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

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.

The Contribution of NMR Spectroscopy in Understanding Perovskite Stabilization Phenomena

“…We recently tested native cyclodextrins (CDs) as solubility promoters for the two precursors [ 21 ]; the increase in the solubility of the inorganic moiety (PbI 2 ) was detected via UV-Vis absorption, whereas NMR was chosen for studying the interactions involving MAI and the macrocycles with different size cavities (α, β and γ in ascending order). Cyclodextrins were chosen because of their well-known ability to establish host-guest interactions with organic molecules: the guest, according to its functional groups, interacts with the hydrophobic inner cavity of the CD and/or with its hydrophilic external surface, decorated by –OH groups [ 52 , 53 , 54 , 55 ].…”

Cyclodextrin usage in textile Industry

“…Thus, multiple chemistry modifications to a cellulosic structure, including hydroxypropyl derivatives of β-CD, randomly methylated β-CD and branched CD, were made to solve the lack of solubility in water and ensure that the ß-CD is secured for a lasting time on a cellulosic structure. Monochlorotriazine β-CD (MCT-β-CD) is one of the best known modified β-CDs [4,14] Because of its easy processing, lower price, no skin sensitization, and irritation, and no mutagenic effect, β-cyclodextrin and its derivatives are the most consumed and attractive cyclodextrin compared to other cyclodextrins and the capacity of the cavity is 260-265 ml and the dissolution of water is 1,85 g/100 ml. Because of the hydropho-bic cavity and hydrophilic structure of the outer portion, β-CD is responsive and stable in alkaline solutions [15] β-cyclodextrin consists of cyclic oligosaccharides consisting of glucose units linked with α-1,4-glycosidic linkages.…”

“…The phenomenon of the development of CD inclusion compounds is a complex process involving several variables. Complex formation fits the size between the host and guest molecules [14]. The lipophilic cavity of CD molecules creates a microenvironment in which non-polar moieties of proper size can become complexes of inclusion [8,10] The host-guest complexes are molecular aggregates stabilized, but never by-complete covalent bonds via noncovalent bonding (e.g., van der Waals, hydrogen bonding, or hydrophobic interaction).…”

Encapsulation of Rosmarinus officinalis essential oil in β‐cyclodextrins

“…Cyclodextrins (CDs) are cyclic oligosaccharides with a hydrophilic outer surface and a stable hydrophobic cavity that can trap other molecules with a defined size, shape and stoichiometry of interactions (Pereira et al, 2021;Santana et al, 2021). CDs present a truncated cone shape due to the chair form of glucopyranose unities (Wadhwa et al, 2017).…”