Cyclodextrins (CDs) are cyclic oligosaccharides characterized by bearing primary and secondary hydroxyl groups on the slim and wide rims, respectively. It has a hydrophobic cavity in the molecule [1]. The CD molecule is chemically and thermally stable, easily soluble in water, resistant to moisture absorption, and hydrolyzes easily into glucose molecules in the human body without any toxic effects.
CD and its derivatives are mainly used as food additives in the food industry. Due to its unique structure, CD can form inclusion compounds to remove undesired odors in food, prevent food oxidation, and avoid food deterioration. Furthermore, CDs are hygroscopic, making them capable of improving the water retention properties of food. In summary, CDs play important roles in a variety of foods, such as pastries, candies, meat products, dairy products, juices, and much more.
Applications in Food
To summarize, CD has a wide range of applications in the food industry, and its function is largely based on its ability to form inclusion complexes with guest molecules. The following mainly introduces the application of CD in the food field from four aspects: improving the sensorial qualities of food, improving the shelf life of food, modifying the solubility of food additives, and isolating selected components in food. The first two applications of CD can be viewed by clicking the links below [1].
- Stablize food flavorings
- Modulate food color
- Mask undesired taste
- Against oxidation
- Against light-induced decomposition
- Against thermal degradation
Modifying the Solubility of Food Additives
Many food additives, such as anisene, curcumin, and cinnamaldehyde, are hydrophobic compounds, which greatly limits the application of these additives in functional foods with water as the main body. CDs have the ability to form stable water-in-oil emulsions such as mayonnaise and salad dressings due to the difference in polarity between the interior and exterior of the molecules [2]. Inclusion of CD with hydrophobic guest substances to form host-guest inclusion complexes is able to increase the solubility of the guest substances and improve their bioavailability and compatibility with the food system, making it easier for the body to absorb and utilize.
By kneading and co-precipitating, Zaibunnisa Abdul Haiyee and other researchers prepared inclusion complexes of turmeric oleoresin with CD and found that the β- and γ-CD inclusion complexes successfully dissolved turmeric oleoresin in water. Besides, the solubility of 1,8-cineole and ar-tumerone were enhanced in the presence of CDs due to the formation of inclusion complexes [3].
Isolating Selected Components
CD can isolate selected unwanted components in food, such as allergenic molecules, toxins, and cholesterol, to ensure the safety of the product.
- Allergens: β-CD is capable of forming a host-guest system with allergenic aromatic molecules like eugenol, isoeugenol, benzyl alcohol, or anisyl alcohol, thereby avoiding human contact with allergens [4].
- Mycotoxins: CD can also encapsulate several mycotoxins, such as aflatoxin, ochratoxin, patulin, zearalenone, and zearalenol, to eliminate potential food toxicity [4].
- Cholesterol: Furthermore, CD can be used for the sequestration of cholesterol in foods such as oil, fat, eggs, dairy products, and butter, as excessive intake of cholesterol in food may cause cardiovascular disease. With the pursuit of healthy foods in recent years, CD has been added to foods to form inclusion complexes with cholesterol. Due to the great advantages of CD complexation, it has become the main method of producing low-cholesterol foods.
Alfa Chemistry is dedicated to the manufacture of CDs. We offer high-quality native CDs, CD derivatives, and CD inclusion complexes. We have strong supply capabilities and can provide products at the kilogram level. Please feel free to contact us and we will serve you wholeheartedly.
References
- Pereira, A. G.; et al. Main applications of cyclodextrins in the food Industry as the compounds of choice to form host–guest complexes. Int J Mol Sci. 2021, 22(3): 1339.
- Szente, L.; Szejtli, J. Cyclodextrins as food ingredients. Trends Food Sci. Technol. 2004, 15:137–142.
- Haiyee, Z. A.; et al. Characterization of cyclodextrin complexes with turmeric oleoresin. Food Chemistry. 2009, 114(2): 459-465.
- Fenyvesi, E.; et al. Cyclodextrins in food technology and human nutrition: benefits and limitations. Crit. Rev. Food Sci. Nutr. 2016, 56: 1981–2004.
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