Amorphization of cyclodextrins by spray drying for producing encapsulated functional gas powders for agri-food applications

Abstract

Cyclodextrin (CD) powders are the most suitable solid matrices to encapsulate gases to produce gas powders in agri-food industries, where gases have been widely used to ensure processability, quality, functionality, safety, and stability of many products. The use of gases in powder form is much easier and safer than conventional means of gas utilization from pressurized cylinders or tanks. Gas powders are typically produced by crystallization from aqueous CD solutions under gas pressure, which is time consuming and results in low product yield. In amorphous structure, CD powders enable a rapid and 100% yield method to produce stable gas powders. However, most commercial CD powders exist in crystalline structure. In this review, we describe the amorphization of CD powders by spray drying, the properties of amorphous CD powders in comparison with its crystalline counterparts, gas encapsulation using amorphous CD powders, and applications of gas-CD powders in food and agriculture production.

Keywords:

• Food powder structure
• oligosaccharide
• fruit ripening control
• crystalline powder
• amorphous powder
• gas encapsulation

Declaration of interest statement

The authors report no conflicts of interest.

Additional information

Funding

The authors received no specific funding for this article.