Electrospun nanofibers from cyclodextrin inclusion complexes with cineole and p-cymene: Enhanced water solubility and thermal stability

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buir.contributor.authorÇelebioğlu, Aslı
buir.contributor.authorYıldız, Zehra İrem
buir.contributor.authorUyar, Tamer
dc.citation.epage120en_US
dc.citation.issueNumber1en_US
dc.citation.spage112en_US
dc.citation.volumeNumber53en_US
dc.contributor.authorÇelebioğlu, Aslıen_US
dc.contributor.authorYıldız, Zehra İremen_US
dc.contributor.authorUyar, Tameren_US
dc.date.accessioned2019-02-21T16:06:12Zen_US
dc.date.available2019-02-21T16:06:12Zen_US
dc.date.issued2018en_US
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)en_US
dc.departmentNanotechnology Research Center (NANOTAM)en_US
dc.description.abstractThe electrospinning of self-standing nanofibrous webs from inclusion complexes (IC) of cineole and p-cymene with two modified cyclodextrins (HPβCD, HPγCD) was achieved without using carrier polymeric matrix. Although they are highly volatile, certain amount of cineole and p-cymene was protected in cyclodextrin inclusion complexes nanofibers (CD-IC-NF). That is, 68.4%, 78.1%, 54.5% and 44.0% (w/w) of active agent were preserved in cineole/HPβCD-IC-NF, cineole/HPγCD-IC-NF, p-cymene/HPβCD-IC-NF and p-cymene/HPγCD-IC-NF, respectively. Remarkable, high thermal stability for cineole (~150 °C - 270 °C) and p-cymene (~150 °C - 275 °C) was achieved for CD-IC-NF samples due to CD-IC formation. The water solubility of cineole and p-cymene was significantly improved by inclusion complexation where CD-IC-NF samples become readily dissolved in water. In brief, essential oils and flavours such as cineole and p-cymene could be applicable in food and oral care applications owing to their fast-dissolving behaviour along with high water solubility, enhanced thermal stability and free-standing feature of CD-IC-NF webs.en_US
dc.description.provenanceMade available in DSpace on 2019-02-21T16:06:12Z (GMT). No. of bitstreams: 1 Bilkent-research-paper.pdf: 222869 bytes, checksum: 842af2b9bd649e7f548593affdbafbb3 (MD5) Previous issue date: 2018en_US
dc.description.sponsorshipThe Scientific and Technological Research Council of Turkey (TUBITAK, project # 213M185) is acknowledged for funding the research. T. U. also thanks Turkish Academy of Sciences-Outstanding Young Scientists Award Program (TUBA-GEBIP) for partial funding. A. C. and Z. I. Y thank TUBITAK-BIDEB for the PhD scholarship.en_US
dc.embargo.release2018-12-15en_US
dc.identifier.doi10.1111/ijfs.13564en_US
dc.identifier.eissn1365-2621en_US
dc.identifier.issn0950-5423en_US
dc.identifier.urihttp://hdl.handle.net/11693/50297en_US
dc.language.isoEnglishen_US
dc.publisherBlackwell Publishingen_US
dc.relation.isversionofhttps://doi.org/10.1111/ijfs.13564en_US
dc.relation.project213M185en_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.source.titleInternational Journal of Food Science and Technologyen_US
dc.subjectCineoleen_US
dc.subjectCyclodextrinen_US
dc.subjectElectrospinningen_US
dc.subjectEssential oilsen_US
dc.subjectNanofiberen_US
dc.subjectP-cymeneen_US
dc.subjectThermal stabilityen_US
dc.subjectWater solubilityen_US
dc.titleElectrospun nanofibers from cyclodextrin inclusion complexes with cineole and p-cymene: Enhanced water solubility and thermal stabilityen_US
dc.typeArticleen_US

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