Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: prolonged shelf-life and high temperature stability of vanillin
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We produced functional nanowebs, containing vanillin, having prolonged shelf-life and high temperature stability facilitated by cyclodextrin (CD) inclusion complexation. Polyvinyl alcohol (PVA) nanowebs incorporating vanillin/cyclodextrin inclusion complex (vanillin/CD-IC) were produced via electrospinning technique. The vanillin/CD-IC was prepared with three types of CDs; α-CD, β-CD and γ-CD to find out the most favourable CD type for the stabilization of vanillin. PVA/vanillin/CD-IC nanofibres, having fibre diameters around ∼200 nm, were successfully electrospun from aqueous mixture of PVA and vanillin/CD-IC. Our results indicated that vanillin with enhanced durability and high temperature stability was achieved for PVA/vanillin/CD-IC nanowebs due to complexation of vanillin with CD, whereas the PVA nanofibres without CD-IC could not effectively preserve the vanillin. Additionally, we observed that PVA/vanillin/γ-CD-IC nanoweb was more effective for the stabilization and slow release of vanillin suggesting that the strength of interaction between vanillin and the γ-CD cavity is stronger when compared to α-CD and β-CD. © 2012 Elsevier Ltd. All rights reserved.
Polyvinyl alcohol (PVA)
High temperature stability
Polyvinyl alcohol (PVA)
Published Version (Please cite this version)http://dx.doi.org/10.1016/j.foodchem.2012.01.040
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Encapsulation of vanillin/cyclodextrin inclusion complexes in electrospun nanowebs: High-temperature stability and slow release of vanillin Kayacı, Fatma; Uyar, Tamer (Elsevier, 2012)Our purpose was to produce functional polyvinyl alcohol (PVA) electrospun nanowebs containing vanillin having prolonged shelf-life and high temperature stability facilitated by cyclodextrin inclusion complexation.