Antibacterial electrospun poly(lactic acid) (PLA) nanofibrous webs incorporating triclosan/cyclodextrin inclusion complexes

Date
2013
Authors
Kayaci F.
Umu O.C.O.
Tekinay, T.
Uyar, T.
Advisor
Supervisor
Co-Advisor
Co-Supervisor
Instructor
Source Title
Journal of Agricultural and Food Chemistry
Print ISSN
218561
Electronic ISSN
Publisher
Volume
61
Issue
16
Pages
3901 - 3908
Language
English
Type
Article
Journal Title
Journal ISSN
Volume Title
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Abstract

Solid triclosan/cyclodextrin inclusion complexes (TR/CD-IC) were obtained and then incorporated in poly(lactic acid) (PLA) nanofibers via electrospinning. α-CD, β-CD, and γ-CD were tested for the formation of TR/CD-IC by a coprecipitation method; however, the findings indicated that α-CD could not form an inclusion complex with TR, whereas β-CD and γ-CD successfully formed TR/CD-IC crystals, and the molar ratio of TR to CD was found to be 1:1. The structural and thermal characteristics of TR/CD-IC were investigated by 1H NMR, FTIR, XRD, DSC, and TGA studies. Then, the encapsulation of TR/β-CD-IC and TR/γ-CD-IC in PLA nanofibers was achieved. Electrospun PLA and PLA/TR nanofibers obtained for comparison were uniform, whereas the aggregates of TR/CD-IC crystals were present and distributed within the PLA fiber matrix as confirmed by SEM and XRD analyses. The antibacterial activity of these nanofibrous webs was investigated. The results indicated that PLA nanofibers incorporating TR/CD-IC showed better antibacterial activity against Staphylococcus aureus and Escherichia coli bacteria compared to PLA nanofibers containing only TR without CD-IC. Electrospun nanofibrous webs incorporating TR/CD-IC may be applicable in active food packaging due to their very high surface area and nanoporous structure as well as efficient antibacterial property. © 2013 American Chemical Society.

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Keywords
cyclodextrin, electrospinning, inclusion complex, nanofiber, poly(lactic acid) (PLA), triclosan, Anti-bacterial activity, Antibacterial properties, Coprecipitation method, Escherichia coli bacteria, Inclusion complex, Polylactic acids, Thermal characteristics, Triclosan, Bacteria, Cyclodextrins, Electrospinning, Lactic acid, Nanofibers, antiinfective agent, cyclodextrin, lactic acid, nanofiber, polylactic acid, polymer, triclosan, article, chemistry, equipment, food packaging, methodology, scanning electron microscopy, Anti-Bacterial Agents, Cyclodextrins, Food Packaging, Lactic Acid, Microscopy, Electron, Scanning, Nanofibers, Polymers, Triclosan, Bacteria (microorganisms), Escherichia coli, Staphylococcus aureus
Citation
Published Version (Please cite this version)