Development of β-Cyclodextrin Particles with Various Diameters by Means of Electrospraying Method
Yulianto Agung Rezeki, Heni Rachmawati, Muhammad Miftahul Munir, Khairurrijal Khairurrijal
Faculty of Mathematics and Natural Sciences, Institut Teknologi Bandung
Abstract
Cyclodextrins are a family of cyclic oligosaccharides produced by enzymatic degradation of starch. There are three types of cyclodextrins based on the number of glucose subunits, i.e., α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, which respectively have 6, 7, and 8 glucose subunits. Among others, β-cyclodextrin has more advantages in many subjects. This paper provides the development of β-cyclodextrin particles using electrospraying method. In this study, a variation of β-cyclodextrin concentration was carried out to see the effect on the particle diameter. By varying the β-cyclodextrin concentration, the resulting particles have various sizes. The greater the β-cyclodextrin concentration, the greater the diameter of the particles produced. β-cyclodextrin particles can be used in food, pharmaceutical, drug delivery, and chemical industries. The advantage in modifying the particle diameter makes the use of β-cyclodextrin more effective.
Keywords: Cyclodextrin, Electrospraying, Particles
Topic: Synthesis and Characterization Techniques