KFU. Card publication. Guest inclusion by native cyclodextrins in solid state and solutions: A review

KAZAN
FEDERAL UNIVERSITY

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- 中文
- ES

GUEST INCLUSION BY NATIVE CYCLODEXTRINS IN SOLID STATE AND SOLUTIONS: A REVIEW

Form of presentation

Articles in international journals and collections

Year of publication

2025

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Authors, employees of KFU

Gatiatulin Askar Kamilevich, author

Gorbachuk Valeriy Vilenovich, author

Ziganshin Marat Akhmedovich, author

Bibliographic description in the original language

Gatiatulin A.K, Ziganshin M.A, Gorbatchuk V.V., Guest inclusion by native cyclodextrins in solid state and solutions: A review//Carbohydrate Polymers. - 2025. - Vol.349, Part B. - 122962.

Annotation

In many industrial applications, preparation of cyclodextrin (CD) inclusion complexes with drugs, food additives, dyes and components of essence oils is performed in solid mixtures, slurries or paste-like systems having lack of water to dissolve cyclodextrin and guest completely. Such systems need a different description than supplied by classical analysis of CD complexation in aqueous solutions. The main feature of solid-state guest inclusion is the phase transition from solid CD to solid inclusion compound. This implies a complex interplay between a size exclusion effect for guest inclusion, a cooperative activation of this process by the third component such as water or organic compound and competition of guest and water for the space inside CD crystal lattice. The present review summarizes the current state of research of guest inclusion by native CDs in solid state and compares the driving forces of this process and its structure-property relationships with those of complexation in aqueous solutions. For an adequate comparison, the latter process was analyzed in thermodynamic activity scale, which allowed to separate hydrophobic effect and such important factors of complex stability as guest molecular shape and “high-energy” water.

Keywords

Cyclodextrin, Solid phase, Solution thermodynamics, Hydrophobic effect, Thermodynamic activity, Guest inclusion

The name of the journal

Carbohydrate Polymers

URL

https://www.sciencedirect.com/science/article/pii/S0144861724011883

Please use this ID to quote from or refer to the card

https://repository.kpfu.ru/eng/?p_id=307746&p_lang=2

Full metadata record

Field DC	Value	Language
dc.contributor.author	Gatiatulin Askar Kamilevich	ru_RU
dc.contributor.author	Gorbachuk Valeriy Vilenovich	ru_RU
dc.contributor.author	Ziganshin Marat Akhmedovich	ru_RU
dc.date.accessioned	2025-01-01T00:00:00Z	ru_RU
dc.date.available	2025-01-01T00:00:00Z	ru_RU
dc.date.issued	2025	ru_RU
dc.identifier.citation	Gatiatulin A.K, Ziganshin M.A, Gorbatchuk V.V., Guest inclusion by native cyclodextrins in solid state and solutions: A review//Carbohydrate Polymers. - 2025. - Vol.349, Part B. - 122962.	ru_RU
dc.identifier.uri	https://repository.kpfu.ru/eng/?p_id=307746&p_lang=2	ru_RU
dc.description.abstract	Carbohydrate Polymers	ru_RU
dc.description.abstract	In many industrial applications, preparation of cyclodextrin (CD) inclusion complexes with drugs, food additives, dyes and components of essence oils is performed in solid mixtures, slurries or paste-like systems having lack of water to dissolve cyclodextrin and guest completely. Such systems need a different description than supplied by classical analysis of CD complexation in aqueous solutions. The main feature of solid-state guest inclusion is the phase transition from solid CD to solid inclusion compound. This implies a complex interplay between a size exclusion effect for guest inclusion, a cooperative activation of this process by the third component such as water or organic compound and competition of guest and water for the space inside CD crystal lattice. The present review summarizes the current state of research of guest inclusion by native CDs in solid state and compares the driving forces of this process and its structure-property relationships with those of complexation in aqueous solutions. For an adequate comparison, the latter process was analyzed in thermodynamic activity scale, which allowed to separate hydrophobic effect and such important factors of complex stability as guest molecular shape and “high-energy” water.	ru_RU
dc.language.iso	ru	ru_RU
dc.subject	Cyclodextrin	ru_RU
dc.subject	Solid phase	ru_RU
dc.subject	Solution thermodynamics	ru_RU
dc.subject	Hydrophobic effect	ru_RU
dc.subject	Thermodynamic activity	ru_RU
dc.subject	Guest inclusion	ru_RU
dc.title	Guest inclusion by native cyclodextrins in solid state and solutions: A review	ru_RU
dc.type	Articles in international journals and collections	ru_RU