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Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes

dc.contributor.authorGonzález Pereira, Antía
dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorMejuto, Juan Carlos
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:44Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:44Z
dc.date.issued2021
dc.description.abstractCyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the char-acteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products.en_EN
dc.description.sponsorshipThe research leading to these results was supported by MICINN supporting the Ramón&Cajal grant for M.A.P. (RYC-2017-22891); by Xunta de Galicia and University of Vigo supporting the pre-doctoral grant for P.G.O. (ED481A-2019/295) and A.G.P. (ED481A-2019/0228) and to EcoChestnut Project (Erasmus+ KA202) that supports the work of M.C.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationPereira, Antía Gonzalez; Carpena, Maria; Oliveira, Paula García; Mejuto, Juan Carlos; Prieto, Miguel Angel; Gandara, Jesus Simal (2021). Main applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexes. International Journal of Molecular Sciences. ISSN 1661-6596. 22:3, p. 1-23en_EN
dc.identifier.doi10.3390/ijms22031339en_EN
dc.identifier.issn1661-6596
dc.identifier.urihttp://hdl.handle.net/10198/24434
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectApplicationsen_EN
dc.subjectBioactive compoundsen_EN
dc.subjectComplexesen_EN
dc.subjectCyclodextrinsen_EN
dc.subjectFooden_EN
dc.subjectInclusionen_EN
dc.titleMain applications of cyclodextrins in the food industry as the compounds of choice to form host–guest complexesen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameGonzález Pereira
person.familyNameGarcía-Oliveira
person.familyNamePrieto Lage
person.givenNameAntía
person.givenNamePaula
person.givenNameMiguel A.
person.identifier107688
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-4095-7857
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id57214457428
person.identifier.scopus-author-id35937495700
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication56a753cf-cea3-4d66-be10-a7bbe7182a56
relation.isAuthorOfPublication2317d016-9037-42de-81b9-fe1cd505b8c5
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery2317d016-9037-42de-81b9-fe1cd505b8c5

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