Advertisement

Changes to Taste Perception in the Food Industry: Use of Cyclodextrins

  • Giani Andrea Linde
  • Antonio LaverdeJr
  • Nelson Barros Colauto
Chapter

Abstract

Healthy bioactive substances are related to health maintenance but usually have unpleasant tastes. Due to the consumer’s demand for pleasant-tasting food at low costs, the food industry removes a lot of healthy compounds in order to standardize the final taste of industrialized foods. It creates a dilemma between consumers’ demands for taste versus health foods. Cyclodextrin (CD) is a toroidal-shape cyclical oligosaccharide that has a hydrophobic cavity and a hydrophilic external area. Components that have a chemical affinity to the cavity and that fit in it may form inclusion complexes. Thus, molecules encapsulated by CDs can enhance solubility, bioavailability, and stability; reduce flavor evaporation and mask both odors and tastes; CDs could also be used to convert oils into free-flowing powders. This cyclic oligosaccharide is widely used in the pharmaceutical area; they also have potential to improve sensory characteristics of foods. CDs are utilized to encapsulate flavors and pigments protecting against evaporation and oxidation, and also to control the release of guest molecules. CDs can be added to foods to encapsulate unpleasant-tasting molecules and have a potential application in the inclusion of unpleasant-tasting bioactive compounds in health foods. Furthermore, CDs can be used to create “smart” food packages with release of healthy compounds plus the possibility to extend food shelf life. For food rheology improvement, CDs do not bring economically viable benefits yet; however, they can potentially improve biodegradable film rheology used for “smart” food packages production. CDs have low toxicity when orally ingested, although their use in food has some limitations. They are an excellent tool to help the food industry introduce new solutions for the dilemma taste versus health foods. However, the commercial application of new techniques depends on a legally approved policy and an incentive of the functional foods ­consumption and commercialization besides an increase in the society’s demand for health foods and their willingness to pay for them.

Keywords

Inclusion Complex Healthy Food Functional Food Bitter Taste Inclusion Complex Formation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Abbreviations

2HPβCD

2-Hydroxypropyl-β-cyclodextrin

2HPγCD

2-Hydroxypropyl-γ-cyclodextrin

3HPβCD

3-Hydroxypropyl-β-cyclodextrin

ADI

Acceptable daily intake

CD

Cyclodextrin

CGTase

Cyclodextrin glycosyltransferase

DHPβCD

2,3-Dihydroxypropyl-β-cyclodextrin

DMβCD

Ditrimethyl-β-cyclodextrin

DOSY

Diffusion-ordered spectroscopy

DSC

Differential scanning calorimetry

FAO

Food and Agriculture Organization

FDA

Food and Drug Administration

FTIR

Fourier transform infrared

G

Guest

G1βCD

Glucosyl-β-cyclodextrin

G2βCD

Maltosyl-β-cyclodextrin

GRAS

Generally recognized as safe

HEβCD

Hydroxyethyl-β-cyclodextrin

HIBβCD

2-Hydroxyisobutyl-β-cyclodextrin

HPβCD

Hydroxypropyl-β-cyclodextrin

NMR

Nuclear magnetic resonance

NOE

Nuclear Overhauser effect

RMβCD

Methylated-β-cyclodextrin

ROESY

Rotating-frame Overhauser spectroscopy

SBEβCD

Sulphobutylether-β-cyclodextrin

TGA

Thermogravimetric analysis

TMβCD

Trimethyl-β-cyclodextrin

UV

Ultraviolet

WHO

World Health Organization

Notes

Acknowledgments

The authors thank the support of the Universidade Paranaense and the Postgraduate Course of Master in Biotechnology Applied to Agriculture at the Universidade Paranaense.

References

  1. Agência Nacional de Vigilância Sanitári. Ministério da Saúde – Medicamentos – Bulas de Medicamentos – Bulário Eletrônico [Brazil]. 2009. Available in http://www.anvisa.gov.br/bularioeletronico/. Accessed 20 Dec 2009.
  2. Almenar E, Auras R, Rubino M, Harte B. Int J Food Microbiol. 2007;118:164–72.PubMedCrossRefGoogle Scholar
  3. Antenucci RN, Palmer JK. J Agric Food Chem. 1984;32:1316–21.CrossRefGoogle Scholar
  4. Astray G, Gonzalez-Barreiro C, Mejuto JC, Rial-Otero R, Simal-Gándara J. Food Hydrocolloids. 2009;23:1631–40.CrossRefGoogle Scholar
  5. Ayala-Zavala JF, Del-Toro-Sánchez L, Álvarez-Parrilla E, González-Aguilar GA. J Food Sci. 2008;73:R41–7.PubMedCrossRefGoogle Scholar
  6. Baker RW. Controlled release of biologically active agents. New York: Wiley; 1987.Google Scholar
  7. Benavente-Garcia O, Castillo J, Marin FR, Ortuño A, Del Rio JA. J Agric Food Chem. 1997;45:4505–15.CrossRefGoogle Scholar
  8. Bhandari BR, D’Arcy BR, Padukka I. J Agric Food Chem. 1999;47:5194–7.PubMedCrossRefGoogle Scholar
  9. Binello A, Cravotto G, Nano GM, Spagliardi P. Flavour Fragr J. 2004;19:394–400.CrossRefGoogle Scholar
  10. Binello A, Robaldo B, Barge A, Cavalli R, Cravotto G. J Appl Polym Sci. 2008;107:2549–57.CrossRefGoogle Scholar
  11. Blanch GP, Del Castillo MLR, Del Mar Caja M, Perez-Mendez M, Sanchez-Cortes S. Food Chem. 2007;105:1335–41.CrossRefGoogle Scholar
  12. Bobo WS Jr. Interior can coating compositions containing cyclodextrins. United States Patent 5177129. 1993Google Scholar
  13. Choi MJ, Ruktanonchai U, Min SG, Chen JY, Soottitantawat A. Food Res Int. 2009;42:989–97.CrossRefGoogle Scholar
  14. Cravotto G, Binello A, Baranelli E, Carraro P, Trotta F. Curr Nutr Food Sci. 2006;2:343–50.CrossRefGoogle Scholar
  15. CycloLab. General introduction and technology presentation for pharmaceuticals. 2010. Available in http://cyclolab.hu/pict/presentation_for_pharmaceuticals.pdf. Accessed 18 Jan 2010.
  16. Davis ME, Brewster ME. Nat Rev Drug Discov. 2004;3:1023–35.PubMedCrossRefGoogle Scholar
  17. Del Valle EMM. Process Biochem. 2004;39:1033–46.CrossRefGoogle Scholar
  18. Drewnowski A, Gomez-Carneros C. Am J Clin Nutr. 2000;72:1424–35.PubMedGoogle Scholar
  19. Grice HC, Goldsmith LA. Food Chem Toxicol. 2000;38:S1–6.PubMedGoogle Scholar
  20. Hamilton RM, Park LG, Heady RE. Eliminating undesirable taste from coffee and tea extracts and products. United States Patent 3528819. 1970.Google Scholar
  21. Hedges AR. Chem Rev. 1998;98:2035–44.PubMedCrossRefGoogle Scholar
  22. Helbig NB, Ho L, Christy GE, Nakai S. J Food Sci. 1980;45:331–5.CrossRefGoogle Scholar
  23. Irie T, Uekama K. J Pharm Sci. 1997;86:62–78.CrossRefGoogle Scholar
  24. Irwin PL, Pfeffer PE, Doner LW, Sapers GM, Brewster JD, Nagahashi G, et al. Carbohydr Res. 1994;256:13–27.PubMedCrossRefGoogle Scholar
  25. Johnson Jr CS. Prog Nucl Magn Reson Spectrosc. 1999;34:203–56.CrossRefGoogle Scholar
  26. Jouquand C, Ducruet V, Giampaoli P. Food Chem. 2004;85:467–74.CrossRefGoogle Scholar
  27. Kawakami K, Fujita A, Mikami T, Yoshii H, Paramita V, Neoh TL, et al. Eur Food Res Technol. 2009;229:239–45.CrossRefGoogle Scholar
  28. Kawashima K. Prevention of discoloration of food colorants. Jpn Kokai JP 8071464. 1980Google Scholar
  29. Kim HO, Hill RD. Cereal Chem. 1984;61:406–9.Google Scholar
  30. Kollengode ANR, Hanna MA. J Food Sci. 1997;61:985–90.CrossRefGoogle Scholar
  31. Kuwabara N, Takaku H, Oku S, Kopure Y. Japan Kokai Patent JP88267246. 1988.Google Scholar
  32. Labows JN, Brahms JC, Cagan RH. Solubilisation of flavors. In: Pickenhagen W, Ho CT, Spanier AM, editors. Carol Stream: Allured; 1996. p. 125–35.Google Scholar
  33. Lee SH, Yu HJ, Cho NS, Park JH, Kim TH, Kim KH, Lee SK. A method for preparing the inclusion complex of ginseng extract with gamma-cyclodextrin, and the composition comprising the same. International Patent Classification IPC A23L 1/212 (2006.01). (2008).Google Scholar
  34. Ley JP. Chemosens Percept. 2008;1:58–77.CrossRefGoogle Scholar
  35. Li S, Purdy WC. Chem Rev. 1992;92:1457–70.CrossRefGoogle Scholar
  36. Lina BA, Bar A. Regul Toxicol Pharmacol. 2004;39:S14–26.PubMedCrossRefGoogle Scholar
  37. Linde GA, Laverde Jr A, Faria EV, Colauto NB, Moraes FF, Zanin GM. Food Res Int. 2009;42:814–8.CrossRefGoogle Scholar
  38. Linde GA, Laverde Jr A, Faria EV, Colauto NB, Moraes FF, Zanin GM. Food Res Int. 2010;43:187–92.CrossRefGoogle Scholar
  39. Lipinski CA. Curr Drug Discov. 2001;1:17–9.Google Scholar
  40. Lipinski CA, Lombardo F, Dominy BW, Feeney PJ. Adv Drug Deliv Rev. 1997;23:3–25.CrossRefGoogle Scholar
  41. Lipkowitz KB. Chem Rev. 1998;98:1829–74.PubMedCrossRefGoogle Scholar
  42. Madhavi DL, Kagan DI. Highly bioavailable coenzyme Q-10 cyclodextrin complex. United States Patent 7030102B1. 2006.Google Scholar
  43. Meier MM, Drunkler DA, Luiz MTB, Fett R, Szpoganicz B. Br Food J. 2001;103:281–90.CrossRefGoogle Scholar
  44. Mourtzinos I, Kalogeropoulos N, Papadakis SE, Konstantinou K, Karathanos VT. J Food Sci. 2008;73:S89–94.PubMedCrossRefGoogle Scholar
  45. Palakodaty S, York P. Pharm Res. 1999;16:976–85.PubMedCrossRefGoogle Scholar
  46. Plackett DV, Holm VK, Johansen P, Ndoni S, Nielsen PV, Sipilainen-Malm T, et al. Packag Technol Sci. 2006;19:1–24.CrossRefGoogle Scholar
  47. Prentis RA, Lis Y, Walker SR. Br J Clin Pharmacol. 1988;25:387–96.PubMedGoogle Scholar
  48. Raben A, Andersen K, Karberg MA, Holst JJ, Astrup A. Am J Clin Nutr. 1997;66:304–14.PubMedGoogle Scholar
  49. Reineccius TA, Reineccius GA, Peppard TL. J Food Sci. 2003;68:1234–9.CrossRefGoogle Scholar
  50. Reineccius TA, Reineccius GA, Peppard TL. J Food Sci. 2004;69:FCT58–62.CrossRefGoogle Scholar
  51. Rolls ET, Rolls JH. Physiol Behav. 1997;61:461–73.PubMedCrossRefGoogle Scholar
  52. Rouseff RL. Bitterness in food products: an overview. Amsterdam: Elsevier; 1990. p. 1–14.Google Scholar
  53. Schneider HJ, Hacket F, Rüdiger V. Chem Rev. 1998;98:1755–86.PubMedCrossRefGoogle Scholar
  54. Shahidi F, Pegg RB. J Food Sci. 1991;56:1500–4.CrossRefGoogle Scholar
  55. Siró I, Fenyvesi E, Szente L, de Meulenaer B, Devlieghere F, Orgoványi J, et al. Food Addit Contam. 2006;23:845–53.PubMedCrossRefGoogle Scholar
  56. Sojo MM, Nuñez-Delicado E, García-Carmona F, Sánchez-Ferrer A. J Agric Food Chem. 1999;47:518–23.PubMedCrossRefGoogle Scholar
  57. Stella VJ, He Q. Toxicol Pathol. 2008;36:30–42.PubMedCrossRefGoogle Scholar
  58. Stella VJ, Rao VM, Zannou EA, Zia V. Adv Drug Deliv Rev. 1999;36:3–16.PubMedCrossRefGoogle Scholar
  59. Suzuki Y, Ogura T, Takagishi Y. Pharm Technol Jpn. 1993;9:999–1008.Google Scholar
  60. Szejtli J. Pure Appl Chem. 2004;76:1825–45.CrossRefGoogle Scholar
  61. Szejtli J, Szente L. Eur J Pharm Biopharm. 2005;61:115–25.PubMedCrossRefGoogle Scholar
  62. Szente L, Szejtli J. Trends Food Sci Technol. 2004;15:137–42.CrossRefGoogle Scholar
  63. Tobitsuka K, Miura M, Kobayashi S. J Agric Food Chem. 2006;54:5069–76.PubMedCrossRefGoogle Scholar
  64. Tønnesen HH, Másson M, Loftsson T. Int J Pharm. 2002;244:127–35.PubMedCrossRefGoogle Scholar
  65. Yoshii H, Yasuda M, Furuta T, Kuwahara H, Ohkawara M, Linko P. Drying Technol. 2005;23:1205–15.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Giani Andrea Linde
    • 1
  • Antonio LaverdeJr
  • Nelson Barros Colauto
  1. 1.Laboratório de Biologia MolecularUniversidade ParanaenseUmuarama-PRBrazil

Personalised recommendations