Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method

Promising applications of cyclodextrins in food: Improvement of essential oils retention, controlled release and antiradical activity

“…The combined effect of these two factors could induce a salting-out effect of volatile EO components from CD solution to the vapor phase. Negative retentions were also reported in the literature (Jouquand, Ducruet, & Giampaoli, 2004;Reineccius, Reineccius, & Peppard, 2005). In all other cases, r % values showed that EOs were efficiently retained by CDs.…”

Introduction

“…To limit aroma degradation or loss during processing and storage, it is beneficial to encapsulate volatile ingredients prior to use in foods, especially in beverages [8,9]. The addition of β-CD as a stabilizing or thickening agent can help to retain some aroma compounds in food matrices during cooking, pasteurization, and other thermal processes [10].…”

Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

“…By forming inclusion complexes with cyclodextrins, the flavouring agents may be distributed evenly. This offers a great potential for the protection of volatile or labile flavouring materials present in food systems during technological processes such as freezing, thawing, microwaving, cooking and pasteurisation (Jouquand et al 2004) and extrusion (Bhandari et al 2001). r The inclusion of the flavour into the CD improves the mixing process. It has been proved to be effective in protection against evaporation during heat treatment (Qi & Hedges 1995).…”