Encapsulation of vanillin/cyclodextrin inclusion complex in electrospun polyvinyl alcohol (PVA) nanowebs: Prolonged shelf-life and high temperature stability of vanillin

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• 作者：Fatma Kayaci ; Tamer Uyar ; ^{tamer@unam.bilkent.edu.tr} ; ^{tameruyar@gmail.com}
• 关键词：Cyclodextrin ; Electrospinning ; Inclusion complex ; Nanofibre ; Polyvinyl alcohol (PVA) ; Vanillin
• 刊名：Food Chemistry
• 出版年：2012
• 出版时间：1 August, 2012
• 年：2012
• 卷：133
• 期：3
• 页码：641-649
• 全文大小：1364 K

文摘

We produced functional nanowebs, containing vanillin, having prolonged shelf-life and high temperature stability facilitated by cyclodextrin (CD) inclusion complexation. Polyvinyl alcohol (PVA) nanowebs incorporating vanillin/cyclodextrin inclusion complex (vanillin/CD-IC) were produced via electrospinning technique. The vanillin/CD-IC was prepared with three types of CDs; ¦Á-CD, ¦Â-CD and ¦Ã-CD to find out the most favourable CD type for the stabilization of vanillin. PVA/vanillin/CD-IC nanofibres, having fibre diameters around ?00 nm, were successfully electrospun from aqueous mixture of PVA and vanillin/CD-IC. Our results indicated that vanillin with enhanced durability and high temperature stability was achieved for PVA/vanillin/CD-IC nanowebs due to complexation of vanillin with CD, whereas the PVA nanofibres without CD-IC could not effectively preserve the vanillin. Additionally, we observed that PVA/vanillin/¦Ã-CD-IC nanoweb was more effective for the stabilization and slow release of vanillin suggesting that the strength of interaction between vanillin and the ¦Ã-CD cavity is stronger when compared to ¦Á-CD and ¦Â-CD.