Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

Vidal, Cristian Patiño; Dicastillo, Carol López de; Rodríguez-Mercado, Francisco; Guarda, Abél; Galotto, María José; Muñoz‐Shugulí, Cristina

doi:10.1080/10408398.2021.1886038

Cited by 31 publications

(20 citation statements)

References 80 publications

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“…As was mentioned above, the most promising technological pathways to associating CDs and their derivatives with polymers for the fabrication of active food packaging include extrusion or coextrusion, coating, spraying, casting, solution–melt mixing, the mold casting method, layer-by-layer deposition, thermocasting and -pressing, adsorption, extrusion blown films, and electrospinning, to mention just a few [ 1 , 65 , 66 , 67 ] ( Figure 6 ). These techniques exhibit technological advantages and disadvantages depending on the intended use, and they have been used to fabricate different types of active food packaging [ 68 , 86 , 115 ]. In the next section, we will describe in detail the most promising technologies.…”

Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

“…As far as food packaging and electrospinning are concerned, the conductive polymeric solution precursor can be made from different polymers such as PVA, PLA, PGA, PLGA PP, HDPE, chitosan, cellulose, gelatin, and zein [ 68 , 121 ]. Moreover, this technology has been successfully applied to melted polymers, polymer solutions, and molecule–nanoparticle mixtures [ 122 , 123 , 124 ].…”

Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

“…Its antibacterial activity was demonstrated against the Gram-positive bacteria of E-coli and Gram-negative bacteria of S. aureus [ 129 ]. The versatility of the combination of electrospinning with CD encapsulation has been widely discussed in the recent literature [ 68 ].…”

Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

“…In fact, classical technologies used in the food packaging industry are also being used or considered for use in the efficient development of innovative active packaging. Common extrusion and coextrusion, solution–melt mixing, the mold-casting method, thermocasting and -pressing, extrusion-blown films, and electrospinning technologies, to mention just a few, are highly suitable approaches for active food packaging applications [ 1 , 35 , 65 , 66 , 67 , 68 ]. In a typical procedure, the active molecules can be directly incorporated into the polymeric matrix, wrapped within an envelope, applied to the surface as a coating, immobilized on the polymer surface, or layered into a permeable material and placed alongside the food.…”

Section: Incorporation Of Active Substances In Polymeric Matrix Composites For Active Packaging Applicationsmentioning

confidence: 99%

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Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

et al. 2021

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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.

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Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

Section: Methods Of Incorporating Cds In Polymer-based Active Food Packagingmentioning

confidence: 99%

Section: Incorporation Of Active Substances In Polymeric Matrix Composites For Active Packaging Applicationsmentioning

confidence: 99%

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Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

et al. 2021

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“…This fact can be the key to the design of active packaging materials, where it is required to maintain a specific activity over time. In this regard, the versatility of the IC could allow their incorporation in packaging materials, such as polymer films, fibers, nanofibers, hydrogels, and aerogels (17)(18)(19). Therefore, they could be derived in several active packaging systems, such as bags, trays, sachets, pads, labels, among others (20).…”

Section: Introductionmentioning

confidence: 99%

Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging

et al. 2022

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Background: Allyl isothiocyanate is an excellent antimicrobial compound that has been applied in the development of active food packaging materials in the last years. However, the high volatility of this compound could prevent a lasting effect over time. In order to avoid this problem, cyclodextrin inclusion complexes have been proposed as an alternative, being beta-cyclodextrin (β-CD) as the main candidate. In addition, β-CD could act as a relative humidity-responsive nanoparticle. In this regard, the aim of this study was to develop inclusion complexes based on β-CD and AITC as relative humidity-responsive agents, which can be used in the design of active food packaging materials.Methods: Two different β-CD:AITC inclusion complexes (2:1 and 1:1 molar ratios) were obtained by the co-precipitation method. Entrapment efficiency was determined by gas chromatography, while inclusion complexes were characterized through thermal, structural, and physicochemical techniques. Antifungal capacity of inclusion complexes was determined in a headspace system. Furthermore, the AITC release from inclusion complexes to headspace at different percentages of relative humidity was evaluated by gas chromatography, and this behavior was related with molecular dynamic studies.Key Findings and Conclusions: The entrapment efficiency of inclusion complexes was over to 60%. Two coexisting structures were proposed for inclusion complexes through spectroscopic analyses and molecular dynamic simulation. The water sorption capacity of inclusion complexes depended on relative humidity, and they exhibited a strong fungicide activity against Botrytis cinerea. Furthermore, the AITC release to headspace occurred in three stages, which were related with changes in β-CD conformational structure by water sorption and the presence of the different coexisting structures. In addition, a strong influence of relative humidity on AITC release was evidenced. These findings demonstrate that β-CD:AITC inclusion complexes could be used as potential antifungal agents for the design of food packaging materials, whose activity would be able to respond to relative humidity changes.

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Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review

Wang

Khan

Chen

et al. 2022

Food Bioprocess Technol

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Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel active food packaging materials

Cited by 31 publications

References 80 publications

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

Cyclodextrins in Polymer-Based Active Food Packaging: A Fresh Look at Nontoxic, Biodegradable, and Sustainable Technology Trends

Development of Inclusion Complexes With Relative Humidity Responsive Capacity as Novel Antifungal Agents for Active Food Packaging

Electrospinning of Natural Biopolymers for Innovative Food Applications: A Review

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