Understanding the Formation of β‐Cyclodextrin Inclusion Complexes and Their Use in Active Packaging Systems

Abstract

Abstractβ‐Cyclodextrin (β‐CD) is a 7‐glucose subunit macrocyclic compound that has enormous potential in a variety of fields. The ability of β‐CD to form an inclusion complex with a hydrophobic guest molecule that has food preserving properties (e.g., antimicrobial, antioxidant) qualifies it for use in active packaging. Numerous studies have reported the efficacy of β‐CD in extending the shelf‐life of packaged food through an antimicrobial/antioxidant mechanism that is not present in conventional packaging. Despite extensive research into the potential of β‐CD, there is still a knowledge gap regarding the formation of the inclusion complex by β‐CD and the factors that can affect the encapsulation efficiency. In this work, factors such as reactant medium, drying method, and type of guest molecule are discussed, as well as an overview of the use of the β‐CD inclusion complex in active packaging applications in terms of the guest compounds involved, the polymer host, and its effect on the quality and/or shelf stability of food products.