Antonio Cid-Samamed , Jaruporn Rakmai , Juan Carlos Mejuto , Jesus Simal-Gandara , Gonzalo Astray
{"title":"Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications","authors":"Antonio Cid-Samamed , Jaruporn Rakmai , Juan Carlos Mejuto , Jesus Simal-Gandara , Gonzalo Astray","doi":"10.1016/j.foodchem.2022.132467","DOIUrl":null,"url":null,"abstract":"<div><p>This review offers a vision of the chemical behaviour of natural ingredients, synthetic drugs and other related compounds complexed using cyclodextrins. The review takes care of different sections related to i) the inclusion complexes formation with cyclodextrins, ii) the determination of the inclusion formation constant, iii) the most used methods to prepare host inclusion in the non-polar cavity of cyclodextrins and iv) the analytical techniques to evidence host inclusion. The review provides different literature that shows the application of cyclodextrins to improve physical, chemical, and biological characteristics of food compounds including solubility, stability and their elimination/masking. Moreover, the review also offers examples of commercial food/supplement products of cyclodextrins to indicate that cyclodextrins can be used to generate biotechnological substances with innovative properties and improve the development of food products.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"384 ","pages":"Article 132467"},"PeriodicalIF":9.8000,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"95","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814622004290","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 95
Abstract
This review offers a vision of the chemical behaviour of natural ingredients, synthetic drugs and other related compounds complexed using cyclodextrins. The review takes care of different sections related to i) the inclusion complexes formation with cyclodextrins, ii) the determination of the inclusion formation constant, iii) the most used methods to prepare host inclusion in the non-polar cavity of cyclodextrins and iv) the analytical techniques to evidence host inclusion. The review provides different literature that shows the application of cyclodextrins to improve physical, chemical, and biological characteristics of food compounds including solubility, stability and their elimination/masking. Moreover, the review also offers examples of commercial food/supplement products of cyclodextrins to indicate that cyclodextrins can be used to generate biotechnological substances with innovative properties and improve the development of food products.
期刊介绍：
Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
