Overview

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-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.

Full Product Details

Author:   Thao M. Ho ,  Hidefumi Yoshii ,  Keiji Terao ,  Bhesh R. Bhandari
Publisher:   Springer Nature Switzerland AG
Imprint:   Springer Nature Switzerland AG
Edition:   1st ed. 2021
Weight:   0.545kg
ISBN:  

9783030800581

ISBN 10:   303080058
Pages:   343
Publication Date:   08 October 2022
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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

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Author Information

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.

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