A review on the use of cyclodextrins in foods

Astray, Gonzalo; González-Barreiro, C.; Mejuto, J. C.; Rial-Otero, R.; Simal‐Gándara, Jesús

doi:10.1016/j.foodhyd.2009.01.001

Cited by 809 publications

(469 citation statements)

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“…11. This linear relationship not only confirms the existence of a 1:1 inclusion complex but can also be used to calculate the stability constant [6,38]. Accordingly, the K f value for the inclusion complex was calculated as 2745 ± 300 M −1 .…”

Section: Determination Of K F In the Presence Of The Sulfonated-ˇ-cycmentioning

confidence: 54%

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The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

Hamilton¹,

Breslin²

2014

Electrochimica Acta

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a b s t r a c tA highly sensitive urea sensor was developed by incorporating the urease enzyme (Urs) into a polypyrrole film (PPy) in one simple electropolymerisation step, using a sulfonated-␤-cyclodextrin dopant. This PPyUrs-SCD film has a superior sensitivity of 5.79 C M −1 and detection in the region of 1.0 × 10 −10 M urea, which is greater than other urea sensors reported in the literature. This is due to the formation of an inclusion complex between urea and a sulfonated-␤-cyclodextrin host in an aqueous solution, which was established using electrochemical techniques. Cyclic voltammetry was used to investigate the effect of an excess concentration of the sulfonated-␤-cyclodextrin on the currents recorded for urea. A clear reduction in the current was observed upon the addition of the sulfonated-␤-cyclodextrin. The formation constant, K f , was computed as 2745 ± 300 M −1 , indicating the formation of a relatively strong inclusion complex. In addition, a 1:1 stoichiometry for the inclusion complex was deduced from a Job's plot analysis.

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Section: Determination Of K F In the Presence Of The Sulfonated-ˇ-cycmentioning

confidence: 54%

“…Cyclodextrins (CD) are a series of naturally occurring macrocyclic oligosaccharides formed from ␣-1,4-linked-D -glucopyranose units [5][6][7]. The primary and secondary hydroxyl groups on the exterior of the cyclodextrin are polar, while the hydrogens inside of the cyclodextrin are apolar.…”

Section: Introductionmentioning

confidence: 99%

The development of a highly sensitive urea sensor due to the formation of an inclusion complex between urea and sulfonated-β-cyclodextrin

Hamilton¹,

Breslin²

2014

Electrochimica Acta

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“…Los materiales de pared más empleados son las ciclodextrinas que son oligómeros cíclicos de glucosa no tóxicos, formados por 6, 7 u 8 unidades de glucosa, llamados respectivamente α, β y γ-ciclodextrinas, que han sido recomendadas para aplicarse en el procesamiento de alimentos como aditivos alimentarios con una variedad de objetivos: a) proteger los componentes lipofílicos de alimentos que son sensibles a la degradación inducida por el oxígeno, la luz ó el calor; b) solubilizar colorantes alimenticios y vitaminas; c) estabilizar fragancias, sabores, vitaminas y aceites esenciales contra cambios indeseables; d) eliminar olores y sabores indeseables; e) lograr una liberación controlada de ciertos componentes de los alimentos y f) mejorar la solubilidad acuosa de componentes orgánicos por la formación de complejos de inclusión entre las moléculas de la ciclodextrina hospedera y las moléculas huésped (Astray et al, 2009;Cho & Park, 2009;Martin del Valle, 2004).…”

Section: Introductionunclassified

Degradación de carotenoides y capsaicina en el complejo de inclusión molecular de oleorresina de chile habanero (Capsicum chinense) con β-ciclodextrina

Domínguez-Cañedo

Beristain-Guevara

Díaz-Sobac

et al. 2014

CyTA - Journal of Food

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“…The most widely used CDs are so called α-, β-and γ-cyclodextrin, which consisted six, seven and eight glucose units, respectively. Unique properties of cyclodextrins related to their ability of inclusion complexes formation in which non-polar guest molecule substitute water molecules from internal cavity of the host molecule which is leading to the complex formation [1,2]. The most common chemical stoichiometric ratio between cyclodextrins and guest molecules is 1:1 [1,3].…”

Section: Introductionmentioning

confidence: 99%