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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 917-925
Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging
Myungho Lee1 • Kartick Prasad Dey1 • Youn Suk Lee1
1 Department of Packaging, Yonsei University, Yonseidae-gil, Wonju, Gangwon-do 26493, South Korea
ABSTRACT
A series of methyl salicylate (MeSA)/β-cyclodextrin (βD) inclusion complexes (ICs) were prepared at different MeSA concentrations by the coprecipitation method using methyl salicylate for maintaining the quality of fresh produce. The formation of IC was confirmed through FTIR, 1H NMR, TGA, and SEM measurements. Among the grades applied, IC with 1:1 grade showed the highest MeSA entrapment efficiency (59%). The release rate of MeSA from an IC was greater at higher temperature and higher relative humidity. In addition, the MeSA release from ICs of all grades followed a diffusive nature and first-order kinetics at 25 °C under all RH conditions, except at 7 °C. These results indicate that the use of a MeSA/β-CD IC in active packaging applications can effective maintain the quality of fresh produce.
KEYWORD
Cyclodextrin ㆍ Inclusion complex ㆍ Methyl salicylate ㆍ Controlled release ㆍ Active packaging
Food Science and Biotechnology 2020 ; 29(7): 917-925
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