Cyclodextrin Based Nanoencapsule Applications In Foods

Authors : Damla Özışık, Nihat Akın

Pages : 694-707

Doi:10.15316/selcukjafsci.1612121

View : 103 | Download : 197

Publication Date : 2025-12-27

Article Type : Review Paper

Abstract :This research explores the significance of cyclodextrin-based nanoencapsulation applications in the food industry and the benefits that this technology offers. Nanoencapsulation represents a novel technique that offers protection and enables the controlled release of bioactive compounds from environmental influences. In particular, the effects on increasing stability and preserving the functional properties of sensitive substances such as vitamins, antioxidants and flavor components are discussed within the scope of this review. The amphiphilic nature of cyclodextrins with a hydrophobic inner cavity and a hydrophilic outer surface is vital for encapsulating ingredients and enhancing their shelf life. Cyclodextrin-based nanoencapsulation has a wide application potential in the food industry. This technology offers significant advantages in terms of maintaining and improving the quality of functional foods, as well as improving the sensory and nutritional properties of bioactive ingredients. Although it has some limitations such as high costs and production difficulties, it is predicted that this technology will make a significant contribution to improving the quality of food products with further development in the future.
Keywords : Biyoaktif bileşenler, Fonksiyonel gıdalar, Nanoenkapsülasyon, Gıda endüstrisi, Siklodekstrin

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