Encapsulation of Olive Leaves Extracts in Biodegradable PLA Nanoparticles for Use in Cosmetic Formulation.

Autor:	Kesente M; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. maritina.kesente@gmail.com., Kavetsou E; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. eleni29@hotmail.com., Roussaki M; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. mroussaki@outlook.com., Blidi S; Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece. slim.blidi@maich.gr., Loupassaki S; Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania (Centre International de Hautes Etudes Agronomiques Mediterraneennes), 73100 Chania, Crete, Greece. sofia@maich.gr., Chanioti S; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. schanioti@gmail.com., Siamandoura P; Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. psiamandoura@hotmail.com., Stamatogianni C; Korres Natural Products, Drosini 3, 14452 Athens, Greece. chrisoula.stamatogianni@korres.com., Philippou E; Korres Natural Products, Drosini 3, 14452 Athens, Greece. lena.philippou@korres.com., Papaspyrides C; Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. kp@cs.ntua.gr., Vouyiouka S; Laboratory of Polymer Technology, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. mvuyiuka@central.ntua.gr., Detsi A; Laboratory of Organic Chemistry, School of Chemical Engineering, National Technical University of Athens, Zografou Campus, 15780 Athens, Greece. adetsi@chemeng.ntua.gr.
Jazyk:	angličtina
Zdroj:	Bioengineering (Basel, Switzerland) [Bioengineering (Basel)] 2017 Sep 12; Vol. 4 (3). Date of Electronic Publication: 2017 Sep 12.
DOI:	10.3390/bioengineering4030075
Abstrakt:	The aim of the current work was to encapsulate olive leaves extract in biodegradable poly(lactic acid) nanoparticles, characterize the nanoparticles and define the experimental parameters that affect the encapsulation procedure. Moreover, the loaded nanoparticles were incorporated in a cosmetic formulation and the stability of the formulation was studied for a three-month period of study. Poly(lactic acid) nanoparticles were prepared by the nanoprecipitation method. Characterization of the nanoparticles was performed using a variety of techniques: size, polydispersity index and ζ-potential were measured by Dynamic Light Scattering; morphology was studied using Scanning Electron Microscopy; thermal properties were investigated using Differential Scanning Calorimetry; whereas FT-IR spectroscopy provided a better insight on the encapsulation of the extract. Encapsulation Efficiency was determined indirectly, using UV-Vis spectroscopy. The loaded nanoparticles exhibited anionic ζ-potential, a mean particle size of 246.3 ± 5.3 nm (Pdi: 0.21 ± 0.01) and equal to 49.2%, while olive leaves extract release from the nanoparticles was found to present a burst effect at the first 2 hours. Furthermore, the stability studies of the loaded nanoparticles' cosmetic formulation showed increased stability compared to the pure extract, in respect to viscosity, pH, organoleptic characteristics, emulsions phases and grid. Competing Interests: The authors declare no conflict of interest.
Databáze:	MEDLINE
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