Can CDs be utilized in/for Christmas turkey?

There many ways for applying CDs for the preparation of the traditional roasted turkey for Christmas.

The method of spraying the meat with CD solution as preservative has already been disclosed in an old Japanese patent application [1].

Adding either a- or b-CD to the food it has hypoglycemic function (reduces the postprandial glucose response and insulin) [2]. This a good trick for eating much harmlessly.

For the preparation of this delicious dish cholesterol-free butter can be used. Cholesterol is removed from the milk based on cholesterol complexation with beta-CD [3].

The usual spices (garlic, pepper, rosemary, thyme, bay) could be applied in CD complexed form to avoid the irritancy of the less digestible parts of these spices and reduce the loss of volatile components during heating and storage [4].

Using CD-containing films for packaging of the food residuals is a further possibility.

The editors of Cyclodextrin News wish a merry Christmas to all of the followers of the blog.
Enjoy your Christmas turkey!

References:

1. Ono, N. (1989) Treatment of foods with ammonia, cyclodextrin, and carbon dioxide or nitrogen gas for preservation. JP 01257453 A2 13 Oct 1989
2. Knut M Wittkowski (2022) The effect of alpha-cyclodextrin on post-prandial glucose excursions, a systematic meta analysis. medRxiv 30. September. https://doi.org/10.1101/2022.09.04.22279468
3. Guadarrama-Flores, B., Matencio, A., Navarro-Orcajada, S., Martinez-Lede, I., Conesa, I., Vidal-Sanchez, F. J., García-Carmona F, Nicolás, J. M. L. (2022) Development of healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil. Food Funct. 13, 5528–5535. https://doi.org/10.1039/d2fo00578f.
4. Lindner, K. (1982) Using cyclodextrin aroma complexes in the catering. Nahrung, 26, 675–680. https://doi.org/10.1002/food.19820260714
5. Liu, Y., Sameen, D.E., Ahmed, S., Wang,Y., Lu, R., Dai, J., Li, S., Qin, W. (2022) Recent advances in cyclodextrin-based films for food packaging, Food Chemistry, 370, 131026. https://doi.org/10.1016/j.foodchem.2021.131026.

Can CDs be utilized in Christmas turkey?

There many ways for applying CDs for the preparation of the traditional roasted turkey for Christmas.

The method of spraying the meat with CD solution as preservative has already been disclosed in an old Japanese patent application [1].

Adding either a- or b-Cd to the food it has hypoglycemic function (reduces the postprandial glucose response and insulin) [2]. This a good trick for eating much harmlessly.

For the preparation of this delicious dish cholesterol-free butter can be used. Cholesterol is removed from the milk based on cholesterol complexation with beta-CD [3].

The usual spices (garlic, pepper, rosemary, thyme, bay) could be applied in CD complexed form to avoid the irritancy of the less digestible parts of these spices and reduce the loss of volatile components during heating and storage [4].

Using CD-containing films for packaging of the food residuals is a further possibility.

1. Ono, N. (1989) Treatment of foods with ammonia, cyclodextrin, and carbon dioxide or nitrogen gas for preservation. JP 01257453 A2 13 Oct 1989
2. Knut M Wittkowski (2022) The effect of alpha-cyclodextrin on post-prandial glucose excursions, a systematic meta analysis. medRxiv 30. September. https://doi.org/10.1101/2022.09.04.22279468
3. Guadarrama-Flores, B., Matencio, A., Navarro-Orcajada, S., Martinez-Lede, I., Conesa, I., Vidal-Sanchez, F. J., García-Carmona F, Nicolás, J. M. L. (2022) Development of healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil. Food Funct. 13, 5528–5535. https://doi.org/10.1039/d2fo00578f.
4. Lindner, K. (1982) Using cyclodextrin aroma complexes in the catering. Nahrung, 26, 675–680. https://doi.org/10.1002/food.19820260714
5. Liu, Y., Sameen, D.E., Ahmed, S., Wang,Y., Lu, R., Dai, J., Li, S., Qin, W. (2022) Recent advances in cyclodextrin-based films for food packaging, Food Chemistry, 370, 131026. https://doi.org/10.1016/j.foodchem.2021.131026.