Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes

International Journal of Molecular Sciences

JuanCarlos Mejuto¹  MiguelAngel Prieto²  Paula García Oliveira²  Maria Carpena²  Antía Gonzalez Pereira²  Jesus Simal Gandara² 

[1] Department of Physical Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain;Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;

关键词: cyclodextrins;    complexes;    inclusion;    applications;    bioactive compounds;    food;   

DOI  :  10.3390/ijms22031339

来源: DOAJ

【 摘 要 】

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.

【 授权许可】

Unknown