Work

Native Cyclodextrins and Their Derivatives as Potential Additives for Food Packaging: A Review

Year: 2021

Type: article

Abstract: Cyclodextrins (CDs) have been used by the pharmaceutical and food industries since the 1970s. Their cavities allow the accommodation of several hydrophobic molecules, leading to the formation of inclusion complexes (ICs) increasing the guest molecules’ stability, allowing their controlled release, enhancing their water solubility and biodisponibility. Due to these, CDs and their ICs have been proposed to be used as potential allies in food packaging, especially in active packaging. In this review, we present the many ways in which the CDs can be applied in food packaging, being incorporated into the polymer matrix or as a constituent of sachets and/or pads aiming for food preservation, as well as the diverse polymer matrices investigated. The different types of CDs, natives and derivatives, and the several types of compounds that can be used as guest molecules are also discussed.

Source: Polysaccharides

DOI: 10.3390/polysaccharides2040050

Authors: Tarsila R. Arruda, Clara S. Marques, Nilda F. F. Soares

Institution: Universidade Federal de Viçosa

Language: English

Topic: Nanocomposite Films for Food Packaging

Subfield: Biomaterials

Field: Materials Science

Domain: Physical Sciences

Open Access status: gold

Estimated APC paid: $1,080

Funders: Universidade Federal de Viçosa, Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Conselho Nacional de Desenvolvimento Científico e Tecnológico