Production of low-cholesterol butter with Lacticaseibacillus paracasei immobilized in calcium-alginate beads

This study focused on the application of three strains of Lacticaseibacillus paracasei to assimilate cholesterol in cream and butter. The strains were enclosed in calcium-alginate beads and incubated in cream at 30 degrees C for 15 h. Immobilization of lactobacilli cultures in calcium-alginate beads resulted in a 23% reduction in cholesterol (p < 0.05) in cream, whereas a negligible reduction was observed in cream fermented with free cells. Butter with a 44% reduction in cholesterol was produced from fermented cream by L. paracasei L2A21K5 entrapped in alginate beads. No significant (p > 0.05) changes in the fatty acid profile were observed in the low-cholesterol butter, except for a slight but significant increase in n-3 fatty acids (p < 0.05). In addition, the indices of atherogenicity and thrombogenicity were significantly reduced in the low-cholesterol butter (p < 0.05). Panelists rated the low-cholesterol butter as good in appearance, consistency, and flavor.

Automated summary

This study investigated the use of three strains of Lacticaseibacillus paracasei to reduce cholesterol in cream and butter. The lactobacilli cultures were immobilized in calcium-alginate beads and showed a significant reduction in cholesterol content in cream. The butter produced from the fermented cream had a substantial reduction in cholesterol, as well as improvements in fatty acid profile and atherogenicity and thrombogenicity indices. Sensory evaluation also indicated positive results for the low-cholesterol butter.