Quercetin/beta-cyclodextrin inclusion complex embedded nanofibres: Slow release and high solubility

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Aytac Z., Kusku S., Durgun E., Uyar T.

FOOD CHEMISTRY, vol.197, pp.864-871, 2016 (Peer-Reviewed Journal) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 197
  • Publication Date: 2016
  • Doi Number: 10.1016/j.foodchem.2015.11.051
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.864-871


Electrospinning of polyacrylic acid (PAA) nanofibres (NF) incorporating beta-cyclodextrin inclusion complex (beta-CD-IC) of quercetin (QU) was performed. Here, beta-CD was used as not only the crosslinking agent for PAA nanofibres but also as a host molecule for inclusion of QU. The phase solubility test showed enhanced solubility of QU due to the inclusion complexation; in addition, the stoichiometry of QU/beta-CD-IC was determined to be 1:1. Computational modelling studies confirmed that 1:1 and 1:2 complex formation are desirable; 1:1 complex formation was chosen to have higher weight loading of QU. SEM images showed that PAA/QU/beta-CD-IC-NF were bead-free and uniform. XRD indicated that PAA/QU/beta-CD-IC-NF were amorphous in nature without the crystalline peaks of QU. Comparative results revealed that the release profile of QU from PAA/QU/beta-CD-IC-NF was much slower but greater in total than from PAA/QU/beta-CD-IC-film. Moreover, high antioxidant activity and photostability of QU was achieved in PAA/QU/beta-CD-IC-NF. (C) 2015 Elsevier Ltd. All rights reserved.