The flavonols quercetinand myricetin, compounds associated with significant healthbenefits, can be encapsulated in beta-cyclodextrin (beta-cd),researchers have reported. "the complexation of polyphenolshas proven to be useful in both enhancing the solubility and theirbioavailability and also protecting them from enzymatic oxidation," wrotelead author carmen lucas-abellan from universidad catolica san antonio de murcia."beta-cds and their derivates may be useful in improving the dissolutionand the bioavailability of quercetinand myricetin in functionalbeverages," she added in the journal of agricultural and foodchemistry . beta-cyclodextrin (b-cd) is a chemically and physicallystable polysaccharide produced by the enzymatic modification of starch.some cyclodextins are already used as carriers for natural colours, flavoursand vitamins,solubilisers of lipids,stabilisersof oilin water emulsions,or flavouror aromamodifiers in a variety of processedfoods. the new study investigated the potential of thepolysaccharide to encapsulate the flavonols quercetinand myricetin, both of which have been linked to the inhibition of lipidoxidation, which has knock-on benefits for heart health."given the many health-promotingactivities of quercetinand myricetin, a method for increasing their bioavailability and stability wasthought to be necessary," wrote lucas-abellan. the researchersincorporated the individual flavonols in cyclodextrin and tested theirstability when exposed to horseradish peroxidase, known to oxidise theflavonols in the presence of hydrogen peroxide. lucas-abellan and co-workersreport that the presence of cyclodextrins (cds) led to an inhibition of theoxidation, due to the complexation of the flavonol in the hydrophobic cavity ofthe polysaccharide. the type of cd affected the strength of the complexesformed, with hydroxypropyl-beta-cds performing better than maltosyl-beta-cds,which performed better than the beta-cds. "the complexation efficiency(ce) values for hydroxypropyl-beta-cds and quercetinor myricetin were calculated (267.4 and 5.3, respectively), indicating thathydroxypropyl-beta-cds are more efficient for the complexation of quercetinthan myricetin in the studied conditions," wrote the researchers. "itis important to note that cyclodextrins can be used not only to decrease thefree flavonol concentration while the total flavonol concentration remainsconstant (in which case the free flavonol concentration depends only on thecomplexation constant) but also to increase total flavonol concentration whilethe free flavonol concentration remains constant. in the latter case, the levelof total flavonol depends on the complexation efficacy," they added.microcapsules are tinyparticles that contain an active agent or core material surrounded by a shellor coating, and are now increasingly being used in foodingredients preparation. the research is in-line with the currenttrend of foodmanufacturers to turn to encapsulation technologies as a way ofachieving much-needed differentiation and enhancing productvalue. tapping into key and emerging consumertrends with innovative techniques is becoming increasingly important for foodmanufacturers.

nessby 40 and 60 per cent, respectively, said the researchers. an improvement inthe “characteristic soyodour” was also recorded. at a lower level (3 per cent) alpha-cyclodextrinhad no affect on the bitter tasteof the soy proteinhydrolysate solution, they added. “the main bitterpeptideshold in their chains non-polaramino acids situated at the middle or the extremity of the peptidechain and this structural characteristic is fundamental for the interaction ofthese amino acidswith the tastesensitive cells at the tongue,” explained the researchers. “thus the higherproportions of alpha-cd, which have led to significant reduction in the bitternessof the soyhydrolysate, were sufficient to increase the amino acidand peptidecomplexed populations in the hydrolysate mixture up to the point ofsignificantly lowering the solution bitternessintensity.”