Application Of Cyclodextrin In Food Packaging

In recent years, with the extensive and in-depth research on cyclodextrin, its application forms and fields are also expanding. It is an important progress to apply cyclodextrin to food packaging materials. In 2004, the German WACKER company successfully developed a new type of cyclodextrin food packaging technology, the technology of CAVAMAX series based rameb food packaging materials, the organic aldehyde compounds such as residual materials in the absorption and utilization of cyclodextrins to dispel the bad taste of food packaging (e.g. bottle or packaging materials of food flavor) in particular, bad gas heat generated in the heat sealing plastic. Recently, there have also been patent reports that the addition of cyclodextrin to food packaging materials to retain food flavor components to prevent the loss of volatilization.

Because the oil molecules containing double bonds, at room temperature or heating conditions, it is prone to oxidation and rancidity. Lipid peroxide produced in the process of oxidation not only leads to the deterioration of food nutrition and sensory properties, but also induces the production of mutagenic substances. Medical research shows that after eating poorly changed oils, people will accelerate the process of somatic cell senescence, even cause tissue necrosis and induce various physiological abnormalities. Therefore, for the food containing high oil, we must pay attention to prevent the oxidation of oil during the food storage. The main measure to be taken is to add antioxidants. But the direct addition of antioxidants to food has many adverse factors, such as the short duration of antioxidants and not too much added.

Cyclodextrin can be used as a inclusion compound with a variety of food antioxidants and is further applied to the antioxidant packaging system. When suitable storage conditions are met, these antioxidants will be released from the inclusion materials and play a long-term antioxidant protection role for food.