Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release

Danya Elizabeth Estrella-Osuna, José Agustín Tapia-Hernández*, Saúl Ruíz-Cruz*, Enrique Márquez-Ríos, José de Jesús Ornelas-Paz, Carmen Lizette Del-Toro-sánchez, Víctor Manuel Ocaño-Higuera, Francisco Rodríguez-Félix, María Isabel Estrada-Alvarado, Luis Alberto Cira-Chávez

*Autor correspondiente de este trabajo

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11 Citas (Scopus)

Resumen

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.

Idioma originalInglés
Número de artículo2303
PublicaciónNanomaterials
Volumen12
N.º13
DOI
EstadoPublicada - 1 jul. 2022

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