Nanoencapsulation of menthol/cyclodextrin inclusion complexes in rapidly dissolving electrospun gelatin nanofibers

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buir.contributor.authorYıldız, Zehra İrem
buir.contributor.authorKılıç, Mehmet Emin
buir.contributor.authorDurgun, Engin
buir.contributor.authorUyar, Tamer
buir.contributor.orcidYıldız, Zehra İrem|0000-0001-6220-6504
buir.contributor.orcidKılıç, Mehmet Emin|0000-0003-1814-5104
buir.contributor.orcidDurgun, Engin|0000-0002-0639-5862
buir.contributor.orcidUyar, Tamer|0000-0002-3989-4481
dc.citation.epage403en_US
dc.citation.issueNumber2
dc.citation.spage392
dc.citation.volumeNumber4
dc.contributor.authorYıldız, Zehra İrem
dc.contributor.authorTopuz, F.
dc.contributor.authorAboelkheir, M.
dc.contributor.authorKılıç, Mehmet Emin
dc.contributor.authorDurgun, Engin
dc.contributor.authorUyar, Tamer
dc.date.accessioned2024-03-20T11:04:49Z
dc.date.available2024-03-20T11:04:49Z
dc.date.issued2024-01-26
dc.departmentInstitute of Materials Science and Nanotechnology (UNAM)
dc.description.abstractMenthol, a minty phytochemical found in peppermint and spearmint plants, is used in various products. However, it may have poor stability, especially when exposed to factors such as light and heat. In this context, this study reports the nanoencapsulation of menthol in electrospun gelatin fibers to improve its stability and release. First, inclusion complexes (ICs) of menthol were prepared with α-, β-, and γ-cyclodextrins (CDs) and then mixed with gelatin and electrospun into nanofibers. The molecular modeling study showed the inclusion complexation between CDs and menthol. Scanning electron microscopy analysis revealed the formation of a bead-free morphology in gelatin/menthol CD IC fibers. Fourier transform infrared analysis confirmed the presence of menthol in the resulting nanofibers, while 1H nuclear magnetic resonance spectroscopy determined the menthol content in ICs, which varied between 54 and 100% depending on the CD type. Thermal analysis of the fibers revealed increased stability of menthol in the fibers, which dissolved quickly upon contact with water, suggesting their possible use as fast-dissolving dietary supplements.
dc.description.provenanceMade available in DSpace on 2024-03-20T11:04:49Z (GMT). No. of bitstreams: 1 Nanoencapsulation_of_mentholcyclodextrin_inclusion_complexes_in_rapidly_dissolving_electrospun_gelatin_nanofibers.pdf: 3527548 bytes, checksum: ecc8c760d26727c66f821b04442e3ce2 (MD5) Previous issue date: 2024-01-26en
dc.embargo.release2025-01-26
dc.identifier.doi10.1021/acsfoodscitech.3c00496
dc.identifier.eissn2692-1944
dc.identifier.urihttps://hdl.handle.net/11693/115007
dc.language.isoen_US
dc.publisherAmerican Chemical Society
dc.relation.isversionofhttps://dx.doi.org/10.1021/acsfoodscitech.3c00496
dc.rightsCC BY-NC-ND 4.0 Deed (Attribution-NonCommercial-NoDerivs 4.0 International)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source.titleACS Food Science and Technology
dc.subjectMenthol
dc.subjectCyclodextrin inclusion complexation
dc.subjectGelatin
dc.subjectFlavor
dc.subjectElectrospinning
dc.subjectRapidly dissolving fibers
dc.titleNanoencapsulation of menthol/cyclodextrin inclusion complexes in rapidly dissolving electrospun gelatin nanofibers
dc.typeArticle

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