Aytac Z.Yildiz, Z. I.Kayaci-Senirmak, F.Tekinay, T.Uyar, Tamer2018-04-122018-04-122017-090308-8146http://hdl.handle.net/11693/37392The 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.EnglishAntibacterial activityCyclodextrinElectrospinningInclusion complexLinaloolNanofiberNanofibersReleaseAlcoholsCyclodextrinsDissolutionElectrospinningSpinning (fibers)Thermodynamic stabilityAnti-bacterial activityInclusion complexInclusion complexationLinaloolModified cyclodextrinsProlonged releaseReleaseWater solubilitiesNanofibersArticle10.1016/j.foodchem.2017.03.113