This review offers a vision of the chemical behaviour of natural ingredients, synthetic drugs and other related compounds complexed using cyclodextrins. The review takes care of different sections related to i) the inclusion complexes formation with cyclodextrins, ii) the determination of the inclusion formation constant, iii) the most used methods to prepare host inclusion in the non-polar cavity of cyclodextrins and iv) the analytical techniques to evidence host inclusion. The review provides different literature that shows the application of cyclodextrins to improve physical, chemical, and biological characteristics of food compounds including solubility, stability and their elimination/masking. Moreover, the review also offers examples of commercial food/supplement products of cyclodextrins to indicate that cyclodextrins can be used to generate biotechnological substances with innovative properties and improve the development of food products.

这篇综述提供了对使用环糊精络合的天然成分、合成药物和其他相关化合物的化学行为的看法。该综述关注与以下相关的不同部分：i) 与环糊精形成包合物，ii) 包合物形成常数的测定，iii) 在环糊精的非极性空腔中制备宿主包合物的最常用方法和 iv)分析技术来证明主机包含。该综述提供了不同的文献，展示了环糊精在改善食品化合物的物理、化学和生物学特性方面的应用，包括溶解度、稳定性及其消除/掩蔽。而且，