In the present work, the inclusion complex of γ-Cyclodextrin (D) and Ferulic acid (FA) (D/FA) was encapsulated into Polyvinyl Alcohol (PVA) to form electrospun nanofibers by electrospinning under optimal condition. The structural and thermal characteristics of PVA, PVA/FA, PVA/D/FA andpure powder of FA were investigated by FT-IR, UV, 1H NMR. Smooth with uniform morphology and fiber diameter distributions were indicated by Scanning Electron Microscopy (SEM). Moreover,PVA, PVA/FA, PVA/D/FA nanofibers thermal behavior were investigated by TGA and DSC analysis. That result suggests that the thermal stability of PVA/D/FA nanofibers was enhanced due to inclusion complexation. Besides, the releasing rate of FA from the PVA nanofibers was measured by the calibration graph.A theoretical study of the γ-CD/FA inclusion complex was obtained by using Gaussian’s software, which gives good results with FT-IR and UV data.This study investigated the significant development of biobased polymeric nanofibers for active food packaging applications.
Read full abstract