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*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

Resumen

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.

Idioma originalInglés
Número de artículo4317
PublicaciónPolymers
Volumen15
N.º21
DOI
EstadoPublicada - nov. 2023

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