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dc.contributor.authorKayaci F.en_US
dc.contributor.authorUmu O.C.O.en_US
dc.contributor.authorTekinay, T.en_US
dc.contributor.authorUyar, T.en_US
dc.date.accessioned2016-02-08T09:39:20Z
dc.date.available2016-02-08T09:39:20Z
dc.date.issued2013en_US
dc.identifier.issn218561
dc.identifier.urihttp://hdl.handle.net/11693/20999
dc.description.abstractSolid 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.en_US
dc.language.isoEnglishen_US
dc.source.titleJournal of Agricultural and Food Chemistryen_US
dc.relation.isversionofhttp://dx.doi.org/10.1021/jf400440ben_US
dc.subjectcyclodextrinen_US
dc.subjectelectrospinningen_US
dc.subjectinclusion complexen_US
dc.subjectnanofiberen_US
dc.subjectpoly(lactic acid) (PLA)en_US
dc.subjecttriclosanen_US
dc.subjectAnti-bacterial activityen_US
dc.subjectAntibacterial propertiesen_US
dc.subjectCoprecipitation methoden_US
dc.subjectEscherichia coli bacteriaen_US
dc.subjectInclusion complexen_US
dc.subjectPolylactic acidsen_US
dc.subjectThermal characteristicsen_US
dc.subjectTriclosanen_US
dc.subjectBacteriaen_US
dc.subjectCyclodextrinsen_US
dc.subjectElectrospinningen_US
dc.subjectLactic aciden_US
dc.subjectNanofibersen_US
dc.subjectantiinfective agenten_US
dc.subjectcyclodextrinen_US
dc.subjectlactic aciden_US
dc.subjectnanofiberen_US
dc.subjectpolylactic aciden_US
dc.subjectpolymeren_US
dc.subjecttriclosanen_US
dc.subjectarticleen_US
dc.subjectchemistryen_US
dc.subjectequipmenten_US
dc.subjectfood packagingen_US
dc.subjectmethodologyen_US
dc.subjectscanning electron microscopyen_US
dc.subjectAnti-Bacterial Agentsen_US
dc.subjectCyclodextrinsen_US
dc.subjectFood Packagingen_US
dc.subjectLactic Aciden_US
dc.subjectMicroscopy, Electron, Scanningen_US
dc.subjectNanofibersen_US
dc.subjectPolymersen_US
dc.subjectTriclosanen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectEscherichia colien_US
dc.subjectStaphylococcus aureusen_US
dc.titleAntibacterial electrospun poly(lactic acid) (PLA) nanofibrous webs incorporating triclosan/cyclodextrin inclusion complexesen_US
dc.typeArticleen_US
dc.departmentUNAM - Institute of Materials Science and Nanotechnology
dc.citation.spage3901en_US
dc.citation.epage3908en_US
dc.citation.volumeNumber61en_US
dc.citation.issueNumber16en_US
dc.identifier.doi10.1021/jf400440ben_US


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