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

Cyclodextrins (CDs) are cyclic oligomers broadly used in food manufacturing as food additives for different purposes, e.g., to improve sensorial qualities, shelf life, and sequestration of components. In this review, the latest advancements of their applications along with the characteristics of the uses of the different CDs (α, β, γ and their derivatives) were reviewed. Their beneficial effects can be achieved by mixing small amounts of CDs with the target material to be stabilized. Essentially, they have the capacity to form stable inclusion complexes with sensitive lipophilic nutrients and constituents of flavor and taste. Their toxicity has been also studied, showing that CDs are innocuous in oral administration. A review of the current legislation was also carried out, showing a general trend towards a wider acceptance of CDs as food additives. Suitable and cost-effective procedures for the manufacture of CDs have progressed, and nowadays it is possible to obtain realistic prices and used them in foods. Therefore, CDs have a promising future due to consumer demand for healthy and functional products. 

Encapsulation of Essential Oils by Cyclodextrins: Characterization and Evaluation

Cyclodextrin: A Versatile Ingredient

doi: 0.5772/intechopen.73589

The essential oils normally had low physicochemical stability and low solubility in water. These facts limit their industrial applications in general and in food formulations particu- larly. This chapter characterizes the physicochemical properties and the antioxidant and antimicrobial activities of three encapsulated essential oils – guava leaf, yarrow and black pepper essential oils – in hydroxypropyl-β-cyclodextrin (HPβCD).

Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

Industrial Crops and Products
https://doi.org/10.1016/j.indcrop.2017.10.027

The essential oil from guava leaves has low physicochemical stability and low solubility in water, what limits its application in food formulations. This study aimed to characterize the physicochemical properties and the antioxidant and antimicrobial activities of encapsulated guava leaf oil in hydroxypropyl-β-cyclodextrin (HPβCD). Inclusion complex formation of guava leaf oil and HPβCD was determined by several techniques. Antioxidant activity of encapsulated guava leaf oil was more stable to sunlight exposure than free guava leaf oil by 26–38%. The antibacterial activity of guava leaf oil against Staphylococcus aureus and Escherichia coli was improved by 4 and 2 times after encapsulation in HPβCD, respectively.

Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Food Hydrocolloids

https://doi.org/10.1016/j.foodhyd.2016.11.014

Encapsulation of essential oils with cyclodextrins can protect their active compounds from environmental conditions and improve their aqueous solubility, hence increasing their functional capabilities as additives. The purpose of this study was to characterize the physico-chemical properties and bio-efficacies, antioxidant and antibacterial activities, of the encapsulated black pepper essential oil in hydroxypropyl-β-cyclodextrin (HPβCD), in comparison with the major ingredient in the oil, β-caryophyllene. The difference in encapsulation efficiency of the pure compound and the black pepper oil results from the presence of other components in the black pepper oil such as limonene, δ-3-carene and pinene. Although the inclusion complexes increase their stability, they gave slightly lower antioxidant activity as a result of the HPβCD was blocking the functional groups of active compounds during reaction with DPPH radicals. Instead, after encapsulated in HPβCD, the antibacterial activity of black pepper oil was improved by 4 times against both S. aureus and E. coli.

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

CyTA - Journal of Food

http://dx.doi.org/10.1080/19476337.2017.1286523

Essential oil from yarrow (Achillea millefolium L. s. l.) has a broad spectrum of pharmacological activities. However, active chemical components of yarrow oil are sensitive to environmental factors such as, light, oxygen and temperature. Encapsulation of essential oil offers solutions for the limitation. Yarrow oil was encapsulated in hydroxypropyl-β-cyclodextrin (HPβCD) through freeze-drying technique with encapsulation efficiency of 45%. Inclusion complex formation was examined by scanning electron microscope, Fourier transformed infrared spectroscopy and UV–vis analysis and phase solubility study. Yarrow oil gave strong antioxidant activity of 72% DPPH scavenging at 50 μg/mL. HPβCD could protect active compounds of essential oil and retained antioxidant activity after sunlight exposure. Yarrow oil also exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli with the minimum inhibitory concentration (MIC) values of 250 μg/mL and 500 μg/mL, respectively. The antibacterial efficacy was much improved after encapsulation against both S. aureus and E. coli with the MIC value of 62.5 μg/mL.

Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Food Hydrocolloids

http://dx.doi.org/10.1016/j.foodhyd.2016.11.014

Encapsulation of essential oils with cyclodextrins can protect their active compounds from environmental conditions and improve their aqueous solubility, hence increasing their functional capabilities as additives. The purpose of this study was to characterize the physico-chemical properties and bio-efficacies, antioxidant and antibacterial activities, of the encap- sulated black pepper essential oil in hydroxypropyl-β-cyclodextrin (HPβCD), in comparison with the major ingredient in the oil, β-caryophyllene. The difference in encapsulation efficiency of the pure compound and the black pepper oil results from the presence of other components in the black pepper oil such as limonene, δ-3-carene and pinene. Although the inclusion complexes increase their stability, they gave slightly lower antioxidant activity as a result of the HPβCD was blocking the functional groups of active compounds during reaction with DPPH radicals. Instead, after encapsulated in HPβCD, the antibacterial activity of black pepper oil was improved by 4 times against both S. aureus and E. coli.

Food Hydrocolloids - Top Cited Article 2009-2011