Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators

Andrés Leobardo Puebla-Duarte, Irela Santos-Sauceda, Francisco Rodríguez-Félix, Rey David Iturralde-García, Daniel Fernández-Quiroz, Ingrid Daniela Pérez-Cabral, Carmen Lizette Del-Toro-Sánchez*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

Abstract

Natural cyclodextrins (CDs) can be formed by 6, 7, or 8 glucose molecules (α-, β-, and γ-, respectively) linked in a ring, creating a cone shape. Its interior has an affinity for hydrophobic molecules, while the exterior is hydrophilic and can interact with water molecules. This feature has been used to develop active packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. It also provides monitoring information when food is optimal for consumption, as intelligent packaging is essential for the consumer and the merchant. Therefore, this review will focus on discerning which packaging is most appropriate for each situation, solubility and toxicological considerations, characterization techniques, effect on the guest properties, and other aspects related to forming the inclusion complex with bioactive molecules applied to packaging.

Original languageEnglish
Article number4317
JournalPolymers
Volume15
Issue number21
DOIs
StatePublished - Nov 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

Keywords

  • active packaging
  • biopolymers
  • cyclodextrin
  • food additives
  • intelligent packaging
  • polysaccharide
  • smart packaging

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