Posted by The idea of producing cyclodextrin-enabled edible film coating on food items to improve the shelf life goes back to 1983 when Nippon Oils Co. applied for a patent on spraying a mixture of cyclodextrin, glucose, maltose and other oligosaccharides on food product to form transparent edible films. [1] Cyclodextrin was used as a carrier for deterioration inhibitor. Canadian researchers disclosed in 1992 a polysaccharide film with dinitrosyl ferrochemochrome encapsulated by beta-cyclodextrin to be used in nitrite-free meat processing for improving the color [2].
After this, long time passed till recently the topic gained attention again:
Glucomannan, chitosan, guar gum and carragenan films with antibiotic/BCD complex were claimed for packaging fruits, vegetables and hot-sterilized food [3].
Pullalan and carboxymethyl cellulose films with natamycin/cyclodextrin complex as preservative were found to improve the appearance of fruits and vegetables and reduce their rotting rate by inhibiting the propagation of bacteria during storage. [4]
Chitosan-based edible films containing preservatives and CD formed by spraying on kiwi fruit or slices elongated the period of freshness. [5]
CD was used as deodorant and sustained release agent in cellulose sodium sulfate films with essential oils as preservatives. [6]
Controlled-release antibacterial edible package using thyme camphor as preservative and gelatin for film forming was also disclosed. [7]
Starch film for lollipop [8], lactalalbumin film for chewing gum [9], collagen film for food [10] have been recently claimed using BCD to improve the properties.
Edible gelatin coating enriched with curcumin/CD complex improved the quality and extended the shelf life of carp fillets stored at 4 oC. [11]
- Hiroshi, K. Edible film. JPS5618555, 1981
- Rubin, L.J., Diosady, L., O’Boyle, A., Kassam, N., Shahidi, F. Nitrite-free meat curative and process for curing meat. WO9203223, 1992
- Xu, P.J. Edible water resistant, high temperature resistant composite gel antibiotic film and its preparing method. CN1781978, 2006
- Li, B., Ma, S., An, C. Vegetable and fruit coating preservative and preparation method thereof. CN102316619, 2012
- Bao, W.Q. Kiwi fruit preservative and preparation method thereof. CN103704327, 2014
- Chen, G., Liu, B., Chen, H., Lin, Y., Zhang, G. Preparation method of long-acting antibacterial edible film with sustained release effect. CN103910911, 2014
- Li, M., Wu, Q., Liu, Z., Chen, J., Yang, X., Cui, M. Active antibacterial edible package with controlled release function and preparation method thereof. CN103865276, 2014
- Mi, W. Edible lollipop packaging film. CN105254926, 2016
- Mi, W. Edible chewing gum packaging film. CN105400213, 2016
- Zhai, D. Antioxidant collagen membrane and preparation method thereof. CN107383895, 2017
- Sun, X., Guo, X., Ji., M. et al. Preservative effects of fish gelatin coating enriched with CUR/βCD emulsion on grass carp (Ctenopharyngodon idellus) fillets during storage at 4 °C. Food Chemistry, 2019, 272, 643-652