环糊精包合物:制备方法、分析技术及食品工业应用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2022-08-01 DOI:10.1016/j.foodchem.2022.132467

Antonio Cid-Samamed , Jaruporn Rakmai , Juan Carlos Mejuto , Jesus Simal-Gandara , Gonzalo Astray

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引用次数: 95

摘要

本文综述了环糊精与天然成分、合成药物和其他相关化合物络合的化学行为。本文对环糊精包合物的形成、包合物形成常数的测定、在环糊精非极性空腔中制备宿主包合物的常用方法以及证明宿主包合物的分析技术进行了综述。本文提供了不同的文献，表明环糊精在改善食品化合物的物理、化学和生物学特性方面的应用，包括溶解度、稳定性和它们的消除/掩盖。此外，本文还列举了环糊精的商业食品/补充剂产品的例子，表明环糊精可以用于生产具有创新特性的生物技术物质，并改善食品的开发。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications

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.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

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.