Abstract
Using cyclodextrins (CDs) in packaging technologies helps volatile or bioactive molecules improve their solubility, to guarantee the homogeneous distribution of the complexed molecules, protecting them from volatilization, oxidation, and temperature fluctuations when they are associated with polymeric matrices. This technology is also suitable for the controlled release of active substances and allows the exploration of their association with biodegradable polymer targeting to reduce the negative environmental impacts of food packaging. Here, we present a fresh look at the current status of and future prospects regarding the different strategies used to associate cyclodextrins and their derivatives with polymeric matrices to fabricate sustainable and biodegradable active food packaging (AFP). Particular attention is paid to the materials and the fabrication technologies available to date. In addition, the use of cutting-edge strategies, including the trend of nanotechnologies in active food packaging, is emphasized. Furthermore, a critical view on the risks to human health and the associated updated legislation is provided. Some of the more representative patents and commercial products that currently use AFP are also listed. Finally, the current and future research challenges which must be addressed are discussed.
Highlights
Molecular Recognition and Encapsulation Research Group (REM), Health Sciences Department, UCAM-Universidad Católica de Murcia, Campus de los Jerónimos 135, 30107 Murcia, Spain; Escuela de Administración de Instituciones (ESDAI), Universidad Panamericana, Álvaro del Portillo 49, Ciudad Granja, Zapopan 45010, Mexico
CDs in food packaging applications for sulfur-based odor elimination. They reported the use of an electrospun fiber mat based on low-density polyethylene (LDPE) and triacetyl-βcyclodextrin (TA-β-CD) to eliminate three sulfur odor compounds: (i) dimethyl disulfide (DMDS), up to 90%; (ii) dimethyl sulfide (DMS); and (iii) carbon disulfide (CDS) [29]
Encapsulation in food packaging is defined as the process of trapping an active Encapsulation in food packaging is defined as the process of trapping an active molmolecule within another macromolecule, producing customized microand macroparticles ecule within another macromolecule, producing customized microand macroparticles that release their contents during prolonged periods in a controlled way [83]
Summary
Food packaging (FP) materials haveasdifferent to Administration). Organization of the United Nations/World Health Organization) Joint Expert Committee depending on their intended use, weight, and shelf life They might be rigid to produce on Food Additives (JECFA) set the maximum advisable level of β-CD in food at 5 mg/kg of bottles or trays; flexible to obtain films, wraps, or bags; or semiflexible to produce caps or body weight per day; α-CD and γ-CD do not have an established Acceptable Daily boxes [34]. There is a wide range of raw materials that can be used, polymerbased composites for packaging applications remain by far the most suitable material for the food packaging industry. These polymers are classified as biodegradable and nonbiodegradable polymers. We will detail below the most commonly used polymers in the manufacture of films, containers, trays, and other types of packaging [36]
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