Cyclodextrin as a Food Additive in Food Processing

Martina, Katia; Cravotto, Giancarlo

doi:10.1002/9781119108580.ch12

Cited by 5 publications

(3 citation statements)

References 94 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its special cone-shaped barrel structure with a cavity is used to encapsulate guest molecules, which can notably improve the solubility, thermal stability, bioavailability, and antioxidant activity of guest molecules [5]. For example, Martina et al found that α-, β -, and γ-CD could be used as generally recognized as safe (GRAS) food additives or soluble fibers, which could control the growth of microorganisms during transportation and preservation, and strongly improve the shelf life of foods [6]. Rubim et al prepared an amiodarone hydrochloride– β -CD (HP β CD) inclusion complex by a spray drying method.…”

Section: Introductionmentioning

confidence: 99%

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

et al. 2019

View full text Add to dashboard Cite

The herbicide diuron is hardly soluble in water and most organic solvents and is usually made into a wettable powder or mixed with soil when used, which causes environmental risk and a reduction in herbicidal efficacy. In this study, the physicochemical properties were changed by using β-cyclodextrin (β-CD) to encapsulate diuron to form an inclusion complex. Some key technologies, including X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and nuclear magnetic resonance (1H NMR), were used to characterize the inclusion complex. The stoichiometry of the inclusion complex was determined by recording the 1H NMR spectrum or by using a diagram of inclusion ratios. A phase solubility study proved that the formed inclusion complex exhibited higher water solubility. Thermogravimetric analysis (TGA) demonstrated that the formed inclusion complex exhibited better thermal stability. Biological activity studies indicated that the herbicidal activity, in terms of herbicide removal, of the formed inclusion complex was higher than that of the original diuron. In general, the formation of the inclusion complex could reduce the environmental damage caused by diuron and enhance its herbicidal activity, providing an environmentally friendly method for using diuron.

show abstract

Section: Introductionmentioning

confidence: 99%

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In addition, substitution of one or more hydroxyls results in most cases in better water-soluble derivatives. For example, CDs can be polymerized [32,36,40,42,44,45,57] by suitable bio-or polyfunctional agents to oligomers, long-chain polymers or crosslinked or immobilized networks in various supports. Low molecular weight oligomeric CDs are readily soluble in water.…”

Section: Factors Affecting Stabilitymentioning

confidence: 99%

Cyclodextrins: Past and Present

Martin¹,

Díaz-Montaña²,

Asuero³

2018

Cyclodextrin - A Versatile Ingredient

View full text Add to dashboard Cite

Cyclodextrins (CDs) are cyclic oligosaccharides produced by enzymatic degradation of starch. The most common CDs are the main natural ones, α, β and γ, which are constituted of 6, 7 and 8 glucopyranose units, respectively. The CD structure forms a torus or doughnut ring and the molecule actually exists as a truncated cone. The outer side of the toroid is hydrophilic in nature due to the hydroxyl groups of the glucopyranose units while the internal cavity is relatively apolar. Thus, CDs have a high potential to entrap entirely or partially a wide variety of compounds in a process known as complexation. This gives them new physico-chemical properties and characteristics. The main applications of CDs in drug formulation rely on CD complexation and include the protection of easily oxidizable molecules or the improvement of aqueous solubility. The use of CDs in analytical chemistry is based on his host-guest recognition property, known as supramolecular complex formation. Currently, CDs are successfully used in molecular recognition-based methods like chromatographic separations, spectroscopic and electroanalyses. Quiral analytical separations are a CD area of special relevance. In this work, attention is paid to more recent references, especially to selected reviews.

show abstract

“…Furthermore, the formation of inclusion complexes of mβCD with PPO and/or POD in apple juice has been previously modelled according to colour data (López-Nicolás et al, 2007a). β-CD has been the most commercially successful of the CD family, while αand γ-CD have considerably smaller markets, although its use in the food industry is limited due to its low solubility in aqueous medium (Martina and Cravotto, 2015). The substitution of the hydroxyl groups of CD causes dramatic improvements in aqueous solubility and guest specificity, particularly in the case of β-CD providing the maltosyl substitution group a more intense bonding with better stabilization of the inclusion (Acarturk et al, 1993;López-Nicolás et al, 1995;Veiga et al, 2002).…”

Section: Vi32 Colour Changes After Hpp Treatments Using Maltosyl-βmentioning

confidence: 99%

Effect of abiotic stresses on bioactive contents of vegetables and high-pressure technology in related functional beverages

Oliveira¹,

Carolina²

View full text Add to dashboard Cite

I am also grateful to the Spanish Ministry of Economy and Competitiveness for financial support of some experiments through the Project AGL2013-48830-C2-1-R. Special thanks goes to exchange interns Manon Quellec, Eva Montse Sánchez and Aldo Hernández for the hard work put in this study. Furthermore, I truly appreciate the effort of Vicente Díaz, MSc, whose without his hark work this study would not have been delivered. Besides, I wish to express sincere recognition to the Postharvest and Refrigeration Group,

show abstract

Cyclodextrin as a Food Additive in Food Processing

Cited by 5 publications

References 94 publications

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

Enhanced Solubility, Stability, and Herbicidal Activity of the Herbicide Diuron by Complex Formation with β-Cyclodextrin

Cyclodextrins: Past and Present

Effect of abiotic stresses on bioactive contents of vegetables and high-pressure technology in related functional beverages

Contact Info

Product

Resources

About