A review on cyclodextrin encapsulation of essential oils and volatiles

• Published in: Flavour and fragrance journal Vol. 25; no. 5; pp. 313 - 326
• Main Author: Marques, Helena Ma Cabral
• Format: Journal Article
• Language: English
• Published: Chichester, UK John Wiley & Sons, Ltd 01.09.2010
• Subjects: absorption; Absorption spectroscopy; Allium cepa; Allium sativum; aqueous solutions; camphor; chamomile; coprecipitation; cyclodextrin; cyclodextrins; Encapsulation; encapsulation of essential oils and volatiles; Essential oils; Eucalyptus; Evaporation; fennel; Flavor; Fluorescence; freeze drying; garlic; I.R. spectroscopy; inclusion complexes; Ionizing radiation; kneading; lemon oil; Mass spectroscopy; menthol; Mouth; nuclear magnetic resonance spectroscopy; onions; Optical rotatory dispersion; Plant extracts; Powder; Reviews; Spices; spray drying; starch; thymol; vegetable oil; Vegetables; volatile compounds; Volatiles; X-radiation

Cyclodextrins (CyDs) are cyclic carbohydrates derived from starch. The parent CyDs contain six, seven and eight glucopyranose units and are referred as α‐, β‐ and γ‐CyD, respectively. The most important property of the CyDs is the ability to establish specific interactions – molecular encapsulation...