Fast-Dissolving, Prolonged Release, and Antibacterial Cyclodextrin/Limonene-Inclusion Complex Nanofibrous Webs via Polymer-Free Electrospinning

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Aytac Z., Yildiz Z. I., Kayaci-Senirmak F., Keskin N. O. S., Kusku S. I., DURGUN E., ...More

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.64, no.39, pp.7325-7334, 2016 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 39
  • Publication Date: 2016
  • Doi Number: 10.1021/acs.jafc.6b02632
  • Journal Name: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.7325-7334
  • Keywords: electrospinning essential oil, modified cyclodextrins, computational modeling antibacterial activity, TOTAL-ENERGY CALCULATIONS, AB-INITIO, THERMAL-STABILITY, ENCAPSULATION, EFFICIENCY
  • Gazi University Affiliated: Yes

Abstract

We have proposed a new strategy for preparing free-standing nanofibrous webs from an inclusion complex (IC) of a well-known flavor/fragrance compound (limonene) with three modified cyclodextrins (HP beta CD, M beta CD, and HP gamma CD) via electrospinning (CD/limonene-IC-NFs) without using a polymeric matrix. The experimental and computational modeling studies proved that the stoichiometry of the complexes was 1:1 for CD/limonene systems. M beta CD/limonene-IC-NF released much more limonene at 37, 50, and 75 degrees C than HP beta CD/limonene-IC-NF and HP gamma CD/limonene-IC-NF because of the greater amount of preserved limonene. Moreover, M beta CD/limonene-IC-NF has released only 25% (w/w) of its limonene, whereas HP beta CD/limonene-IC-NF and HP gamma CD/limonene-IC-NF released 51 and 88% (w/w) of their limonene in 100 days, respectively. CD/limonene-IC-NFs exhibited high antibacterial activity against E. coli and S. aureus. The water solubility of limonene increased significantly and CD/limonene-IC-NFs were dissolved in water in a few seconds. In brief, CD/limonene-IC-NFs with fast dissolving character enhanced the thermal stability and prolonged the shelf life along with antibacterial properties could be quite applicable in food and oral care applications.