Leocadio Alonso1*, María V. Calvo2, Javier Fontecha2
1Instituto de Productos Lácteos de Asturias (CSIC). Asturias. Paseo Río Linares s/n. 33300 Villaviciosa, Asturias. Spain
2Instituto de Investigación en Ciencias de la Alimentación (CSIC-UAM). Madrid. Spain
*For Correspondence
lalonso@ipla.csic.es
Publication Date: August 14, 2023Beta-cyclodextrin
(β-CD) is a cyclic oligosaccharide composed of seven glucose units. The
utilization of β-cyclodextrin (β-CD) in the field of food research has been on
the trend, primarily for its ability to reduce cholesterol levels. This can be
attributed to β-CD's strong attraction to nonpolar compounds, including
cholesterol. The objective of this study was to assess the impact of curd
washing in ewe's milk cheese on the reduction of cholesterol by β-CD in
pasteurized ewe's milk Manchego cheese, specifically focusing on the primary
constituents of milk, lipids, and flavor characteristics. A significant
reduction of approximately 98.45% in cholesterol levels was observed in the
experimental cheeses subjected to treatment with β-CD. The remaining β-CD exhibited
significant differences (p ≤ 0.05) between the curd washing and non-curd
washing conditions, with values of 0.51% and 0.27%, respectively. The
physicochemical properties, specifically fat, moisture, and protein content,
were not observed to be significantly affected by the process of curd washing,
regardless of the presence or absence of β-CD. However, slight differences were
observed in the levels of soluble nitrogen and non-protein nitrogen because of
the treatment. The lipid fraction of fatty acids, triglycerides, and
phospholipids exhibited comparable quantities in both the treated and untreated
cheese samples, as influenced by curd washing and the presence or absence of
β-CD. The influence of β-CD on flavor compounds and short chain free fatty acids
was not found to be statistically significant for most compounds. However, 3
methyl butanal and ethanol were the only compounds that exhibited a
statistically significant difference (p ≤ 0.05). There were no statistically
significant differences (p ≤ 0.05) observed in the sensory attributes,
including flavor, aroma, color, and acceptability, between the curd washing
treatments with or without β-CD. However, a significant difference (p ≤ 0.05)
was observed in texture between the two treatments. The β-CD molecules are
edible and nontoxic in nature, making them suitable for use in the safe
processing of cholesterol removal in cheese manufacturing. The reduction of
residual β-CD can be improved by implementing curd washing, resulting in a 47%
decrease. Hence, the current investigation points out that the implementation
of curd washing proved to be an efficacious technique for the reduction of
cholesterol in Manchego cheese while maintaining its inherent qualities. The
methodology employed for the treatment of β-cyclodextrin (β-CD) was implemented.
Keywords
Beta Cyclodextrin, Ewe´s Milk, Curd Washing, Cheese, Manchego, Lipids
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