Cyclodextrins as encapsulation material for flavors and aroma

Abstract Encapsulation with cyclodextrins (CDs) is among the most efficient technologies for preserving flavors and aromas in food systems. CDs are nontoxic naturally occurring oligosaccharides derived from starch. They are available in large scale, low price, food quality, and have been included in the GRAS (generally recognized as safe) list of the FDA. CDs offer many technical advantages in food processing. Encapsulation could be performed both in solution and solid state using various techniques. Evidence for flavors and aroma encapsulation (stability of interactions, encapsulation efficiency, estimation of optimal preparation ratios, etc.) could be obtained through a wide range of analytical methods. Encapsulation in CDs overcomes the requirements for neutrality in terms of odor and taste, additional costs, and the complexity of other encapsulation procedures. CDs offer as well a protective effect, ensure controlled release and reduce loss and volatility of encapsulated compounds. Release of encapsulated products from CDs could be activated by the presence of moisture. Consequently, CDs could be applied to food packaging. They could also be regarded as a promising tool for “liquisolid” technique, which provides better dissolution and facilitates dosing and handling of oily substances. Besides acting as carriers of flavors and aroma, CDs could also prevent discoloration of food and reduce off-flavors.