cyclodextrinit

Cyclodextrins are a family of cyclic oligosaccharides composed of alpha-1,4 linked D-glucopyranose units. They are typically produced from starch by enzymatic conversion. The most common cyclodextrins are alpha-, beta-, and gamma-cyclodextrin, which contain six, seven, and eight glucose units, respectively. Their distinctive molecular structure, characterized by a toroidal (cone-like) shape, features a hydrophilic exterior and a hydrophobic interior cavity. This unique architecture allows cyclodextrins to form inclusion complexes with a wide range of guest molecules that fit within their cavity.

The ability to encapsulate guest molecules is the primary functional property of cyclodextrins. This complexation can significantly alter the physical and chemical properties of the guest, such as increasing its solubility, stability, and bioavailability, or masking its taste and odor. These properties make cyclodextrins valuable in various applications. In the pharmaceutical industry, they are used to improve drug delivery and formulation. In the food industry, they can enhance flavor stability and mask undesirable tastes. They also find use in cosmetics, textiles, and environmental remediation.

The size and shape of the cyclodextrin cavity can be tailored by altering the number of glucose units, thus influencing the type and size of guest molecules that can be encapsulated. Modified cyclodextrins, with chemical alterations to their hydroxyl groups, further expand their range of applications by modifying their solubility and complexation characteristics. Research continues to explore new applications and derivatives of cyclodextrins.