Comparative Reduction of Egg Yolk Cholesterol Using Anionic Chelating Agents
Minerva Bautista Villarreal,
Claudia T. Gallardo Rivera,
Eristeo García Márquez,
José Rodríguez Rodríguez,
María Adriana Núñez González,
Abelardo Chávez Montes,
Juan G. Báez González
Affiliations
Minerva Bautista Villarreal
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
Claudia T. Gallardo Rivera
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
Eristeo García Márquez
Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Unidad Noreste, Parque PIIT, vía de la innovación 404, C.P. 66600 Apodaca, Mexico
José Rodríguez Rodríguez
Instituto Tecnológico de Estudios Superiores de Monterrey (ITESM), Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Col. Tecnológico, C.P. 64849 Monterrey, Mexico
María Adriana Núñez González
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
Abelardo Chávez Montes
Departamento de Química, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
Juan G. Báez González
Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Av. Pedro de Alba s/n, Cd. Universitaria, C.P. 66455 San Nicolás de los Garza, Mexico
Egg yolk is used as an emulsifying agent. Nevertheless, its high concentration of cholesterol is linked to chronic degenerative diseases that cause cardiovascular disease. In this study, three methods for reducing the level of cholesterol in egg yolks were studied. The first method consisted of physical separation of the granules contained in the yolk (NaG). The second method applied was the use of anionic chelating biopolymers, such as arabic gum solution (AG) and mesquite gum solution (MG), and the third method was extraction with a solvent (SA). For this purpose, the cholesterol present in egg yolks, the microstructure, particle size, zeta potential, and its emulsifying capacity were determined. The amount of cholesterol removed was 97.24% using 1% mesquite gum (MG1%), and 93.26% using 1% Arabic gum (AG1%). The zeta potential was determined, and the isoelectric point (ζ = 0) of egg yolk was identified as pH 4.6. While, at this pH, the zeta potential of mesquite gum was −14.8 mV, the zeta potential for the arabic gum was −16 mV. The emulsifying capacity of MG1% was 62.95%, while the emulsifying capacity of AG1% was 63.57%. The complex obtained can be used in the development of functional foods reduced in cholesterol.