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The food industry is constantly attempting to develop better products that will have a positive effect on health (commonly known as functional foods). In this respect, cyclodextrins (CDs) could be of interest because they are tasteless, non-caloric and odourless molecules with several valuable characteristics, such as a capacity to separate chiral compounds and solubilize or stabilize bioactive compounds (BaC). This review represents a revision of the state-of-the-art of CDs and their uses in the food industry. We analysed their metabolism and regulatory aspects of current applications of CDs: as carriers, for removing components, to produce or extract BaC, their use as nanosensors or in food packaging. We study how inclusion complexed are formed referring to the most common techniques and parameters Moreover, how inclusion complexes are formed will be studied with reference to the most common techniques and parameters. In conclusion, their applications in the food and other industries will increase in the coming years without a doubt. Image 1 • The paper reviews the state-of-the-art of CDs as used in the food industry. • The mechanism, metabolism, pharmacokinetics and regulatory aspects were discussed. • Different applications are reviewed, including formulations, production and packaging. • Products containing CDs that are already on the market are described. [ABSTRACT FROM AUTHOR]

Niemann Pick disease Type C (NPC) is a recessive rare disease caused by the mutation on NPC1 and/or NPC2 genes changing the processing of the Low-density proteins (LDL) resulting in an accumulation of lipids in the cells. Until today there is not a cure, the current treatment is based on palliative affairs to reduce the symptoms and prevent its appearance. Among all the treatments proposed the use of cyclodextrins (CDs), nanocarriers which can complex cholesterol, is one of the most useful alternatives. Indeed, for several years 2-hydroxypropyl-β-CD (HPβ-CD) is approved as orphan drug for FDA and EMA to the treatment. However, different CDs based materials are created each year to improve the cholesterol uptake. This review is focused on the novelty of CD based materials for NPC treatment. [ABSTRACT FROM AUTHOR]

Despite being saturated, a huge quantity of "novel" functional food products reaches the food market every day and companies are looking for new products to catch consumers' attention. In the present study, the inclusion complexes of oxyresveratrol with α-, β- and γ-CD are characterized using DSC, TGA, SEM and molecular docking and their complexing capacities arecompared. As β-CD showed the best results, i) 0.2 mM oxyresveratrol alone, ii) 0.2 mM oxyresveratrol complexed with 8 mM β-CD and iii) 4 mM oxyresveratrol solubilized with 8 mM β-CD were used to fortify, juice and milk food models, and kept in typical storage conditions (darkness and/or refrigerated) conditions for one month. The results showed that CD supplementation leads to a higher oxyresveratrol concentration and antioxidant capacity than when not used. Oxyresveratrol/β-CD food models were stable for five weeks. The most typical variables measured were compared. In vitro digestion pointed to similar bioaccessibility. The bacteriostatic effect was also studied and the greater effectiveness of oversaturated solutions was demostrated. These results should be useful for the food industry for designing hydrophilic products containing oxyresveratrol. Image 1 • An exhaustive comparative study of the oxyresveratrol complexes with α-, β- and γ-CD was carried out. • 60 different samples (type of food model, storage conditions and solution) were evaluated. • The pH values and °Brix were stable for 5 weeks. • Concentration decrease around 5-0%, with the exception of milk food model. • Dark storage showed to be the most stable. [ABSTRACT FROM AUTHOR]

Graphical abstract Highlights • We studied the effect of different types of CDs on the encapsulation of citronellal. • A 1:1 stoichiometry of cyclodextrin/citronellal complexes was reported. • Molecular Docking studies showed the type of connections existing in the complex. • The volatility of citronellal was observed to be regulated by the encapsulation. • The antimicrobial effect of the complexes in different conditions was determined. Abstract In this work we used natural and modified cyclodextrins (β-CD and HP-β-CD) as encapsulating agents to improve citronellal properties. Using fluorimetric techniques, its aggregation behavior was studied for the first time. Its critical micellar concentration was seen to vary with the presence of cyclodextrins, which form 1:1 stoichiometry complexes with citronellal. The encapsulation constants and the scores obtained by Molecular Docking were correlated. Chromatographic (GC–MS) and sensory analysis confirmed that cyclodextrins improve the persistence of the aroma. Finally, the antimicrobial effect of citronellal against Escherichia coli and Bacillus subtilis in the presence and absence of cyclodextrins was studied. A combinatorial effect of citronellal, HP-β-cyclodextrin and Glucobay® as an antimicrobial mixture was observed. The results of this study not only demonstrated the potential of CD mixtures, but also that the growth caused by CD digestion may sometimes be greater that the antimicrobial effect of the agents used in this study. [ABSTRACT FROM AUTHOR]