International Journal of Bio-Inorganic Hybrid Nanomaterials

Cyclodextrins (CDs) are a family of cyclic oligosaccharides which are composed of α (1,4) -linked glucopyranose subunits. Thebest-characterized forms are α, β and γ CD which are consisted of six, seven and eight D-glucose units, respectively. Cyclodextrins are produced from starch by enzymatic degradation. These macrocyclic carbohydrates with polar internal cavities can form complexes with and solubilize many normally water-insoluble compounds. Cyclodextrins are useful molecular chelating agents. They are used in food industry as food additives, for stabilization of flavors, for elimination of undesired tastes or other undesired compounds such as cholesterol and avoiding microbiological contaminations and browning reactions. Also, the molecular encapsulation of lipophilic food ingredients with cyclodextrin improves the stability of flavors, vitamins, colorants and unsaturated fats, etc., both in physical and chemical sense leading to extended product shelf-life. Keyword: Cyclodextrins; Inclusion complex; Nanoparticle applications; Encapsulation; Food industry. (*) Corresponding Author e-mail: atena.mazloom@yahoo.com. Cyclodextrins (CDs) are inexpensive enzyme-modified starch derivatives, which have been industrially produced. These starch derivatives are non-toxic ingredients, are not absorbed in the upper gastro intestinal tract, and are completely metabolized by the colon microflora. Cyclodextrins (CDs) are cyclic oligosaccharides composed of glucose units [1,2]. The best-characterized forms are α, β and γ CD consisting of six, seven and eight D-glucose units, respectively (Figure 1). β-Cyclodextrin (βCD) has been on the GRAS list since 1998, as a flavor carrier and protectant, at a level of 2% in numerous food products. Nanoparticles of Cyclodextrins & Their Applications in Food