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Review

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

1
Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain
2
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal
3
Department of Physical Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Int. J. Mol. Sci. 2021, 22(3), 1339; https://doi.org/10.3390/ijms22031339
Received: 31 December 2020 / Revised: 18 January 2021 / Accepted: 23 January 2021 / Published: 29 January 2021
(This article belongs to the Special Issue Food Hydrocolloids: Molecular Vision)
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. View Full-Text
Keywords: cyclodextrins; complexes; inclusion; applications; bioactive compounds; food cyclodextrins; complexes; inclusion; applications; bioactive compounds; food
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MDPI and ACS Style

Gonzalez Pereira, A.; Carpena, M.; García Oliveira, P.; Mejuto, J.C.; Prieto, M.A.; Simal Gandara, J. Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes. Int. J. Mol. Sci. 2021, 22, 1339. https://doi.org/10.3390/ijms22031339

AMA Style

Gonzalez Pereira A, Carpena M, García Oliveira P, Mejuto JC, Prieto MA, Simal Gandara J. Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes. International Journal of Molecular Sciences. 2021; 22(3):1339. https://doi.org/10.3390/ijms22031339

Chicago/Turabian Style

Gonzalez Pereira, Antía, Maria Carpena, Paula García Oliveira, Juan C. Mejuto, Miguel A. Prieto, and Jesus Simal Gandara. 2021. "Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes" International Journal of Molecular Sciences 22, no. 3: 1339. https://doi.org/10.3390/ijms22031339

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