Cyclodextrins are tapered cyclic oligosaccharides, which are used to encapsulate a wide range of compounds, such as phytochemicals and drugs. They can be divided roughly into native, modified, and large-ring cyclodextrins: native- and large-ring cyclodextrins are prepared from starch by cyclodextrin glycosyltransferase and are further chemically modified, improving their chemical properties, such as water-solubility. Cyclodextrins have many possible applications in food processing due to their inclusion complexation characteristics. Cyclodextrins can be used to improve the color properties of food by protecting natural pigments from degradation during storage or by inhibiting enzymatic browning. In addition, encapsulation of bitter compounds inhibits their interactions with taste receptors in the oral cavity, decreasing undesirable taste properties. Finally, encapsulation of hydrophobic compounds improves their dispersion in the aqueous matrix, increasing the bioavailability and antioxidative activity of the target compounds. Studies have shown that successful use of the cyclodextrin requires good planning and understanding of the chemical composition of the food product.

Prepared aquatic products refer to ready-to-eat, heated, ready-to-cook, and paired food derived from marine products, which are growing as attractive convenience food. Flavor is a vital factor for consumers in choosing prepared aquatic products. Suitable packaging materials and methods are the crucial pathways used to maintain the flavor and control the off-flavor of prepared aquatic products. Compared to vacuum packaging and modified atmosphere packaging, innovative packaging, including biodegradable, edible, active, and intelligent packaging, has received attention due to the potential advantages of flavor regulation. The mechanism of flavor change in package-associated prepared aquatic products is surveyed in this paper according to the reaction of lipids, proteins, microorganisms, and enzymes. Further, the effects of innovative packaging materials and methods on the flavor regulation of prepared aquatic products are summarized under the investigation of typical packaging. Moreover, prospects for innovative packaging materials and methods for flavor regulation in prepared aquatic products are proposed. This review provides references and bases for developing innovative packaging that maintain the flavor and wipes off-flavor.