130 years of cyclodextrin discovery for health, food, agriculture, and the industry: a review
2021
Morin-Crini, Nadia | Fourmentin, Sophie | Fenyvesi, Éva | Lichtfouse, Eric | Torri, Giangiacomo | Fourmentin, Marc | Crini, Grégorio
Cyclodextrins are a group of cyclic oligosaccharides obtained by enzymatic degradation of starch. They are remarkable macrocyclic molecules that have led major theoretical and practical advances in chemistry, biology, biochemistry, health science, and agriculture. Their molecular structure is composed of a hydrophobic cavity that can encapsulate other compounds to form inclusion complexes through host–guest interactions. This unique feature is at the origin of many applications. Cyclodextrins and their derivatives have a wide variety of practical applications in almost all sectors of the industry, including pharmacy, medicine, foods, cosmetics, chromatography, catalysis, biotechnology, and the textile industry. Villiers published the first reference to cyclodextrins in 1891, and since then, these molecules have continued to fascinate academia and industry. Currently, more than 2000 publications on cyclodextrins are published each year. On the occasion of the 130th anniversary of their discovery, in this review, we present an historical overview of the development and applications of cyclodextrins. First, we present the discovery and first chemical studies on cyclodextrins. Then, the main results obtained during the 1911–1970 exploration period are discussed. A third part presents the historical landmarks in the development of cyclodextrins from 1970 to the present day.
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