cyklodextrinm

Cyclodextrins are a family of cyclic oligosaccharides derived from starch, primarily produced through enzymatic degradation by cyclodextrin glycosyltransferases (CGTases). Structurally, they form a toroidal shape resembling a truncated cone, composed of six to eight glucose units linked by α-1,4-glycosidic bonds. The most common types are α-cyclodextrin (6 glucose units), β-cyclodextrin (7 glucose units), and γ-cyclodextrin (8 glucose units), though larger or smaller variants exist. Their unique cavity allows them to form inclusion complexes with a wide range of guest molecules, including gases, liquids, and solids, through non-covalent interactions such as van der Waals forces and hydrogen bonding.

Cyclodextrins are widely used in pharmaceutical, food, and cosmetic industries due to their ability to enhance the solubility, stability, and bioavailability of poorly water-soluble drugs. They can encapsulate hydrophobic compounds, protecting them from degradation while improving their dissolution rates. In food applications, they are employed as stabilizers, flavor enhancers, and carriers for nutrients or additives, reducing volatility and improving texture. Additionally, they find uses in environmental remediation, agriculture, and chemical synthesis, where they facilitate controlled release and selective separation processes.

The natural cyclodextrins are generally recognized as safe (GRAS) by regulatory agencies like the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), though synthetic modifications may require additional evaluation. Their biodegradability and low toxicity make them environmentally friendly alternatives to synthetic surfactants. However, potential drawbacks include limited water solubility for larger cyclodextrins and the possibility of irritation or allergic reactions in sensitive individuals. Research continues to explore their applications in nanotechnology, drug delivery systems, and sustainable materials.