After two important reviews on food applications of CDs Prof. Astray’s team at Vigo University has published an up-to-date review (1, 2, 3). The first paper entitled ‘A review on the use of cyclodextrins in foods’ publishe din 2009 has reached nealy 4000 reads and over 700 citations on Researchgate.
This recent publication provides different literature that shows the application of cyclodextrins to improve physical, chemical, and biological characteristics of food compounds including solubility, stability and their elimination/masking. Moreover, the review also offers examples of commercial food/supplement products of cyclodextrins to indicate that cyclodextrins can be used to generate biotechnological substances with innovative properties and improve the development of food products.
- G. Astray, C. Gonzalez-Barreiro, J.C. Mejuto, R. Rial-Otero, J. Simal-Gándara,
A review on the use of cyclodextrins in foods, Food Hydrocolloids, 23, 2009, 1631-1640,
- G. Astray, J.C. Mejuto, J. Simal-Gandara, Latest developments in the application of cyclodextrin host-guest complexes in beverage technology processes, Food Hydrocolloids, 106, 2020, 105882, https://doi.org/10.1016/j.foodhyd.2020.105882.
- Antonio Cid-Samamed, Jaruporn Rakmai, Juan Carlos Mejuto, Jesus Simal-Gandara, Gonzalo Astray, Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications, Food Chemistry, 384, 2022, 132467, https://doi.org/10.1016/j.foodchem.2022.132467.