Advances in Preparation of Cyclodextrin-Based Stimulus-Responsive Carriers and Their Applications in Delivery of Functional Spices

IF 2.1 3区农林科学 Q3 CHEMISTRY, APPLIED

Flavour and Fragrance Journal Pub Date : 2025-04-12 DOI:10.1002/ffj.3867

Liyang Xu, Yamei Wang, Yunwei Niu

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Abstract

Spices are substances that can be detected by the sense of smell or taste in their natural state. Currently, research on functional spices with properties such as anti-tumour, vascularisation, anti-inflammatory, and antibacterial effects attracts a lot of attention. However, comprehensive reviews on spices and their delivery systems remain limited. Among the various carriers used for spice delivery, cyclodextrins are widely applied due to their unique properties, which feature a hydrophobic interior and a hydrophilic exterior, particularly in the delivery of poorly soluble spices. In this study, representative functional spices and their mechanisms of action are introduced, then cyclodextrins and stimulus-responsive cyclodextrin-based delivery systems are summarised, and their applications in the field of spice delivery are discussed. Furthermore, the challenges faced in spice delivery and the future direction of cyclodextrin-based carriers are proposed to promote the construction of an effective delivery system.

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环糊精刺激响应载体的制备及其在功能性香料输送中的应用研究进展

香料是在自然状态下可以通过嗅觉或味觉检测到的物质。目前，对具有抗肿瘤、血管化、抗炎、抗菌等特性的功能性香料的研究备受关注。然而，对香料及其输送系统的全面审查仍然有限。在香料递送的各种载体中，环糊精由于其独特的性质而被广泛应用，其具有疏水的内部和亲水的外部，特别是在递送难溶性香料方面。本文介绍了具有代表性的功能性香料及其作用机理，综述了环糊精和基于环糊精的刺激响应递送系统，并讨论了它们在香料递送领域的应用。提出了环糊精载体在香料输送中面临的挑战和未来发展方向，以促进构建有效的输送体系。

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来源期刊

Flavour and Fragrance Journal 工程技术-食品科技

CiteScore

6.00

自引率

3.80%

发文量

审稿时长

1 months

期刊介绍： Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.