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The application and prospects of cyclodextrin inclusion complexes and polymers in the food industry: a review
Author(s) -
Tian Bingren,
Xiao Dong,
Hei Tingting,
Ping Rui,
Hua Shiyao,
Liu Jiayue
Publication year - 2020
Publication title -
polymer international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.592
H-Index - 105
eISSN - 1097-0126
pISSN - 0959-8103
DOI - 10.1002/pi.5992
Subject(s) - cyclodextrin , food industry , polymer , biochemical engineering , inclusion (mineral) , solubility , taste , chemistry , food additive , food packaging , nanotechnology , polymer science , organic chemistry , microbiology and biotechnology , materials science , food science , engineering , biology , mineralogy
Cyclodextrin is an odorless and tasteless cyclic oligosaccharide widely used in various fields such as food, medicine and the environment. Cyclodextrin can improve solubility and stability, and can mask the bad taste of specific substances. Cyclodextrins and their polymers primarily act by forming complexes in foods, and can be applied in food packing, food analysis, enhancing the properties of antioxidants, antibacterials, for stability and so on. The challenges and opportunities facing this area are reviewed. It is hoped that the review will provide useful information for future applications of cyclodextrin in the food industry. © 2020 Society of Chemical Industry