Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Intelligent and Active Packaging: A Review of the Application of Cyclodextrins for Improvement Food Quality

Version 1 : Received: 4 September 2023 / Approved: 5 September 2023 / Online: 6 September 2023 (02:36:05 CEST)

A peer-reviewed article of this Preprint also exists.

Puebla-Duarte, A.L.; Santos-Sauceda, I.; Rodríguez-Félix, F.; Iturralde-García, R.D.; Fernández-Quiroz, D.; Pérez-Cabral, I.D.; Del-Toro-Sánchez, C.L. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers 2023, 15, 4317. Puebla-Duarte, A.L.; Santos-Sauceda, I.; Rodríguez-Félix, F.; Iturralde-García, R.D.; Fernández-Quiroz, D.; Pérez-Cabral, I.D.; Del-Toro-Sánchez, C.L. Active and Intelligent Packaging: A Review of the Possible Application of Cyclodextrins in Food Storage and Safety Indicators. Polymers 2023, 15, 4317.

Abstract

Cyclodextrin (CD) is made up of 7 glucose molecules linked in a ring, creating a cone shape. Its interior can house hydrophobic molecules while the exterior is hydrophilic enough to interact with water molecules. Until now, this feature has been used for the development of active and intelligent packaging applied to food, interacting with the product or its environment to improve one or more aspects of its quality or safety. As well, it is used to provide information on monitoring the time in which food is optimal for consumption, an aspect considered very important for the consumer and for the merchant. A known problem with some of these types of packaging is that the bioactive compounds that are housed in the CD can interact with food and can modify its taste, smell, color and/or texture. Therefore, this review will focus on discerning which packaging is most appropriate for each situation.

Keywords

cyclodextrin; smart packaging; intelligent packaging; active packaging; food additives, biopolymers; polysaccharide

Subject

Chemistry and Materials Science, Food Chemistry

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