efectele colesterolului

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Hndw Pshn CopotonIntnton Jon o Food ScncVom 2013, Atc ID 215305, 6 pshttp://dx.do.o/10.1155/2013/215305

Research ArticleEffect of Cholesterol Removal Processing Using-Cyclodextrin on Main Components of Milk

A. M. Maskooki,1 S. H. R. Beheshti,2 S. Valibeigi,1 and J. Feizi2

1 Food Processing Department, Research Institute o Food Science and Technology (RIFST), Km. 12 Asian Road, Mashhad, Iran2 TESTA Quality Control Laboratory, North-East Food Technology and Biotechnology Zone, Km. 12 Asian Road, Mashhad, Iran

Cospondnc shod ddssd to A. M. Mskook; [email protected].

Rcvd 6 Mch 2013; Rvsd 31 My 2013; Accptd 2 Jn 2013

Acdmc Edto: Php Cox

Copyht 2013 A. M. Mskook t . Ts s n opnccss tc dsttd ndth Ctv Commons AtttonLcns,whch pmts nstctd s, dstton, nd podcton n ny mdm, povdd th on wok s popy ctd.

Vos concnttons (0%, 0.5%, 1% nd 1.5%) o -CD w mxd wth dfnt t contnts (1%, 2.5% nd 3%) o w(nhomonzd) nd homonzd mk t two mxn tmpts o 8 nd 20C. T chosto sd, t, potn, ctos,sod nont (SNF), dnsty, ndsh contnt o mkw msd och ttmnt. T sts sttstcy nysd ndshowdtht th chosto contnt o mk mky dcsd s th -CD ws ncsd ptcy n homonzd mk t 20C.Howv, th dcton t o chosto ws dcsd whn xt -CD ws ddd d to ts ntmoc ctons. Tmxmm chosto dcton ws chvd t th v o 1% -CD. T t contnt, SNF, potn, ctos, nd dnsty contntw dcsd wth ncsn -CD whs t dd not fct sh contnt.

1. Introduction

Accodn to th Wod Hth Onzton, 2010 pot,cdovsc dsss th st mon th top 10 csso dth. An stmtd 16.7 mon pop o 29.2% o toto dths d to th vos oms o cdovscdss (CVD) [1, 2]. T dct ton twn hh oodchosto nd CVD hs n povd. Chosto s typc nm sto; o xmp, ts contnt n mk ts 95%98% [3]. T mn soc o chosto n ood

coms om nm on, sch s mt, mk, nd s.T oth mjo soc o chosto s podcd y thv n th ody [4]. Mk nd dy podcts contntvy hh v chosto tht cn vt th oodchosto [5]. Fst ttmpts on dcn chosto n oodo ck to y twntth cnty. Dns nd Mnot [6]dtmnd th chosto contnt o nm nd hmnmks nd thy sstd th ton twn ood psmchosto nd ood ntk. Athoh so mny pps wpshd ot th ton o ood ntk nd ncsn oood psm chosto, no sos ttmpt took pc ondcn chosto n ood nt 1960. Snc th 1960s, nm o physcochmc mthods ws commndd to

dc chosto n ood s w s ood chosto [7].Chosto cod movd n n cnt mnn ommk t p to 90% sn spctc CO

2tchnooy [8].

Boy nd Josph J. [9] dvopd nd ptntd pocss oth podcton o chostomk sd on xtctono chosto om th mk t o mmns snn onc po sovnt nd wthot sstnt oss osod mk t. Sovnt- nd ow chosto podcts wcovd om th sptd nd wshd cm ctons.Chosto mov om dy podct sn sponn nd

dtomcos th so ws ptntd y Rchdson t. [10]. Ty sstd tht th pocss cod sptcy o w nd pstzd mks, cm, nd tt.In spt o fctvnss o th mntond mthods, somcompctons xst cs o th onc sovnts ndsponn sds n ood nd sty poms o hmnody. T wos ot sovnt sd nd hm sponnconsmpton o hmn hth motvtd th nvsttoto nd nontoxc nd fctv sstncs nstd o nsmts. In th st ys, sv stds dscn th so t cycodxtn (-CD) nd ood ppctons hv npshd [11]. It hs n povd tht th -CD moccn sd s nontoxc nd nondst moc to


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2 Intnton Jon o Food Scnc

mov chosto fctvy om mk nd nmpodctso mpovn th ntton chctstcs [12]. -CD s cycc ooscchd consstn o svn copynosmocs tht nkd toth wth 14 onds. -CD sqnty sd s dn ocks. Mo thn 20 ssttntshv n nkd to -CD y osctv mnn [13].

T most wdspd s o -CD s n chosto movom nm podcts, sch s s nd dy podcts. -CD ttd mts show 80% mov o chosto n

vos ood contnn chosto [14]. Ch t . [15]movd mo thn 85% chosto contnt o yoky mmozton o -CD on chtosn ds. T pocsso ppn ow chosto dy podct sn -CD hsn ptntd y G t . [16]. L t . [17] sstdtht th 94.3% o chosto contnt o homonzd mkwth 3.6% t cod movd y ddton o 1.5% -CD t mxn tmpt o 10C o 10 mn o mxntm. T mthod o movn chosto om mk ndcm ws dvopd nd ptntd y Kwk t . [18].Optmzton o chosto mov n cm sn -CDy spons sc mthod ws nvsttd y Ahn ndKwk [19]. Km nd cowoks [2022] dvopd coss-nkd -CD nd pchoohydn to cyc th chostomov pocss. Ty concdd tht coss-nkd -CDwod st n most 100% fctv cycn cncy.Fth, ths mthod ws ppd nd optmzd n odto mov chosto om mk nd dy podct ndcov th coss-nkd -CD y Kwk t . [23]. Rcnty,Ds t . [24] nvsttd tt chosto mov sndfnt comnto mthods wth -CD. Athoh mnynvsttons w cd ot to dmonstt th styo-CD s xcnt sstnc o movn chosto om

oodncdn mk, wnvsttonshvn potd onthfct o-CDon physcochmc popts o mkwthvos t contnt. H t . [25] msd th mont o

ntnts (ctos, shot-chn FFA, FAA, nd wt-sovtmns) tht w ntppd dn chosto mov

om cm y coss-nkd -CD. Ty concdd thtth mont o ntppd ntnts ws n dn

chosto mov om cm y coss-nkd -CD. Inspt o ths stdy, th chosto mov pocss y -CDmy fct mn componnts nd physcochmc pop-

ts o mk. T ms o ths stdy vton o thsty o -CD n chosto mov om w ndhomonzd mks wth vos t contnts nd th fct

o chosto dcton pocss on mn componnts omk.

2. Materials and Methods

2.1. Raw Materials and Reagents. Commc w (nho-monzd) nd homonzd mks wth 1%, 2.5%, nd 3%t contnt w pchsd om Ph Dy Co. Indstys ndd (octd n Mshhd In).

-CD, chosto, nd 5-chostn w pchsdom Sm Chmc Co. (St. Los, MO, USA). A ntsnd sovnts w s-chomtophc d.

2.2. Cholesterol Removal Processing. Ov,100mLowohomonzd mk wth vos t contnts (1%, 2.5%, nd3%) w spty pcd n 500 mL ks nd dfntconcnttons o-CD (0%, 0.5%, 1%, nd 1.5%) w dddto ch o smps. T mxt ws std voosy yVELP st 700 pm t two tmpt condtons o 8

nd 20

C o 10 nd 15 mn. T mxts w cntdwth Eppndo cnt mod 5810 t 112448 o15 mn. T spntnt contnn chosto dcd mkws dcntd nd movd o th msmnts. Tpotn, ctos, t, sod nont (SNF), sh, nd dnsty wmsd sn MkoScn dvc MCC mod (MkotoncCO., B).

2.3. Modifed Cholesterol Analysis. T dtmnton ochosto ws cd ot sn HPLC-SYKAM, S1122(Gmny) wth cpy comn Symmty C

18, nth o

25 cm, dmt 4.6, vo. 5 m, nd UV dtcto 205 nm. Ttmpt o comn ws djstd to 40C sn comn

ovn S4011. T ppton o sotonsnd nts mthodws dscd y Ktt [26]. W hv sd ths mthod wthsom modctons. Accty 30 mL mk wth constnt tcontnt ws pod n 250 mL Enmy sk. Aso, 40 mLo 95% thno nd 8 mL o 50% KOH (W/W) w dddto sk. Tn, th sk ws pcd on mntc ht-st, connctd to condns, nd std voosy o70 mn to ns th sponcton cton ws comptd.Onc mo, 60 mL o 95% thno w ddd nd stnpocd ws contnd wthot htn. T condnswsdsconnctd nd th sk ws movd 15 mn. Tspond soton sk ws toppd wth stopp nd stdto cood t oom tmpt o 24 h. T xtcton

pocd ws cd ot y ddn 100 mL ton tospond smp wh stn o 30 mn. T soton wspod nto 500 mL dcntton nn wthot nsn ndthn 110 mL o KOH w ddd. T dcntton nn wsshkd p voosy o10 sc. W t ys sptdndthn w dscdd th qos ow y. T xtctonst ws ptd y ddn 40 mL o 0.5 N KOH sotons.T qos soton ws dscdd nd th ton wswshd wth 40 mL H

2O o th tms. T ton sd

ws vpotd y oty vcm vpoto. T mndchosto ws dssovd n 5 mL mthno HPLC d ndws njctd to HPLC dvc.

2.4. Determination o Main Components o Milk. T dt-mnton o mn componnts nd som physcochmcpopts o mk ws cd ot y tsonc mk nyssdvc. 1 shows thcpty ndcccy o tsoncmk nyss.

2.5. Statistical Procedure. Ech xpmnt ws ptd tst th tms. Mtcto Rndomzd Compt BockDsn (RCBD) ws sd to nys th cqd w dtsttstcy. T otnd mns w vtd y DncnMtp Rn st (D.M.R.). Sttstc nyss ws p-omd sn Sm Stt 3.1, Mn15, nd Mcoso Excsows.


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Intnton Jon o Food Scnc 3

able 1: Cpty nd cccy o mk y tsonc mknysso dtmnton o physcochmc popts o mk.

Pmt Msn n Acccy

Ft 0,01%45% 0,06%

Sods nont (SNF) 3%40% 0,15%

Dnsty 10001160 k/m

0,3

Potn 2%15% 0,15%

Lctos 0,01%20% 0,2%

Addd wt 0%70% 3

Mk smp tmpt 5C40C 1%

Fzn pont (0,4C)(0,7C) 0,005%

Sts 0,4%4% 0,05%

pH 014 0,05%

Condctvty 214 (mScm1) 0,05%

3. Results and Discussions

3.1. Eect o -CD Concentration. T chosto contnto oth w nd homonzd mks ws sncnty( 0.05) dcd wth ncsn th -CD. F 1 shows thchosto sds nd pcnt dcton o choston ttd w nd homonzd mks. T dcton fcts mo ovos n homonzd mk thn n th w on.Howv, th w no mk dfncs twn thdcton ts o w nd homonzd mks t 0.5% nd1% -CD concnttons ( 0.05). T sopton ochosto ws dcd whn sn 1.5% -CD ptcyn w mk. T otnd sts n ths stdy showd thtchosto s fctvy movd om mk nd dy pod-ct y-CD whch s n mnt wth oth nvsttos

[16, 17, 27, 28]. T pd compxs n homonzd mk sncnty sm thn nhomonzd (w), ndtho th possty o chosto moc ncson yntn cvty o-CDs hh n homonzd mkthn nw on. T chosto mov tnd ws shty dcsdwhn 1.5% -CD ws ppd ptcy n w mk. Tsphnomnon cn d to ntmoc cton fctso xt -CD. Km t . (1999) hv sstd tht nxcss o -CD cod compt wth ts to nd to chos-to mocs, nd consqnty chosto dsopton sdcsd. To, t sms tht th concntton o 1% -CD my scnty fctv to mov t thn 90%o chosto om homonzd mk s shown n F 1.

3.2. Eect o Operation Temperature. T -CD ws dddnd mxd wth mk smps t two tmpts 8 nd20C o 15 mn. T dsopton o chosto ws s-ncnty ncsd whn -CD ws ddd nd mxd t20C. F 2 shows th fct o mxn tmpt ondcton o chosto n ttd mks. T dfncs wmo ovos n hh concntton o -CD. Howv,th dvsty o opnons xsts mon nvsttos on thsst. L t . [17] potd tht no dfnc ws ondn chosto mov t mxn tmpt o 4, 10, 15,o 20C, wh Okn nd Shd [29] dsd wthths st. Ty ndctd tht th mov o chosto

0

2

4

6

8

10

12

0 0.5 1 1.5

RawHomogenized

R2 = 0.989

R2 = 0.9956

(mg1

00mL

1)

-CD%

100%

67.7%

67.3%

91.4%

39.9%

43.5%

Figure 1: Chosto dcton n oth w nd homonzd mksy vos mont o-CD.

4.6

4.8

5

5.2

5.4

5.6

5.86

6.2

6.4 42.8%

49.5%

(mg1

00mL

1)

8C 20C

Figure 2: T chosto dcton n mk o oth mxntmpt condtons.

sn -CD sncnty s nncd y tmpt. Typotd tht 77%, 63%, nd 62% chosto w movdwhn mk ws ttd wth 1.0% -CD t 4, 8, nd 40C,spctvy, dn 10 mn o mxn. Yn nd s [30],nd Km t . [22] so conmd tht th mov ochosto wth -CD om d whch ws std t 50C st n compson wth th tmpt condton o 27o 40C. Acty, o ov sts showd tht th hhchosto movd whn mxn tmpt ws ncsds dmonsttd n F 2. Ts st s n mnt wthnvsttons concnnth fct o mxntmpt onth dcton o chosto y-CD tht w cd ot yoth nvsttos [22, 29, 30]. Nty, th tons o

mk popotnst th mxn tmpto 20C owthn 8C d to chn o pds to th mtn ponts,nd consqnty th s mo chnc o th ntpmnto mocs n -CD cvts. To, w cn xpct mochosto mocs to tppd n -CD cvts t hhtmpts.

F 3 shows th mont o chosto dcton noth w nd homonzd mks n vos concnttonso -CD t oth tmpt condtons o 8 nd 20 C. Wosvd tht th ncs o chosto mov dpndson mont o -CD n hh tmpts. T wno mk sttstc dfncs twn chostodcton n oth w nd homonzd mk smps


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able 2: Efct o vos concnttons o-CD on mn consttnts nd dnsty o w nd homonzd mk.

Mk-CD

(%)Ft

(/100 ) SEMPotn

(/100 ) SEMSNF (/100 )

SEM

Lctos(/100)

SEM

Dnsty(/100 mL)

SEM

Ash(/100 )

SEM

Rw

0 3.133 0,002 3.1633 0,011 8.633 0.019 4.751 0.08 1.0313 0.003 0.714 0.008

0.5 3.111 0,002 3.1025 0,015 8.564 0.03 4.733 0.06 1.0311 0.003 0.711 0.008

1 3.0908 0,02 3.075 0,016 8.535 0.03 4.724 0.05 1.0309 0.003 0.711 0.011

1.5 3.0663 0,003 2.9696 0,014 8.424 0.04 4.711 0.02 1.0306 0.004 0.713 0.013

Homonzd

0 3.131 0,002 3.1633 0,011 8.633 0.019 4.751 0.08 1.0313 0.003 0.714 0.008

0.5 2.993 0,001 3.0575 0,016 8.436 0.04 4.662 0.04 1.0285 0.003 0.709 0.008

1 2.882 0,003 3.0271 0,015 8.406 0.04 4.643 0.04 1.0283 0.007 0.712 0.011

1.5 2.805 0,006 2.9475 0,014 8.319 0.05 4.642 0.08 1.0280 0.003 0.713 0.013

0

20

40

60

80

100

120

R2 = 0.9379

R2 = 0.999

R2 = 0.9849

R2 = 1

Cholesterolreduced(%)

8C raw20C raw

8C homogenized

20C homogenized

-CD0% -CD0.5% -CD1% -CD1.5%

Figure 3: T chosto dcton n oth w nd homonzdmks sn vos concnttons o -CD o oth tmptcondtons.

t two mxn tmpts o 8 nd 20C ttd wth owconcnttons o 0.5% nd 1% o-CD wh th dfncsw sncnt whn w ppd hh concntton o1.5% -CD s shown n F 4. Km t . [22] conmdths st y nvstton on chosto dcton o dsn hh concntton o-CD.

3.3. Interaction Eects o Fat Content and Concentration o-CD. Mo concntton o-CD ws ndd wth ncs-n th t contnt n mk. T pcnt o chosto,

whch ws dcd y vos concnttons o -CD ndfnt mk t contnts, s shown n F 4. T hhstchosto dcton ws chvd y 1% -CD oowdy 1.5% nd 0.5% n 3% t contnt o mk. T ntppdchosto mocs n -CD cvts w dcd whnw ppd xcss -CD omk smps wth ow t contnt.T pcnt o chosto dcton ws ony 42% whnw ppd 1.5% -CD, wh w chvd 52.1% nd 62%wth 0.5% nd 1% -CD, spctvy. T st sts wchvd whn w ppd 1% -CD n vos t contnts.T chosto dctons y 1% -CD w 60%, 67.25%,nd 77.9% o 1%, 2.5% nd 3% o mk t, spctvy. Tmocs o-CD nkd toth, tho, th ty

52.1

60

42

28.5

67.2572.4

0

62.57

77.9 76.9

0

10

20

30

40

50

60

70

80

90

R2 = 1

R2 = 1

Cholesterolreduced

(%)

1% fat

2.5% fat

3% fat

-CD0% -CD0.5% -CD1% -CD1.5%

Figure 4: Chosto dcton (pcnt) y vos concnt-tons o-CD n mk wth dfnt t contnts.

o chosto sopton s dcd. Ds t . [24], Ahn ndKwk [19], nd Km t . [22] hv conmd o sts.

3.4. Eect o Cholesterol Reduction by-CD on

Physicochemical Properties o Milk

3.4.1. Eect on Fat Content. T chosto mov pocss-n y -CD on tot t contnt o mk ws nvsttd

s shown n 2. Ovosy, th t contnt o mk wsdcd whn chosto ws movd y -CD cschosto mocs pt o mk pds. Ts dctono t n homonzd mk smps ws mo ovos thnn w mk. T t contnt o homonzd mk wssncnty dcsd wth ncsn th mont o -CDd to sm sz o t os n homonzd mkcompdwthw mk. T tnd ot dcsn w mksmps ws sow thn homonzd wth ncsn thconcntton o-CD. Aton o t mocs n wmk nhts th ncson o chosto n -CD mocs.H t . [25, 31] sstd tht th tty cds n oodmy dcd cs thy tppd n -CD moc


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Intnton Jon o Food Scnc 5

cvts. Kwk t . [32] potd tht chdd chs tcontnt md y mkttd y-CD ws ow thn contomk smps. T chosto dcton pocssn sch sstn, spton, nd cntton dn spton o-CD + chosto my fct t dcton ptcy nhomonzd mk.

3.4.2. Eect on Milk Protein. T mk potn contnt wsdcsd wth ncsn th chosto sopton y -CD. T mont o potn ws sncnty dcsd nhh concnttons o -CD ptcy n homonzd,mk, nd th s dct ton twn ncsn thconcntton o -CD nd dcsn th potn contnto mk s shown n 2. Kwk t . [32] nd Km t. [21] hv dy potd th potn dcton n mk mov o chosto. Szk [33] sstd tht thtt tst d to potn hydoyzt cn movd y10% -CD. T potn mocs nd potn-pd ntwoks sm n homonzd mk thn n w mk. H t

. [25] conmd tht th potn contnt o cm wsdcd dn dcton o chosto y 4%10% -CDd to ntpmnt o mno cds n -CD cvts. On thoth hnd, th ot sc o -CD mcomocs hsnty to so th ntv chs tht cov th potnscs. Consqnty, pts o potn toth wth -CD+ chosto v th nvonmnt dn spton o-CD. T chosto dcton pocssn sch s mxn,spton, nd cntton my fct dcs o mkpotn.

3.4.3. Eect on Nonat SolidContent. T nont sod contnto oth w nd homonzd mks ws shty dcsd

chosto dcton pocssn. Athoh chostomocs pds nd ndpndnt to SNF, t ps-nc o -CD n mk my nnc consttnts sch spotns, ons, nd ctos. Moov, chosto movoptons my hv fct on th dcton o nont sodcontnt s shown n 2. T SNF ws dcd wthncsn th monts o-CD, nd t ws povd tht somconsttnts o mk my ntppd n th cvty o -CDnd v th nvonmnt spton o -CD. H t. [31] conmd th dcsn o som ntton mt-s dn chosto mov pocssn o cm sn-CD.

3.4.4. Eect on Lactose. T sm fct ws osvd onctos. T ctos contnt n oth w nd homonzdmks ws dcsd chosto mov pocssn.Ts phnomnon ws mo ovos whn th monto -CD ncsd ptcy n homonzd mk ssttd n 2. H t . [25, 31] potd th fcto chosto mov sn -CD on ctos pvosy,nd thy notd tht th dcton o ctos s vy ownd n. Howv, w ss tht th dcs octos s d to chosto dcton pocssn nd thty to nd ctos to -CD nd ssqnty xt thmk sspnson n ssocton wth -CD + chostocompx.

3.4.5. Eect on Density. T dnsty o mk stony dpndson xstn o mt n mk nd s ny dcsdwhn th mn consttnts o mk dcd. T dn-sty o mk ws sncnty dcsd movn thchosto y -CD cs o osn som componntso mk chosto mov ttmnt. Dcs o

mk dnsty n homonzd mk s mo thn w mks sttd n 2. T dnsty o homonzd mksmps ws sncnty chnd om 1.0313 (conto) to1.028 (ttd smps) whn 1.5% -CD ws ppd tomov th chosto o mk. W cod not nd nypshd pot ot ths phnomnon.

3.4.6. Eect on Ash Content. T fct o chosto mn-mzton ttn y -CD hd no mk fct on shcontnt o ttd mk smps. Gny, th mns omk sodm, potssm, ccm, nd mnsm. Tsmns cod not fctd y-CD s w s chostomov opton nd th ws no mk fct on sh

contnt o mk.

4. Conclusions

Ts stdy dpcts th ty o vos concnttons o -CD to mov chosto om oth w nd homonzdsh mks nd th fcts on mn consttnts o mk.Mny nvsttons hv n cd ot on chostomov sn -CD. Undotdy, th ty o -CD toxcsvy mov chosto om mk hs n povdnd w conmd ths sts. Howv, w stdspotd th fcts o chosto dcton on nttoncomponds sch s potn, ctos, nd t contnts o mk.

Athoh th -CD mocs d nd nontoxc nds sts thy cn sd sy s chosto movnt om mk nd dy podcts, th fcts o chostomov pocssn vy mpotnt. Ts optonsdcsd th t, dnsty, SNF, nd ctos contnt o mk.Ts phnomnon my d to cohsvnss o ths com-ponds wth -CD o xstnc som xcss optons schs tton nd cntton dn spton o -CD +chosto. Fth nvstton nds to dmonstt thqty o mk chosto mov pocssn nd todvop pvnton mthods o vn ntton mtso mk n ssocton wth -CD.

Highlights

() T ty o-CD to mov chosto om mkhs n povd.

() T -CD mocs s nd cn sd schosto mov nt.

() T fcts o chosto mov pocssn vympotnt.

(v) T chosto mov optons cn dcsdsom mn componnts o mk.


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Acknowledgments

T thos cknowd th In Rsch Insttt (RIFS)nd In Nton Scnc Fondton (INSF) o povdnth nnc sppot. T thos wod k to thnk thmn o ESA qty conto otoy o povdnth otoy cts. T spc thnks ddctdto D. Mohsn Fth Nj (Vccn nd Sm RschInsttt o Rz) o tchnc nd scntc dvcs ndD. Rso Kdkhod ssstnt posso nd dcto oRsch Insttt o Food Scnc nd chnooy (RIFS).Athos so thnk M. Mohmmd Asd nd Ms. SmYnhpst xpts o ESA Co. o otoy ndtchnc sppot.

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