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

Myungho Lee; Kartick Prasad Dey; Youn Suk Lee

doi:10.1007/s10068-020-00749-z

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

Food Sci Biotechnol. 2020 Mar 21;29(7):917-925. doi: 10.1007/s10068-020-00749-z. eCollection 2020 Jul.

Authors

Myungho Lee¹, Kartick Prasad Dey¹, Youn Suk Lee¹

Affiliation

¹ Department of Packaging, Yonsei University, Yonseidae-gil, Wonju, Gangwon-do 26493 South Korea.

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.

Keywords: Active packaging; Controlled release; Cyclodextrin; Inclusion complex; Methyl salicylate.