In addition to improving the sensorial quality of food, cyclodextrin (CD) can also be used to extend the shelf life of food. Oxidation, light-induced reaction, heat-induced decomposition, self-decomposition, and volatilization or sublimation of food ingredients could shorten the shelf life of food, which are essentially due to the ingredients' instability.
Some food ingredients can be encapsulated in the CD cavities to prevent the occurrence of physicochemical reactions, thus improving their stability. Studies have shown that food ingredients have a longer shelf life after forming CD inclusion complexes than in traditional food formulations [1]. Here we discuss using CDs to extend the shelf life of food products by protecting them against oxidation, light-induced decomposition, and thermal degradation [2].
Against Oxidation
One of the causes of food spoilage is the oxidative decomposition of food ingredients. The partial and overall inclusion complexation of CD to guest substances can greatly improve or prolong the antioxidant properties of certain foods. Therefore, CDs can be used as food additives to form inclusion complexes with some components that are sensitive to oxygen, thus avoiding direct contact between these components and oxygen. Several studies have shown that these oxidizable substances undergo almost no chemical reaction after the formation of CD inclusion compounds, even in an atmosphere of 100% oxygen [3].
- For instance, the use of cinnamon complexed with CD in the manufacture of dried cinnamon-flavored apple slices protects the cinnamon from oxidation [4].
Against Light-Induced Decomposition
Some ingredients added to food are sensitive to different types of light radiation and may undergo decomposition and denaturation after being exposed, causing food spoilage. CD cavities can encapsulate these active ingredients to avoid decomposition reactions caused by direct light, thus extending the shelf life of food.
- For instance, citral, as a food flavoring, undergoes cyclization under ultraviolet radiation to form photocitral A, photocitral B, and other monoterpenes. These components significantly affect the flavor of juice containing citral. However, when citral formed an inclusion complex with β-CD, it did not decompose after being irradiated with UV light for 6 hours, and the above-mentioned compounds were not generated [5].
Against Thermal Degradation
Some unstable food ingredients may undergo thermal degradation at a certain temperature, such as evaporation during food manufacturing, processing and cooking, which is not conducive to the long-term preservation of food. To avoid thermal degradation, encapsulating these ingredients in CD cavities is a good choice. CD inclusion complexes formed provide barriers to active ingredients against loss. Notably, the structure and ability of CD to form inclusion complexes are not significantly affected by temperature, enabling it effectively against thermal degradation of encapsulated food components, thereby extending shelf life.
- For instance, after the complexation of garlic oil and β-CD, the original two endothermic peaks disappeared, indicating that the thermal stability of garlic oil has been improved to a certain extent after inclusion [6].
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
- Dos, S. C.; et al. Novel trends in cyclodextrins encapsulation. Applications in food science. Curr. Opin. Food Sci. 2017, 16: 106–113.
- 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.
- Hedges A. Cyclodextrins: properties and applications. Starch: Chemistry and Technology, Third Edition. 2009, 833–851.
- Szente, L.; Szejtli, J. Cyclodextrins as food ingredients. Trends in Food Science & Technology. 2004, 15(3-4): 137-142.
- Wang, J.; et al. Physicochemical and release characterisation of garlic oil-β-cyclodextrin inclusion complexes. Food Chemistry. 2011, 127(4): 1680-1685.
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