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      Functional electrospun polymeric nanofibers incorporating geraniol-cyclodextrin inclusion complexes: high thermal stability and enhanced durability of geraniol

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      Author(s)
      Kayaci, F.
      Sen, H. S.
      Durgun, Engin
      Uyar, Tamer
      Date
      2014
      Source Title
      Food Research International
      Print ISSN
      0963-9969
      Publisher
      Elsevier Ltd
      Volume
      62
      Pages
      424 - 431
      Language
      English
      Type
      Article
      Item Usage Stats
      250
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      Abstract
      In this study, solid geraniol/cyclodextrin inclusion complexes (geraniol/CD-IC) were successfully prepared by using three types of native CD (α-CD, β-CD and γ-CD). The modeling studies for inclusion complexation between CD and geraniol were performed by using ab initio techniques. Both experimentally and theoretically, the complexation efficiency between geraniol and γ-CD was higher; therefore, geraniol/γ-CD-IC was chosen and then incorporated into polyvinyl alcohol (PVA) nanofibers (NF) via electrospinning. The scanning electron microscopy imaging elucidated that the aggregates of geraniol/γ-CD-IC crystals were distributed in the PVA NF, whereas bead-free and uniform PVA and PVA/geraniol NF without CD-IC were obtained. Higher thermal stability of geraniol was observed in the electrospun PVA/geraniol/γ-CD-IC NF. However, geraniol molecules having volatile nature could not be preserved without CD-IC during electrospinning or during storage; therefore, the complete evaporation of geraniol in PVA/geraniol NF was unavoidable even after one day of its production. On the contrary, the loss of geraniol was minimal (~. 10%) for PVA/geraniol/γ-CD-IC NF even after storage of these NF for two years owing to inclusion complexation. Our study demonstrated that electrospun NF incorporating CD-IC may be quite applicable in food industry, e.g.: active food packaging or functional foods, due to very high surface area and nanoporous structure of NF; high thermal stability and enhanced durability of active agents and functional food ingredients.
      Keywords
      Cyclodextrin
      Electrospinning
      Geraniol
      Inclusion complex
      Nanofiber
      Polyvinyl alcohol (PVA)
      Cyclodextrins
      Durability
      Electrospinning
      Nanofibers
      Polyvinyl alcohols
      Scanning electron microscopy
      Thermodynamic stability
      Active food packaging
      Geraniol
      High thermal stability
      Inclusion complex
      Inclusion complexation
      Nanoporous structures
      Poly (vinyl alcohol) (PVA)
      Polymeric nanofibers
      Monoterpenes
      Permalink
      http://hdl.handle.net/11693/26606
      Published Version (Please cite this version)
      http://dx.doi.org/10.1016/j.foodres.2014.03.033
      Collections
      • Institute of Materials Science and Nanotechnology (UNAM) 2260
      • Nanotechnology Research Center (NANOTAM) 1179
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