A review on the use of cyclodextrins in foods
Abstract
Cyclodextrins (CDs) are cyclic oligomers widely used in the food industry as food additives, for stabilization of flavours, for elimination of undesired tastes or other undesired compounds such as cholesterol and to avoid microbiological contaminations and browning reactions. In this review the characteristics of the most important CDs at industrial level (@a-CD, @b-CD and @c-CD) and their main properties from a technological point of view, such as solubility and their capability to form inclusion complexes are described. In addition, the present state-of-the-art on the use of these compounds in the food industry was reviewed.
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Cyclodextrins can complex with a variety of guest molecules, enabling their solubility, stability, bioavailability, protection against light-induced decomposition, etc.
“This problem can be minimized by using cyclodextrins (CDs), that present special ability to complex with a variety of guest molecules, which enables their solubility, stability, bioavailability, protection against light-induced decomposition, to suppress unpleasant odors or tastes and achieve a controlled release of certain”
From Antioxidant activity of the mangiferin inclusion complex with β-cyclodextrin (2013) · cites this paper as Astray et al., 2009
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Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
Fenyvesi, É., Vikmon, M., & Szente, L. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.809513 · Cited by 223 · see citing works
Antioxidant activity of the mangiferin inclusion complex with β-cyclodextrin
Ferreira, F. D. R., Valentim, I. B., Ramones, E. L. C., Trevisan, M. T. S., Olea-Azar, C., Perez-Cruz, F., de Abreu, F. C., & Goulart, M. O. F. (2013) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2012.09.032 · Cited by 73 · see citing works
Naturally occurring nanoparticles in food
Rogers, M. A. (2016) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.08.005 · Cited by 49 · see citing works
Dura, A., Yokoyama, W., & Rosell, C. M. (2016) · Plant Foods for Human Nutrition · doi:10.1007/s11130-016-0553-6 · Cited by 11 · see citing works
- Authors
- Astray, G., Gonzalez-Barreiro, C., Mejuto, J. C., Rial-Otero, R., & Simal-Gándara, J.
- Affiliations
- Universidade de Vigo (ES)
- Venue
- Food Hydrocolloids
- Publisher
- Elsevier BV
- Published
- 2009-10
- Volume
- 23
- Issue
- 7
- Pages
- 1631-1640
- ISSN
- 0268-005X (ISSN-L)
- OpenAlex
- W1966067091
- Cited by
- 911
- References
- 0
- Citations by year
- 2026: 34 · 2025: 31 · 2024: 38 · 2023: 43 · 2022: 36 · 2021: 62 · 2020: 74 · 2019: 68 · 2018: 83 · 2017: 73 · 2016: 77 · 2015: 73 · 2014: 60 · 2013: 49 · 2012: 36
- FWCI
- 24.79
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Hydrocolloids (publishedVersion)
- Topics
- Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmaceutical Science › Drug Solubulity and Delivery Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- cyclodextrins, food additives, taste masking, cholesterol removal, browning inhibition, inclusion complexes, solubility, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin, food industry applications
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