Next Article in Journal
E-Configuration Improves Antioxidant and Cytoprotective Capacities of Resveratrols
Next Article in Special Issue
Stability Analysis of Anthocyanins Using Alcoholic Extracts from Black Carrot (Daucus Carota ssp. Sativus Var. Atrorubens Alef.)
Previous Article in Journal
Protection of Anthocyanin from Myrica rubra against Cerebral Ischemia-Reperfusion Injury via Modulation of the TLR4/NF-κB and NLRP3 Pathways
Previous Article in Special Issue
Urtica spp.: Ordinary Plants with Extraordinary Properties
Open AccessArticle

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese

Instituto de Productos Lácteos de Asturias (CSIC), Paseo Río Linares s/n. 33300 Villaviciosa, Asturias, Spain
School of Food and Nutritional Sciences, University College Cork (UCC), T12 Y337 Cork, Ireland
Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM), 28049 Madrid, Spain
Author to whom correspondence should be addressed.
Academic Editors: Lillian Barros and Isabel C. F. R. Ferreira
Molecules 2018, 23(7), 1789;
Received: 21 June 2018 / Revised: 18 July 2018 / Accepted: 18 July 2018 / Published: 20 July 2018
(This article belongs to the Special Issue Natural Additives in Food)
Beta-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. View Full-Text
Keywords: beta cyclodextrin; ewe’s milk; cheese; Manchego; lipids; cholesterol beta cyclodextrin; ewe’s milk; cheese; Manchego; lipids; cholesterol
Show Figures

Figure 1

MDPI and ACS Style

Alonso, L.; Fox, P.F.; Calvo, M.V.; Fontecha, J. Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe’s Milk Manchego Cheese. Molecules 2018, 23, 1789.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

Search more from Scilit
Back to TopTop