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Effect of ultra‐high pressure homogenization combined with β‐cyclodextrin in the development of a cholesterol‐reduced whole milk
Author(s) -
Escobar Gianni Daniela,
Jorcin Santiago,
Lema Patricia,
Olazabal Laura,
Medrano Alejandra,
LopezPedemonte Tomas
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14845
Subject(s) - pasteurization , food science , raw milk , cholesterol , homogenization (climate) , chemistry , whole milk , bovine milk , biochemistry , biology , biodiversity , ecology
The aim of this work was to study the combined effect of ultra‐high pressure homogenization (UHPH) and β‐cyclodextrin (β‐CD) on cholesterol removal from bovine raw milk. Whole raw milk (3.87% ± 0.49% fat) was submitted to UHPH (0, 100, 200, and 300 MPa) and the addition of β‐CD (0%, 0.1%, 0.3%, and 0.6%). Cholesterol removal increased with β‐CD concentration and pressure applied. For 0.6% β‐CD and 100 MPa, cholesterol removal was 65%; the highest cholesterol removal was obtained for 0.6% β‐CD and 200–300 MPa reaching 87%–89%. Aggregation phenomena caused by UHPH (300 MPa) did not affect complex formation, whereas β‐CD binding increased above 0.3%. UHPH increased L * and reduced b * color parameters. UHPH reduced 3 log cfu/ml of total aerobic counts. Cholesterol reduced milk produced under selected conditions (200 MPa, 0.6% β‐CD) was comparable in terms of consumer acceptance to commercial pasteurized or UHT milks. Practical applications This work obtained cholesterol‐reduced milk using UHPH and the addition of β‐CD. This combination of technologies achieves a decrease in the particle size of whole fat milk and a reduction in cholesterol of 87%–89% using low amounts of β‐CD. Cholesterol free milk can be used in traditional, innovative, and functional dairy products to potentially contributing to manage the risk of cardiovascular diseases.