Cyclodextrin–phytochemical inclusion complexes: Promising food materials with targeted nutrition and functionality

Natural phytochemicals suffer from poor aqueous solubility and storage stability as well as demonstrate limited bioaccessibility; thus, their effectiveness as food ingredients is severely restricted. The construction of cyclodextrin inclusion complexes (CICs) allows naturally derived phytochemicals with enhanced solubility and stability in various environmental situations to maintain their biological activity during food processing and storage....