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Título: Applications of cyclodextrins in food science. A review
Fecha de publicación: 25-ago-2020
Editorial: Elsevier
Cita bibliográfica: Trends in Food Science & Technology 104 (2020) 132–143
ISSN: Print: 0924-2244
Palabras clave: Cyclodextrins
Food industry
Nutraceuticals
Packaging
“Free products”
Nanosensor
Resumen: Background: The food industry is constantly attempting to develop better products that will have a positive effect on health (commonly known as functional foods). In this respect, cyclodextrins (CDs) could be of interest because they are tasteless, non-caloric and odourless molecules with several valuable characteristics, such as a capacity to separate chiral compounds and solubilize or stabilize bioactive compounds (BaC). Scope and approach: This review represents a revision of the state-of-the-art of CDs and their uses in the food industry. Key findings and conclusions: We analysed their metabolism and regulatory aspects of current applications of CDs: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging. We study how inclusion complexed are formed referring to the most common techniques and parameters Moreover, how inclusion complexes are formed will be studied with reference to the most common techniques and parameters. In conclusion, their applications in the food and other industries will increase in the coming years without a doubt.
Autor/es principal/es: Matencio, Adrián
Navarro Orcajada, Silvia
García Carmona, Francisco
López Nicolás, José Manuel
Facultad/Departamentos/Servicios: Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Bioquímica y Biología Molecular "A"
URI: http://hdl.handle.net/10201/139203
DOI: https://doi.org/10.1016/j.tifs.2020.08.009
Tipo de documento: info:eu-repo/semantics/article
Número páginas / Extensión: 10
Derechos: info:eu-repo/semantics/embargoedAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Descripción: ©2020 Elsevier Ltd. All rights reserved. This document is the Published Work that appeared in final form in Trends in Food Science and Technology. To access the final edited and published work see https://doi.org/10.1016/j.tifs.2020.08.009
Aparece en las colecciones:Artículos: Bioquímica y Biología Molecular "A"

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