{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,6]],"date-time":"2026-10-06T04:35:34Z","timestamp":1791261334852,"version":"4.1.0"},"reference-count":41,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2025,2,10]],"date-time":"2025-02-10T00:00:00Z","timestamp":1739145600000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100005230","name":"Natural Science Foundation of Chongqing","doi-asserted-by":"publisher","award":["cstc2021jcyj\u2010msxmX0362"],"award-info":[{"award-number":["cstc2021jcyj\u2010msxmX0362"]}],"id":[{"id":"10.13039\/501100005230","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100005230","name":"Natural Science Foundation of Chongqing","doi-asserted-by":"publisher","award":["cstc2021jcyj\u2010msxmX1124"],"award-info":[{"award-number":["cstc2021jcyj\u2010msxmX1124"]}],"id":[{"id":"10.13039\/501100005230","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,2]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>The high cholesterol content of beef tallow is one of the potential risks affecting the nutritional value and safety of beef tallow hotpot. In this study, a novel pectin\u2010crosslinked \u03b2\u2010cyclodextrin (\u03b2\u2010CD) complex was successfully prepared by the cross\u2010linking method to reduce the cholesterol content in beef tallow. When 3% (by mass of beef tallow) of the pectin\u2010crosslinked \u03b2\u2010CD \ncomplex was added, the removal rate of cholesterol in beef tallow reached 73.43%, which was significantly higher than that of the currently known materials, including \u03b2\u2010CD. Moreover, the indexes such as fatty acid composition, chromaticity, and aroma components of beef tallow before and after cholesterol removal were measured. The results showed that the fatty acid composition and chromaticity value of beef tallow treated with the pectin\u2010crosslinked \u03b2\u2010CD complex did not change significantly, but the contents of aromatic components, aldehydes, ketones, and alcohol flavor compounds in beef tallow increased significantly. Through characterization experiments, it was confirmed that compared with \u03b2\u2010CD, the pectin\u2010crosslinked \u03b2\u2010CD complex required a higher temperature to reach the maximum thermal decomposition rate, indicating that its structure had higher thermal stability and could effectively remove cholesterol under high\u2010temperature conditions. In addition, after the nematode toxicity experiment, there was still a survival rate of 97.97%, indicating that the pectin\u2010crosslinked \u03b2\u2010CD complex could effectively reduce the cholesterol content in beef tallow without toxicity. These results suggest that the pectin\u2010crosslinked \u03b2\u2010CD complex has great potential as an adsorbent for removing cholesterol from animal fats and oils in the food industry.<\/jats:p>","DOI":"10.1111\/1750-3841.70056","type":"journal-article","created":{"date-parts":[[2025,2,11]],"date-time":"2025-02-11T05:18:07Z","timestamp":1739251087000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["A novel complex of pectin\u2010crosslinked \u03b2\u2010cyclodextrin: Effectively reducing cholesterol content in hotpot beef tallow"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0009-0004-8487-9186","authenticated-orcid":false,"given":"Yihan","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Chongqing Technology and Business University Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kai","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Biological and Chemical Engineering Chongqing University of Education  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaofeng","family":"Xiang","sequence":"additional","affiliation":[{"name":"College of Biological and Chemical Engineering Chongqing University of Education  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuming","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Biological and Chemical Engineering Chongqing University of Education  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Huang","sequence":"additional","affiliation":[{"name":"Department of Product Research and Development Chongqing Sanyi Food Company Limited Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunhong","family":"Tang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Chongqing Technology and Business University Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiang","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Biological and Chemical Engineering Chongqing University of Education  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,2,10]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746\u2010009\u20101355\u2010x"},{"issue":"12","key":"e_1_2_8_3_1","first-page":"267","article-title":"Electronic nose and GC\u2010O\u2010MS technique were used to analyze the difference of aroma components in butter and sheep oil","volume":"22","author":"Bao X. Y.","year":"2022","journal-title":"Chinese Journal of Food Science"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jacc.2020.10.008"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137059"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.127369"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.aca.2008.07.031"},{"key":"e_1_2_8_8_1","volume-title":"Analysis of the interaction between \u03b2\u2010cyclodextrin and its derivatives and cholesterol and its application in removing cholesterol from butter","author":"Dai Y. X.","year":"2023"},{"key":"e_1_2_8_9_1","volume-title":"Regulation mechanism of TORCI signaling pathway mediated by free amino acids in dried red fish on the growth and T\u20102 toxin synthesis of Fusarium Zhanjiang","author":"Deng Y. J.","year":"2021"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2010.02.002"},{"issue":"19","key":"e_1_2_8_11_1","first-page":"295","article-title":"Research progress on the detection and removal technology of cholesterol in food","volume":"48","author":"Hu L.","year":"2022","journal-title":"Food and Fermentation Industries"},{"issue":"3","key":"e_1_2_8_12_1","first-page":"196","article-title":"Analysis and identification of volatile flavor substances in three flavor types of edible butter","volume":"45","author":"Huang Y. K.","year":"2019","journal-title":"Food and Fermentation Industry"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2020.03.193"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134444"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.05.011"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/obr.13735"},{"issue":"3","key":"e_1_2_8_17_1","first-page":"46","article-title":"Study on removing cholesterol from lard with \u03b2\u2010cyclodextrin","volume":"41","author":"Li X. X.","year":"2016","journal-title":"Chinese Grease"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2019.02.067"},{"key":"e_1_2_8_19_1","volume-title":"Analysis of butter and preparation of low melting point chili butter","author":"Liu J. M.","year":"2020"},{"issue":"22","key":"e_1_2_8_20_1","first-page":"187","article-title":"Preparation and analysis of physicochemical properties of low cholesterol butter","volume":"46","author":"Liu L.","year":"2020","journal-title":"Food and Fermentation Industry"},{"issue":"12","key":"e_1_2_8_21_1","first-page":"111","article-title":"Optimization of the process of removing cholesterol from egg yolk with \u03b2\u2010cyclodextrin","volume":"42","author":"Lv T. T.","year":"2016","journal-title":"Food and Fermentation Industry"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.01.016"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1126\/science.aax1971"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.668"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2019.09.246"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2013.02.005"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010018\u201030016\u20105"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.201900242"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.mtcomm.2020.101346"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2022.09.082"},{"issue":"04","key":"e_1_2_8_31_1","first-page":"183","article-title":"Research progress on natural pectin","volume":"45","author":"Song J.","year":"2023","journal-title":"Chinese Hemp Science"},{"key":"e_1_2_8_32_1","volume-title":"Study on the process and rheological properties of pig fat liquefaction","author":"Sun B. H.","year":"2013"},{"issue":"07","key":"e_1_2_8_33_1","first-page":"115","article-title":"Application of Ultrasonic Treatment in Pectin Extraction Process","volume":"27","author":"Wan G. F.","year":"2006","journal-title":"Food Research and Development"},{"issue":"10","key":"e_1_2_8_34_1","first-page":"63","article-title":"Application of differential scanning calorimetry for detection of palm oil doping in coconut oil","volume":"29","author":"Wang H.","year":"2014","journal-title":"Chinese Journal of Grain and Oil"},{"issue":"12","key":"e_1_2_8_35_1","first-page":"196","article-title":"Chemical composition and thermodynamic properties of milk fat fractionation by dry method","volume":"40","author":"Wang J. N.","year":"2019","journal-title":"Food Science"},{"issue":"2","key":"e_1_2_8_36_1","first-page":"193","article-title":"Effects of different heat treatment and storage conditions on the quality of blended oil","volume":"35","author":"Wang Z. J.","year":"2019","journal-title":"Modern Food Science and Technology"},{"key":"e_1_2_8_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cca.2019.09.020"},{"issue":"01","key":"e_1_2_8_38_1","first-page":"43","article-title":"Effects of cinnamaldehyde and its \u03b2\u2010cyclodextrin inclusion complexes on fresh\u2010cut watermelon preservation","volume":"44","author":"Yan J. K.","year":"2019","journal-title":"Food Science and Technology"},{"issue":"7","key":"e_1_2_8_39_1","first-page":"218","article-title":"Research on the ultrasonic extraction process of pectin from banana peel","volume":"30","author":"Yu H. L.","year":"2009","journal-title":"Food Industry Technology"},{"key":"e_1_2_8_40_1","doi-asserted-by":"publisher","DOI":"10.1210\/clinem\/dgad528"},{"key":"e_1_2_8_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbadis.2019.04.006"},{"key":"e_1_2_8_42_1","volume-title":"Study on quality defects and improvement of tallow base shortening","author":"Zhou S. L.","year":"2011"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.70056","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T12:43:45Z","timestamp":1762173825000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.70056"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2]]},"references-count":41,"journal-issue":{"issue":"2","published-print":{"date-parts":[[2025,2]]}},"alternative-id":["10.1111\/1750-3841.70056"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.70056","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,2]]},"assertion":[{"value":"2024-11-28","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-01-23","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2025-02-10","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70056"}}