Publication: Applications of cyclodextrins in food science. A Review
Authors
Matencio Durán, Adrián ; Navarro Orcajada, Silvia ; García-Carmona, Francisco ; López Nicolás, José Manuel
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Facultad de Biología
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Publisher
Elsevier
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DOI
https://doi.org/10.1016/j.tifs.2020.08.009
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info:eu-repo/semantics/article
Description
© 2020, Elsevier Ltd. All rights reserved
Abstract
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.
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Citation
Trends in Food Science & Technology 104 (2020) 132–143
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