tsüklodextrins

Cyclodextrins are a family of cyclic oligosaccharides derived from starch. They are composed of glucose units linked by alpha-1,4 glycosidic bonds. The most common cyclodextrins are alpha-cyclodextrin, beta-cyclodextrin, and gamma-cyclodextrin, which consist of six, seven, and eight glucose units, respectively. Their ring-like structure creates a unique toroidal shape with a hydrophilic exterior and a hydrophobic interior cavity. This characteristic allows cyclodextrins to form inclusion complexes with various hydrophobic guest molecules. The size and shape of the cavity vary depending on the number of glucose units, influencing their binding affinity for different guest molecules.

This inclusion complex formation is the basis for many of their applications. In pharmaceuticals, cyclodextrins are used to improve the solubility, stability, and bioavailability of poorly soluble drugs. They can also mask unpleasant tastes and odors of active ingredients. In the food industry, they are employed to encapsulate flavors and aromas, prevent oxidation, and control the release of additives. Cyclodextrins also find use in cosmetics, agriculture, and environmental remediation, such as in the removal of pollutants. Their ability to encapsulate and modify the properties of other molecules makes them versatile tools in various scientific and industrial fields. They are generally considered safe and are produced through enzymatic conversion of starch.