about 94% of cholesterol was removed from cream.     

Investigation of the possible use of probiotics in ice cream manufacture

This study attempted to investigate the possibility of using some types of probiotic bacteria in the production of ice cream and was aimed at making a contribution to the manufacture of new functional foods. For this purpose, different cream levels (5% and 10%) and different strains of probiotic bacteria ( Lactobacillus acidophilus , Bifidobacterium bifidum and both) were used in ice cream production to determine their effects on the quality of the ice creams in each group. During storage of 1, 15, 30, 45, 60, 75 and 90 days, L. acidophilus , B. bifidum counts and sensory analyses were performed. The results obtained at the end of storage demonstrated that the counts of L. acidophilus and B. bifidum continued to decrease during the storage but all types of ice cream sample seemed to preserve their probiotic property even after 90 days. Higher counts of probiotic bacteria were observed in the samples with L. acidophilus , B. bifidum , and L. acidophilus and B. bifidum in double-cultured samples respectively. In general, it appeared that the ice cream samples with 5% cream content were found to be more delectable. All ice cream samples have shown good results in preserving their probiotical properties for more than 3 months. Although sensory scores of probiotic ice cream samples reduced during this time, they rated as 'tasty' throughout the storage.     

Reduced-fat Cheddar cheese from a mixture of cream and liquid milk protein concentrate

Reduced-fat Cheddar cheese (RFC) was manufactured from standardized milk (casein/fat, C/F ˜ 1.8), obtained by (1) mixing whole milk (WM) and skim milk (SM) (control) or (2) mixing liquid milk protein concentrate (LMPC) and 35% fat cream (experimental). The percentage yield, total solid (TS) and fat recoveries in the experimental RFC were 22.0, 63.0 and 89.5 compared to 9.0, 50.7 and 87.0 in the control RFC, respectively. The average % moisture, fat, protein, salt and lactose were 40.7, 15.3, 32.8, 1.4 and 0.07%, respectively, in the experimental cheese and 39.3, 15.4, 33.0, 1.3 and 0.10%, respectively, in the control cheese. No growth of nonstarter lactic acid bacteria (NSLAB) was detected in the control or the experimental cheeses up to 3 months of ripening. After 6 months of ripening, the experimental cheese had 10⁷ cfu NSLAB/g compared to 10⁶ cfu/g in the control. The control cheese had higher levels of water-soluble nitrogen (WSN) and total free amino acids after 6 months of ripening than the experimental cheese. Sensory analysis showed that the experimental cheeses had lower intensities of milk fat and fruity flavours and decreased bitterness but higher intensities of sulphur and brothy flavours than in the control cheese. The experimental cheeses were less mature compared to the control after 270 days of ripening. It can be concluded from the results of this study that LMPC can be used in the manufacture of RFC to improve yield, and fat and TS recovery. However, proteolysis in cheese made with LMPC and cream is slower than that made with WM and SM.     

Morphological characterization of encapsulated fish oil with β-cyclodextrin and polycaprolactone

The present study characterized the morphology of fish oil β-cyclodextrin (β-CD) complex or fish oil encapsulated with polycaprolactone (PCL) by transmission electron microscopy (TEM) observation using low or high voltage with or without phosphotungstic acid (PTA) staining. Emulsion–diffusion or self-assembly aggregation methods were used to encapsulate fish oil in PCL or β-CD. PCL spheres averaged 200 nm in diameter. However, β-CD spheres were significantly larger and dependent on host:guest mixing ratio (w:w), being approximately 300 nm and 600 nm at ratios of 10:1 and 10:10, respectively. TEM enabled the visual distinction of core and wall materials, and revealed that fish oil was encapsulated with a different structure depending on whether the self-resembling aggregation of β-CD or emulsion–diffusion method with PCL was used. Hexagonal-type β-CD aggregates were evident at a mixing ratio 10:1 between β-CD and fish oil. The hexagonal arrangement of β-CD enveloped the fish oil with a thick (100–150 nm) membrane. Incorporation of β-CD with fish oil at a 10:10 mixing ratio produced a worm-type of β-CD. It is suggested that the fish oil might be physically blended without wrapping with β-CD. For the PCL formulation, the lower voltage TEM operating condition better enabled the observation of the thin PCL layer (1–2 nm) encapsulating the fish oil. Nanosizer^® and TEM yielded comparable measurements.