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Functionality of Cyclodextrins in Encapsulation for Food Applications

Functionality of Cyclodextrins in Encapsulation for Food Applications

Hardcover

Technology & EngineeringBiologyChemistry

ISBN10: 3030800555
ISBN13: 9783030800550
Publisher: Springer
Published: Oct 7 2021
Pages: 343
Weight: 1.48
Height: 0.81 Width: 6.14 Depth: 9.21
Language: English

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, natural products in Japan, and as novel food in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years.

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