Effect of hydrophilic and hydrophobic cyclodextrins on the release of encapsulated allyl isothiocyanate (AITC) and their potential application for plastic film extrusion

Allyl isothiocyanate (AITC), a natural pungent flavor from wasabi and horseradish, is well-known antimicrobial agents against foodborne pathogens. However, its highly volatile nature and low thermal stability restrict its application in the food packaging industry. Also, its strong organoleptic characteristics hinder its application at a higher dosage. We encapsulated AITC in β-cyclodextrin (β-CD) and triacetyl-β-CD (TA-β-CD) and evaluated the performance as slow releasing active compounds through low-density polyethylene (LDPE)–cyclodextrins (CDs) matrix. Also, the thermal, optical, mechanical, and barrier properties of two ternary blends, LDPE/β-CD/AITC(L-CDs) and LDPE/TA-β-CD/AITC(L-TACDs), were investigated to compare their compatibility under the plastic extrusion process. During the 15 days of the storage period, L-TACDs maintained more consistent AITC release and a higher concentration than L-CDs. Also, the blending of LDPE and TA-β-CD was more compatible with that of LDPE and β-CD. No significant optical, mechanical, and barrier property changes were observed in LDPE with less than 3% of TA-β-CD while L-CDs showed substantial agglomeration on the ternary blend films and the lower mechanical and barrier properties than pure LDPE. The results indicate that the LDPE films containing TA-β-CD/AITC can be applied as an effective antimicrobial packaging material for food and nonfood applications.