Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes

Posted by

The recent review on cyclodextrin’s application in industrial beverage products has been compiled based on approx. 100 references [1]. In addition to reporting on the regulatory status of the various cyclodextrins the main directions  are summarized:

  • i) food color,
  • ii) food flavor (retention, heat protection, reduce goaty flavour, etc.),
  • iii) food taste (reduce bitter, reduce astringency),
  • iv) food rheology,
  • v) food packages (reduce the diffusion kinetics, release control of active compounds, maintain food quality and safety)
  • vi) to their use in health foods (soluble fiber, improving blood lipid composition, etc.).

Milk and dairy beverages:

  • taste and odor improvement
  • removal of cholesterol

Soymilk

  • reducing off-taste and odor

Coffee

  • reducing caffein content
  • stabilizing coffee flavor
  • improvement of antioxidant capacity

Juices

  • reducing bitterness (orange and grapefruit juices)
  • inhibiting enzymatic browning
  • improving aroma profile
  • extended shelf life
  • improving antioxidant capacity

Soft drinks

  • improving solubility, stability and antioxidant capacity of health additives, e.g. α-tocopherol

Isotonic beverages

  • color protection

 

  1. G. Astray, J.C. Mejuto, J. Simal-Gandara (2020) Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes. Food Hydrocolloids 106, 105882. https://doi.org/10.1016/j.foodhyd.2020.105882

See also:

https://cyclodextrinnews.com/2019/06/04/cyclodextrins-in-soft-drinks/

https://cyclodextrinnews.com/2019/12/30/cyclodextrins-to-preserve-and-analyze-whisky-flavor/

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.