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KMID : 1007520200290070917
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Food Science and Biotechnology
2020 Volume.29 No. 7 p.917 ~ p.925
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Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging
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Lee Myung-Ho
Dey Kartick Prasad
Lee Youn-Suk
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Abstract
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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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KEYWORD
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Cyclodextrin, Inclusion complex, Methyl salicylate, Controlled release, Active packaging
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