Cyclodextrins as Food Additives and in Food Processing

Abstract

This review deals with the applications of cyclodextrins (CDs) to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. Their beneficial effects essentially derive from the ability to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Toxicological data are examined and an assessment of CDs from the standpoint of safety for human consumption is made. Regulations are covered, showing a general trend towards a wider acceptance of CDs as food additives. The growing health consciousness of consumers and expanding market for functional foods and nutraceutical products are opening up to CDs a promising future in food industry.

Encapsulation of ethylene gas into α-cyclodextrin and characterisation of the inclusion complexes

“…The most common CDs are a-, b-and c-CD, comprising six, seven and eight glucose units, respectively (Cravotto, Binello, Baranelli, Carraro, & Trotta, 2006). Complexation between the guest and the cyclodextrin molecule takes place once hydrophobic groups of the guest interact with the inner cavity surface of the CD.…”

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

“…In the last years, several reviews describing the use of CDs in food and flavor applications have been published (Astray et al, 2009;Cravotto, Binello, Baranelli, Carraro, & Trotta, 2006;Hedges & McBride, 1999;Hedges, Shieh, & Sikorski, 1995;Qi & Hedges, 1995;Samant & Pai, 1991;Szente & Szejtli, 2004). CDs have been recommended for applications in food processing and as food additives with a variety of aims: (i) to protect lipophylic food components that are sensitive to oxygen and lightor heat-induced degradation; (ii) to solubilise food colorings and vitamins; (iii) to stabilize fragrances, flavors, vitamins, and essential oils against unwanted changes; (iv) to suppress unpleasant odors or tastes; and (v) to achieve a controlled release of certain food constituents.…”

Emerging Technologies for Bioactive Applications in Foods

“…In addition, covalent cyclic amyloses linked by b-1,4 glucose units commonly named as cyclodextrins of different chain lengths from C6 to C8 were recently reported in food applications because of their capacity to complexes with Table 1 Summary of relevant molecular characteristics of food-grade polysaccharides for assembling biopolymer particles Modified from Matalanis et al (2011) hydrophobic compounds (Cravotto et al 2006). Cyclodextrins are capable of encapsulating hydrophobic molecules in the central cavity but are not degradable by enzymes produced in mammalian cells but can be hydrolyzed by microorganisms of the colon.…”