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

Myungho Lee, Kartick Prasad Dey, Youn Suk Lee

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)917-925
Number of pages9
JournalFood Science and Biotechnology
Issue number7
Publication statusPublished - 2020 Jul 1

Bibliographical note

Funding Information:
This work was supported by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through the Agricultural Export Business Model Development Program, funded by the Ministry of Agriculture, Food and Rural Affairs (MAFRA, 319091-03).

Publisher Copyright:
© 2020, The Korean Society of Food Science and Technology.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


Dive into the research topics of 'Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging'. Together they form a unique fingerprint.

Cite this