Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
Abstract
Cyclodextrins are tasteless, odorless, nondigestible, noncaloric, noncariogenic saccharides, which reduce the digestion of carbohydrates and lipids. They have low glycemic index and decrease the glycemic index of the food. They are either non- or only partly digestible by the enzymes of the human gastrointestinal (GI) tract and fermented by the gut microflora. Based on these properties, cyclodextrins are dietary fibers useful for controlling the body weight and blood lipid profile. They are prebiotics, improve the intestinal microflora by selective proliferation of bifidobacteria. These antiobesity and anti-diabetic effects make them bioactive food supplements and nutraceuticals. In this review, these features are evaluated for α-, β- and γ-cyclodextrins, which are the cyclodextrin variants approved by authorities for food applications. The mechanisms behind these effects are reviewed together with the applications as solubilizers, stabilizers of dietary lipids, such as unsaturated fatty acids, phytosterols, vitamins, flavonoids, carotenoids and other nutraceuticals. The recent applications of cyclodextrins for reducing unwanted components, such as trans-fats, allergens, mycotoxins, acrylamides, bitter compounds, as well as in smart active packaging of foods are also overviewed.
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Cyclodextrins represent dietary fibers useful in controlling body mass and blood lipid profile and improving intestinal microbiota through selective proliferation of Bifidobacterium, and their anti-obesity and anti-diabetic effects make them bioactive nutritional supplements and nutraceuticals.
“As they are considered tasteless, odorless, non-digestible, non-caloric, and non-cariogenic saccharides, cyclodextrins represent dietary fibers useful in controlling body mass and blood lipid profile besides improving the intestinal microbiota through the selective proliferation of Bifidobacterium. These anti-obesity and anti-diabetic effects make them bioactive nutritional supplements and nutrace”
From The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates (2020) · cites this paper as [79]
Almost 98% of cyclodextrin glucose-based rings pass through the small intestine without being absorbed, reaching the large intestine where they are metabolized by intestinal microbiota to compounds such as acyclic maltodextrin, maltose, glucose, etc., and are finally absorbed.
“Almost 98% of these glucose-based rings pass through the small intestine without being absorbed, reaching the large intestine where they are metabolized by the intestinal microbiota to compounds such as acyclic maltodextrin, maltose, glucose, etc., and are finally absorbed [79].”
From The 4R’s Framework of Nutritional Strategies for Post-Exercise Recovery: A Review with Emphasis on New Generation of Carbohydrates (2020) · cites this paper as [79]
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Bonilla, D. A., Pérez-Idárraga, A., Odriozola-Martínez, A., & Kreider, R. B. (2020) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18010103 · Cited by 77 · see citing works
“These anti-obesity and anti-diabetic effects make them bioactive nutritional supplements and nutraceuticals [79].”
Background
- Authors
- Fenyvesi, É., Vikmon, M., & Szente, L.
- Affiliations
- CycloLab (Hungary) (HU)
- Corresponding author
- Fenyvesi, É.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2016-06-27
- Volume
- 56
- Issue
- 12
- Pages
- 1981-2004
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2114613471
- Cited by
- 223
- References
- 173
- Citations by year
- 2026: 13 · 2025: 19 · 2024: 24 · 2023: 16 · 2022: 20 · 2021: 34 · 2020: 27 · 2019: 20 · 2018: 25 · 2017: 17 · 2016: 6 · 2014: 2
- FWCI
- 2.05
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Critical Reviews in Food Science and Nutrition (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Pharmacology, Toxicology and Pharmaceutics › Pharmaceutical Science › Drug Solubulity and Delivery Systems
- Keywords
- cyclodextrins, dietary fiber, prebiotics, glycemic index, anti-obesity, anti-diabetic effects, gut microbiota, Bifidobacterium, nutraceuticals, trans fat reduction, allergen reduction, mycotoxin reduction, acrylamide reduction, active packaging, α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin
- MeSH terms
- Body Weight, Cholesterol, Cyclodextrins, Dietary Fats, Dietary Fiber, Digestion, Fermentation, Food Additives, Food Technology, Humans, Nutritional Physiological Phenomena, Food Packaging, Dietary Supplements, Prebiotics
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