Electrospun nanofibers from cyclodextrin inclusion complexes with cineole and p ‐cymene: enhanced water solubility and thermal stability

Summary The electrospinning of self‐standing nanofibrous webs from inclusion complexes ( IC ) of cineole and p ‐cymene with two modified cyclodextrins ( HP β CD , HP γ CD ) was achieved without using carrier polymeric matrix. Although they are highly volatile, certain amount of cineole and p ‐cymene was protected in cyclodextrin inclusion complexes nanofibers ( CD ‐ IC ‐ NF ). That is, 68.4%, 78.1%, 54.5% and 44.0% (w/w) of active agent were preserved in cineole/ HP β CD ‐ IC ‐ NF , cineole/ HP γ CD ‐ IC ‐ NF , p ‐cymene/ HP β CD ‐ IC ‐ NF and p ‐cymene/ HP γ CD ‐ IC ‐ NF , respectively. Remarkable, high thermal stability for cineole (~150 °C – 270 °C) and p ‐cymene (~150 °C – 275 °C) was achieved for CD ‐ IC ‐ NF samples due to CD ‐ IC formation. The water solubility of cineole and p ‐cymene was significantly improved by inclusion complexation where CD ‐ IC ‐ NF samples become readily dissolved in water. In brief, essential oils and flavours such as cineole and p ‐cymene could be applicable in food and oral care applications owing to their fast‐dissolving behaviour along with high water solubility, enhanced thermal stability and free‐standing feature of CD ‐ IC ‐ NF webs.