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

Gonzalez Pereira, Antía; Carpena, Maria; García Oliveira, Paula; Mejuto, Juan Carlos; Prieto, Miguel Angel; Simal Gandara, Jesus

doi:10.3390/ijms22031339

Submit to this Journal Review for this Journal Edit a Special Issue

Article Menu

...

Open AccessReview

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

Antía Gonzalez Pereira

^1,2

Maria Carpena

Paula García Oliveira

^1,2

Juan Carlos Mejuto

Miguel Angel Prieto

^1,2,*

and

Jesus Simal Gandara

^1,*

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolonia, 5300-253 Bragança, Portugal

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)

View Full-Text Download PDF

Browse Figures

Citation Export

Abstract

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

▼ Show Figures

Graphical abstract

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Share and Cite

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

Find Other Styles

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Metrics

Abstract views Pdf views Html views

Article Menu

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

Abstract

Share and Cite

Article Metrics

Article Access Statistics

Article Access Map by Country/Region

Further Information

Guidelines

MDPI Initiatives

Follow MDPI