Many natural compounds have excellent activity against different bacteria. However, their food use to inhibit the bacteria is often limited by poor water solubility, or instability to light, heat, oxygen, and other environmental factors. Cyclodextrin combines with these natural compounds could not only overcome these shortcomings, but also increase the antibacterial ability of active compounds. This review focuses on the following aspects of active natural compounds in cyclodextrin-based food: the preparation, food applications, and their possible antibacterial mechanisms of different systems. |
