《Complexation of methyl salicylate with β-cyclodextrin and its release characteristics for active food packaging》 was written by Lee, Myungho; Dey, Kartick Prasad; Lee, Youn Suk. Name: Methyl Salicylate And the article was included in Food Science and Biotechnology in 2020. The article conveys some information:
A series of Me salicylate (MeSA)/β-cyclodextrin (β-CD) inclusion complexes (ICs) were prepared at different MeSA concentrations by the co-precipitation method using Me salicylate for maintaining the quality of fresh produce. The formation of IC was confirmed through FTIR, 1H NMR, TGA, and SEM measurements. Among the grades applied, IC with 1:1 grade showed the highest MeSA entrapment efficiency (59%). The release rate of MeSA from an IC was greater at higher temperature and higher relative humidity. In addition, the MeSA release from ICs of all grades followed a diffusive nature and first-order kinetics at 25°C under all RH conditions, except at 7°C. These results indicate that the use of a MeSA/β-CD IC in active packaging applications can effective maintain the quality of fresh produce. In the experiment, the researchers used Methyl Salicylate(cas: 119-36-8Name: Methyl Salicylate)
Methyl Salicylate(cas: 119-36-8) is a natural herbivore-induced plant volatile. It is a naturally occurring product in trees, legumes, exotic plants, vegetables, berries, and the primary constituent of the oil of wintergreen.Methyl Salicylate is produced from salicylic acid.Name: Methyl Salicylate
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