The influence of β-cyclodextrin on the reduction of cholesterol content in egg and duck liver pâté

Abstract

The use of β-cyclodextrin (β-CD) to reduce cholesterol is increasing in food research due to its affinity for non-polar molecules such as cholesterol. The objective of this study was to study the ability of β-CD to remove cholesterol in natural egg, powdered egg, and duck liver pâté and its effect on individual fatty acids. A concentration of 5% of β-CD was found to be a suitable amount to remove 80.04 ± 4.96–82.12 ± 5.36% of cholesterol from yolk and powdered eggs and 80.21 ± 5.28% of cholesterol from duck liver pâté. β-CD complexed to cholesterol was precipitated and removed by centrifugation. Individual fatty acid compositions did not differ (p < 0.05) between the controls and the products treated with 5% β-CD.