Cyclodextrins in Cosmetics

Le résumé fourni par la source

Cyclodextrins were described by Villiers in 1891 and studied at the start of the twentieth century by Schardinger. However, these works did not result in cyclodextrin development. Cyclodextrins are obtained by enzymatic degradation of starch. The enzyme appears in various bacillus broths. According to the nature of the bacillus and the reaction conditions, three main cyclodextrins can be produced, constituted by 6, 7, or 8 glucopyrannose units; they are α-, β-, and γ-cyclodextrins, respectively. The formation of an inclusion compound generally occurs in aqueous solution or at least in the presence of a small quantity of water. Roughly, the inclusion process mechanism takes place as follows. The inclusion of a guest molecule in a cyclodextrin cavity constitutes a molecular encapsulation, resulting in modification of the physicochemical characteristics of the guest molecule with respect to its state, stability, solubility, undesirable side effects, etc.

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