Formation and Characterization of Nanoparticles from Avocado Peel Extract and Bovine Serum Albumin

Avocado peel is a source of polyphenols, which are generally light-sensitive and have low long-term stability. Nanoencapsulation could overcome this limitation. The aim of this work was to formulate bovine serum albumin (BSA) nanoparticles containing avocado peel extract and to determine the effect of increased extract concentration on their characteristics. We characterized the nanoparticles using transmission electron microscopy (TEM), ζ-potential and Fourier transform infrared (FTIR) spectroscopy. The results showed that nanoparticle yield decreased by 17.1% when 2.5 mg of extract was added compared with empty nanoparticles. The smallest nanoparticles, obtained with 2.5 mg of extract, had an effective diameter of 258.7 nm and a circular shape. As the amount of extract increased, the nanoparticle shapes shifted from elliptical to irregular, suggesting that the extract and its concentration affected the nanostructure. The FTIR spectra showed perturbations induced by the interaction between the extract and albumin. Significant FTIR peaks were observed at 3290 cm−1 and 1644 cm−1, suggesting that the extract was successfully encapsulated within the BSA matrix.