Cyclodextrins and Antioxidants

Abstract

In recent years, the growth of the functional foods industry has increased research into new compounds with high added value for use in the fortification of traditional products. One of the most promising functional food groups is those enriched in antioxidant compounds of a lipophilic nature. In spite of the numerous advantages reported for such antioxidant molecules, they may also have disadvantages that impede their use in functional foods, although these problems may well avoided by the use of encapsulant agents such as cyclodextrins. This explains the recent increase in the number of research papers dealing with the complexation of different guest molecules possesing important antioxidant properties using natural and modified cyclodextrins. This paper presents a review of the most recent studies on the complexes formed between several important types of antioxidant compounds and cyclodextrins, focusing on the contradictory data reported in the literature concerning to the antioxidant activity of the host/guest molecule complexes, the different complexation constants reported for identical complexes, the bioavailability of the antioxidant compound in the presence of cyclodextrins and recommendation concerning the use of natural or modified cyclodextrins. Moreover, the use of cyclodextrins as antibrowning agents to prevent enzymatic browning in different foods is revised. Finally, we look at studies which suggest that cyclodextrins act as ''secondary antioxidants," enhancing the ability of traditional antioxidants to prevent enzymatic browning.

Effect of cyclodextrins, cholesterol and vitamin E and their complexation on cryopreserved epididymal ram semen

“…In Ram particularly, cyclodextrins-cholesterol complex has been reported to improve motility, viability and membrane integrity (Ahmad et al, 2013;Awad, 2011;Mocé et al, 2010;Motamedi-Mojdehi et al, 2014). Cyclodextrins are oligosaccharides with an internal hydrophobic cavity which forms inclusion complexes with various hydrophobic guest molecules, including cholesterol and lipophilic vitamins, and an external hydrophilic face increasing their solubility in semen extenders (Dodziuk, 2006;López-Nicolás et al, 2012).…”

Vitamin A Palmitate–β-cyclodextrin inclusion complexes: Characterization, protection and emulsification properties

“…Another important feature of the inclusion complexes is a dynamic equilibrium between the free molecules and the complex in solution, which is characterized by a stability constant K. The ability of cyclodextrins to form inclusion complexes has propelled their use as molecular containers to increase not only the water solubility of highly hydrophobic molecules but also their stability and bioavailability (Passos et al, 2012). This is reflected by their widespread utilization in pharmaceutical, food, chemical and other industrial areas to encapsulate colors, flavors, fatty acids or vitamins (Davis & Brewster, 2004;López-Nicolás, Rodríguez-Bonilla, & García-Carmona, 2014;Szente & Szejtli, 2004).…”

Therapeutic Potential of Hydroxypropyl-β-Cyclodextrin-Based Extract of Medicago sativa in the Treatment of Mucopolysaccharidoses

“…The majority of these publications demonstrated improved the water solubility, stability, and bioavailability of different polyphenols due to inclusion complex formation. In general, CD derivatives such as HPβCD were more efficient as complexation agents compared to parent βCD and, in many cases, an increased antioxidant capacity of CD encapsulated polyphenols was observed [16,17]. Taking all of this into account, it seems that the use of CD aqueous solutions as an extraction medium could be a valid approach to efficiently extract bioactive compounds from the plant material, especially taking into account the results of Yatsu et al [18], who demonstrated the possibility of the simultaneous complexation of daidzein, genistein, and glycitein from an enriched soy fraction with the HPβCD.…”

“…Zhang et al [27] have demonstrated that the stability constant of the inclusion complex of caffeic acid with HPβCD is 112 M −1 , while for flavonols such as myricetin, quercetin, and kaempferol, the stability constants are in the range of 5494-12 456 M −1 [28], clearly demonstrating their high efficiency for inclusion complexation. On the other hand, the complex structure of tannins would impair their interaction with HPβCD by steric reasons [17]. The most important outcome of the inclusion complex formation is in the solubility increase of the included molecule [15].…”