Cyclodextrin in starchy foods

Abstract

Cyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

Anomalous Properties of Cyclodextrins and Their Complexes in Aqueous Solutions

“…They rapidly gained the attention of pharmaceutical formulators in their constant search for new ways to solubilize and stabilize drug candidates. Currently, CDs can be found in at least 130 marketed pharmaceutical products, as well as in numerous other industrial products, including food, cosmetic, and toiletry products, most of which have been marketed during the past few decades [ 1 , 2 , 3 , 4 , 5 ]. CDs were first described as bacterial digest of starch by Antoine Villiers in 1891 [ 6 ].…”

New Polymorph of β-Cyclodextrin with a Higher Bioavailability

“…The solubility of natural cyclodextrins is a key issue when they are used to reduce the negative effects of substances dissolved in water. Natural cyclodextrins are widely applied in pharmaceutics, the food industry, textiles, and cosmetics [1][2][3][4] because of their ability to encapsulate various guests into their molecular cavity. The most widely used cyclodextrin is β-cyclodextrin (βCD), which accounts for approximately half of pharmaceutical applications [5].…”