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Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging

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ARTICLE DOWNLOAD

Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging

10$

Myungho Lee, Kartick Prasad Dey & Youn Suk Lee 

Abstract

A series of methyl salicylate (MeSA)/β-cyclodextrin (β-CD) inclusion complexes (ICs) were prepared at different MeSA concentrations by the co-precipitation 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.

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Year 2020
Language English
Format PDF
DOI 10.1007/s10068-020-00749-z