Nanoencapsulation of Menthol/Cyclodextrin Inclusion Complexes in Rapidly Dissolving Electrospun Gelatin Nanofibers

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dc.authorid0000-0001-6220-6504
dc.authorid0000-0002-3989-4481
dc.authorid0000-0002-4051-7253
dc.authorid0000-0002-9011-4495
dc.authorid0000-0003-1814-5104
dc.contributor.authorYildiz, Zehra I.
dc.contributor.authorTopuz, Fuat
dc.contributor.authorAboelkheir, Mahmoud
dc.contributor.authorKilic, Mehmet Emin
dc.contributor.authorDurgun, Engin
dc.contributor.authorUyar, Tamer
dc.date.accessioned2026-02-08T15:15:29Z
dc.date.available2026-02-08T15:15:29Z
dc.date.issued2024
dc.departmentBursa Teknik Üniversitesi
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 alpha-, beta-, and gamma-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 H-1 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.sponsorshipT?rkiye Bilimsel ve Teknolojik Arastirma Kurumu; TUBITAK-BIDEB [THD-2023-45180]; Istanbul Technical University Research Fund [CHE-1531632]; NSF MRI program
dc.description.sponsorshipZ.I.Y. thanks the TUBITAK-BIDEB for the doctoral scholarship. F.T. gratefully acknowledges the support of Istanbul Technical University Research Fund (Project No: THD-2023-45180). This work made use of the Cornell Chemistry NMR Facility supported in part by the NSF MRI program (CHE-1531632).
dc.identifier.doi10.1021/acsfoodscitech.3c00496
dc.identifier.endpage403
dc.identifier.issn2692-1944
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85184879810
dc.identifier.scopusqualityQ2
dc.identifier.startpage392
dc.identifier.urihttps://doi.org/10.1021/acsfoodscitech.3c00496
dc.identifier.urihttps://hdl.handle.net/20.500.12885/5801
dc.identifier.volume4
dc.identifier.wosWOS:001161234000001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAmer Chemical Soc
dc.relation.ispartofAcs Food Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzWOS_KA_20260207
dc.subjectmenthol
dc.subjectcyclodextrin inclusion complexation
dc.subjectgelatin
dc.subjectflavor
dc.subjectelectrospinning
dc.subjectrapidlydissolving fibers
dc.titleNanoencapsulation of Menthol/Cyclodextrin Inclusion Complexes in Rapidly Dissolving Electrospun Gelatin Nanofibers
dc.typeArticle

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