Improvement of physicochemical properties of reduced-cholesterol butter by the addition of β-sitosteryl oleate.

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Tytuł:: Improvement of physicochemical properties of reduced-cholesterol butter by the addition of β-sitosteryl oleate.
Autorzy:: Nguyen ATL; Department of Human Ecology, College of Agriculture and Related Sciences, Delaware State University, 1200 N. Dupont Highway, Dover, DE, 19901, U.S.A.
Boakye PG; Department of Human Ecology, College of Agriculture and Related Sciences, Delaware State University, 1200 N. Dupont Highway, Dover, DE, 19901, U.S.A.; Department of Food Science and Nutrition, College of Food, Agricultural and Natural Resource Sciences, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, U.S.A.
Besong SS; Department of Human Ecology, College of Agriculture and Related Sciences, Delaware State University, 1200 N. Dupont Highway, Dover, DE, 19901, U.S.A.
Tomasula PM; Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, USDA, 600 E. Mermaid Lane, Wyndmoor, PA, 19038, U.S.A.
Alamu-Lumor ES; Department of Human Ecology, College of Agriculture and Related Sciences, Delaware State University, 1200 N. Dupont Highway, Dover, DE, 19901, U.S.A.
Źródło:: Journal of food science [J Food Sci] 2021 Feb; Vol. 86 (2), pp. 404-410. Date of Electronic Publication: 2021 Jan 14.
Typ publikacji:: Journal Article
Język:: English
Imprint Name(s):: Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
MeSH Terms:: Chemical Phenomena*
Butter/*analysis
Cholesterol/*analysis
Sitosterols/*analysis
Animals ; Fatty Acids/analysis ; Hardness ; Oleic Acid ; Sitosterols/chemistry ; Sulfites/chemistry
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Contributed Indexing:: Keywords: cholesterol reduction; reduced-cholesterol butter; reduced-cholesterol cream; β-sitosteryl oleate (BSO)
Substance Nomenclature:: 0 (Fatty Acids)
0 (Sitosterols)
0 (Sulfites)
2UMI9U37CP (Oleic Acid)
3712-16-1 (beta-sitosterol oleate)
8029-34-3 (Butter)
97C5T2UQ7J (Cholesterol)
TZX5469Z6I (sodium bisulfite)
Entry Date(s):: Date Created: 20210115 Date Completed: 20210409 Latest Revision: 20210409
Update Code:: 20240105
DOI:: 10.1111/1750-3841.15573
PMID:: 33448052
: Czasopismo naukowe

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Beta-cyclodextrin (β-CD) has been shown to successfully lower the cholesterol content of dairy products, such as butter, but the process tends to negatively impact the overall quality and consistency. In this study, β-sitosterol, which is similar in structure as cholesterol, was reacted with oleic acid to form β-sitosteryl oleate (BSO), and this was used to improve the consistency of reduced-cholesterol butter. The reaction was catalyzed by sodium bisulfate (2%, w/w) at 140 °C, and the highest degree of esterification (94.3%) was obtained after 9 hr of reaction using a β-sitosterol-oleic acid molar ratio of 1:5. Ultra-pasteurized cream was then treated with 15% (w/v) β-CD at 40 °C with stirring (100 rpm), for 30 min. Results indicated a 95.4% reduction in cholesterol content. Finally, the reduced-cholesterol cream was constituted to contain 3, 5, and 10% (w/w) BSO, after which fat was extracted from the three formulations and their melting profiles compared to that of milk fat. The cream containing 3% BSO showed a profile similar to milk fat and was, therefore, used to formulate BSO-incorporated reduced-cholesterol butter (BSOB). Instrumental analyses showed that BSOB was comparable to the control butter with respect to physical properties, such as hardness/firmness and adhesiveness. PRACTICAL APPLICATION: A modified plant sterol, beta-sitosteryl oleate, was incorporated into a reduced-cholesterol butter to improve its physicochemical properties. The reduced-cholesterol butter was comparable to regular butter with respect to its consistency and melting properties and could be made into sticks. In addition to the reduced-cholesterol butter, this product could provide the foundation for new products blending butter and oils to create other low-cholesterol, reduced saturated-fat products, possibly in stick form.
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