Applications of cyclodextrins in food science. A review

Matencio, Adrián; Navarro Orcajada, Silvia; García Carmona, Francisco; López Nicolás, José Manuel

Publication:
Applications of cyclodextrins in food science. A review

dc.contributor.author	Matencio, Adrián
dc.contributor.author	Navarro Orcajada, Silvia
dc.contributor.author	García Carmona, Francisco
dc.contributor.author	López Nicolás, José Manuel
dc.contributor.department	Bioquímica y Biología Molecular A	es
dc.date.accessioned	2024-02-10T18:01:46Z
dc.date.available	2024-02-10T18:01:46Z
dc.date.issued	2020-08-25
dc.description	©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
dc.description.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.	es
dc.embargo.terms	Si
dc.format	application/pdf	es
dc.format.extent	10	es
dc.identifier.doi	https://doi.org/10.1016/j.tifs.2020.08.009
dc.identifier.eisbn	Trends in Food Science & Technology 104 (2020) 132–143	es
dc.identifier.issn	Print: 0924-2244
dc.identifier.uri	http://hdl.handle.net/10201/139203
dc.language	eng	es
dc.publisher	Elsevier
dc.relation	This research was funded by the Spanish Ministry of Science and Innovation, project AGL 2017-86526-P (MCI/AEI/FEDER, UE) and by the “Programa de Ayudas a Grupos de Excelencia de la Region ´ de Murcia, Fundacion ´ S´eneca, Agencia de Ciencia y Tecnología de la Region ´ de Murcia (Spain)” (Project 19893/GERM/15). This work is the result of a predoctoral contract for the training of research staff (Silvia Navarro-Orcajada) financed by the Consejería de Empleo, Universidades, Empresa y Medio Ambiente of the CARM, through the Fundacion ´ S´eneca-Agencia de Ciencia y Tecnología de la Region ´ de Murcia. Adrian ´ Matencio also held a “FPU UM” contract from the University of Murcia (R-1042/2015).	es
dc.rights	info:eu-repo/semantics/embargoedAccess	es
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internacional
dc.subject	Cyclodextrins
dc.subject	Food industry
dc.subject	Nutraceuticals
dc.subject	Packaging
dc.subject	“Free products”
dc.subject	Nanosensor
dc.title	Applications of cyclodextrins in food science. A review	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es