‘Novel trends in cyclodextrins encapsulation. Applications in food science’ (original) (raw)

Recent Applications of Cyclodextrins as Food Additives and in Food Processing

Nowadays the application of cyclodextrin-assisted molecular encapsulation in foods offers many advantages. Cyclodextrins, their derivatives and their cross-linked polymers can all improve the quality of food in storage, remove specific components and stabilize and increase the presence components that are important for a healthy diet. The application of cyclodextrins and their complexes in packaging materials can help not only transport previously non-transportable foods, but may also prevent, or at least decelerate, the spread of microbial infections. The number of publications, particularly analytical papers, on this matter is constantly increasing. Although the application of modern analytical methods and equipment allows for the quantitation of previously subjectively characterized parameters , bio-sensory methods are still important. The application of cyclodextrins in the nutraceutical industry has many advantages; however, some side effects connected with the inclusion complexation ability of these carbohydrates should lead scientists to study cases on an individual basis. Recent developments in the major fields of cyclodextrin related food research are herein summarized.

Solubility of Cyclodextrins and Drug/Cyclodextrin Complexes

Molecules

Cyclodextrins (CDs), a group of oligosaccharides formed by glucose units bound together in a ring, show a promising ability to form complexes with drug molecules and improve their physicochemical properties without molecular modifications. The stoichiometry of drug/CD complexes is most frequently 1:1. However, natural CDs have a tendency to self-assemble and form aggregates in aqueous media. CD aggregation can limit their solubility. Through derivative formation, it is possible to enhance their solubility and complexation capacity, but this depends on the type of substituent and degree of substitution. Formation of water-soluble drug/CD complexes can increase drug permeation through biological membranes. To maximize drug permeation the amount of added CD into pharmaceutical preparation has to be optimized. However, solubility of CDs, especially that of natural CDs, is affected by the complex formation. The presence of pharmaceutical excipients, such as water-soluble polymers, preservatives, and surfactants, can influence the solubilizing abilities of CDs, but this depends on the excipients' physicochemical properties. The competitive CD complexation of drugs and excipients has to be considered during formulation studies.

Biotechnological applications of cyclodextrins

Biotechnology Advances, 2002

Cyclodextrins (CDs) are a family of cyclic oligosaccharides that are composed of a-1,4-linked glucopyranose subunits. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with apolar internal cavities can form complexes with and solubilize many normally water-insoluble compounds. This review describes recent applications of CDs in pharmaceuticals with a major emphasis on drug delivery systems. The utility of these water-soluble cyclic glucans in a variety of foods, flavors cosmetics, packaging and textiles is elaborated. The role of these compounds in biocatalysis is also discussed. Cyclodextrins are used in separation science because they have been shown to discriminate between positional isomers, functional groups, homologues and enantiomers. This property makes them a useful agent for a wide variety of separations. D 0734-9750/02/$ -see front matter D 2002 Elsevier Science Inc. All rights reserved. PII: S 0 7 3 4 -9 7 5 0 ( 0 2 ) 0 0 0 2 0 -4

CYCLODEXTRINS AS FOOD ADDITIVES AND INGREDIENTS: NUTRACEUTICAL APPLICATIONS

The present paper deals with the practical aspects of the utilization of cyclodextrins and cyclodextrin inclusion compounds to food manufacture, focusing on the technical advantages of their use in food processing and as food additives. The molecular encapsulation of food ingredients with cyclodextrin improves the stability of flavours, vitamins, colorants and unsaturated fats, and other lipophilic molecules, both in physical and chemical sense leading to extended product shelf-life. Accelerated and long-term storage stability test results showed that the stability of cyclodextrin-entrapped food ingredients and/or nutraceutics surpassed that of the traditionally formulated ones. Technological advantages of the use of cyclodextrins in foods and food processing technologies are also manifested in improved sensory, nutritional and performance properties. Examples of marketed cyclodextrin-based food products for demonstration of the significance of cyclodextrin technology in the food in...

A review on the use of cyclodextrins in foods

Food Hydrocolloids, 2009

a b s t r a c t 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 g-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.

Cyclodextrins and ternary complexes: technology to improve solubility of poorly soluble drugs

Brazilian Journal of Pharmaceutical Sciences, 2011

Cyclodextrins (CDs) are cyclic oligosaccharides composed of D-glucopyranoside units linked by glycosidic bonds. Their main property is the ability to modify the physicochemical and biological characteristics of low-soluble drugs through the formation of drug:CD inclusion complexes. Inclusion complexation requires that host molecules fit completely or partially within the CD cavity. This adjustment is directly related to the physicochemical properties of the guest and host molecules, easy accommodation of guest molecules within the CD cavity, stoichiometry, therapeutic dose, and toxicity. However, dosage forms may achieve a high volume, depending on the amount of CD required. Thus, it is necessary to increase solubilization efficiency in order to use smaller amounts of CD. This can be achieved by adding small amounts of water-soluble polymers to the system. This review addresses aspects related to drug complexation with CDs using water-soluble polymers to optimize the amount of CD us...

Appli cations in food science ’

2017

Cyclodextrins (CDs) are cyclic oligosaccharides composed of linked glucopyranose subunits. The main property of CDs is that their hydrophobic inner cavity forms inclusion complexes with a wide range of guest molecules, while the hydrophilic exterior enhances CD solubility in water. Because of their molecular inclusion capability, the properties of the materials with which they complex can be significantly modified. Particularly, solubility and stability of bioactive compounds to be used as nutraceuticals, could be improved by encapsulation in CDs. The available thermodynamic data are consistent with an exothermic and spontaneous inclusion processes. Phase solubility studies in liquid systems along with studies of physical properties of solids complex, help to elucidate complex stoichiometry and guest-CD interactions. The use of CD-complexes for improving molecules solubility and stability, for control release and as adjuvant in extraction processes, represents a promising innovative...

Some comments on the Cyclodextrin solubilities

MOJ bioorganic & organic chemistry, 2019

Cyclodextrins (CDs, cyclic, α(1->4) linked oligosaccharides) have become important additives in various pharmaceutical, food, fragrance, and agricultural applications since their safety and biocompatibility issues clarified. 1-4 Both natural and derivatized CDs are used in various analytical methods , too. The macrocyclic structure, where the cavity is less hydrophilic than the hydroxyl rims, is suitable to form non covalent, host-guest complexes. Usually these complexes are called inclusion complexes. However it is also true that in numerous cases the real inclusion association can be found only in solid, crystalline state. In solution a dynamic equilibrium exists and the molecular interactions other than complexation also heavily influence the physicochemical properties of the system. αCD c=4.68434*e 0.040894*t R2=0.