Thermal Analyses of Cyclodextrin Complexes

  • Nicoleta G. Hădărugă
  • Geza N. Bandur
  • Daniel I. HădărugăEmail author
Part of the Environmental Chemistry for a Sustainable World book series (ECSW, volume 16)


Human health is the most important issue in the society. There are many compounds such as food additives and ingredients or medicinal compounds that can alter human health. Cyclodextrins can protect these compounds against light and oxidative degradation by molecular encapsulation. Moreover, cyclodextrins can also enhance properties of biologically active compounds such as better water solubility and bioavailability, and controlled release. Cyclodextrins are cyclic oligosaccharides comprising of six to eight α-(1→4)-linked d-glucopyranose units corresponding to the natural α-, β- and γ-cyclodextrin, respectively. Cyclodextrins have a truncated cone-like structure, with a hydrophobic inner cavity and highly hydrophilic exterior. This property allows molecular encapsulating of geometrically compatible hydrophobic compounds for obtaining host-guest supramolecular systems. Among many characterization methods that are applicable in both solution and solid state, thermal techniques were widely used for analysis and stability evaluation of cyclodextrin complexes.

We review the use of thermal methods for the analysis of cyclodextrin complexes and non-complexed cyclodextrins. We discuss the applications of thermogravimetry-differential thermogravimetry, differential thermal analysis, differential scanning calorimetry, hot stage microscopy, thermogravimetry-mass spectrometry, gas chromatography-time-of-flight-mass spectrometry, and isothermal titration calorimetry. Cyclodextrin complexes are classified according to the types of biological activity of the guest compound, e.g. drugs, odorants, essential oils and vegetable extracts, antioxidants, fatty acids, oils and fatty acid based derivatives, and other organic, organometallic and inorganic compounds. The formation of cyclodextrin inclusion complexes is evidenced by disappearance of the thermal characteristics of the guest compound after nanoencapsulation. It is the case of melting or boiling points. Information on the nanoencapsulation process is obtained from the behavior of hydration water molecules of complexes, and from the stability of the guest compound during heating up to the decomposition.


Cyclodextrins Thermal analyses Thermogravimetry Differential scanning calorimetry Water and moisture content Host-guest inclusion complexes Nanoparticles Nanoencapsulation Molecular encapsulation Supramolecular chemistry 


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Copyright information

© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  • Nicoleta G. Hădărugă
    • 1
  • Geza N. Bandur
    • 2
  • Daniel I. Hădărugă
    • 2
    Email author
  1. 1.Department of Food ScienceBanat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from TimişoaraTimişoaraRomania
  2. 2.Department of Applied Chemistry, Organic and Natural Compounds EngineeringPolytechnic University of TimişoaraTimişoaraRomania

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