Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging

Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over time. In order to avoid this problem, cyclodextrin inclusion complexes have been proposed as an alternative, being beta-cyclodextrin (β-CD) as the main candidate. In addition, β-CD could act as a relative humidity-responsive nanoparticle. In this regard, the aim of this study was to develop inclusion complexes based on β-CD and AITC as relative humidity-responsive agents, which can be used in the design of active food packaging materials.Methods: Two different β-CD:AITC inclusion complexes (2:1 and 1:1 molar ratios) were obtained by the co-precipitation method. Entrapment efficiency was determined by gas chromatography, while inclusion complexes were characterized through thermal, structural, and physicochemical techniques. Antifungal capacity of inclusion complexes was determined in a headspace system. Furthermore, the AITC release from inclusion complexes to headspace at different percentages of relative humidity was evaluated by gas chromatography, and this behavior was related with molecular dynamic studies.Key Findings and Conclusions: The entrapment efficiency of inclusion complexes was over to 60%. Two coexisting structures were proposed for inclusion complexes through spectroscopic analyses and molecular dynamic simulation. The water sorption capacity of inclusion complexes depended on relative humidity, and they exhibited a strong fungicide activity against Botrytis cinerea. Furthermore, the AITC release to headspace occurred in three stages, which were related with changes in β-CD conformational structure by water sorption and the presence of the different coexisting structures. In addition, a strong influence of relative humidity on AITC release was evidenced. These findings demonstrate that β-CD:AITC inclusion complexes could be used as potential antifungal agents for the design of food packaging materials, whose activity would be able to respond to relative humidity changes.

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Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2021.1886038 ◽

2021 ◽

pp. 1-16

Author(s):

Cristian Patiño Vidal ◽

Carol López de Dicastillo ◽

Francisco Rodríguez-Mercado ◽

Abel Guarda ◽

María José Galotto ◽

...

Keyword(s):

Inclusion Complexes ◽

Food Packaging ◽

Packaging Materials ◽

Cyclodextrin Inclusion Complexes ◽

Food Packaging Materials ◽

Cyclodextrin Inclusion ◽

Active Food Packaging

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Development and characterization of chitosan films carrying Artemisia campestris antioxidants for potential use as active food packaging materials

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2021.04.113 ◽

2021 ◽

Author(s):

Salma Moalla ◽

Imène Ammar ◽

Marie Laure Fauconnier ◽

Sabine Danthine ◽

Christophe Blecker ◽

...

Keyword(s):

Food Packaging ◽

Packaging Materials ◽

Food Packaging Materials ◽

Active Food Packaging ◽

Chitosan Films ◽

Artemisia Campestris ◽

Potential Use

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Development of Ficus carica Linn leaves extract incorporated chitosan films for active food packaging materials and investigation of their properties

Food Bioscience ◽

10.1016/j.fbio.2021.101542 ◽

2022 ◽

pp. 101542

Author(s):

P. Yilmaz ◽

E. Demirhan ◽

B. Ozbek

Keyword(s):

Food Packaging ◽

Ficus Carica ◽

Packaging Materials ◽

Food Packaging Materials ◽

Active Food Packaging ◽

Chitosan Films

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Advances in bio-nanocomposite materials for food packaging: a review

Nutrition & Food Science ◽

10.1108/nfs-11-2016-0176 ◽

2017 ◽

Vol 47 (4) ◽

pp. 591-606 ◽

Cited By ~ 20

Author(s):

Nitin Kumar ◽

Preetinder Kaur ◽

Surekha Bhatia

Keyword(s):

Food Packaging ◽

Scientific Information ◽

Petroleum Products ◽

Poly Lactic Acid ◽

Packaging Materials ◽

Content Type ◽

New Era ◽

Food Packaging Materials ◽

Active Food Packaging ◽

Recent Developments

Purpose The purpose of this paper is to acquaint the readers with recent developments in biopolymer-based food packaging materials like natural biopolymers (such as starches and proteins), synthetic biopolymers (such as poly lactic acid), biopolymer blending and nanocomposites grounded on natural and synthetic biopolymers. This paper is an attempt to draw the readers towards the advantages and attributes of new era polymers to diminish the usage of traditional non-biodegradable polymers. Design/methodology/approach Plastic packaging for food and associated applications is non-biodegradable and uses up valuable and treasured non-renewable petroleum products. With the current focus on researching alternatives to petroleum, research is progressively being channelized towards the development of biodegradable food packaging, thereby reducing adverse impact on the environment. Findings Natural biopolymer-based nanocomposite packaging materials seem to have a scintillating future for a broad range of applications in the food industry, including advanced active food packaging with biofunctional attributes. The present review summarizes the scientific information of various packaging materials along with their attributes, applications and the methods for production. Originality/value This is an apropos review as there has been a recent renewed concern in research studies, both in the industry and academe, for development of new generation biopolymer-based food packaging materials, with possible applications in many areas.

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