Electrospinning of cyclodextrin/linalool-inclusion complex nanofibers: fast-dissolving nanofibrous web with prolonged release and antibacterial activity

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buir.contributor.authorUyar, Tamer
buir.contributor.orcidUyar, Tamer|0000-0002-3989-4481
dc.citation.epage201en_US
dc.citation.spage192en_US
dc.citation.volumeNumber231en_US
dc.contributor.authorAytac Z.en_US
dc.contributor.authorYildiz, Z. I.en_US
dc.contributor.authorKayaci-Senirmak, F.en_US
dc.contributor.authorTekinay, T.en_US
dc.contributor.authorUyar, Tameren_US
dc.date.accessioned2018-04-12T11:12:10Z
dc.date.available2018-04-12T11:12:10Z
dc.date.issued2017-09en_US
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)en_US
dc.departmentNanotechnology Research Center (NANOTAM)en_US
dc.description.abstractThe volatility and limited water solubility of linalool is a critical issue to be solved. Here, we demonstrated the electrospinning of polymer-free nanofibrous webs of cyclodextrin/linalool-inclusion complex (CD/linalool-IC-NFs). Three types of modified cyclodextrin (HPβCD, MβCD, and HPγCD) were used to electrospin CD/linalool-IC-NFs. Free-standing CD/linalool-IC-NFs facilitate maximum loading of linalool up to 12% (w/w). A significant amount of linalool (45–89%) was preserved in CD/linalool-IC-NFs, due to enhancement in the thermal stability of linalool by cyclodextrin inclusion complexation. Remarkably, CD/linalool-IC-NFs have shown fast-dissolving characteristics in which these nanofibrous webs dissolved in water within two seconds. Furthermore, linalool release from CD/linalool-IC-NFs inhibited growth of model Gram-negative (E. coli) and Gram-positive (S. aureus) bacteria to a great extent. Briefly, characteristics of liquid linalool have been preserved in a solid nanofiber form and designed CD/linalool-IC-NFs confer high loading capacity, enhanced shelf life and strong antibacterial activity of linalool.en_US
dc.description.provenanceMade available in DSpace on 2018-04-12T11:12:10Z (GMT). No. of bitstreams: 1 bilkent-research-paper.pdf: 179475 bytes, checksum: ea0bedeb05ac9ccfb983c327e155f0c2 (MD5) Previous issue date: 2017en
dc.identifier.doi10.1016/j.foodchem.2017.03.113en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11693/37392
dc.language.isoEnglishen_US
dc.publisherElsevieren_US
dc.relation.isversionofhttps://doi.org/10.1016/j.foodchem.2017.03.113en_US
dc.source.titleFood Chemistryen_US
dc.subjectAntibacterial activityen_US
dc.subjectCyclodextrinen_US
dc.subjectElectrospinningen_US
dc.subjectInclusion complexen_US
dc.subjectLinaloolen_US
dc.subjectNanofiberen_US
dc.subjectNanofibersen_US
dc.subjectReleaseen_US
dc.subjectAlcoholsen_US
dc.subjectCyclodextrinsen_US
dc.subjectDissolutionen_US
dc.subjectElectrospinningen_US
dc.subjectSpinning (fibers)en_US
dc.subjectThermodynamic stabilityen_US
dc.subjectAnti-bacterial activityen_US
dc.subjectInclusion complexen_US
dc.subjectInclusion complexationen_US
dc.subjectLinaloolen_US
dc.subjectModified cyclodextrinsen_US
dc.subjectProlonged releaseen_US
dc.subjectReleaseen_US
dc.subjectWater solubilitiesen_US
dc.subjectNanofibersen_US
dc.titleElectrospinning of cyclodextrin/linalool-inclusion complex nanofibers: fast-dissolving nanofibrous web with prolonged release and antibacterial activityen_US
dc.typeArticleen_US

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