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.     

Optimizing cholesterol removal from cream using β-cyclodextrin cross-linked with adipic acid

The present study was carried out to optimize the different conditions for cross-linked β-cyclodextrin (β-CD) using adipic acid on cholesterol removal in cream. Different factors were β-CD concentration, mixing temperature, mixing time and mixing speed. Cross-linked β-CD was prepared with adipic acid. When the cream was treated with 10% cross-linked β-CD, cholesterol removal was the highest at 90.7%, which was not significantly different from treatments with 15% and 20% cross-linked β-CD. Cholesterol removal was significantly influenced by mixing temperature, mixing time and mixing speed. After cholesterol removal from cream, the used cross-linked β-CD was washed for cholesterol dissociation and reused. For recycling study, the cholesterol removal in first trial was 91.5%, which was mostly same as that using new cross-linked β-CD. However, after 10 repeated trials using the same sample, only 83.4% of the cholesterol was removed from cream. Therefore, the present study indicated that the optimum conditions for cholesterol removal using cross-linked β-CD were 10%β-CD addition, 30 min mixing with 1400 r.p.m. speed at 40°C with over 90% cholesterol removal. In addition, recycled β-CD cross-linked with adipic acid showed a similarly high recycling efficiency to unused β-CD of about 90% up to the seventh trial.     

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.     

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.     

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.     

Detection of lard adulteration in RBD palm olein using an electronic nose

The use of surface acoustic wave (SAW) sensing electronic nose (zNose™) for detection of lard as an adulterant in refined, bleached, deodorized (RBD) palm olein was investigated. Mixing of animal fats, especially lard in any form in food products, is a cause of concern for certain religions. RBD palm olein spiked with lard at levels ranging from 1% to 20% (w/w) was analyzed. The zNose™ produced a two-dimensional olfactory image called VaporPrint™, which could be used for immediate detection (qualitatively) of lard substances in sample admixtures. Lard adulteration could be determined by a few distinct peaks in the zNose™ chromatogram. The best relationship between percentage of lard in adulterated RBD palm olein and SAW detector response was observed in adulterant peak E (R² = 0.906). Pearson’s correlation coefficient (r) was calculated using this parameter. An ideal correlation was observed between the zNose™ data and other chemical tests (r > 0.90).     

棕榈油与猪油在组成结构和功能特性上的比较

比较了3种棕榈油和6种猪油产品在理化指标、营养与功能特性指标以及脂肪酸组成及其在甘油三酯Sn-2位上的分布情况,以判断棕榈油对猪油的可替代性.结果表明,棕榈油和猪油的熔点、碘值、酸值、过氧化值等理化指标很接近;棕榈油不含胆固醇,具有比猪油较高的V_E含量和氧化稳定性;在可塑性方面,精炼棕榈油与猪板油相当,而且好于猪杂油和猪膘油,棕榈硬脂与猪骨油相当,棕榈液油与猪皮油相当;虽然棕榈油和猪油的脂肪酸组成具有相似性,猪油的不饱和脂肪酸含量略高于棕榈油的不饱和脂肪酸含量,但是棕榈油的Sn-2位上主要分布不饱和脂肪酸,而猪油的Sn-2位上主要分布饱和脂肪酸,使棕榈油比猪油更加容易消化吸收.     

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.     

猪油脱色工艺的研究

对猪油脱色工艺的研究表明,干法炼制的猪油采用常规脱色工艺不能达到有效的脱色.采用二次碱炼,脱色工艺有较好的脱色效果;稀碱溶液洗涤可用于低酸值干法炼制猪油的辅助脱色;高温磷酸脱色对于干法炼制的猪油脱色效果最好,但操作条件较难把握.     

Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers

The effect of tertiarybutylhydroquinone (TBHQ) in retarding lipid oxidation in fish crackers fried in refined, bleached and deodorised palm olein (RBD olein) during storage was evaluated. The indices of lipid oxidation used were the peroxide and p-anisidine values and u.v. absorbances at 232 and 268 nm of oil extracted from fish crackers stored at 60°C. Two methods for TBHQ incorporation into the fish crackers were used. Fish crackers that were prepared by frying of fish chips in RBD olein containing TBHQ were more stable towards oxidative rancidity than control fish crackers prepared with RBD olein without TBHQ. The rate of lipid oxidation in fish crackers prepared from fish chips that were made with TBHQ in the dough formulation and fried in RBD olein without TBHQ was slightly higher than in control fish crackers. A storage study carried out at room temperature (30°C) showed the same trend in relative rates of lipid oxidation. The study showed that the incorporation of TBHQ into the frying medium was an effective means of retarding the onset of rancidity in fried fish crackers while the incorporation of TBHQ into the dough mixture made the fish cracker slightly more susceptible towards lipid oxidative reactions.     

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.     

Inclusion reactions of β-cyclodextrin and its derivatives with cinnamaldehyde in Cinnamomum loureirii essential oil

The inclusion reactions of β-cyclodextrin (β-CD), heptakis (2,6-di-O-methyl)-β-CD (DM-β-CD), and mono[2-O-(2-hydroxy-propyl)]-β-CD (HP-β-CD) with cinnamaldehyde (CA) in Cinnamomum loureirii essential oil were investigated using spectrofluorimetry. The results revealed that the best inclusion time was 30 min and the neutral pH conditions were more advantageous to the process. The stoichiometry of β-CD including CA complex was 1:1 (molar ratio). The inclusion constants decreased with the increase of temperature, and the inclusion abilities of β-CD were according to the following order: β-CD > DM-β-CD > HP-β-CD. At the same time, the inclusion constants and the thermodynamic parameters such as ΔG, ΔH, and ΔS were determined in the ranges of 25–55 °C. The thermodynamic measurements showed that the inclusion process was an exothermic and enthalpy-driven process accompanied with a negative entropic contribution. Molecular modeling was performed by molecular mechanics using MM2 in CS Chem 3D, determined by model calculation performance parameter, and the result was identical with the ultimate result of the thermodynamic measurements.     

Comparison of encapsulation properties of major garlic oil components by hydroxypropyl β-cyclodextrin

The major garlic oil (GO) components were encapsulated by hydroxypropyl β-cyclodextrin (HP-β-CD), and their encapsulation properties were compared in this study. Our results showed that the optimal conditions for the GO encapsulation were as follows: weigh ratio at 12:88 (GO: HP-β-CD), pH at 5.0, and inclusion time at 4 h. Furthermore, results from the phase solubility curves indicated that two components of diallyl disulfide (DADS) and diallyl trisulfide (DATS) had higher water solubility caused by HP-β-CD and that DATS-HP-β-CD complex had higher stability constant (K _1:1 = 6.702 × 10⁵) and more significant change in free energy ( \Updelta G_\textCOMP^* \Updelta G_{\text{COMP}}^{*}  = −3.496 × 10⁴) than DADS-HP-β-CD. These findings indicated that DATS was better suited to be encapsulated by HP-β-CD compared to DADS. The result finally obtained from gas chromatography–flame ionization detector (GC–FID) confirmed the easier inclusion properties of DATS by HP-β-CD.     

胆固醇氧化酶法脱除食品中胆固醇的研究进展

综述了利用胆固醇氧化酶脱除食品胆固醇的国内外研究现状，重点评价了在不同反应条件下该酶降低蛋黄、乳、猪油等食品中的胆固醇的效果和在食品中应用的安全性，并针对这些研究的成果提出了今后这一研究领域尚需解决的主要问题。     

Effectiveness of antioxidants on the stability of banana chips

The effectiveness of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) in improving the stability of banana chips stored at 65°C were compared. Criteria used in the assessment of the stability of the chips included the determinations of peroxide, p-anisidine, acid and iodine values, E_1cm ^1% at 232 amd 268 nm and the C18:2/C16:0 ratio of oil extracted from banana chips. It was found that chips fried in refined, bleached and deodorised (RBD) olein containing BHA or BHT were more stable than chips fried in RBD olein without antioxidants. BHT was more effective than BHA in prolonging the shelf-life of of banana chips. The same order of effectiveness of the antioxidants was observed at 65°C and at room temperature (25°C).     

超声波辅助酶解法提取食用猪油工艺优化及胆固醇脱除

为开发猪油的提取新工艺,以猪脂肪组织为原料,采用超声波辅助中性蛋白酶酶解法提取食用猪油。在单因素试验的基础上,以猪油的提取率为考察指标,采用正交试验方法研究蛋白酶添加量、酶解时间、超声波功率和超声时间对猪油提取率的影响,并通过吸附条件的优化,研究β-环糊精、羧甲基纤维素及马铃薯变性淀粉3 种吸附剂对猪油胆固醇的脱除效果。结果表明：各因素对猪油提取率的影响从大到小依次为蛋白酶添加量＞酶解时间＞超声波功率＞超声时间;超声波辅助酶解提取食用猪油的最优工艺为蛋白酶添加量550 U/g、酶解时间80 min、超声波功率720 W、超声时间120 s,在此条件下,猪油的提取率为（95.14±1.65）%;3 种吸附剂对猪油胆固醇均具有明显的吸附效果,脱除能力依次为β-环糊精＞羧甲基纤维素＞马铃薯变性淀粉。     

A study on monitoring of frying performance and oxidative stability of cottonseed and palm oil blends in comparison with original oils

Blending polyunsaturated oils with highly saturated or monounsaturated oils has been studied extensively; however, in literature there is negligible information available on the blending of refined cottonseed oil with palm olein oil. Blending could enhance the stability and quality of cottonseed oil during the frying process. In the present study, the effects of frying conditions on physicochemical properties of the palm olein-cottonseed oil blends (1:0, 3:2, 1:1, 2:3, and 0:1, w/w) were determined and compared to the pure oils. The frying process of frozen French fries was performed in duplicate at 170 ± 5°C for 10 h without interruption. The oil degradations were characterized during deep-frying applications; peroxide, free fatty acid, and iodine value by standardized methods, fatty acid profile by using a gas chromatography-flame ionization detector, polar and polymeric compounds by using the high-performance size exclusion chromatography/evaporative light scattering detector technique. The present study clearly indicated that the oxidative and frying performances of pure palm olein oil and cottonseed oil significantly improved by blending application. Results clearly indicated that the frying performance of cottonseed oil significantly improved by the blending with palm olein oil. Except that free fatty acid content, all the physicochemical variables were significantly influenced by type of pure and blend oils. By increasing the proportion of palm olein oil in cottonseed oil, the levels of polyunsaturated fatty acids decreased, while saturated fatty acid content increased. The progression of oxidation was basically followed by detecting polar and polymeric compounds. The fastest increments for polar and polymeric compounds were found as 6.30% level in pure cottonseed oil and as 7.07% level in 40% cottonseed oil:60% palm olein oil blend. The least increments were detected as 5.40% level in 40% cottonseed oil:60% palm olein oil blend and 2.27% level in 50% cottonseed oil:50% palm olein oil blend. These levels were considerably below the acceptable levels recommended by the official codex. Therefore, the present study suggested that blending of cottonseed oil with palm olein oil provided the oil blends (50% cottonseed oil:50% palm olein oil and 40% cottonseed oil:60% palm olein oil, w/w) with more desirable properties for human nutrition.     

Characterisation of Crystals in Palm Olein

The composition of the crystals obtained during the storage of palm olein between 28 and 10°C were analysed by gas–liquid and high-performance liquid chromatography. The crystals were of the β form, and consisted of a high-melting component and a low-melting component. The high-melting component melts at 65°C and consist of a high concentration of diglycerides, mainly the 1,3-dipalmitin. The low-melting component is probably the palm olein liquid entrapped between the crystals. The high tripalmitin and dipalmitin content in the crystals suggest that these glycerides need to be removed if the olein were to remain clear under fluctuating temperature conditions.     

β-环糊精脱除蛋黄中胆固醇的研究

研究了β-环状糊精(β-CD)包合法脱除鸡蛋蛋黄中胆固醇,应用DX7Trial对试验数据进行分析并建立了数学模型,得出了胆固醇脱除的最佳工艺为:pH10.5,加热温度50.18℃,搅拌时间10.94min,n(β-CD):n (蛋黄液中胆固醇)=4.11:1,在此条件下,胆固醇脱除率为92.23%,产品中胆固醇含量为0.7536mg/g。     

Effects of xyloglucan with the partial removal of galactose on plasma lipid concentration

Xyloglucan is a component of the cell walls of higher plants that has been used as a thickener or stabilizer in the food industry in Japan and other Asian countries. Xyloglucan from which side-chain galactose has been partially removed or ‘trimmed’ by β-galactosidase (GXG-TG) shows heat-induced reversible gelation, and reverts to sol upon cooling. Xyloglucan is not digested by human digestive enzymes and acts as a dietary fiber. The effects of xyloglucan from which galactose has been partially removed on plasma lipid concentration in rats was investigated. Male Wistar rats (4 weeks old) were fed a high-fat diet (corn oil or lard) for 28 days (control) and other groups were given a high-fat diet (corn oil or lard) containing GXG-TG (5%, replacing cellulose). GXG-TG significantly reduced total cholesterol, β-lipoprotein, total lipid and phospholipid compared to a high-fat diet with corn oil. GXG-TG significantly reduced total cholesterol, β-lipoprotein, total lipid, phospholipid and adipose tissue weight compared to a high-fat diet with lard. These results indicated that the intake of GXG-TG improves lipid metabolism in rats, similar to that of the intact xyloglucan.