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Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues

Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of...

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Autores principales: Matencio, Adrián, Rubin Pedrazzo, Alberto, Difalco, Alessandro, Navarro-Orcajada, Silvia, Khazeai Monfared, Yousef, Conesa, Irene, Rezayat, Azam, López-Nicolás, José Manuel, Trotta, Francesco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659987/
https://www.ncbi.nlm.nih.gov/pubmed/34883729
http://dx.doi.org/10.3390/polym13234226
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author Matencio, Adrián
Rubin Pedrazzo, Alberto
Difalco, Alessandro
Navarro-Orcajada, Silvia
Khazeai Monfared, Yousef
Conesa, Irene
Rezayat, Azam
López-Nicolás, José Manuel
Trotta, Francesco
author_facet Matencio, Adrián
Rubin Pedrazzo, Alberto
Difalco, Alessandro
Navarro-Orcajada, Silvia
Khazeai Monfared, Yousef
Conesa, Irene
Rezayat, Azam
López-Nicolás, José Manuel
Trotta, Francesco
author_sort Matencio, Adrián
collection PubMed
description Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of CD-based materials and their uses in food science. A deep review of the structure is carried out and different groups for ordination are suggested. After that, different applications such as cholesterol complexation or its use as sensors are reviewed. The derivatives show novel and promising activities for the industry. A critical perspective of the materials suggests that they might not present toxicity, although more studies are required. These points suggest that the research in this field will be increased in the following years.
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spelling pubmed-86599872021-12-10 Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues Matencio, Adrián Rubin Pedrazzo, Alberto Difalco, Alessandro Navarro-Orcajada, Silvia Khazeai Monfared, Yousef Conesa, Irene Rezayat, Azam López-Nicolás, José Manuel Trotta, Francesco Polymers (Basel) Review Cyclodextrins (CDs) are a good alternative to reduce or enhance different biomolecule characteristics and have demonstrated great results in food science. However, CDs present intrinsic limitations that can be solved by derivative synthesis. This review represents a survey of the state of the art of CD-based materials and their uses in food science. A deep review of the structure is carried out and different groups for ordination are suggested. After that, different applications such as cholesterol complexation or its use as sensors are reviewed. The derivatives show novel and promising activities for the industry. A critical perspective of the materials suggests that they might not present toxicity, although more studies are required. These points suggest that the research in this field will be increased in the following years. MDPI 2021-12-02 /pmc/articles/PMC8659987/ /pubmed/34883729 http://dx.doi.org/10.3390/polym13234226 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Matencio, Adrián
Rubin Pedrazzo, Alberto
Difalco, Alessandro
Navarro-Orcajada, Silvia
Khazeai Monfared, Yousef
Conesa, Irene
Rezayat, Azam
López-Nicolás, José Manuel
Trotta, Francesco
Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title_full Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title_fullStr Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title_full_unstemmed Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title_short Advances and Classification of Cyclodextrin-Based Polymers for Food-Related Issues
title_sort advances and classification of cyclodextrin-based polymers for food-related issues
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8659987/
https://www.ncbi.nlm.nih.gov/pubmed/34883729
http://dx.doi.org/10.3390/polym13234226
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