What question did this study set out to answer?

This research aims to evaluate the encapsulation of chlorine dioxide within α-cyclodextrin and its application in biodegradable films for food preservation.

May 16, 2026Food Chemistry X0 citationsOpen Access

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Controlled release of chlorine dioxide from α-cyclodextrin complexes embedded in poly(lactic acid)/poly(butylene adipate-co-butylene terephthalate) films for sustainable food packaging

XHXiaoyan HeWuhan University of Technology LTLisheng TangZhuhai Fudan Innovation Research Institute WDWeiwei DingYiwu Science and Technology Research Institute

Key Points

This research aims to evaluate the encapsulation of chlorine dioxide within α-cyclodextrin and its application in biodegradable films for food preservation.
Encapsulation of ClO₂ was achieved via in situ generation and effervescent tablets.
Characterization included FTIR, XRD, TG-DTG, SEM, and water contact angle analyses.
Films incorporated varying concentrations of the EC complex and were tested for antimicrobial efficacy and barrier properties.
EC achieved a higher encapsulation efficiency of 2.3% compared to 0.9% for ET.
At 3% EC loading, films extended grape shelf life to 28 days by delaying microbial spoilage.
Films exhibited enhanced surface hydrophilicity but reduced tensile strength at higher EC concentrations.

Abstract

In this study, chlorine dioxide (ClO₂) was encapsulated within α-cyclodextrin (α-CD) via two approaches: in situ ClO₂ generation (EC) and effervescent tablets (ET). FTIR, XRD, TG-DTG, SEM, and water contact angle (WCA) analyses verified the successful formation of ClO₂/α-CD inclusion complexes and revealed distinct structural, thermal, and morphological differences between EC and ET. EC exhibited superior encapsulation efficiency (2.3% vs. 0.9% in ET), and slower ClO₂ release rates across varying storage temperatures, indicating stronger host - guest interactions and more robust structural integration. Kinetic analysis confirmed that ClO₂ release followed first-order and Ritger–Peppas models with a diffusion-controlled mechanism. The EC complex was incorporated into biodegradable PLA/PBAT composite films at varying concentrations (1–5%) to develop functional packaging materials. The incorporation of EC enhanced surface hydrophilicity but reduced tensile strength and light transmittance due to particle aggregation. At low loadings (1–3%), well-dispersed EC particles created a tortuous diffusion path and improved oxygen barrier properties. At 5% EC, excessive agglomeration induced microstructural defects and increased gas permeability, which was supported by microstructural observations. Grape preservation tests at 25 °C showed that PLA/PBAT/EC films effectively inhibited microbial spoilage and extended shelf life, despite a slight increase in mass loss related to higher water vapor permeability. In vitro antimicrobial evaluation against Rhizopus stolonifer further validated the concentration-dependent antibacterial activity of the films. These results highlight the potential of ClO₂/α-CD inclusion complexes for active food packaging applications. These results support the potential of EC-based ClO₂ complexes in active packaging systems for enhanced food preservation. • Developed dual-pathway α-CD encapsulation of chlorine dioxide (ClO₂). • Reaction-based EC complex showed higher loading and slower ClO₂ release than ET. • Incorporated EC into biodegradable PLA/PBAT films with tunable properties. • 3% EC films extended grape shelf life to 28 days by delaying microbial spoilage. • Demonstrated sustainable active packaging with controlled gaseous antimicrobial release.

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Cite This Study

He et al. (Fri,) studied this question.

synapsesocial.com/papers/6a080b27a487c87a6a40d350 https://doi.org/https://doi.org/10.1016/j.fochx.2026.103982

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