TY - JOUR
T1 - Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber
T2 - Preparation, Characterization, and In Vitro Release
AU - Estrella-Osuna, Danya Elizabeth
AU - Tapia-Hernández, José Agustín
AU - Ruíz-Cruz, Saúl
AU - Márquez-Ríos, Enrique
AU - Ornelas-Paz, José de Jesús
AU - Del-Toro-sánchez, Carmen Lizette
AU - Ocaño-Higuera, Víctor Manuel
AU - Rodríguez-Félix, Francisco
AU - Estrada-Alvarado, María Isabel
AU - Cira-Chávez, Luis Alberto
N1 - Publisher Copyright:
© 2022 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2022/7/1
Y1 - 2022/7/1
N2 - This study describes the preparation and characterization of eggplant peel extract-loaded electrospun gelatin nanofiber and study of its in vitro release. Results obtained by scanning electron microscopy (SEM) and transmission electronic microscopy (TEM) micrograph revealed that eggplant peel extract-loaded electrospun gelatin nanofiber is in nanometric range with an average diameter 606.7 ± 184.5 and 643.6 ± 186.7 nm for 20 and 33.3 mg mL−1 of extract addition, respectively. Moreover, the incorporation of extract improved morphology by being smooth, homogeneous, and without account formation compared to nanofibers without extract (control). Fourier transform-infrared (FT-IR) spectra indicated that interaction exists between electrospun gelatin nanofiber and eggplant peel extract by hydrogen bond interactions, mainly. Electrospun gelatin nanofibers showed encapsulation efficiency greater than 90% of extract and a maximum release of 95 and 80% for the medium at pH 1.5 and 7.5, respectively. Therefore, the electrospinning technique is a good alternative for the conservation of bioactive compounds present in the eggplant peel through electrospun gelatin nanofiber.
AB - This study describes the preparation and characterization of eggplant peel extract-loaded electrospun gelatin nanofiber and study of its in vitro release. Results obtained by scanning electron microscopy (SEM) and transmission electronic microscopy (TEM) micrograph revealed that eggplant peel extract-loaded electrospun gelatin nanofiber is in nanometric range with an average diameter 606.7 ± 184.5 and 643.6 ± 186.7 nm for 20 and 33.3 mg mL−1 of extract addition, respectively. Moreover, the incorporation of extract improved morphology by being smooth, homogeneous, and without account formation compared to nanofibers without extract (control). Fourier transform-infrared (FT-IR) spectra indicated that interaction exists between electrospun gelatin nanofiber and eggplant peel extract by hydrogen bond interactions, mainly. Electrospun gelatin nanofibers showed encapsulation efficiency greater than 90% of extract and a maximum release of 95 and 80% for the medium at pH 1.5 and 7.5, respectively. Therefore, the electrospinning technique is a good alternative for the conservation of bioactive compounds present in the eggplant peel through electrospun gelatin nanofiber.
KW - eggplant peel
KW - electrospun
KW - gelatin
KW - in vitro release
KW - nanofiber
UR - http://www.scopus.com/inward/record.url?scp=85133587254&partnerID=8YFLogxK
U2 - 10.3390/nano12132303
DO - 10.3390/nano12132303
M3 - Artículo
C2 - 35808139
AN - SCOPUS:85133587254
SN - 2079-4991
VL - 12
JO - Nanomaterials
JF - Nanomaterials
IS - 13
M1 - 2303
ER -