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The discovery of branched molecules like dextrin by Schardinger in 1903 marked the inception of cyclodextrin (CD) utilization, catalyzing its journey from laboratory experimentation to widespread commercialization within the pharmaceutical industry. CD, a cyclic oligosaccharide containing glucopyranose units, acts as a versatile guest molecule, forming inclusion complexes (ICs) with various host molecules. Computational studies have become instrumental in elucidating the intricate interactions between β-CD and guest molecules, enabling the prediction of binding energy, forces, affinity, and complex stability. The computational approach has established robust correlations with experimental outcomes, enhancing our understanding of CD-mediated complexation phenomena. This comprehensive review delves into the CD based Inclusion complex (CDIC) formation and a myriad of components, including drug molecules, amino acids, vitamins, and volatile oils. These complexes find applications across diverse industries, ranging from pharmaceuticals to nutraceuticals, food, fragrance, and beyond. In the pharmaceutical realm, β- CDICs offer innovative solutions for enhancing drug solubility, stability, and bioavailability, thus overcoming formulation challenges associated with poorly water-soluble drugs. Furthermore, the versatility of CDs extends beyond pharmaceuticals, with applications in the encapsulation of phytoactive compounds in nutraceuticals and the enhancing flavor, aroma in food and fragrance industries. This review underscores the pivotal role of CDs conjugation in modern drug delivery systems, emphasizing the importance of interdisciplinary approaches that integrate computational modeling with experimental validation. As the pharmaceutical landscape continues to evolve, CDs-based formulations stand poised to drive innovation and address the ever-growing demand for efficacious and patient-friendly drug delivery solutions.
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http://dx.doi.org/10.1016/j.carres.2024.109357 | DOI Listing |
Food Res Int
November 2025
Brewing Technology Industrial College, Hubei University of Arts and Science, Xiangyang, Hubei Province 441053, PR China; Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang, Hubei Province 441053, PR China; Xiangyang Lacti
Houhuo Daqu (HHD) exhibits significant heterogeneity between its core and peel layers, yet their differences remain underexplored. This study integrates metagenomic sequencing and electronic sensory technologies to compare the physicochemical properties, microbial communities, and flavor profiles of HHD's core and peel. Results reveal distinct microbial communities and diversity between the layers.
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November 2025
Department of Food Engineering, Faculty of Engineering, Mersin University, Mersin, 33343, Turkey.
The spoilage of bulgur, characterized by a distinctive off-odor, poses a significant challenge to the bulgur industry, resulting in an annual production loss of 10 %. The tempering process plays a critical role to prevent this problem. This study investigated spoilage under high-moisture tempering conditions (15-27 % moisture, 25, 35 and 45 °C, 0-12 h), focusing on off-odor formation, volatile compounds and microbial activity.
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November 2025
Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences (Northeast Agricultural Research Center of China), Changchun 130033, China. Electronic address:
Fermentation and post-ripening plays a significant role in shaping the nutritional value, taste, and aroma of natto. This study aimed to analyse nutritional trends in natto during fermentation and ripening, identify its characteristic volatile organic compounds (VOCs), and elucidate their formation pathways. VOCs were detected using HS-GC-IMS combined with sensory evaluation in the study.
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November 2025
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address:
In this study, the intrinsic properties of jujube were modified through co-fermentation with three non-Saccharomyces yeasts and Lactiplantibacillus plantarum to solve the stickiness and caking problems of jujube powder. Results showed that sugar content in jujube pulp was significantly reduced through microbial metabolism. Notably, sucrose, the major contributor to stickiness, was reduced from over 15.
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November 2025
College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China. Electronic address:
High-temperature Daqu (HTD), an essential fermentation starter in sauce-aroma Baijiu, is characterized by complex microbial communities that vary significantly across production regions. Traditional HTD production faces challenges in consistency and quality control, hindering industrial scalability. This study compared 54 synthetic microbial communities (SynMC)-fortified HTD samples with 39 traditional HTD samples from core production regions, which are Renhuai, Luzhou, and Jinsha, respectively, to elucidate their microbial and metabolic profiles.
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