Nowadays the application of cyclodextrin-assisted molecular encapsulation in foods offers many advantages. Cyclodextrins, their derivatives and their cross-linked polymers can all improve the quality of food in storage, remove specific components and stabilize and increase the presence of components that are important for a healthy diet. The application of cyclodextrins and their complexes in packaging materials can help not only transport of previously nontransportable foods, but may also prevent, or at least decelerate, the spread of microbial infections.
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Martina et al. (2013) studied this question.