The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application

Authors

  • Lukáš Kolarič Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia, Tel.: +421 2 593 25 555 https://orcid.org/0000-0003-1137-9717
  • Peter Šimko Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Department of Food Technology, Radlinského 9, 812 37 Bratislava, Slovakia, Tel.: +421 2 593 25 558 https://orcid.org/0000-0003-1549-1319

DOI:

https://doi.org/10.5219/1557

Keywords:

milk, β-cyclodextrin, cholesterol, color, functional foods

Abstract

Long-term high cholesterol intake is one of the most critical risk factors of cardiovascular diseases (CVD). As milk and dairy products are rich in cholesterol and are consumed on a large scale, the production of low-cholesterol content products could decrease effectively high cholesterol intake what would be one of the crucial steps in CVD prevention. Thus, this study is aimed at optimization of treatment conditions (mixing speed, time, and temperature) and β-cyclodextrin addition affecting the measure of cholesterol removal in milk. As found, the optimal conditions were identified such as mixing speed 840 rpm, mixing time 10 min, and the temperature of mixing 25 °C while the most effectivity in cholesterol decrease content (98.1%) was observed after 2.0% β-cyclodextrin addition. The cholesterol removal process did not affect considerably the lightness values L* of treated milk, slight differences were noticed in terms of a* and b* color values but ΔE values were statistically insignificant, i.e., the process of cholesterol removal did not affect visual characteristics of treated milk. So, these conditions can be applied for the production of milk base functional foods with the decreased cholesterol content.

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Published

2021-03-28

How to Cite

Kolarič, L., & Šimko, P. (2021). The effect of treatment conditions on color characteristics and measure of cholesterol removal from milk by beta-cyclodextrin application. Potravinarstvo Slovak Journal of Food Sciences, 15, 192–198. https://doi.org/10.5219/1557

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Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

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