Leche líquida como fuente de lípidos saludables

El empleo de la beta-ciclodextrina se ha mostrado como uno de los procesos más rentables desde el punto de vista industrial para reducir el colesterol en la grasa láctea, siendo más barato y eficiente que otros métodos. Investigadores de IPLA y CIAL, ambos pertenecientes al CSIC, han desarrollado procedimientos para el tratamiento de la leche por esta técnicaPeer Reviewe

Effect of β-cyclodextrin on trans fats, CLA, PUFA, and phospholipids of milk fat: Method update

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Effect of ß-cyclodextrin on phospholipids and cholesterol of the milk fat globule membrane

The aim of this study was to evaluate the effect of ß-cyclodextrin (ß-CD) on phospholipids and cholesterol in raw pasteurized milk with the purpuse on removal cholesterol from the milk fat. Total phospholipids decrease slightly in ß-CD treated milk but were not signinificantly affected by the effect of the ß-CD. ß-CD is an effective oligosacharide for cholesterol removal from milk with more than 97% of reduction and does not affect significantly the individual phospholipids (phosphatidylcholine, phosphatidylethanolamine, sphingomyelin, phosphatidylinositol and phosphatidylserina) of the milk fat globule membrane.The authors thanks to the Ministry of Economy and Competitiveness from Spain (grant number AGL-2011-26713).Peer Reviewe

Derivados lácteos sin colesterol utilizando beta-ciclodextrina

Debido a la alta concentración de colesterol en grasa láctea, de 300 a 400 mg/100g, determinados productos, como la nata o mantequilla no son recomendables en la dieta de personas con elevados niveles de colesterol sanguíneo. En este artículo, el investigador propone el uso de beta-ciclodextrina en la elaboración de derivados lácteos sin colesterol.Peer Reviewe

Capillary gas chromatography of some triglycerides in cheese using programmed-temperature injection

A rapid gas chromatographic method for the analysis of triglycerides in cheese on a capillary column with a programmed temperature vaporizer has been developed. Fat were extracted with hexane to dryness. The reproducibility of the method was assessed and the coefficient of variation for the total triglycerides was 2.50%. Recovery of individual triglycerides ranged between 87 to 105%.The author acknowledge the financial support of the Commisión Interministerial de Ciencia y Tecnología (Interministerial Commision for Science and Technology). Research project No. ALI 91-0376.Peer Reviewe

Fat modification in Afuega'l Pitu cheese during ripening by capillary gas chromatography

Free and esterified fatty acids and the major groups of triacylglycerol in Afuega¿l Pitu cheese have been identified and quantitated over a maturation period of 60 d by capillary gas chromatography. Levels of lipolysis were slight at the end of ripening, with a total free fatty acid content of 5604 mg/kg of cheese. At the same time, the short-chain esterified fatty acids and short-chain triglyceride contents decreased slightlyPeer Reviewe

Métodos de eliminación de colesterol en la grasa láctea: utilización de la β-ciclodextrina

El colesterol es un esteroide animal que se encuentra en todas las células y tejidos animales y humanos. Es muy importante, pero en exceso puede resultar peligroso. Esto ha llevado a la obtención de productos bajos en colesterol a través de una serie de métodos físicos, químicos y bioquímicos.Peer reviewe

Mineral elements in the manufacturing process of cabrales cheese

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Effect of ß-Cyclodextrin on Polyunsaturated Fatty Acids of the Milk Fat

Trabajo presentado en el 10th Euro Fed Lipid Congress (Fats, Oils and Lipids: from Science and Technology to Health), celebrado del 23 al 26 de septiembre de 2012.Milk contains approximately 3.4% total fat. Milk has the most complex fatty acid composition of edible fats. Over 400 individual fatty acids have been identified in milk fat. However, approximately 15 to 20 fatty acids make up 90% of the milk fat. The major fatty acids in milk fat are straight chain fatty acids that are saturated fatty acids (C4:0, C6:0, C8:0, C10:0, C12:0, C14:0, C16:0 and C18:0), monounsaturated fatty acids (C16:1, C18:1), and polyunsaturated fatty acids (C18:2, C18:3). Milk fat contains approximately 65% saturated, 30% monounsaturated, and 5% polyunsaturated fatty acids PUFA). The main objective of this study was to investigate the effect of the ß-cyclodextrin (ß-CD) on polyunsaturated fatty acids (PUFA) of the milk fat when the milk is treated with ß-CD with the purpose on removal cholesterol from the milk fat. Individual trans-linoleic acid did not show differences (P < 0.05) between control and treated milk, representing the high amount for the isomer C18:2-trans-11 cis-15 (0.433 ± 0.087) and C18:2-cis-9 trans-13 (0.182 ± 0.051). No difference (P < 0.05) for the linoleic acid C18:2 (n-6) for control milk (1.836 ± 0.068) and treated ß-CD milk (1.819 ± 0.058) was observed. In this study, the three conjugated linoleic acid isomers analysed were C18:2-cis-9 trans-11, C18:2-cis-11 trans-13 and C18:2-trans 10 cis-12. The main CLA isomer biologically active C18:2-cis-9 trans-11 (rumenic acid) did not show differences (P < 0.05) between control milk (0.672 ± 0.080) and ß-CD milk (0.663 ± 0.074). ß-CD is a effective oligosacharide for cholesterol removal from milk and does not affect significantly the PUFA of the milk fat.Peer Reviewe