v
Preface
The Schardinger dextrins will continue to serve, delight, teach, and intrigue the carbohydrate chemist for many years to come.
(Professor Dexter French, 1957)
Although discovered about 130 years ago in France by the pharmacochemist
Antoine Villiers, cyclodextrins are cage-like compounds that still fascinate researchers. Cyclodextrins are produced by enzymatic degradation of starch. Cyclodextrins
are among the most remarkable macrocyclic molecules of major theoretical and
practical impacts in chemistry, biology, biochemistry, health science and agriculture. Cyclodextrin investigations have broken frontiers between many different disciplines and, as a result, actual scientists work together to disclose new concepts and
applications. The unique feature of cyclodextrins is their ability to form inclusion
complexes with various molecules by host–guest interactions, which are at the origin of many applications in almost all industrial sectors.
This book, entitled Cyclodextrin History, is the third volume on cyclodextrins
published in the series Environmental Chemistry for a Sustainable World. Written
by 36 international contributors from 11 countries who are leading experts in the
cyclodextrin field, the 3 volumes focus on the developments, research trends, methods and innovations related to the use of cyclodextrins for both fundamental research
and applied technology. The first volume explains cyclodextrin fundamentals, synthesis and characterization
1
. The second volume focuses on cyclodextrin applications in medicine, food, environment and liquid crystals
2
.
This book presents the history of cyclodextrins. In addition, the book contains
invited chapters from senior scientists who have made a major contribution to
cyclodextrin knowledge. The first chapter by Nadia Morin-Crini et al. outlines the
historical milestones of the discovery, exploration, development and practical applications of cyclodextrins. The next two chapters review the achievements of two
prestigious researchers: Professors József Szejtli and Benito Casu. Chapter 2 by
Grégorio Crini et al. presents the scientific and industrial work of Professor József
Szejtli, considered as the ‘godfather of cyclodextrins’. Chapter 3 by Giangiacomo
Preface
The Schardinger dextrins will continue to serve, delight, teach, and intrigue the carbohydrate chemist for many years to come.
(Professor Dexter French, 1957)
Although discovered about 130 years ago in France by the pharmacochemist
Antoine Villiers, cyclodextrins are cage-like compounds that still fascinate researchers. Cyclodextrins are produced by enzymatic degradation of starch. Cyclodextrins
are among the most remarkable macrocyclic molecules of major theoretical and
practical impacts in chemistry, biology, biochemistry, health science and agriculture. Cyclodextrin investigations have broken frontiers between many different disciplines and, as a result, actual scientists work together to disclose new concepts and
applications. The unique feature of cyclodextrins is their ability to form inclusion
complexes with various molecules by host–guest interactions, which are at the origin of many applications in almost all industrial sectors.
This book, entitled Cyclodextrin History, is the third volume on cyclodextrins
published in the series Environmental Chemistry for a Sustainable World. Written
by 36 international contributors from 11 countries who are leading experts in the
cyclodextrin field, the 3 volumes focus on the developments, research trends, methods and innovations related to the use of cyclodextrins for both fundamental research
and applied technology. The first volume explains cyclodextrin fundamentals, synthesis and characterization
1
. The second volume focuses on cyclodextrin applications in medicine, food, environment and liquid crystals
2
.
This book presents the history of cyclodextrins. In addition, the book contains
invited chapters from senior scientists who have made a major contribution to
cyclodextrin knowledge. The first chapter by Nadia Morin-Crini et al. outlines the
historical milestones of the discovery, exploration, development and practical applications of cyclodextrins. The next two chapters review the achievements of two
prestigious researchers: Professors József Szejtli and Benito Casu. Chapter 2 by
Grégorio Crini et al. presents the scientific and industrial work of Professor József
Szejtli, considered as the ‘godfather of cyclodextrins’. Chapter 3 by Giangiacomo