期刊
FOOD CHEMISTRY
卷 384, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132467
关键词
Cyclodextrins; Host-guest complex; Methods for host inclusion; Evidencing host inclusion; New challenges for food industry
资金
- Xunta de Galicia [ED431C2018/42-GRC]
This review discusses the chemical behavior of cyclodextrin complexes with natural ingredients, synthetic drugs, and other related compounds. It provides literature and examples demonstrating the application of cyclodextrins in improving the characteristics of food compounds. Commercial food and supplement products utilizing cyclodextrins are also mentioned to highlight their potential in biotechnological substance development and food product enhancement.
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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