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Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging.
Food Science and Biotechnology ( IF 2.4 ) Pub Date : 2020-03-21 , DOI: 10.1007/s10068-020-00749-z
Myungho Lee 1 , Kartick Prasad Dey 1 , Youn Suk Lee 1
Affiliation  

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.



中文翻译:

水杨酸甲酯与β-环糊精的络合及其在活性食品包装中的释放特性。

利用水杨酸甲酯通过共沉淀法制备了一系列水杨酸甲酯(MeSA)/β-环糊精(β-CD)包合物(ICs),以保持新鲜农产品的质量。通过FTIR,1 H NMR,TGA和SEM测量确认了IC的形成。在所应用的等级中,IC 1:1等级的MeSA截留效率最高(59%)。在较高的温度和较高的相对湿度下,MeSA从IC释放的速率更大。此外,在所有RH条件下(除7°C之外),所有等级的IC的MeSA释放均具有扩散性质和一级动力学,且在25°C下遵循。这些结果表明,在主动包装应用中使用MeSA /β-CDIC可以有效地保持新鲜农产品的质量。

更新日期:2020-03-21
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