Yıldız, Zehra İremTopuz, F.Aboelkheir, M.Kılıç, Mehmet EminDurgun, EnginUyar, Tamer2024-03-202024-03-202024-01-26https://hdl.handle.net/11693/115007Menthol, 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.en-USCC BY-NC-ND 4.0 Deed (Attribution-NonCommercial-NoDerivs 4.0 International)MentholCyclodextrin inclusion complexationGelatinFlavorElectrospinningRapidly dissolving fibersArticle10.1021/acsfoodscitech.3c004962692-1944