Antibacterial electrospun poly(lactic acid) (PLA) nanofibrous webs incorporating triclosan/cyclodextrin inclusion complexes
Date
2013Source Title
Journal of Agricultural and Food Chemistry
Print ISSN
218561
Volume
61
Issue
16
Pages
3901 - 3908
Language
English
Type
ArticleItem Usage Stats
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Abstract
Solid triclosan/cyclodextrin inclusion complexes (TR/CD-IC) were obtained and then incorporated in poly(lactic acid) (PLA) nanofibers via electrospinning. α-CD, β-CD, and γ-CD were tested for the formation of TR/CD-IC by a coprecipitation method; however, the findings indicated that α-CD could not form an inclusion complex with TR, whereas β-CD and γ-CD successfully formed TR/CD-IC crystals, and the molar ratio of TR to CD was found to be 1:1. The structural and thermal characteristics of TR/CD-IC were investigated by 1H NMR, FTIR, XRD, DSC, and TGA studies. Then, the encapsulation of TR/β-CD-IC and TR/γ-CD-IC in PLA nanofibers was achieved. Electrospun PLA and PLA/TR nanofibers obtained for comparison were uniform, whereas the aggregates of TR/CD-IC crystals were present and distributed within the PLA fiber matrix as confirmed by SEM and XRD analyses. The antibacterial activity of these nanofibrous webs was investigated. The results indicated that PLA nanofibers incorporating TR/CD-IC showed better antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria compared to PLA nanofibers containing only TR without CD-IC. Electrospun nanofibrous webs incorporating TR/CD-IC may be applicable in active food packaging due to their very high surface area and nanoporous structure as well as efficient antibacterial property. © 2013 American Chemical Society.
Keywords
cyclodextrinelectrospinning
inclusion complex
nanofiber
poly(lactic acid) (PLA)
triclosan
Anti-bacterial activity
Antibacterial properties
Coprecipitation method
Escherichia coli bacteria
Inclusion complex
Polylactic acids
Thermal characteristics
Triclosan
Bacteria
Cyclodextrins
Electrospinning
Lactic acid
Nanofibers
antiinfective agent
cyclodextrin
lactic acid
nanofiber
polylactic acid
polymer
triclosan
article
chemistry
equipment
food packaging
methodology
scanning electron microscopy
Anti-Bacterial Agents
Cyclodextrins
Food Packaging
Lactic Acid
Microscopy, Electron, Scanning
Nanofibers
Polymers
Triclosan
Bacteria (microorganisms)
Escherichia coli
Staphylococcus aureus
Permalink
http://hdl.handle.net/11693/20999Published Version (Please cite this version)
http://dx.doi.org/10.1021/jf400440bCollections
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