Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: prolonged shelf-life and high temperature stability of vanillin

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buir.contributor.authorUyar, Tamer
buir.contributor.orcidUyar, Tamer|0000-0002-3989-4481
dc.citation.epage649en_US
dc.citation.issueNumber3en_US
dc.citation.spage641en_US
dc.citation.volumeNumber133en_US
dc.contributor.authorKayaci, F.en_US
dc.contributor.authorUyar, Tameren_US
dc.date.accessioned2016-02-08T09:45:26Z
dc.date.available2016-02-08T09:45:26Z
dc.date.issued2012-08en_US
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)en_US
dc.description.abstractWe 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.en_US
dc.description.provenanceMade available in DSpace on 2016-02-08T09:45:26Z (GMT). No. of bitstreams: 1 bilkent-research-paper.pdf: 70227 bytes, checksum: 26e812c6f5156f83f0e77b261a471b5a (MD5) Previous issue date: 2012en
dc.identifier.doi10.1016/j.foodchem.2012.01.040en_US
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11693/21376
dc.language.isoEnglishen_US
dc.relation.isversionofhttp://dx.doi.org/10.1016/j.foodchem.2012.01.040en_US
dc.source.titleFood Chemistryen_US
dc.subjectCyclodextrinen_US
dc.subjectElectrospinningen_US
dc.subjectInclusion complexen_US
dc.subjectNanofibreen_US
dc.subjectPolyvinyl alcohol (PVA)en_US
dc.subjectVanillinen_US
dc.subjectAqueous mixturesen_US
dc.subjectCdSen_US
dc.subjectElectrospinning techniquesen_US
dc.subjectElectrospunsen_US
dc.subjectHigh temperature stabilityen_US
dc.subjectInclusion complexen_US
dc.subjectInclusion complexationen_US
dc.subjectNanoweben_US
dc.subjectPolyvinyl alcohol (PVA)en_US
dc.subjectShelf lifeen_US
dc.subjectSlow releaseen_US
dc.subjectVanillinen_US
dc.subjectCyclodextrinsen_US
dc.subjectElectrospinningen_US
dc.subjectNanofibersen_US
dc.subjectPolyvinyl alcoholsen_US
dc.subjectStabilizationen_US
dc.subjectNanostructuresen_US
dc.subjectAlpha cyclodextrinen_US
dc.subjectBeta cyclodextrinen_US
dc.subjectCyclodextrinen_US
dc.subjectGamma cyclodextrinen_US
dc.subjectNanomaterialen_US
dc.subjectNanoweben_US
dc.subjectPolyvinyl alcoholen_US
dc.subjectUnclassified drugen_US
dc.subjectVanillinen_US
dc.subjectArticleen_US
dc.subjectElectrospinningen_US
dc.subjectEncapsulationen_US
dc.subjectShelf lifeen_US
dc.subjectThermostabilityen_US
dc.titleEncapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: prolonged shelf-life and high temperature stability of vanillinen_US
dc.typeArticleen_US

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