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      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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      Author
      Kayaci, F.
      Uyar, Tamer
      Date
      2012-08
      Source Title
      Food Chemistry
      Print ISSN
      0308-8146
      Volume
      133
      Issue
      3
      Pages
      641 - 649
      Language
      English
      Type
      Article
      Item Usage Stats
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      339
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      Abstract
      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.
      Keywords
      Cyclodextrin
      Electrospinning
      Inclusion complex
      Nanofibre
      Polyvinyl alcohol (PVA)
      Vanillin
      Aqueous mixtures
      CdS
      Electrospinning techniques
      Electrospuns
      High temperature stability
      Inclusion complex
      Inclusion complexation
      Nanoweb
      Polyvinyl alcohol (PVA)
      Shelf life
      Slow release
      Vanillin
      Cyclodextrins
      Electrospinning
      Nanofibers
      Polyvinyl alcohols
      Stabilization
      Nanostructures
      Alpha cyclodextrin
      Beta cyclodextrin
      Cyclodextrin
      Gamma cyclodextrin
      Nanomaterial
      Nanoweb
      Polyvinyl alcohol
      Unclassified drug
      Vanillin
      Article
      Electrospinning
      Encapsulation
      Shelf life
      Thermostability
      Permalink
      http://hdl.handle.net/11693/21376
      Published Version (Please cite this version)
      http://dx.doi.org/10.1016/j.foodchem.2012.01.040
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      • Institute of Materials Science and Nanotechnology (UNAM) 1775
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