Because of its affinity for non-polar molecules like cholesterol, the use of -cyclodextrin (-CD) to lower cholesterol is becoming more common in food research. The goal of this study was to see if -CD could remove cholesterol from natural egg, powdered egg, and duck liver pâté, as well as what effect it had on particular fatty acids. A concentration of 5% -CD was shown to be enough for removing 80.04 4.96–82.12 5.36 percent cholesterol from yolks and powdered eggs, as well as 80.21 5.28 percent cholesterol from duck liver pâté. Centrifugation was used to separate the -CD complexed to cholesterol. Individual fatty acid compositions did not differ significantly (p 0.05) between controls and products treated with 5%-CD. This research can be used to design low-cholesterol functional diets for hypercholesterolemia patients.
Author(s) DetailsLeocadio Alonso
Instituto de Productos Lácteos de Asturias (CSIC), 33300 Asturias, Spain.
María V. Calvo
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.
Javier Fontecha
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain.
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