Cyclodextrins as antimicrobial carriers in produce

Researchers looked at possible applications to preserve fresh-cut produce.

Researchers looked at if the high relative humidity of packaged fresh-cut fruits or vegetables that is associated with spoilage can be used as an advantageous way to deliver antimicrobial compounds using cyclodextrins as carriers. Cyclodextrins can function as antimicrobial delivery systems as they can release antioxidant and antimicrobial compounds (guest molecules) as the humidity levels increase in the headspace.

Hydrophobic antimicrobial guests can be complexed with cyclodextrins due to the amphiphatic nature of the host. Then, at high relative humidity, due to the water–cyclodextrin interaction, host–guest interactions are weakened; then the antimicrobial molecule is released and may protect the product against the microbial growth. The group looked at possible applications to preserve fresh-cut produce and future research in this area.