Food Applications of Cyclodextrins

TLDR: In this paper, a narrative review on the cyclodextrin with emphasis given physico-chemical properties and ability to form inclusion complex is presented, and the current state-of-the-art on their utilization in the food industry as an encapsulating material for bioactive compounds is reviewed.

Abstract: Environmental conditions of food may degrade the biological activity of the principal compounds such as antioxidants, antimicrobial agents, vitamins, colorants, and flavors present in the food. However, these compounds are beneficial to human health in many ways such as reducing blood sugar level, weight loss, reduction in cholesterol level, and coronary heart disease. Therefore, to preserve the bioactive compounds, they need to be protected by a formulation that can deliver them to target sites without losing any bioactivity. Cyclodextrins are cyclic oligosaccharides produced from the degradation of starch with a hydrophobic interior and a hydrophilic exterior, capable of formation of inclusion with the guest molecule. Due to the inclusion complex property of cyclodextrin act as a delivery system and can improve the physical, chemical, and biological properties of the bioactive compounds in food. Therefore, this chapter is a narrative review on the cyclodextrin with emphasis given physico-chemical properties and ability to form inclusion complex. Also, the current state-of-the-art on their utilization in the food industry as an encapsulating material for bioactive compounds is reviewed.