Details

Autor(en) / Beteiligte

• Matencio, Adrián
• Navarro-Orcajada, Silvia
• García-Carmona, Francisco
• López-Nicolás, José Manuel

Titel

Applications of cyclodextrins in food science. A review

Ist Teil von

• Trends in food science & technology, 2020-10, Vol.104, p.132-143

Ort / Verlag

Cambridge: Elsevier Ltd

Erscheinungsjahr

2020

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• The food industry is constantly attempting to develop better products that will have a positive effect on health (commonly known as functional foods). In this respect, cyclodextrins (CDs) could be of interest because they are tasteless, non-caloric and odourless molecules with several valuable characteristics, such as a capacity to separate chiral compounds and solubilize or stabilize bioactive compounds (BaC). This review represents a revision of the state-of-the-art of CDs and their uses in the food industry. We analysed their metabolism and regulatory aspects of current applications of CDs: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging. We study how inclusion complexed are formed referring to the most common techniques and parameters Moreover, how inclusion complexes are formed will be studied with reference to the most common techniques and parameters. In conclusion, their applications in the food and other industries will increase in the coming years without a doubt. [Display omitted] •The paper reviews the state-of-the-art of CDs as used in the food industry.•The mechanism, metabolism, pharmacokinetics and regulatory aspects were discussed.•Different applications are reviewed, including formulations, production and packaging.•Products containing CDs that are already on the market are described.