General description 

Beta-cyclodextrin is a cyclodextrin composed of seven alpha-(1->4) linked D-glucopyranose units. Cyclodextrin（ β- Abbreviation of cyclodextrin β- CD) is the product of acid hydrolysis and cyclization of starch. It can envelop various compound molecules, increase the stability of the enveloped substance to light, heat and oxygen, and change the physical and chemical properties of the enveloped substance. White or almost white crystalline solid or crystalline powder; Odorless, slightly sweet; Soluble in water, insoluble in methanol, ethanol, acetone, etc; The product is stable in alkaline aqueous solution, hydrolyzes slowly in case of acid, and its iodine complex is yellow; The crystal is tabular; It can form inclusion compounds with a variety of compounds to make them stable, solubilized, slow-release, emulsified, antioxidant, anti decomposition, heat preservation, moisture-proof, and have the effect of masking odor. It is a new type of molecular wrapping material. β-Cyclodextrin-based nanosponges (β-CDNSs) play an important role in new arrays of agriculture, floriculture, cosmetics, medicine, high molecular weight proteins, novel flame retardants, gas carriers and water filters. In recent years, the field of advance nanostructured systems witnesses a rapid development due to miniaturization, dose-reduction, sustained and controlled release of actives and long-term stability of material. β-CDNSs are colloidal and cross-linked nanocarrier comprising of solid mesh-like structure with nano-cavities for encapsulation of complex lipophilic and hydrophilic chemical substances. The release of enthalpy-rich water molecules from the polymeric structures accounts for high complexation efficiency with different molecular substrates[1]. 

Figure1 the property of Beta-cyclodextrin(β-Cyclodextrin-based carbamate nanosponges)

Application and Pharmacology

β- Cyclodextrin is also known as cyclomalt heptachose, cycloheptadrin, or β- CD, extracted from starch by microbial enzymes, consists of 7 glucose residues and β- 1,4-glycosidic bond to form a ring, with a relative molecular weight of 1135. This product can form an inclusion complex with a variety of compounds, making it stable, solubilized, slow-release, emulsified, antioxidant, anti decomposition, heat preservation, moisture-proof, and has the function of masking odor. It is a new type of molecular wrapping material. Cyclodextrin（ β- Abbreviation of cyclodextrin β- CD) is the product of acid hydrolysis and cyclization of starch. It can envelop various compound molecules, increase the stability of the enveloped substance to light, heat and oxygen, and change the physical and chemical properties of the enveloped substance. β- Cyclodextrin has the advantages of high selectivity, non toxicity, edible, non hygroscopic, good chemical stability and easy separation. It can adsorb non-polar substances such as cholesterol, because its inner diameter can just hold a cholesterol molecule. The principle is that cholesterol has slight interfacial activity, which will gather at the oil-water interface and facilitate the formation of cholesterol in the aqueous phase β- The wrapping of CD forms a cold water insoluble β- CD cholesterol complex can be separated from food by centrifugation. Cholesterol removal rate varies with β- Cd concentration increases with the addition of too much β- CD, due to the competition between molecules, reduces the cholesterol removal rate, and uses more β- CD will also reduce the yield of food and leave more residues β- CD。Application in food industry. Cyclodextrin can protect some substances from oxidation, light, heat, volatilization and solid phase, so it can be used as a multifunctional food additive[2].

1. it is widely used in the pharmaceutical excipients industry. It is mainly used to increase the stability of drugs, prevent the oxidation and decomposition of drugs, improve the dissolution and bioavailability of drugs, reduce the toxic and side effects of drugs, and cover up the peculiar smell and odor of drugs.

2. in food manufacturing, it is mainly used to eliminate odor, improve the stability of spices, essence and pigments, and enhance emulsification and moisture-proof ability.

3.improve the taste of food. It is a good stabilizer and flavoring agent for the pharmaceutical, food and cosmetics manufacturing industry. 

Synthesis

After gelatinization, the starch is prepared by the action of cyclic glucosyltransferase produced by microorganisms, decolorization, compression, crystallization and separation

Safety

LD50 was more than 20g/kg in rats and mice. No mutagenic effect was found in Ames test, micronucleus test and mouse testicular chromosome aberration test. ADI tentative 0~6g/kg.

Reference

1.Pawar S., Shende P. & Trotta F., "Diversity of β-cyclodextrin-based nanosponges for transformation of actives," International Journal of Pharmaceutics, Vol.565(2019), pp.333-350.

2.Chodankar D., Vora A. & Kanhed A., "β-cyclodextrin and its derivatives: application in wastewater treatment," Environmental Science and Pollution Research, Vol.29, No.2(2022), pp.1585-1604.