Abstract
Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of CD-based materials and their uses in food science. A deep review of the structure is carried out and different groups for ordination are suggested. After that, different applications such as cholesterol complexation or its use as sensors are reviewed. The derivatives show novel and promising activities for the industry. A critical perspective of the materials suggests that they might not present toxicity, although more studies are required. These points suggest that the research in this field will be increased in the following years.
Highlights
Society is increasingly demanding healthier food products, prompting research on novel ways to improve them
As far as pollutants in food and water are concerned, volatile organic compounds (VOCs) are considered to be among the most present and dangerous substances [137,138] as they are able to permeate through polymeric films and vessels that are used as packaging material [139]
A survey of the different CD-based materials was carried out, categorizing them into different groups and pointing out that the techniques used for CD monomers can generally be used with their derivatives too
Summary
Society is increasingly demanding healthier food products, prompting research on novel ways to improve them. The most common in the food industry present six, seven and eight glucose units, (called α-, β- and γ-CD, respectively) [1] These natural CDs possess the E numbers E-457, E-459 and E-458 for α-, β- and γ-CD, respectively, as members of the food additives list and have two GRAS statuses. A common, widely reported method, for example, involves the polymers and to better control the final structure [47]. There are several examples of CD-based materials for cholesterol complexation patented [68,74,75,76], the use of β-CD without modifications continues to be the most used strategy in food science [2,77,78].
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