Simulación in vitro de la liberación del huésped del complejo de inclusión AOVE-αCD

  1. Barón-Yusty 1
  2. M. Ros-Chumillas 1
  3. G.B. Martı́nez-Hernández 1
  4. Antonio López-Gómez 1
  1. 1 Universidad Politécnica de Cartagena
    info

    Universidad Politécnica de Cartagena

    Cartagena, España

    ROR https://ror.org/02k5kx966

Book:
Libro de actas del 12º Workshop en Investigación Agroalimentaria para jóvenes investigadores: WIA.23
  1. Francisco Artés Hernández (coord.)
  2. Eva Armero Ibáñez (coord.)
  3. Ginés Benito Martínez Hernández (coord.)
  4. Mª del Carmen Martínez Ballesta (coord.)
  5. Manuel Tornel Martínez (coord.)

Publisher: Universidad Politécnica de Cartagena

ISBN: 978-84-17853-74-7

Year of publication: 2023

Pages: 42-45

Congress: Workshop on Agri-Food Research for young researchers (12. 2023. Cartagena)

Type: Conference paper

DIALNET GOOGLE SCHOLAR lock_openRepositorio Digital de la UPCT editor

Abstract

The process of releasing of the encapsulated compounds from the cyclodextrin inclusion complex into the oral cavity is known as guest mouth-release. This occurs when cyclodextrin is mixed with saliva during chewing, resulting in the hydration of cyclodextrin and destabilization of the inclusion complex. In this study, the objective was to assess the release of extra virgin olive oil (EVOO) as guest from the inclusion complex with alpha-cyclodextrin (αCD) in artificial saliva, with the aim of determining its potential application in the food industry for breaded products. The results revealed a rapid release of EVOO (100% release in less than 1 minute), which would be perceived by taste receptors in the oral cavity. This finding indicates that EVOO-αCD could be used in the formulation of breaded food products, for reducing its oil content and avoid the frying process.

Data source: Dialnet