Capturing CO2 with (or without) CDs

today’s cyclodextrin: Capturing CO2 with (or without) CDs

Researchers at the University of California, Berkeley, have developed a material named COF-999, a fluffy yellow powder capable of capturing carbon dioxide (CO₂) from the atmosphere with remarkable efficiency. Just under half a pound (approximately 200 grams) of COF-999 can absorb about 44 pounds (20 kilograms) of CO₂ annually, matching the carbon sequestration capacity of a mature tree over the same period.

COF-999 is a covalent organic framework (COF) characterized by its porous structure, which provides a large surface area for gas adsorption. The internal surfaces of this material are lined with amines—compounds that effectively bind to CO₂ molecules. When air passes through COF-999, the amines capture CO₂, and the gas can later be released by heating the material to about 140°F (60°C), allowing for repeated use. Notably, COF-999 has demonstrated stability over at least 100 adsorption-desorption cycles without degradation.

This innovation holds significant promise for direct air capture (DAC) technologies, which aim to reduce atmospheric CO₂ levels to mitigate climate change. The efficiency and durability of COF-999 could enhance the viability of DAC systems, potentially accelerating efforts to lower greenhouse gas concentrations in the atmosphere.

But did you know that cyclodextrins can be used for carbon-dioxide capturing too?
Cyclodextrins (CDs), cyclic oligosaccharides, are studied as potential CO2 capture agents due to their unique molecular structures and high selectivity towards CO2 – a paper from Mikael Bols

CO2 complexation with cyclodextrins – PMC

A composition for activating plant’s natural defense mechanisms to extend the shelf life and methods thereof

The agricultural use of CDs is often neglected, so here is an excellent example of exploiting their potential in this field. This includes the application of the encapsulated powder of the active ingredient, which is released in a sustained manner near the farm/agricultural produce. When the volatile active ingredient is released, it slows down the ethylene biosynthesis pathway and restricts microbial growth of fresh produce without any expensive technologies (refrigeration) and harmful chemicals (toxic). It can be adopted to any stage of the fruits and vegetable supply chain.

See the full patent on Patentscope