RT Journal Article
T1 Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications
A1 Cid Samamed, Antonio
A1 Rakmai, Jaruporn
A1 Mejuto Fernández, Juan Carlos
A1 Simal Gándara, Jesús
A1 Astray Dopazo, Gonzalo
K1 3309 Tecnología de los Alimentos
K1 2302.90 Bioquímica de Alimentos
AB 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.
PB Food Chemistry
SN 03088146
YR 2022
FD 2022-08-01
LK http://hdl.handle.net/11093/4073
UL http://hdl.handle.net/11093/4073
LA eng
NO Food Chemistry, 384, 132467 (2022)
NO Financiado para publicación en acceso aberto: Universidade de Vigo/CISUG
NO Xunta de Galicia | Ref.  ED431C2018/42- GRC
DS Investigo
RD 14-ene-2025