Preparation And Characterization Of Gelatin Film Incorporated With ?-Cyclodextrin-Carvacrol Inclusion Complexes

Carvacrol was used as the guest substance,and ?-cyclodextrin was used as the main substance to prepare carvacrol/?-cyclodextrin inclusion compound by saturated aqueous solution method.The inclusion rate was 61%,and the infrared spectrum was obtained.thermogravimetric analysis,electron microscopy,X-ray diffraction,nuclear magnetic resonance spectroscopy,fluorescence spectroscopy and other technical means to prove the formation of carrageenan/?-cyclodextrin inclusion complex.In addition,we monitored the release behavior of carvacrol at different temperatures and humidity to find that carvacrol released faster in high humidity and high temperature environments,but the effect of humidity on the release of carvacrol was more pronounced.Gelatin was used as the film-forming substrate of the packaging material,and the carvacrol/?-cyclodextrin inclusion compound was added to prepare an active gelatin edible film.It was found that the addition of different content of the inclusion compound would have basic mechanical properties.The effects of water vapor transmission rate,moisture content,soluble solid content and optical properties are also different.As the content of inclusion complex increases,its mechanical properties gradually decrease,water vapor transmission rate and soluble solid content increase,and water content reduce.Through the analysis of the optical properties of the film,it was found that the addition of the inclusion compound can enhance the absorption of ultraviolet light by the film and is beneficial to food preservation.At the same time,the membrane was characterized by XRD and scanning electron microscopy.Finally,the release behavior of carvacrol in the gelatin inclusion membrane was investigated.This result is the same as the release behavior of carvacrol in the simple inclusion compound.The carvacrol in the gelatin film is also released fast under high humidity.In addition,we studied the migration behavior of carvacrol/?-cyclodextrin inclusion complex in food simulating solution.The results showed that the migration of inclusion complex was affected by the nature of the food simulant itself and the controlled release mechanism of the inclusion compound..No migration occurs in high moisture and high alcohol systems,but slowly migrates in isooctane,and thermodynamic equilibrium is reached in three days.Differentcontents of inclusion complexes are added to the gelatin base film,and then carvacrol is investigated.The migration behavior in isooctane,we found that compared with the simple inclusion complex only migrated for 3 days,the gelatin membrane migration of the inclusion compound can be sustained for 250 hours,and the active ingredient in the gelatin film increases with the inclusion complex content.The rate of migration of the simulated liquid in the food is gradually reduced,so the release rate of the active ingredient can be adjusted by adjusting the content of the inclusion complex.