A comprehensive overview of cyclodextrins in terms of production, properties, and applications
https://doi.org/10.21323/2618-9771-2025-8-2-196-203
Abstract
Cyclodextrins (CDs) are cyclic oligosaccharides formed through the enzymatic transformation of starch into glucose, catalyzed by cyclodextrin glucanotransferase (CGTase). They are composed of six (α-CD), seven (β-CD), or eight (γ-CD) glucose molecules, interconnected by α-1,4 glycosidic bonds. Cyclodextrin glucanotransferase has been declared safe for use in food applications by the European Food Safety Authority (EFSA). CGTase is an extracellular enzyme that is found in nature on a cellular level and is generated by a variety of microorganisms, such as fungi, bacteria, and archaea. Approximately 90 % of bacteria that generate CGTase belong to the genus Bacillus. A number of glucose units joined covalently by oxygen atoms form cyclodextrins. CDs have a truncated cone shape with a hydrophilic outer wall and a less hydrophilic inner wall. Due to their numerous health benefits, CDs are regarded as advantageous nutrients and biologically active dietary supplements. CDs and their derivatives have diverse applications across the food, cosmetics, and pharmaceutical industries, with their use being most prominent in the food sector. Within the food industry, CDs serve primarily as auxiliary agents, acting as technological enhancers to improve the physicochemical properties of various food components. For example, they can be used to stabilize aroma and flavor compounds, polyunsaturated fatty acids (PUFAs), and poorly water-soluble vitamins and nutrients, as well as to improve medication solubility and bioavailability. Studies on their toxicity have also revealed that CDs are safe to use orally. Many studies have examined the insertion of conventional medications or naturally occurring bioactive substances into CDs cavities in an effort to better understand their effects on various cancer cell lines in vitro. CDs are used in cosmetics products to extend their shelf life, stabilize volatile chemical ingredients, lessen offensive tastes or smells, and prevent or lessen topical irritation. Cyclodextrins remain a focal point of research due to their ability to encapsulate molecules and function as catalysts and carriers for a wide range of chemical compounds.
About the Authors
H. A. Abd Alhussein
University of Basrah
Iraq
Iraq
Huda Ali Abd Alhussein, Postgraduate, Department of Food Science, College of Agriculture
Basrah, 61004, Iraq
Tel.: +964–771–620–36–17
A. J. Abd Al-Manhel
University of Basrah
Iraq
Iraq
Alaa Jabbar Abd Al-Manhel, Professor, Department of Food Science, College of Agriculture
Basrah, 61004, Iraq
Tel.: +964–780–878–57–72
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Abd Alhussein H.A., Abd Al-Manhel A.J. A comprehensive overview of cyclodextrins in terms of production, properties, and applications. Food systems. 2025;8(2):196-203. https://doi.org/10.21323/2618-9771-2025-8-2-196-203
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