Direct Interaction of Long-Term Reactive Oxygen-Based Species Stored in Microencapsulation of Olive Oil on Burn Scars of Wistar Rats

Oxygen anions (superoxide and peroxide anions) are naturally unstable and prone to chemical interactions. These reactive oxygen species (ROS) are formed during long-term storage in olive oil (OO), the structural properties of which extend the ROS lifespan more effectively than those of other vegetable oils. In wound treatment, superoxide anions serve as precursors for hydrogen peroxide and play a crucial role in cell proliferation, migration, and angiogenesis. These anions were encapsulated within the OO medium for crystallization. Piezoelectric actuators were employed to distribute the trapped bubbles evenly throughout the crystallized OO. The ROS-filled OO microcapsules eliminated volatile organic compounds and particulate matter (from the air). Samples stored in crystallized OO were utilized to investigate the antibacterial effects. Both <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> were implicated in skin infections (with <i>S. aureus</i> as the primary pathogen and <i>E. coli</i> as the secondary pathogen) and were selected for antibacterial testing. Microcapsules applied to cultured <i>E. coli</i> and <i>S. aureus</i> resulted in different inhibition zones. Two groups [control (C-) and treatment (T-)] of second-degree burn wounds were created on the dorsal area of 15 Wistar rats. Over a period of 2 weeks, statistical analysis using a <i>t-</i>test demonstrated a significant reduction in the wound size in the T-zones. Histological examination with hematoxylin, eosin, and trichrome staining of tissue samples from the wound areas revealed a notable reduction in inflammation, enhanced epidermal cell proliferation, improved activity in producing hair follicles, and increased collagen deposition in the treated regions on different days of observation.