Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese

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dc.contributor.authorAlonso, Leocadio
dc.contributor.authorFox, Patrick F.
dc.contributor.authorCalvo, María
dc.contributor.authorFontecha, Javier
dc.contributor.funderMinisterio de Economía y Competitividad
dc.date.accessioned2018-09-27T12:08:21Z
dc.date.available2018-09-27T12:08:21Z
dc.date.issued2018
dc.description.abstractBeta-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.en
dc.description.sponsorshipMinisterio de Economía y Competitividad (AGL-2014-56464; AGL-2017-84878)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid1789
dc.identifier.citationAlonso, L., Fox, P., Calvo, M. and Fontecha, J. (2018) 'Effect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheese', Molecules, 23(7), 1789 (12pp). doi: 10.3390/molecules23071789en
dc.identifier.doi10.3390/molecules23071789
dc.identifier.endpage12
dc.identifier.issn1420-3049
dc.identifier.issued7
dc.identifier.journaltitleMoleculesen
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/10468/6939
dc.identifier.volume23
dc.language.isoenen
dc.publisherMDPIen
dc.relation.urihttp://www.mdpi.com/1420-3049/23/7/1789
dc.rights© 2018, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBeta cyclodextrinen
dc.subjectEwe’s milken
dc.subjectCheeseen
dc.subjectManchegoen
dc.subjectLipidsen
dc.subjectCholesterolen
dc.titleEffect of beta cyclodextrin on the reduction of cholesterol in ewe’s milk Manchego cheeseen
dc.typeArticle (peer-reviewed)en
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