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

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...

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Main Authors:	Antía Gonzalez Pereira, Maria Carpena, Paula García Oliveira, Juan Carlos Mejuto, Miguel Angel Prieto, Jesus Simal Gandara
Format:	Article
Language:	English
Published:	MDPI AG 2021-01-01
Series:	International Journal of Molecular Sciences
Subjects:	cyclodextrins complexes inclusion applications bioactive compounds food
Online Access:	https://www.mdpi.com/1422-0067/22/3/1339

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spelling	doaj-bdee53c5f4a84903816348e17732776d2021-01-30T00:01:45ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672021-01-01221339133910.3390/ijms22031339Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest ComplexesAntía Gonzalez Pereira0Maria Carpena1Paula García Oliveira2Juan Carlos Mejuto3Miguel Angel Prieto4Jesus Simal Gandara5Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainDepartment of Physical Chemistry, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, SpainCyclodextrins (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.https://www.mdpi.com/1422-0067/22/3/1339cyclodextrinscomplexesinclusionapplicationsbioactive compoundsfood
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Antía Gonzalez Pereira Maria Carpena Paula García Oliveira Juan Carlos Mejuto Miguel Angel Prieto Jesus Simal Gandara
spellingShingle	Antía Gonzalez Pereira Maria Carpena Paula García Oliveira Juan Carlos Mejuto Miguel Angel Prieto Jesus Simal Gandara Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes International Journal of Molecular Sciences cyclodextrins complexes inclusion applications bioactive compounds food
author_facet	Antía Gonzalez Pereira Maria Carpena Paula García Oliveira Juan Carlos Mejuto Miguel Angel Prieto Jesus Simal Gandara
author_sort	Antía Gonzalez Pereira
title	Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
title_short	Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
title_full	Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
title_fullStr	Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
title_full_unstemmed	Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes
title_sort	main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes
publisher	MDPI AG
series	International Journal of Molecular Sciences
issn	1661-6596 1422-0067
publishDate	2021-01-01
description	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.
topic	cyclodextrins complexes inclusion applications bioactive compounds food
url	https://www.mdpi.com/1422-0067/22/3/1339
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Main Applications of Cyclodextrins in the Food Industry as the Compounds of Choice to Form Host–Guest Complexes

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