Electrospinning and cyclodextrin inclusion complexes: An emerging technological combination for developing novel...

Area of Science:

• Food Science and Technology
• Materials Science
• Polymer Science

Background:

• Traditional food packaging faces challenges in preventing spoilage and maintaining food quality.
• Active packaging offers a solution by incorporating functional compounds to enhance food preservation.
• Electrospinning and cyclodextrin inclusion complexes are advanced techniques with potential for active packaging development.

Purpose of the Study:

• To review the combination of electrospinning and cyclodextrin inclusion complexes for creating advanced food packaging.
• To explore the advantages, design strategies, characterization, and applications of these novel active packaging materials.

Main Methods:

• Review of literature on electrospinning techniques for creating fibrillary structures.
• Analysis of cyclodextrin inclusion complexes for stabilizing active compounds.
• Examination of three distinct routes for combining electrospinning and cyclodextrin inclusion complexes.

Main Results:

• Electrospinning yields active packaging with high surface-to-volume ratio.
• Cyclodextrin inclusion complexes effectively preserve the properties of incorporated active compounds.
• Three combined methods successfully produced active packaging with high loading and sustained release of active compounds.

Conclusions:

• The combination of electrospinning and cyclodextrin inclusion complexes offers a promising approach for developing innovative active food packaging.
• These materials demonstrate significant potential in protecting foodstuffs against microbial growth, oxidation, and quality degradation.
• The developed packaging effectively maintains the physical and sensory properties of food products.