The chapter discusses, from a historical perspective, the evolution of the synthesis procedures to prepare covalently linked cyclodextrins, either by grafting or cross-linking mechanisms. Then, their applications in the food and pharmaceutical sectors are presented. Debittering of juices and retention of flavors were the first proposed uses in food science, and, more recently, smart packaging using cyclodextrin polymers is being developed. In the case of the pharmaceutical and biomedical applications, numerous studies on cyclodextrin polymers are being published in the last years, mainly in drug release, but also as polymeric vectors for gene delivery as well as in the field of regenerative medicine.
Petitjean, M., García-Zubiri, I.X., Isasi, J.R. (2020) Cyclodextrin-Based Polymers for Food and Pharmaceutical Applications: A Historical Review. In: Crini, G., Forurmentin, S., Lichtfouse, E. (eds.) The History of Cyclodextrins. Springer, New York. pp. 281-304. https://www.springer.com/gp/book/9783030493073