Abstract
The numerous hydroxyl groups available in cyclodextrins are active sites that can form different types of linkages. They can be crosslinked with one another, or they can be derivatized to produce monomers that can form linear or branched networks. Moreover, they can form inclusion complexes with polymers and different substrates, modifying their physicochemical properties. This review shows the different applications using polymers with cyclodextrins, either by forming inclusion complexes, ternary complexes, networks, or molecularly imprinted polymers (MIPs). On one hand, the use of cyclodextrins enhances the properties of each polymer, and on the other the use of polymers decreases the amount of cyclodextrins required in different formulations. Both cyclodextrins and polymers contribute synergistically in several applications such as pharmacological, nutritional, environmental, and other industrial fields. The use of polymers based on cyclodextrins is a low cost easy to use potential tool with great future prospects.
Highlights
Cyclodextrins (CDs) are cyclic oligosaccharides composed of glucose units connected by α-1,4-glycosidic linkages with numerous available hydroxyl groups that are active sites for forming different types of derivatives and linkages
CDs have been recommended for applications in food processing and as food additives with various aims, like protecting lipophilic food components that are oxidizable and degradable by light or heat, solubilizing vitamins and dyes, encapsulating flavours, fragances, and essential oils against unwanted changes, suppressing unpleasant odors or tastes; and achieving controlled release of certain food and drug constituents [6,7,8,9]
The high selectivity of CDs based on molecularly imprinted polymers (MIPs) was corroborated by Guo et al [31], who reported a novel approach for preparing a MIP with CD pseudo-polyrotaxanes as pseudo-supports, which are formed by self-assembling assistant recognition polymer chains with γ-CD
Summary
Cyclodextrins (CDs) are cyclic oligosaccharides composed of glucose units connected by α-1,4-glycosidic linkages with numerous available hydroxyl groups that are active sites for forming different types of derivatives and linkages. They are truncated-cone-shaped, with a relatively hydrophobic cavity and an external hydrophilic surface, capable of forming inclusion complexes (ICs) with various molecules, by incorporating them into the cavity [1,2,3]. Both cyclodextrins and polymers contribute synergistically in several applications such as in the pharmacological, nutritional, environmental and general industrial fields, making the use of polymers based on cyclodextrins a low cost, easy to use potential tool with great future prospects
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
