Research progress on the detection and removal technology of cholesterol in food

  • HU Lei ,
  • XIE Qingchao ,
  • LIU Hui ,
  • LIU Haiquan ,
  • ZHAO Yong
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China)
    2(Aquatic Products Storage and Fresh-keeping Quality and Safety Risk Assessment Laboratory (Shanghai),Ministry of Agriculture and Rural Affairs, Shanghai 201306,China)
    3(Shanghai Engineering Research Center for Aquatic Products Processing and Storage,Shanghai 201306,China)

Received date: 2021-11-24

  Revised date: 2021-12-30

  Online published: 2022-11-01

Abstract

Known as an important lipid molecule in cell membranes and lipoproteins, a precursor of steroid hormones, bile acids, and vitamin D, cholesterol is closely associated with human health. In addition to the body’s own synthesis of cholesterol, all other required cholesterol must be obtained from animal foods. Cholesterol is essential for human physiology, but excessive cholesterol intake increases the risk of gallstones, coronary heart disease, cerebral thrombosis, and other related diseases. It is important to accurately quantify the cholesterol in these foods and remove it from some kinds of foods. This review examined the detection and removal techniques of cholesterol in foods, summarized the current characteristics and applications of various techniques, identified and recommended future work in the development of cholesterol detection and removal techniques in foods.

Cite this article

HU Lei , XIE Qingchao , LIU Hui , LIU Haiquan , ZHAO Yong . Research progress on the detection and removal technology of cholesterol in food[J]. Food and Fermentation Industries, 2022 , 48(19) : 295 -303 . DOI: 10.13995/j.cnki.11-1802/ts.030143

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