Chapters authored
Room at the Top as well as at the Bottom: Structure of Functional Food Inclusion Compounds
Cyclodextrins (CDs) have been hanging around research laboratories, since their discovery by Villiers. When Schardinger identified the three naturally occurring forms—α, alpha; β, beta; and γ, gamma—they were called “Schardinger sugars.” Then it was found that CDs have the ability to bind with many different types of molecules in their cavities. Cyclodextrins are oligosaccharides obtained by enzymatic means from starch-containing raw materials such as corn. The characteristic feature of cyclodextrins is their ring-shaped, three-dimensional structure, with a hydrophobic cavity in the center, which is capable of receiving a lipophilic “guest” molecule. The hydrophilic outer surface ensures compatibility with aqueous systems. The specific properties of CDs opened up a wide range of application in food fields. Molecular encapsulation of food ingredients through cyclodextrins is intended to improve the stability of the ingredients, by extending the shelf life of the products. The results of accelerated and long-term stability tests have demonstrated that the stability of food ingredients encapsulated by cyclodextrins has outpaced those of traditionally formulated ones. The technological advantages of using cyclodextrins in food systems and food processing technologies are also manifested in the improvement of sensory and nutritional properties. Examples of food products are presented to demonstrate the importance of cyclodextrin-based molecular inclusion technology in the food industry.
Part of the book: Cyclodextrin