Functionality of Cyclodextrins in Encapsulation for Food Applications, 1st ed. 2021

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (?, ? or ?-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, ?natural products? in Japan, and as ?novel food? in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years.  

This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber.

Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

Chapter 1: Properties of cyclodextrins and their applications in food processing

Yoshiyuki Ishida and Thao M. Ho

Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder

Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari

Chapter 3: Encapsulation of gases

Thao M. Ho and Bhesh R.Bhandari

Chapter 4: Encapsulation of flavors

Thi Van Anh Nguyen and Hidefumi Yoshii

Chapter 5: Encapsulation of colors and pigments

Afroza Sultana and Hidefumi Yoshii                                                                   

Chapter 6: Encapsulation of polyphenols, plant bioactive compounds

Diana Alves and Eva Pinho

Chapter 7: Encapsulation of essential oils

Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari,
Jianbo Xiao and Jesus Simal-Gandara

Chapter 8: Encapsulation of lipids

Afroza Sultana and Hidefumi Yoshii

Chapter 9: Encapsulation of nutraceuticals and vitamins

Yukiko Uekaji and Keiji Terao

Chapter 10: Encapsulation of antimicrobial compounds

Adrián Matencio, Silvia Navarro-Orcajada, Francisco García-Carmona and José Manuel López-Nicolás

Chapter 11: Encapsulation for packaging

Éva Fenyvesi, István Puskás and Lajos Szente

Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production

Lajos Szente,Tamás Sohajda and Éva Fenyvesi

Chapter 13: Alpha-cyclodextrin functions as a dietary fiber

Keita Chikamoto and Keiji Terao

Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions

Takahiro Furune and Keiji Terao

Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin

Hermawan D. Ariyanto and Hidefumi Yoshii

Chapter 16: Encapsulation of fruit ripening controlling compounds

Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and
Bhesh R. Bhandari

Thao M. Ho is a Postdoctoral Researcher in the Department of Food and Nutrition at the University of Helsinki in Helsinki, Finland and an Honorary Fellow in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia.

Hidefumi Yoshii is a Professor of Food Engineering Lab in the Department of Food Science and Human Nutrition at Setsunan University in Osaka, Japan and the Emeritus Professor of Kagawa University in Takamatsu, Japan.

Keiji Terao is the President of CycloChem Bio Co., Ltd. in Kobe, Japan and a Guest Professor in the Graduate School of Medicine at Kobe University in Kobe, Japan.

Bhesh R. Bhandari is a Professor of Food Engineering in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia.

Provides to the market the only edited book that covers on functionality of cyclodextrin powder in encapsulation for food applications

Presents essential information on technologies to encapsulate active components using cyclodextrin powders, and characteristics and applications in food production of formed complexes

Covers a broad range of applications of cyclodextrin in encapsulation of guest molecules, including: gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds