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Molecules 2018, 23(12), 3204; https://doi.org/10.3390/molecules23123204

Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents

1
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
2
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Noreste, Parque PIIT, vía de la innovación 404, C.P. 66600 Apodaca, Mexico
3
Instituto Tecnológico de Estudios Superiores de Monterrey (ITESM), Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, C.P. 64849 Monterrey, Mexico
4
Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
*
Author to whom correspondence should be addressed.
Academic Editors: Lillian Barros and Isabel C.F.R. Ferreira
Received: 1 November 2018 / Revised: 30 November 2018 / Accepted: 2 December 2018 / Published: 5 December 2018
(This article belongs to the Special Issue Natural Additives in Food)
Full-Text   |   PDF [1793 KB, uploaded 5 December 2018]   |  

Abstract

Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol. View Full-Text
Keywords: egg yolk; cholesterol extraction; granules extraction; anionic chelating biopolymers egg yolk; cholesterol extraction; granules extraction; anionic chelating biopolymers
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Bautista Villarreal, M.; Gallardo Rivera, C.T.; García Márquez, E.; Rodríguez Rodríguez, J.; Núñez González, M.A.; Chávez Montes, A.; Báez González, J.G. Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents. Molecules 2018, 23, 3204.

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