Butter cholesterol removal using different complexation methods with beta-cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex

The aim of this study was to evaluate the removal of butter cholesterol through three complexation methods with beta-cyclodextrin (beta-CD): co-precipitation, kneading, and physical mixture. Photoacoustic spectroscopy (PAS) was used to evaluate the inclusion complex cholesterol in beta-CD. The co-precipitation method was the most appropriate for removal of butter cholesterol. The composition in fatty acids was not affected by the adopted process. The standardization of the extraction technique of butter cholesterol for its quantification was efficient. The comparison between three quantification methods, enzymatic, high-performance liquid chromatography, and gas chromatography, showed no significant differences. PAS allowed to evaluate the extraction of butter cholesterol, and showed that the amount of beta-CD used can be reduced. The results showed that the use of this technique opens new prospects to confirm the formation of the inclusion complex, the “guest-beta-CD”.