Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues

Abstract

Plant-derived antioxidants (PD-AOs) are important for food preservation, as well as for human health and nutrition. However, the poor chemical stability and water solubility of many PD-AOs currently limit their application as functional ingredients in foods and pharmaceuticals. Moreover, it is often difficult to isolate and detect specific antioxidants in multi-component systems, which again limits their potential in the food and medical industries. In this review, we highlight recent advances in the use of cyclodextrins (CDs) to overcome these limitations by forming simple, modified and competitive host–guest interactions with PD-AO. The host–guest properties of CDs can be used to enhance the separation efficiency of PD-AOs, as well as to improve their dispersion and stability in food systems. Moreover, the competitive complexation properties of CDs with target molecules can be used to selectively isolate PD-AOs from multi-component systems and develop detection technologies for PD-AOs. Overall, CD-antioxidant interactions have great potential for addressing isolation, detection, and food quality issues.

Keywords:

• Cyclodextrins
• plant-derived antioxidants
• complexation pattern
• separation
• detection
• application in food industry

Disclosure statement

No conflicts of interest are declared for any of the authors.

Additional information

Funding

This work was supported by The National Key Research and Development Program of China (2022YFD2101100). Natural Science Foundation of Jiangsu Province (BK20210458). Young Elite Scientists Sponsorship Program by CAST (2021QNRC001).