| Título: | Effect of ultra-high pressure homogenization combined with beta-cyclodextrin in the development of a cholesterol-reduced whole milk |
| Autores: | ESCOBAR, DANIELA, Autor ; SANTIAGO JORCÍN, Autor ; LEMA, PATRICIA, Autor ; ALEJANDRA MEDRANO, Autor ; TOMÁS LÓPEZ PEDEMONTE, Autor ; LAURA OLAZÁBAL, Autor |
| Tipo de documento: | documento electrónico |
| Editorial: | Latitud - Fundación LATU, 2020 |
| Otro editor: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) |
| ISBN/ISSN/DL: | 69396 |
| Nota general: | En: Journal of Food Process Preservation, 00, e14845. DOI: https://doi.org/10.1111/jfpp.14845 |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | 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 y 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. |
| dc.description.sponsorship : | Agencia Nacional de Investigación e Innovación |
| dc.identifier.anii : | PR_FSA_200911539 |
| Creative Commons : | CC BY |
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