Cyclodextrin-grafted nanoparticles as food preservative carriers

Abstract

This study explores the enhanced functionality of cyclodextrin-grafted TiO2 nanoparticles (NPs) for food packaging applications. Encapsulation of sorbic acid (SA) and benzoic acid (BA), common food preservatives, within CD-grafted NPs is investigated. The study assesses the complex formation of SA and BA with α and βCDs, demonstrating their affinity for the macrocycles. Release kinetics indicate the potential of αCD-grafted NPs for sustained release of SA, suggesting their application in microbial growth inhibition within packaging materials.