Encapsulation of food additives and drugs by cyclodextrin functionalized electrospun nanofibers
Author(s)
Advisor
Durgun, EnginDate
2020-06Publisher
Bilkent University
Language
English
Type
ThesisItem Usage Stats
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Abstract
Electrospun nanofibers attract attention of many areas including food and
pharmaceutical industries thanks to their unique physical/mechanical properties
like large surface area-to-volume ratio, nanoporous structure, design flexibility and
lightweight. Although, in general polymers are used for fabrication of electrospun
nanofibers, it is also possible to obtain electrospun nanofibers purely from
cyclodextrins (CDs). CDs with truncated cone shape structure are attractive host
molecules for the formation of host-guest type inclusion complexes (ICs) with
variety of appropriate guest molecules. Creating ICs with CDs causes remarkable
enhancement at the properties of the guest molecule, and so CDs have wide range
of applications in many areas including food and pharmaceutical industries.
In this thesis, polymer-free electrospun nanofibers from CD-ICs of some food
additives and drugs were produced. Firstly, four food additives, menthol, carvacrol,
cinnamaldehyde and beta-carotene were encapsulated by electrospun CD
nanofibers. Afterwards, the solubility, heat/light stability, antibacterial/antioxidant activity of the materials were investigated to observe the effects of encapsulation
by CD nanofibers on the food additives. Secondly, electrospun CD-IC nanofibers
of three types of drugs, sulfisoxazole, paracetamol and catechin were produced.
Since one of the most critical point for drug bioavailability is its solubility in water,
the obtained electrospun drug/CD-IC nanofibers were mainly investigated in terms
of change in their solubility. In the light of analyses, it can be concluded that, main
drawbacks of food additives and drugs like high volatility, low solubility and low
stability were reduced or removed; besides, their properties such as antioxidant and
antibacterial activities were enhanced or preserved.