Title : Molecular encapsulation in food science: From functional foods to analytical and sustainable applications
Abstract:
Molecular encapsulation has evolved from a strategy for improving the solubility of poorly water-soluble molecules into a versatile platform with applications throughout the food chain. Among the available host molecules, cyclodextrins are particularly attractive because their hydrophobic cavities and hydrophilic external surfaces enable reversible inclusion complexes with a wide range of food-related compounds. Understanding these molecular interactions provides opportunities not only for formulation, but also for analytical chemistry, food safety and sustainable production.
This keynote will explore the main applications of molecular encapsulation in food science, connecting physicochemical principles with practical examples and research developed at the University of Murcia. First, we will examine the development of functional foods through the incorporation of bioactive ingredients, with particular attention to stilbenes and other phenolic compounds. Encapsulation can improve apparent aqueous solubility, facilitate incorporation into food matrices and support the design of formulations intended to preserve biological activity. Closely related is the protection of sensitive ingredients against degradation caused by light, oxygen, temperature or processing conditions, although the magnitude of protection depends on the guest molecule, carrier and matrix.
A second focus will be analytical innovation. Cyclodextrin-mediated changes in molecular environments can enhance spectroscopic responses and contribute to highly sensitive methods for detecting or quantifying selected ingredients and contaminants in complex foods. We will discuss how inclusion equilibria, fluorescence and method validation determine whether such approaches deliver meaningful gains in sensitivity and selectivity.
Beyond formulation and detection, molecular recognition can contribute to decontamination and selective removal of undesirable compounds, including certain off-flavour molecules or food-related pollutants, provided that suitable separation and regeneration steps are established. Another emerging direction is the use of cyclodextrins and related formulations as elicitors or delivery systems in plant and cell-based production, potentially stimulating the accumulation or recovery of metabolites of agro-food interest. These applications require careful distinction between demonstrated effects and promising hypotheses.
Additional opportunities include flavour and odour masking, controlled release during processing or digestion, improvements in bioaccessibility, and the design of reusable materials for greener extraction and ingredient recovery. Particular attention will be paid to the challenges of translating molecular-level results into real foods: competition from matrix components, dosage, sensory acceptance, stability during storage, scalability, regulatory requirements and the difference between enhanced solubility and proven bioavailability.
Rather than presenting encapsulation as a universal solution, this lecture will highlight where the evidence is strongest, where limitations remain and how mechanistic understanding can guide application-specific design. The central message is that molecular encapsulation is not merely a protective container for ingredients; it is a toolbox for creating, measuring, safeguarding and sustainably producing the next generation of food products. Case studies will illustrate the experimental choices needed to move from promising inclusion complexes to robust, reproducible industrial applications.
