Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: prolonged shelf-life and high temperature stability of vanillin
Author
Kayaci, F.
Uyar, Tamer
Date
2012-08Source Title
Food Chemistry
Print ISSN
0308-8146
Volume
133
Issue
3
Pages
641 - 649
Language
English
Type
ArticleItem Usage Stats
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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
CyclodextrinElectrospinning
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/11693/21376Published Version (Please cite this version)
http://dx.doi.org/10.1016/j.foodchem.2012.01.040Collections
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