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.

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。