Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging
| Autor: | Youn Suk Lee, Kartick Prasad Dey, Myungho Lee |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Cyclodextrin Kinetics Active packaging nutritional and metabolic diseases 04 agricultural and veterinary sciences 040401 food science 01 natural sciences Applied Microbiology and Biotechnology Controlled release Article Food packaging chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology Relative humidity cardiovascular diseases Fourier transform infrared spectroscopy Methyl salicylate Food Science Biotechnology Nuclear chemistry |
| Zdroj: | Food Sci Biotechnol |
| ISSN: | 2092-6456 |
| Popis: | 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, (1)H 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. |
| Databáze: | OpenAIRE |
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