Application of cyclodextrin-based microcapsules in food flavors and fragrances

Food flavors and fragrances are vital for foods. They can impart aroma and flavor to foods, enhance and compensate for flavor perception of foods, and mask the undesirable flavor of foods, thus increasing overall food acceptability and consumers' purchase intention. However, most of the flavors and fragrances are sensitive to air, moisture, heat, and light, leading to difficulties in processing them and adding them to foods. Cyclodextrins are a group of cyclic oligosaccharides with hydrophilic surfaces and hydrophobic cavities which let them be widely used to microencapsulate hydrophobic food flavors and fragrances, thus overcoming their above limitations. This review presents the properties of cyclodextrin. Furthermore, we discuss the preparation of cyclodextrin-based microcapsules. Properties of cyclodextrin-based microcapsules are also reviewed. Next, we discuss the application of cyclodextrin-based microcapsules in food flavors and fragrances. Finally, we present future development trends and challenges in cyclodextrin-based microcapsules. Future trends may focus on the regulation of flavor perception, the combination of molecular docking and molecular dynamics, the release study of cyclodextrin-based microcapsule, and innovative food packaging.