Selective and Efficient Removal of Volatile Organic Compounds by Channel-type Gamma-Cyclodextrin Assembly through Inclusion Complexation

Cyclodextrins (CD), produced from enzymatic degradation of starch, are a form of biorenewable cyclic oligosaccharide which has an outstanding capability to form inclusion complexes with a variety of molecules including pollutants due to their toroid-shaped molecular structure. In this study, by a simple reprecipitation method, we obtained "channel-type" packing from γ-CD where CD molecules are stacked on top of each other to form long cylindrical channels. The γ-CD "channel-type" crystals have shown very effective removal of organic volatile compounds (VOCs; aniline and toluene) from the surroundings, whereas cage-type γ-CD could not entrap VOCs from the same environment. Encapsulation capability of channel-type γ-CD is at a ∼2:1 and ∼1:1 molar ratio for aniline/CD and toluene/CD, respectively. Thus, channel-type γ-CD crystals have shown higher removal efficiency for aniline compared to toluene. Channel-type γ-CD is also able to remove aniline selectively from surroundings. Additionally, computational modeling studies suggested that single γ-CD cavity can host two molecules of aniline or toluene for the complexation, yet, aniline is more insistent to make a complex with the γ-CD cavity when compared to toluene. We show that channel-type γ-CD can remove VOCs molecules (aniline and toluene) as efficiently as activated carbon. Hence, being a starch-based biorenewable cyclic oligosaccharide in the form of white powder, the use of "channel-type" γ-CD crystals could be a competitive alternative to activated carbon as an adsorbent for the VOC removal/filtering. © 2017 American Chemical Society

Antibacterial electrospun zein nanofibrous web encapsulating thymol/cyclodextrin-inclusion complex for food packaging

Thymol (THY)/γ-Cyclodextrin(γ-CD) inclusion complex (IC) encapsulated electrospun zein nanofibrous webs (zein-THY/γ-CD-IC-NF) were fabricated as a food packaging material. The formation of THY/γ-CD-IC (1:1 and 2:1) was proved by experimental (X-ray diffraction (XRD), thermal gravimetric analysis (TGA), 1H NMR) and computational techniques. THY/γ-CD-IC (2:1) exhibited higher preservation rate and stability than THY/γ-CD-IC (1:1). It is worth mentioning that zein-THY/γ-CD-IC-NF (2:1) preserved much more THY as observed in TGA and stability of THY/γ-CD-IC (2:1) was higher, as shown by a modelling study. Therefore, much more THY was released from zein-THY/γ-CD-IC-NF (2:1) than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). Similarly, antibacterial activity of zein-THY/γ-CD-IC-NF (2:1) was higher than zein-THY-NF and zein-THY/γ-CD-IC-NF (1:1). It was demonstrated that zein-THY/γ-CD-IC-NF (2:1) was most effective in inhibiting the growth of bacteria on meat samples. These webs show potential application as an antibacterial food packaging material. © 2017 Elsevier Lt

Polymer-free nanofibers from vanillin/cyclodextrin inclusion complexes: High thermal stability, enhanced solubility and antioxidant property

Vanillin/cyclodextrin inclusion complex nanofibers (vanillin/CD-IC NFs) were successfully obtained from three modified CD types (HPβCD, HPγCD and MβCD) in three different solvent systems (water, DMF and DMAc) via an electrospinning technique without using a carrier polymeric matrix. Vanillin/CD-IC NFs with uniform and bead-free fiber morphology were successfully produced and their free-standing nanofibrous webs were obtained. The polymer-free CD/vanillin-IC-NFs allow us to accomplish a much higher vanillin loading (∼12%, w/w) when compared to electrospun polymeric nanofibers containing CD/vanillin-IC (∼5%, w/w). Vanillin has a volatile nature yet, after electrospinning, a significant amount of vanillin was preserved due to complex formation depending on the CD types. Maximum preservation of vanillin was observed for vanillin/MβCD-IC NFs which is up to ∼85% w/w, besides, a considerable amount of vanillin (∼75% w/w) was also preserved for vanillin/HPβCD-IC NFs and vanillin/HPγCD-IC NFs. Phase solubility studies suggested a 1:1 molar complexation tendency between guest vanillin and host CD molecules. Molecular modelling studies and experimental findings revealed that vanillin:CD complexation was strongest for MβCD when compared to HPβCD and HPγCD in vanillin/CD-IC NFs. For vanillin/CD-IC NFs, water solubility and the antioxidant property of vanillin was improved significantly owing to inclusion complexation. In brief, polymer-free vanillin/CD-IC NFs are capable of incorporating a much higher loading of vanillin and effectively preserve volatile vanillin. Hence, encapsulation of volatile active agents such as flavor, fragrance and essential oils in electrospun polymer-free CD-IC NFs may have potential for food related applications by integrating the particularly large surface area of NFs with the non-toxic nature of CD and inclusion complexation benefits, such as high temperature stability, improved water solubility and an enhanced antioxidant property, etc. © 2016 The Royal Society of Chemistry