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

Myungho Lee, Kartick Prasad Dey, Youn Suk Lee

Packaging

Research output: Contribution to journal › Article › peer-review

5 Citations (Scopus)

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.

Original language	English
Pages (from-to)	917-925
Number of pages	9
Journal	Food Science and Biotechnology
Volume	29
Issue number	7
DOIs	https://doi.org/10.1007/s10068-020-00749-z
Publication status	Published - 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

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

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.",

author = "Myungho Lee and Dey, {Kartick Prasad} and Lee, {Youn Suk}",

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: {\textcopyright} 2020, The Korean Society of Food Science and Technology.",

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doi = "10.1007/s10068-020-00749-z",

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AU - Lee, Myungho

AU - Dey, Kartick Prasad

AU - Lee, Youn Suk

N1 - 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.

PY - 2020/7/1

Y1 - 2020/7/1

N2 - 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.

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

Abstract

Bibliographical note

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