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
Beta-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
Download PDF