A review on the use of cyclodextrins in foods

被引：717

作者：

Astray, G. ^{[2
]}

Gonzalez-Barreiro, C. ^{[1
]}

Mejuto, J. C. ^{[2
]}

Rial-Otero, R. ^{[1
]}

Simal-Gandara, J. ^{[1
]}

机构：

[1] Univ Vigo, Analyt & Food Chem Dept, Nutr & Bromatol Grp, E-32004 Orense, Spain

[2] Univ Vigo, Dept Phys Chem, E-32004 Orense, Spain

来源：

FOOD HYDROCOLLOIDS | 2009年 / 23卷 / 07期

关键词：

Cyclodextrins; Food flavours; Food additives; LINKED BETA-CYCLODEXTRIN; CHOLESTEROL-REDUCED BUTTER; ALPHA-CYCLODEXTRIN; AROMA COMPOUNDS; UNCOMPLEXED CYCLODEXTRIN; MOLECULAR ENCAPSULATION; INDUSTRIAL APPLICATIONS; FUNCTIONAL-PROPERTIES; SOLVENT INTERACTIONS; INCLUSION COMPLEXES;

D O I：

10.1016/j.foodhyd.2009.01.001

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Cycloclextrins (CDs) are cyclic oligomers widely used in the food industry as food additives, for stabilization of flavours, for elimination of undesired tastes or other undesired compounds such as cholesterol and to avoid microbiological contaminations and browning reactions. In this review the characteristics of the most important CDs at industrial level (alpha-CD, beta-CD and gamma-CD) and their main properties from a technological point of view, such as solubility and their capability to form inclusion complexes are described. In addition, the present state-of-the-art on the use of these compounds in the food industry was reviewed. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1631 / 1640

页数：10

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