This article is part of the Special Issue of Flavour and Fragrance Journal entitled, Aromatic Plants, Spices and Volatiles in Food and Beverages™, edited by Ana Cristina Figueiredo and M. Graça Miguel
A review on cyclodextrin encapsulation of essential oils and volatiles†
Article first published online: 15 SEP 2010
Copyright © 2010 John Wiley & Sons, Ltd.
Flavour and Fragrance Journal
Volume 25, Issue 5, pages 313–326, September/October 2010
How to Cite
Marques, H. M. C. (2010), A review on cyclodextrin encapsulation of essential oils and volatiles. Flavour Fragr. J., 25: 313–326. doi: 10.1002/ffj.2019
- Issue published online: 15 SEP 2010
- Article first published online: 15 SEP 2010
- Manuscript Accepted: 2 JUL 2010
- Manuscript Revised: 30 JUN 2010
- Manuscript Received: 14 FEB 2010
- inclusion complexes;
- encapsulation of essential oils and volatiles
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 – with various types of molecules through the formation of non-covalently bonded entities, either in the solid phase or in aqueous solution. These nano-encapsulating agents may form inclusion complexes with essential oils and volatiles, or their components, in order to improve their characteristics, such as transformation of liquid compounds into crystalline form; masking unpleasant smells and tastes of some compounds; improving the physical and/or chemical stability; and stabilizing volatile compounds by reducing or eliminating any losses through evaporation. Complexation has been used to avoid the destruction of certain flavours by processing or, on storage, allowing the use of minor amounts of flavours. The guest molecule is released in the warm moisture of the mouth. Examples are spices, essential oils of vegetable origin and plant flavours, chamomile oil and extract, eucalyptus oil, fennel oil, lemon oil, onion and garlic oil, camphor, menthol, thymol, etc. There are several methods for the preparation of inclusion complexes; kneading, co-precipitation, freeze-drying and spray-drying the most commonly used. Evidence for a guest inclusion into the apolar CyD cavity may be proved by various analytical techniques, including NMR spectroscopy, UV–visible absorption spectroscopy, optical rotatory dispersion and circular dichroism, fluorescence, infrared/FT-IR spectroscopy, thermo-analysis, TLC, mass spectromety, and powder X-ray diffractometry. Copyright © 2010 John Wiley & Sons, Ltd.