Recent applications of cyclodextrins as food additives and in food processing

Current Nutrition and Food Science

Volumn 9, Issue 3, 2013, Pages 167-179

  Martina, Katia ^a   Binello, Arianna ^a   Lawson, Dale ^a   Jicsinszky, Laszlo ^b   Cravotto, Giancarlo ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b CycloLab Cyclodextrin Research & Development Laboratory Ltd   (Hungary)

Author keywords

Cyclodextrin; Food additives; Food industry; Molecular encapsulation

Indexed keywords

ALPHA CYCLODEXTRIN; ASCORBIC ACID; ASTAXANTHIN; BETA CYCLODEXTRIN; CHOLESTEROL; CONJUGATED LINOLEIC ACID; CYCLODEXTRIN; FOOD ADDITIVE; GAMMA CYCLODEXTRIN; HEXYLRESORCINOL; JASMONIC ACID METHYL ESTER; MALTODEXTRIN; PHENETHYL ALCOHOL; PINOSYLVIN; POLYUNSATURATED FATTY ACID; RETINOL; UBIDECARENONE;

ANTIOXIDANT ACTIVITY; ARTICLE; CARDIOVASCULAR RISK; CHEMICAL INDUSTRY; CIDER; CRYPTOCOCCUS LAURENTII; FOOD INDUSTRY; FOOD INTAKE; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FUNCTIONAL FOOD; HEMOLYSIS; ORANGE JUICE; PASTEURIZATION; PRIORITY JOURNAL; PROTEIN IMMOBILIZATION; SHELF LIFE;

EID: 84888039711     PISSN: 15734013     EISSN: 22123881     Source Type: Journal    
DOI: 10.2174/1573401311309030001     Document Type: Article

References (146)

1. Villiers A. Sur la transformation de la fécule en dextrine par le ferment butyrique. Compt Rend Fr Acad Sci 1891; 112: 435-8.
2. Endo T, Ueda H. Large-ring cyclodextrins-recent progress. FA-BAD J Pharm Sci 2004; 29: 27-38.
3. Szejtli J. Cyclodextrin Technology, Kluwer Academic Publishers, Dordrecht 1988.
4. Szente L, Harangi J, Greiner M, Mandel F. Cyclodextrins found in enzyme and heat-processed starch-containing foods. Chem Biodiv 2006; 3: 1004-14.
5. Chernykh EV, Brichkin SB. Supramolecular complexes based on cyclodextrins. High Energy Chem 2010; 44: 83-10.
6. Szejtli J. Cyclodextrins in Food. Cosmetics and Toiletries. Starch/Stärke 1982; 34: 379-85.
7. Loftsson T, Duchêne D. Cyclodextrins and their pharmaceutical applications. Int J Pharm 2007; 329: 1-11.
8. Li Z, Wang M, Wang F, Gu Z, Du G, Wu J, Chen J. Gamma cyclodextrin: A review on enzymatic production and applications. Appl Microbiol Biotechnol 2007; 77: 245-55.
9. Mollet B, Rowland I. Functional foods: at the frontier between food and pharma. Curr Opin Biotechnol 2002; 13: 483-5.
10. Cravotto G, Binello A, Baranelli E, Carraro P, Trotta F. Cyclodextrin as food additives and in food processing. Curr Nutr Food Sci 2006; 2: 343-50.
11. Loftsson T, Brewster ME. Pharmaceutical applications of cyclodextrins: Basic science and product development. J Pharm Pharmacol 2010; 62: 1607-21.
12. Mediavilla VG, Villares C, Culebras JM, Bayó JE, González JG. Effects of dietary-Cyclodextrin in hypercholesterolaemic rats. Pharmacol Toxicol 2003; 92: 94-9.
13. Lai C, Chow J, Wolf BW. Methods of using gamma cyclodextrin to control blood glucose and insulin secretion 2005 United States patent US 20050215523 A1.
14. Koutsou GA, Storey DM, Bär A. Gastrointestinal tolerance ofcyclodextrin in humans. Food Addit Contam 1999; 16: 313-7.
15. Waalkens-Berendsen DH, Verhagen FJJ, Bär A. Embryotoxicity and teratogenicity study with g-Cyclodextrin in rats. Regul Toxicol Pharmacol 1998; 27: 166-71.
16. Waalkens-Berendsen DH, Verhagen FJJ, Bär A. Embryotoxicity and teratogenicity study with g-Cyclodextrin in rabbits. Regul Toxicol Pharmacol 1998; 27: 172-7.
17. Stella VJ, Re Q. Cyclodextrin. Toxicol Pathol 2008; 36: 30-42.
18. Enright BP, McIntyre BS, Thackaberry EA, Kimberley A, Treinen KA, Kopytek SJ. Assessment of hydroxypropyl methylcellulose,propylene glycol, polysorbate 80, and Hydroxypropyl-Cyclodextrin for use in developmental and reproductive toxicology studies. Birth Defects Res B Dev Reprod Toxicol 2010; 86: 504-16.
19. Mosher G, Thompson OD. Complexation: Cyclodextrins. In: Ency clopedia of Pharmaceutical Technology, 3rd ed., Vol. 2, (Swarbrick J, ed.). Informa Healthcare, London, UK, 2007; pp. 671-1434.
20. Swarbrick J, Boylan JC. Encyclopedia of pharmaceutical technology 2th ed.Vol.1 Marcel Dekker Inc. New York eds. 2002; pp 531-58.
21. Til HP, Bär A. Subchronic (13-Week) Oral toxicity study of cyclodextrin in Dogs. Regul Toxicol Pharmacol 1998; 27: 159-65.
22. Lina BAR, Bär A. Subchronic (13-week) oral toxicity study of cyclodextrin in dogs. Regul Toxicol Pharmacol 2004; 39: S27-S33.
23. Astray G, Gonzalez-Barreiro C, Mejuto JC, Rial-Otero R, Simal-Gandara J. A review on the use of cyclodextrins in foods. Food Hydrocolloid 2009; 23: 1631-40.
24. World Health Organization Technical Report Series 2002; 909, 40-2.
25. World Health Organization Technical Report Series 2005; 928 i-viii, 1-157.
26. Munro IC, Newberne PM, Young VR, Bär A. Safety assessment of-cyclodextrin. Regul Toxicol Pharmacol 2004; 39: S3-S13.
27. Palmquiest D, Stelwagen K, Ribinson P. Modifying milk composition to increase use of dairy products in healthy diets. Animal Feed Sci Technol 2006; 131: 149-53.
28. Castagne D, Dive G, Evrard B, Frédérich M, Piel G. Spectroscopic studies and molecular modeling for understanding the interactions between cholesterol and cyclodextrins. J Pharm Pharmaceut Sci 2010; 13: 362-77.
29. Kwak H, Ahn J. Optimizing cholesterol removal in cream usingcyclodextrin and response surface methodology. J Food Sci 1999; 64: 629-32.
30. Lee SJ, Hwang JH, Ahn J, Kwak HS. Property changes and cholesterol-lowering effects in evening primrose oil-enriched and cholesterol-reduced yogurt. Int J Dairy Technol 2007; 60: 22-30.
31. Alonso L, Cuesta P, Fontecha J, Juarez M, Gilliland SE. Use ofcyclodextrin to decrease the level of cholesterol in milk fat. J Dairy Sci 2009; 92: 863-9.
32. Alonso L, Cuesta P, Gilliland S. Effect of-cyclodextrin on trans Fats, CLA, PUFA and phospholipids of milk fat. J Am Oil Chem Soc 2009; 86: 337-42.
33. Dias HMAM, Berbicz F, Pedrochi F, Baesso ML, Matioli G. Butter cholesterol removal using different complexation methods with cyclodextrin, and the contribution of photoacoustic spectroscopy to the evaluation of the complex. Food Res Int 2010; 43: 1104-10.
34. Kim J, Jung T, Ahn J, Kwak H. Properties of cholesterol-reduced butter made with-cyclodextrin and added evening primrose oil and phytosterols. J Dairy Sci 2006; 89: 4503-10.
35. Seon KH, Ahn J, Kwak HS. The accelerated ripening of cholesterol-reduced cheddar cheese by crosslinked-cyclodextrin. J Dairy Sci 2009; 92: 49-57.
36. Ha HJ, Ahn J, Min SG, Kwak HS. Properties of cholesterolreduced ice cream made with cross-linked-cyclodextrin. Int J Dairy Technol 2009; 62: 452-7.
37. Kim SY, Bae HY, Kim HY, Ahn J, Kwak HS. Properties of cholesterol-reduced camembert cheese made by crosslinkedcyclodextrin. Int J Dairy Technol 2008; 61: 364-71.
38. Kim HY, Bae HY, Kwak HS. Development of cholesterol-reduced Blue cheese made by crosslinked-cyclodextrin. Milchwissenschaft-Milk Sci Int 2008; 63: 53-6.
39. Bae HY, Kim SY, Ahn J, Kwak HS. Properties of cholesterolreduced Feta cheese made by cross-linked-cyclodextrin. Milchwissenschaft-Milk Sci Int 2009; 64: 165-8.
40. Kim SH, Han, EM, Ahn J, Kwak HS. Effect of crosslinkedcyclodextrin on quality of cholesterol-reduced cream cheese. Asian Austral J Anim Sci 2005; 18: 584-9.
41. Han EM, Kim SH, Ahn J, Kwak HS. Comparison of cholesterolreduced cream cheese manufactured using crosslinked-cyclodextrin to regular cream cheese. Asian Austral J Anim Sci 2008; 21: 131-7.
42. Kim SY, Hong EK, Ahn J, Kwak HS. Chemical and sensory properties of cholesterol-reduced processed cheese spread. Int J Dairy Technol 2009; 62: 348-53.
43. Dos Santos C, Buera MP, Mazzobre MF. Phase solubility studies and stability of cholesterol/-cyclodextrin inclusion complexes. J Sci Food Agric 2011; 91: 2551-7.
44. Park B, Kang H, Jang A. Influence of feeding-cyclodextrin to laying hens on the egg production and cholesterol content of egg yolk. Asian Austral J Anim Sci 2005; 18: 835-40.
45. López-Nicolas JM, Garcia-Carmona F. Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice. J Agr Food Chem 2007; 55: 6330-8.
46. Andreu-Sevilla AJ, Carbonell-Barrachina ÁA, Lopez-Nicolas JM, Garcia-Carmona FJ. Sensory quality, volatile compounds and color of pear juice treated with-cyclodextrin. JIncl Phenom Macro 2011; 70: 453-60.
47. López-Nicolas JM, Nunez-Delicado E, Sanchez-Ferrer A, Garcia-Carmona F. Kinetic model of apple juice enzymatic browning in the presence of cyclodextrins: The use of maltosyl-cyclodextrin as secondary antioxidant. Food Chem 2007; 101: 1164-71.
48. Lopez-Nicolas JM, Nunez-Delicado E, Perez-Lopez AJ, Sanchez-Ferrer A, Garcia-Carmona F. Reaction's mechanism of fresh apple juice enzymatic browning in the presence of maltosyl-cyclodextrin. J Incl Phenom Macro 2007; 57: 219-22.
49. Alvarez-Parrilla E, De la Rosa L, Torres-Rivas F, Rodrigo-Garcia J, Gonzales-Aguilar G. Complexation of apple antioxidants: chlorogenic acid, quercetin and rutin by-cyclodextrin (-CD). J Incl Phenom Macro 2005; 53: 121-9.
50. López-Nicolas JM, Perez-Lopez AJ, Carbonell-Barrachina A, Garcia-Carmona F. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning. J Agr Food Chem 2007; 55: 5312-9.
51. López-Nicolas JM, Perez-Lopez AJ, Carbonell-Barrachina A, Garcia-Carmona F. Kinetic study of the activation of banana juice enzymatic browning by the addition of maltosyl-cyclodextrin. J Agr Food Chem 2007; 55: 9655-62.
52. Alvarez-Parrilla E, De la Rosa LA, Rodrigo-Garcia J, et al. Dual effect of-cyclodextrin (-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ). Food Chem 2007; 101: 1346-56.
53. Casado-Vela J, Selles S, Bru R. Influence of developmental stage, cultivar, and hexapeptide and cyclodextrin inhibitors on polyphenol oxidase activity from tomato fruits. J Food Biochem 2006; 30: 623-40.
54. López-Nicolas JM, Andreu-Sevilla AJ, Carbonell-Barrachina AA, Garcia-Carmona F. Effects of addition of-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice. J Agr Food Chem 2009; 57: 9668-75.
55. Andreu-Sevilla AJ, Lopez-Nicolas JM, Carbonell-Barrachina A, Garcia-Carmona F. Comparative Effect of the addition of-,-, or-cyclodextrin on main sensory and physico-chemical parameters. J Food Sci 2011; 76: S347-53.
56. Karangwa E, Khizar H, Rao L, et al. Optimization of processing parameters for clarification of blended carrot-orange juice and improvement of its carotene content. Adv J Food Sci Tech 2010; 2: 268-78.
57. Lante A, Zocca F. Effect of-cyclodextrin addition on quality of precooked vacuum packed potatoes. LWT-Food Sci Tech 2010; 43: 409-14.
58. Huang LL, Zhang M, Yan WQ, Mujumdar AS, Sun DF. Effect of coating on post-drying of freeze-dried strawberry pieces. J Food Eng 2009; 92: 107-11.
59. Phanindrakumar HS, Radhakrishna K, Mahesh S, Jagannath JH, Bawa AS. Effect of pretreatments and additives on the thermal behavior and hygroscopicity of freeze-dried pineapple juice powder. J Food Process Pres 2005; 29: 307-18.
60. Seglie L, Martina K, Devecchi M, Roggero C, Trotta F, Scariot V. The effects of 1-MCP in cyclodextrin-based nanosponges to improve the vase life of Dianthus caryophyllus cut flowers. Postharvest Biol Tech 2011; 59: 200-5.
61. th International Postharvest Symposium, 2009; Volume 1): 345-51.
62. Ho BT, Joyce DC, Bhandari BR. Encapsulation of ethylene gas into-cyclodextrin and characterisation of the inclusion complexes. Food Chem 2011; 127: 572-580.
63. Ayala-Zavala J, Gonzalez-Aguilar GA. Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system. J Food Sci 2010; 75: M398-M405.
64. Ayala-Zavala J, Soto-Valdez H, Gonzalez-Leon A, Alvarez-Parrilla E, Martin-Belloso O, Gonzalez-Aguilar G. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in-cyclodextrin. J Incl Phenom Macro 2008; 60: 359-68.
65. Wang J, Cao Y, Sun B, Wang C. Physicochemical and release characterization of garlic oil-cyclodextrin inclusion complexes. Food Chem 2011; 127: 1680-5.
66. Li X, Jin Z, Wang J. Complexation of allyl isothiocyanate byand-cyclodextrin and its controlled release characteristics. Food Chem 2007; 103: 461-6.
67. Almenar E, Auras R, Rubino M, Harte B. A new technique to prevent the main post harvest diseases in berries during storage: inclusion complexes-cyclodextrin-hexanal. Int J Food Microbiol 2007; 118: 164-72.
68. Samperio C, Boyer R, Eigel WN, et al. Enhancement of plant essential oils' aqueous solubility and stability using alpha and beta cyclodextrin. J Agric Food Chem 2010; 58: 12950-6.
69. Truong V, Boyer R, McKinney J, O'Keefe S, Williams RJ. Effect of-cyclodextrin-cinnamic acid inclusion complexes on populations of Escherichia coli O157: H7 and Salmonella enterica in fruit juices. J Food Prot 2010; 73: 92-6.
70. Cevallos PPA, Buera MP, Elizalde BE. Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in-cyclodextrin: effect of interactions with water on complex stability. J Food Eng 2010; 99: 70-5.
71. Del Toro-Sanchez C, Ayala-Zavala J, Machi L, et al. Controlled release of antifungal volatiles of thyme essential oil fromcyclodextrin capsules. J Incl Phenom Macro 2010 67: 431-41.
72. Mourtzinos I, Kalogeropoulos N, Papadakis SE, Konstantinou K, Karathanos VT. Encapsulation of nutraceutical monoterpenes incyclodextrin and modified starch. J Food Sci 2008; 73: S89-S94.
73. Lopez-Nicolas J, Rodriguez-Bonilla P, Garcia-Carmona F. Complexation of pinosylvin, an analogue of resveratrol with high antifungal and antimicrobial activity, by different types of cyclodextrins. J Agric Food Chem 2009; 57: 10175-80.
74. Tian Y, Xu X, Li Y, Jin Z, Chen H, Wang H. Effect ofcyclodextrin on the long-term retrogradation of rice starch. Eur Food Res Technol 2009; 228: 743-8.
75. Gunaratne A, Corke H. Influence of unmodified and modified cycloheptaamylose (-cyclodextrin) on transition parameters of amylose-lipid complex and functional properties of starch. Carbohydrate Polym 2007; 68: 226-34.
76. Gunaratne A, Ranaweera S, Corke H. Thermal, pasting, and gelling properties of wheat and potato starches in the presence of sucrose, glucose, glycerol, and hydroxypropyl-cyclodextrin. Carbohydrate Polym 2007; 70: 112-22.
77. Gunaratne A, Kong X, Corke H. Functional properties and retrogradation of heat-moisture treated wheat and potato starches in the presence of hydroxypropyl-cyclodextrin. Starch/Staerke 2010; 62: 69-77.
78. Tian YQ, Li Y, Jin ZY, et al. Cyclodextrin (-CD): A new approach in bread staling. Thermochimica Acta 2009; 489: 22-6.
79. Hu J, Tao Z, Li SJ, Bailing Liu BL. The effect of cyclodextrins on polymer preparation. J Mater Sci 2005; 40: 6057-61.
80. Fenyvesi E, Balogh K, Siro I, et al. Permeability and release properties of cyclodextrin-containing poly(vinyl chloride) and polyethylene films. J Incl Phenom Macro 2007; 57: 371-4.
81. Lopez-de-Dicastillo C, Gallur M, Catala R, Gavara R, HernandezMunoz P. Immobilization of-cyclodextrin in ethylene-vinyl alcohol copolymer for active food packaging applications. J Membrane Sci 2010; 353: 184-91.
82. Lopez-de-Dicastillo C, Catala R, Gavara R, Hernandez-Munoz P. Food applications of active packaging EVOH films containing cyclodextrins for the preferential scavenging of undesirable compounds. J Food Eng 2011; 104: 380-6.
83. Lopez-de-Dicastillo C, Jorda M, Catala R, Gavara R, Hernandez-Munoz P. Development of active polyvinyl alcohol/-cyclodextrin composites to scavenge undesirable food components. J Agric Food Chem 2011; 59: 11026-33.
84. Plackett DV, Holm VK, Johansen P, Ndoni S, Nielsen PV, Sipilainen-Malm T, Soedergard A, Verstichel S. Characterization of L-polylactide and L-polylactide-polycaprolactone co-polymer films for use in cheese-packaging applications. Packag Technol Sci 2006; 19: 1-24.
85. Joo MJ, Auras R, Almenar E. Preparation and characterization of blends made of poly (L-lactic acid) and-cyclodextrin: Improvement of the blend properties by using a masterbatch. Carbohyd Polym 2011; 86: 1022-30.
86. Ayala-Zavala JF, Del-Toro-Sanchez L, Alvarez-Parrilla E, Gonzalez-Aguilar GA. High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems? J Food Sci 2008; 73: R41-7.
87. Vega-Lugo AC, Lim LT. Controlled release of allyl isothiocyanate using soy protein and poly(lactic acid) electrospun fibers. Food Res Int 2009; 42: 933-40.
88. Raouche S, Mauricio-Iglesias M, Peyron S., Guillard V, Gontard N. Combined effect of high pressure treatment and anti-microbial bio-sourced materials on microorganisms' growth in model food during storage. Innov Food Sci Emerg 2011; 12: 426-34.
89. Fan Y, Xu Y, Wang DF, Zhang L, Sun JP, Sun LP, Zhang B. Effect of alginate coating combined with yeast antagonist on strawberry (Fragaria x ananassa) preservation quality. Postharvest Biol Tech 2009; 53: 84-90.
90. Zhao RY, Sun JL, Torley P, Wang DH, Niu SY. Measurement of particle diameter of Lactobacillus acidophilus microcapsule by spray drying and analysis on its microstructure World J Microbiol Biotechnol 2008; 24: 1349-54.
91. Hotchkiss JM, Watkins CB, Sanchez DG. Release of 1methylcyclopropene from heat-pressed polymer films. J Food Sci 2007; 72: E330-4.
92. Sirò I, Fenyvesi E, De Meulenaer B, et al. Release of alphatocopherol from antioxidative low-density polyethylene film into fatty food simulant: Influence of complexation in betacyclodextrin. Food Addit Contam 2006; 23: 845-53.
93. Koontz JL, Marcy JE, O'Keefe SF, Duncan SE. Cyclodextrin inclusion complex formation and solid-state characterization of the natural antioxidants-tocopherol and quercetin. J Agr Food Chem 2009; 57: 1162-71.
94. Koontz JL, Moffitt RD, Marcy JE, O'Keefe SF, Duncan SE, Long TE. Controlled release of-tocopherol, quercetin, and their cyclodextrin inclusion complexes from linear low-density polyethylene (LLDPE) films into a coconut oil model food system. Food Addit Contam 2010; 27: 1598-607.
95. Koontz JL, Marcy JE, O'Keefe SF, Duncan SE, Long TE, Moffitt RD. Polymer processing and characterization of LLDPE films loaded with-tocopherol, quercetin, and their cyclodextrin inclusion complexes. J Appl Polymer Sci 2010; 117: 2299-309.
96. Binello A, Robaldo B, Barge A, Cavalli R, Cravotto G. Synthesis of cyclodextrin-based polymers and their use as debittering agents. J Appl Polym Sci 2008; 107: 2549-57.
97. Mongkolkul P, Rodart P, Pipatthitikorn T, Meksut L, SaNguandeekul R. Debittering of tangerine Citrus reticulata blanco juice by-cyclodextrin polymer. J Incl Phen Macro 2006; 56: 167-70.
98. Tamamoto LC, Schmidt SJ, Lee SY. Sensory properties of ginseng solutions modified by masking agents. J Food Sci 2010; 75: S341-7.
99. Arora A, Damodaran S. Removal of soy protein-bound phospholipids by a combination of sonication,-cyclodextrin, and phospholipase A2 treatments. Food Chem 2011; 127: 1007-13.
100. Linde GA, Laverde A, de Faria EV, Colauto NB, de Morales FF, Zanin GM. Taste modification of amino acids and protein hydrolysate by-cyclodextrin. Food Res Int 2009; 42: 814-8.
101. Serfert Y, Drusch S, Schwarz K. Sensory odor profiling and lipid oxidation status of fish oil and microencapsulated fish oil. Food Chemistry 2010; 123: 968-75.
102. Anwar SH, Weissbrodt J, Kunz B. Microencapsulation of fish oil by spray granulation and fluid bed film coating. J Food Sci 2010; 75: E359-71.
103. Choi MJ, Ruktanonchai U, Soottitantawat A, Min SG. Morphological characterization of encapsulated fish oil with-cyclodextrin and polycaprolactone. Food Res Int 2009; 42: 989-97.
104. Choi MJ, Ruktanonchai U, Min SG, Chun JY, Soottitantawat A. Physical characteristics of fish oil encapsulated by-cyclodextrin using an aggregation method or polycaprolactone using an emulsion-diffusion method. Food Chem 2010; 119: 1694-703.
105. Rescifina A, Chiacchio U, Iannazzo D, Piperno A, Romeo G. Cyclodextrin and caffeine complexes with natural polyphenols from olive and olive oils: NMR, thermodynamic, and molecular modeling studies. J Agric Food Chem 2010; 58: 11876-82.
106. Reineccius TA, Reineccius GA, Peppard TL. The effect of solvent interactions on-,-, and-cyclodextrin/flavor molecular inclusion complexes. J Agric Food Chem 2005; 53: 388-92.
107. Astray G, Mejuto JC, Morales J, Rial-Otero R, Simal-Gandara J. Factors controlling flavors binding constants to cyclodextrins and their applications in foods. J Food Res Int 2010; 43: 1212-8.
108. Lee SJ, Lee YB, Hong JH, Chung JH, Kim SS, Lee WJ, Yoon J. Optimization of pine flavor microencapsulation by spray drying. Food Sci Biotech 2005; 14: 747-51.
109. Kawakami K, Fujita A, Mikami T, Yoshii H, Paramita V, Neoh TL, Furuta T. Formation of rice flavor powder with-cyclodextrin by spray drying. Eur Food Res Technol 2009; 229: 239-45.
110. Yoshii H, Sakane A, Kawamura D, Neoh TL, Kajiwara H, Furuta T. Release kinetics of (-)-menthol from chewing gum. J Incl Phenom Macro 2007; 57: 591-6.
111. Cho HJ, Yoo DC, Kim HJ, Khang KW, Jeong HS, Yang SA, Lee IS, Jhee KH. Efficient, high-yield purification of pulegone from the oriental herb, Schizonepeta tenuifolia briquet and demonstration of supramolecule formation by cyclodextrins. Asian J Chem 2009; 21: 6536-46.
112. Li DX, Chen GL, Liu BL, Liu YS. Molecular simulation ofcyclodextrin inclusion complex with 2-phenylethyl alcohol. Mol Simulat 2009; 35: 199-204.
113. Xu P, Song LX, Wang HM. Study on thermal decomposition behavior of survived-cyclodextrin in its inclusion complex of clove oil by non-isothermal thermogravimetry and gas chromatography coupled to time-of-flight mass spectrometry analyses. Thermochim Acta 2008; 469: 36-42.
114. Navarro P, Melendez-Martinez AJ, Heredia F, et al. Effects ofcyclodextrin addition and farming type on vitamin C, antioxidant activity, carotenoids profile, and sensory analysis in pasteurised orange juices. Int J Food Sci Technol 2011; 46: 2182-90.
115. Navarro P, Nicolas TS, Gabaldon JA, et al. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries. J Food Sci 2011 76: S319-24.
116. Jullian C, Alfaro M, Zapata-Torres G, Olea-Azar C. Inclusion complexes of cyclodextrins with galangin: a thermodynamic and reactivity study. J Solution Chem 2010; 39: 1168-77.
117. Yang JG, Liu BG, Liu F, Zhang YA. Apoptosis induced by the inclusion complex of dihydromyricetin with hydroxypropylcyclodextrin in Human Hep G2 cells. J Med Plants Res 2011; 5: 114-8.
118. Kalogeropoulos N, Yannakopoulou K, Gioxari A, Chiou A, Makris DP. Polyphenol characterization and encapsulation in cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract. LWT-Food Sci Technol 2010; 43: 882-889.
119. Fang ZX, Bhandari B. Encapsulation of polyphenols-A review. Trends Food Sci Tech 2010; 21: 510-23.
120. Mourtzinos I, Salta F, Annakopoulou K, Chiou A, Karathanos VT. Encapsulation of olive leaf extract in-cyclodextrin. J Agric Food Chem 2007; 55: 8088-94.
121. López-Nicolás JM, García-Carmona F. Effect of hydroxypropyl-cyclodextrin on the aggregation of (E)-resveratrol in different protonation states of the guest molecule. Food Chem 2010; 118: 648-55.
122. Rodríguez-Bonilla P, López-Nicolás JM, García-Carmona F. Use of reversed phase high pressure liquid cromatography for the physicochemical and thermodynamic characterization of oxyresveratrol/-cyclodextrin complexes. J Chrom B 2010; 878: 1569-75.
123. López-Nicolás JM, García-Carmona F. Rapid, simple and sensitive determination of the apparent formation constants of transresveratrol complexes with natural cyclodextrins in aqueous medium using HPLC. Food Chem 2008; 109: 868-875.
124. Lucas-Abellán C, Mercader-Ros MT, Zafrilla MP, Fortea MI, Gabaldón JA, Núñez-Delicado E. ORAC-Fluorescein assay to determine the oxygen radical absorbance capacity of resveratrol complexed in cyclodextrins. J Agric Food Chem 2008; 56: 2254-9.
125. Wang J, Cao YP, Sun BG, Wang CT. Characterisation of inclusion complex of trans-ferulic acid and hydroxypropyl-cyclodextrin. Food Chem 2011; 124: 1069-75.
126. Blanch GP, Del Castillo MLR, Del Mar Caja M, Pérez-Méndez M, Sánchez-Cortés S. Stabilization of all-trans-lycopene from tomato by encapsulation using cyclodextrin. Food Chem 2007; 105: 1335-41.
127. Quaglia F, Fusco G, De Rosa G, Ungaro F, Miro A, Immacolata La Rotonda M. Compositions for health products obtained by treatment of tomato with-cyclodextrin. J Incl Phenom Macro 2007; 57: 669-74.
128. Yap KL, Liu X, Thenmozhiyal JC, Ho PC. Characterization of the 13-cis-retinoic acid/cyclodextrin inclusion complexes by phase solubility, photostability, physicochemical and computational analysis. Eur J Pharm Sci 2005; 25: 49-56.
129. Chen XL, Chen R, Guo ZY, Li CP, Li PC. The preparation and stability of the inclusion complex of astaxanthin withcyclodextrin. Food Chem 2007; 101: 1580-4.
130. Yuan C, Jin ZY, Xu XM, Zhuang HN, Shen WY. Preparation and stability of the inclusion complex of astaxanthin with hydroxypropyl-cyclodextrin. Food Chem 2008; 109: 264-8.
131. Kim S, Cho E, Yoo J, et al. CD-mediated encapsulation enhanced stability and solubility of astaxanthin. J Korean Soc Appl Biol Chem 2010; 53: 559-65.
132. Hdrug NG, Hdrug DI, P unescu V, et al. Thermal stability of the linoleic acid/and-cyclodextrin complexes. Food Chem 2006; 99: 500-8.
133. Moon HS, Lee HG, Chung CS, Choi YJ, Cho CS. Physicochemical modifications of conjugated linoleic acid for ruminal protection and oxidative stability. Nutr Metab 2008; 5: 16.
134. Yang Y, Gu ZB, Zhang GY. Delivery of bioactive conjugated linoleic acid with self-assembled amylose-CLA complex. J Agric Food Chem 2009; 57: 7125-30.
135. Yang Y, Gu ZB, Xu H, Li FW, Zhang GY. Interaction between amylose and beta-cyclodextrin investigated by complexing with conjugated linoleic acid. J Agric Food Chem 2010; 58: 5620-4.
136. Pravst I, Prosek M, Wondra AG, Zmitek K, Zmitek J. The stability of coenzyme Q10 in fortified foods. Acta Chimica Slovenica 2009; 56: 953-8.
137. Hatanaka J, Kimura Y, Lai-Fuc Z, Onouea S, Yamada S. Physicochemical and pharmacokinetic characterization of water-soluble Coenzyme Q10 formulations. Int J Pharm 2008; 363: 112-7.
138. Valente AJM, Ribeiro ACF, Rita MBBJ, Carvalho RA, Esteso MA, Lobo VMM. Transport properties of aqueous solutions of calcium lactate in the absence and presence of-cyclodextrin. J Mol Liq 2011; 161: 125-31.
139. Hwang JH, Lee SJ, Kwak HS. Properties and cholesterol lowering effect of cholesterol-reduced milk supplemented with evening primrose oil. Asian Austral J Anim 2005; 18: 1041-7.
140. Buckley JD, Thorp AA, Murphy KJ, Howe PRC. Dose-dependent inhibition of the post-prandial glycemic response to a standard carbohydrate meal following incorporation of-cyclodextrin. Ann Nutr Metab 2006; 50: 108-14.
141. Somogyi G, Posta J, Buris L, Varga M. Cyclodextrin (CD) complexes of cholesteroltheir potential use in reducing dietary cholesterol intake. Pharmazie 2006; 61: 154-6.
142. Marcolino VA, Zanin GM, Durrant LR, Benassi MD, Matioli G. Interaction of curcumin and bixin with-cyclodextrin: complexation methods, stability, and applications in Food. J Agric Food Chem 2011; 59: 3348-57.
143. Su YJ, Rao SQ, Cai YJ, Yang YJ. Preparation and characterization of the inclusion complex of hypocrellin A with hydroxypropyl-cyclodextrin. Eur Food Res Technol 2010; 231: 781-8.
144. Kohata S, Matsunaga N, Hamabe Y, Yumihara K, Sumi T. Photostability of mixture of violet pigments phycoerythrin and phycocyanin extracted without separation from discolored Nori seaweed. Food Sci Technol Res 2010; 16: 617-20.
145. Cozzini P, Ingletto G, Singh R, Dall'Asta C. Mycotoxin detection plays Cops and Robbers: cyclodextrin chemosensors as specialized police? Int J Mol Sci 2008; 9: 2474-94.
146. Burin VM, Rossa PM, Ferreira-Lima NE, Hillmann MCR, Boirdignon-Luiz MT. Anthocyanins: optimisation of extraction from Cabernet Sauvignon grapes, microcapsulation and stability in soft drink. Int J Food Sci Technol 2011; 46: 186-93.