(2-Hydroxypropyl)-Beta-Cyclodextrin

He X, et al. International Journal of Biological Macromolecules, 2025, 300, 140281.

(2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) played a pivotal role in the construction of functionalized bacterial cellulose (BC) nanocomposite membranes with enhanced electrical conductivity and antimicrobial properties. Acting as a capping and stabilizing agent, HP-β-CD enabled the effective integration of Fe₃O₄ magnetic nanoparticles and subsequently reduced silver nanoparticles (AgNPs) within the BC matrix.

The synthetic protocol involved the preparation of a hybrid solution where FeCl₃·6H₂O was reduced and precipitated into Fe₃O₄ nanoparticles in the presence of sodium acetate and glycol. HP-β-CD was introduced as a dispersing and functionalizing agent, yielding a homogeneous wine-red solution after complexation with Fe₃O₄. The incorporation of alpha-lipoic acid (LA) served both as a reducing agent and anchoring ligand, producing a stable HP-β-CD/Fe₃O₄/LA dispersion. The BC membranes were then immersed in this functional mixture, followed by hot-pressing to form HP-β-CD/Fe₃O₄/LA@BC membranes. Further in-situ reduction of Ag⁺ ions on the membrane surface, conducted at 50 °C for 1 hour, yielded HP-β-CD/Fe₃O₄/LA/Ag@BC composites.

Kulal R, et al. Measurement: Food, 2025, 18, 100219.

(2-Hydroxypropyl)-Beta-Cyclodextrin (HPBCD) was employed to nano-encapsulate lipophilic spice oleoresins-specifically from pepper, turmeric, and chilli-aiming to overcome their poor solubility and limited bioavailability for application in food systems. The inclusion complexes were synthesized via a modified kneading method. Oleoresins (500 mg) were solubilized in ethanol (95%) with 0.5% Tween 80 and combined with HPBCD (8.25 g). The kneading process lasted 50 minutes, followed by freeze-drying to yield stable nano-complexes. Physicochemical characterization revealed nanoscale particle sizes (≤250 nm) and zeta potentials above -30 mV, indicating colloidal stability. Encapsulation efficiencies exceeded 85% across all formulations, reflecting robust entrapment within the HPBCD matrix.

In vitro release profiling demonstrated pH-responsive behavior, with maximal drug release observed in simulated intestinal conditions-92%, 89%, and 88% release for encapsulated pepper, turmeric, and chilli oleoresins, respectively. This pattern aligns with the gastrointestinal absorption window, promoting targeted delivery. Furthermore, in vivo studies showed a remarkable enhancement in bioavailability, increasing by 40-50%, affirming the suitability of HPBCD nano-complexes for oral delivery of lipophilic phytoconstituents.

Zhu X, et al. Food Bioscience, 2025, 66, 106201.

(2-Hydroxypropyl)-β-cyclodextrin (HP-β-CD) was employed to improve the physicochemical properties of avicularin. Using a freeze-drying-based complexation technique, a 1:1 molar ratio of avicularin and HP-β-CD was stirred in aqueous medium at 30 °C for 72 hours, followed by filtration and lyophilization to yield the inclusion complex. Compared to free avicularin, the HP-β-CD complex demonstrated a 22-fold increase in water solubility and significantly enhanced chemical stability under thermal and alkaline (pH 9-10) conditions, with up to 50% improvement. Antioxidant performance, assessed in cellular assays, was also notably elevated-up to 35% at 120 μg/mL-demonstrating the biofunctional enhancement imparted by HP-β-CD inclusion.

Bao Y, et al. International Journal of Biological Macromolecules, 2025, 142978.

(2-Hydroxypropyl)-Beta-Cyclodextrin (HP-β-CD) was employed to encapsulate Pterostilbene (PTS), a hydrophobic antioxidant compound, forming a water-soluble PTS-HP-β-CD inclusion complex (IC). The complexation process involved the dropwise addition of ethanolic PTS into aqueous HP-β-CD under continuous stirring, followed by ethanol removal and lyophilization, yielding a homogeneous, dry IC powder.

The IC was subsequently incorporated into a pullulan-based nanofiber matrix via electrospinning, generating a novel dry facial mask (PUL-PTS-HP-β-CD-NF). This nanofiber system exhibited uniform morphology and superior antioxidant activity compared to free PTS, confirming the protective and enhancing roles of HP-β-CD.

He X, et al. Arabian Journal of Chemistry, 2024, 17(9), 105923.

(2-Hydroxypropyl)-Beta-Cyclodextrin (HP-β-CD) played a pivotal role in the stepwise construction of multifunctional wool fabrics through the surface immobilization of magnetic nanoparticles. The experimental process began with the synthesis of Fe₃O₄ nanoparticles: 2.7 g of FeCl₃·6H₂O was dissolved in 80 mL of glycol and stirred until clear, followed by the addition of 7.2 g of sodium acetate to form a viscous, homogeneous brown-yellow Fe₃O₄ sol.

Separately, 0.2 g of lipoic acid (LA) was dissolved in 20 mL of absolute ethanol and slowly added to 80 mL of 2.5% (m/v) HP-β-CD aqueous solution. The mixture was stirred for 60 minutes, resulting in an HP-β-CD/LA complex. This complex solution was then combined with the prepared Fe₃O₄ nanoparticles and stirred for 2 hours until a transparent wine-red HP-β-CD/Fe₃O₄/LA dispersion was formed.

This dispersion was applied to wool fabrics, enabling strong immobilization of nanoparticles onto the fiber surface via LA-mediated coupling. The final modified wool showed improved wettability, anti-wrinkle properties, UV shielding, antioxidant activity, and antibacterial efficacy.

Tolun A, et al. Carbohydrate Polymer Technologies and Applications, 2025, 9, 100631.

(2-Hydroxypropyl)-Beta-Cyclodextrin (HP-β-CD) is utilized for the encapsulation and stabilization of bioactive phenolic compounds extracted from olive mill wastewater (OMWW), demonstrating its critical role in improving the functional attributes of agro-industrial byproducts. In this study, HP-β-CD was employed to form inclusion complexes with OMWW at various molar ratios (1:1, 1:2, 1:3), aiming to enhance its antioxidant potential and thermal resilience. The 1:2 molar ratio complex exhibited optimal performance, as confirmed by FT-IR spectroscopy through the disappearance of O-H stretching bands, and XRD analysis, which showed a loss of OMWW crystallinity. Differential scanning calorimetry revealed a substantial elevation in OMWW's thermal stability, with the melting point rising from 192.3 °C to 228.0 °C. Antioxidant assays indicated a marked increase in radical scavenging activity at the 1:2 ratio, correlating with higher phenolic content.