112
1970s onward. Indeed, after his return in Hungary, he initiated a comprehensive
cyclodextrin research and development.
2.3.2 Fields of Research on Cyclodextrins Studied by
Professor Szejtli
During more than 30 years, Professor Szejtli and his collaborators have written an
abundant literature on all the topics related to cyclodextrins as reported in Table 2.3.
His works were spread across different disciplines: chemistry, biochemistry, biology, health science, agriculture, environmental sciences, etc. With his results, cyclodextrins have broken barriers between different disciplines.
In the 1970s, Professor Szejtli first focused on the fundamental aspects of native
and modified cyclodextrins. He studied their preparation and production at industrial scale, their description and characterization, their structure and properties, and
also their solution and solid-state behavior.
Professor Szejtli, investigating in details the complex-forming capacities of
cyclodextrins toward a large range of substances, demonstrated that these remarkable encapsulation properties can modify and/or improve the physical, chemical,
and/or biological characteristics of the guest molecule, in agreement with the previous conclusions published by Professors Freudenberg, French, and Cramer (Crini
2014). Professor Szejtli also studied various methods for the preparation of cyclodextrin complexes and used various techniques for their characterization.
At the same time, Professor Szejtli also turned his attention to the practical
aspects of these molecules. His objective was to find applications in all sectors of
industry (Fig. 2.10). With his collaborators, he published numerous patents during
the period 1975–1985. Rapidly, his research on cyclodextrins was very active in
fields such as chromatography and analytical chemistry, food and cosmetic industries, pharmacy, agrochemistry, catalysis, enzymology, and environmental chemistry.
During the period 1975–1990, Professor Szejtli used cyclodextrins as host molecules for separation and molecular recognition, e.g., separating agents of racemic
mixtures or in chiral resolution of enantiomers, as analytical reagents for chemistry
and diagnostics, as solubilizing agents for lipophilic drugs, as excipients in formulation pharmaceutical development for stabilization, as capsules for molecular entrapments, as promoters or catalysts of different reactions, as multifunctional ingredients
and complexing agents in food applications, as active agents for masking of undesired odor and taste, as plant growth regulators, and as complexing agents for purification purposes or pollutant removal.
Professor Szejtli claimed that the majority of these applications were based on
the ability to form inclusion complexes. In 1987, he wrote: “Cyclodextrins can be
considered as a new group of industrial basic materials, thanks to the constantly
broadening versatility of their applications” (Szejtli 1987a).
G. Crini et al.
1970s onward. Indeed, after his return in Hungary, he initiated a comprehensive
cyclodextrin research and development.
2.3.2 Fields of Research on Cyclodextrins Studied by
Professor Szejtli
During more than 30 years, Professor Szejtli and his collaborators have written an
abundant literature on all the topics related to cyclodextrins as reported in Table 2.3.
His works were spread across different disciplines: chemistry, biochemistry, biology, health science, agriculture, environmental sciences, etc. With his results, cyclodextrins have broken barriers between different disciplines.
In the 1970s, Professor Szejtli first focused on the fundamental aspects of native
and modified cyclodextrins. He studied their preparation and production at industrial scale, their description and characterization, their structure and properties, and
also their solution and solid-state behavior.
Professor Szejtli, investigating in details the complex-forming capacities of
cyclodextrins toward a large range of substances, demonstrated that these remarkable encapsulation properties can modify and/or improve the physical, chemical,
and/or biological characteristics of the guest molecule, in agreement with the previous conclusions published by Professors Freudenberg, French, and Cramer (Crini
2014). Professor Szejtli also studied various methods for the preparation of cyclodextrin complexes and used various techniques for their characterization.
At the same time, Professor Szejtli also turned his attention to the practical
aspects of these molecules. His objective was to find applications in all sectors of
industry (Fig. 2.10). With his collaborators, he published numerous patents during
the period 1975–1985. Rapidly, his research on cyclodextrins was very active in
fields such as chromatography and analytical chemistry, food and cosmetic industries, pharmacy, agrochemistry, catalysis, enzymology, and environmental chemistry.
During the period 1975–1990, Professor Szejtli used cyclodextrins as host molecules for separation and molecular recognition, e.g., separating agents of racemic
mixtures or in chiral resolution of enantiomers, as analytical reagents for chemistry
and diagnostics, as solubilizing agents for lipophilic drugs, as excipients in formulation pharmaceutical development for stabilization, as capsules for molecular entrapments, as promoters or catalysts of different reactions, as multifunctional ingredients
and complexing agents in food applications, as active agents for masking of undesired odor and taste, as plant growth regulators, and as complexing agents for purification purposes or pollutant removal.
Professor Szejtli claimed that the majority of these applications were based on
the ability to form inclusion complexes. In 1987, he wrote: “Cyclodextrins can be
considered as a new group of industrial basic materials, thanks to the constantly
broadening versatility of their applications” (Szejtli 1987a).
G. Crini et al.