Functionality of Cyclodextrins in Encapsulation for Food Applications

Cyclodextrins (CD) are cyclic oligosaccharides that have a hydrophilic surface and a hydrophobic cavity, making them useful for encapsulating hydrophobic compounds in food. They are widely used in food production to solubilize, stabilize, or control the release rate of these components. This book provides a comprehensive review of the recent studies on encapsulation using cyclodextrin powders for food applications, covering a broad range of guest compounds and their functionalities. It is suitable for both newcomers to encapsulation technology and those with experience.

Format: Paperback / softback
Length: 343 pages
Publication date: 08 October 2022
Publisher: Springer Nature Switzerland AG

Cyclodextrins (CDs) are fascinating cyclic oligosaccharides composed of 6,7, or 8 glucose units, each in a truncated molecular shape. Their unique cyclic structure features a hydrophilic surface and a hydrophobic cavity, allowing them to interact with external hydrophobic compounds, known as "guest molecules." These remarkable compounds have been categorized as Generally Recognized As Safe (GRAS) in the USA, "natural products" in Japan, and "novel food" in Australia, New Zealand, and EU countries. Consequently, cyclodextrins find extensive use in the food industry to encapsulate hydrophobic substances, such as solid, liquid, and gas molecules. Their primary purpose is to solubilize, stabilize, or control the release rate of these components, thereby enhancing the overall quality and functionality of food products.

Despite the extensive research conducted on cyclodextrin encapsulation in recent years, there has been a lack of a comprehensive review that encompasses the vast body of knowledge in this field. This book aims to bridge that gap for academics and industry professionals alike. Comprising 16 chapters, the book begins by introducing the properties and applications of cyclodextrin in food processing. Chapters 2 to 16 then delve into the diverse applications of cyclodextrin in encapsulation for a wide range of guest compounds. These compounds encompass gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds.

Furthermore, the chapters discuss the functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. The book is designed to be accessible to both newcomers to the encapsulation field and those with a deeper understanding of the subject. It provides a comprehensive overview of cyclodextrin applications, covering a broad range of industries and sectors. With its extensive coverage and detailed explanations, this book is an invaluable resource for anyone interested in exploring the potential of cyclodextrin in food processing and other related fields.

Weight: 545g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030800581
Edition number: 1st ed. 2021