Inclusion complexes of beta-cyclodextrine with Fe3O4@HA@Ag Part I: Preparation and characterization

Abstract

In this study, the preparation of inclusion complexes according to kneading and physical mixing techniques at 1:1 and 1:2 (guest:host) mass ratios of Fe3O4@HA@Ag and beta-cyclodextrin were studied. Fourier transformed infrared spectroscopy, thermogravimetric analyses and scanning electron microscope analysesof the prepared complexes were carried out. According to the results obtained, it was observed Fe3O4@HA@Ag especially forms inclusion complex with beta-cyclodextrin at a mass ratio of 1:2. In the second part of this study, results related to the use of these inclusion complexes during electrospinning process in order to obtain antibacterial nanowebs, which could potentially be used in medical wounds, will be given.