TY  - JOUR
AU  - Szente, Lajos
AU  - Fenyvesi, Éva
TI  - Cyclodextrin-Enabled Polymer Composites for Packaging
JF  - MOLECULES
J2  - MOLECULES
VL  - 23
PY  - 2018
IS  - 7
PG  - 18
SN  - 1420-3049
DO  - 10.3390/molecules23071556
UR  - https://m2.mtmt.hu/api/publication/30556674
ID  - 30556674
AB  - Cyclodextrin complexes of fragrances, antimicrobial agents, dyes, insecticides, UV-filters can be incorporated into polymers (packaging films, trays, containers) either to ensure the slow release or a homogeneous distribution of the complexed substances. This way the propagation of microorganisms on surface of enwrapped products is decelerated, or the product is made more attractive by slowly released fragrances, protected against UV-light-induced deterioration, oxidation, etc. Incorporating empty cyclodextrins into the packaging material an aroma barrier packaging is produced, which decelerates the loss of the aroma from the packaged food, prevents the penetration of undesired volatile pollutants from the environment, like components of exhaust gases, cigarette smoke, and reduces the migration of plasticizers, residual solvents and monomers, etc. Applying cyclodextrins in active packaging allows to preserve the quality of food and ensures a longer shelf-life for the packaged items.
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Fenyvesi, Éva
AU  - Vikmon, M
AU  - Szente, Lajos
TI  - Cyclodextrins in Food Technology and Human Nutrition: Benefits and Limitations
JF  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
J2  - CRIT REV FOOD SCI
VL  - 56
PY  - 2016
IS  - 12
SP  - 1981
EP  - 2004
PG  - 24
SN  - 1040-8398
DO  - 10.1080/10408398.2013.809513
UR  - https://m2.mtmt.hu/api/publication/3185339
ID  - 3185339
LA  - English
DB  - MTMT
ER  - 

TY  - JOUR
AU  - Neoh, TL
AU  - Yamamoto, C
AU  - Ikefuji, S
AU  - Furuta, T
AU  - Yoshii, H
TI  - Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated beta-cyclodextrin
JF  - FOOD CHEMISTRY
J2  - FOOD CHEM
VL  - 131
PY  - 2012
IS  - 4
SP  - 1123
EP  - 1131
PG  - 9
SN  - 0308-8146
DO  - 10.1016/j.foodchem.2011.09.077
UR  - https://m2.mtmt.hu/api/publication/23135719
ID  - 23135719
LA  - English
DB  - MTMT
ER  -