Piperine Extraction and Encapsulation in Polycaprolactone Nanoparticles

Black pepper, a commonly utilized culinary condiment, holds significant importance in Ayurvedic and Chinese medicinal practices due to its various biological benefits, including antioxidant, antimicrobial, and anti-inflammatory properties. To amplify these attributes and enhance their efficacy in formulations, the utilization of nanocarriers presents a promising approach. Thus, the objective of this study was to obtain a pepper extract, evaluate its constituents, and encapsulate it in polymeric nanoparticles. The ethanol extract of the grains powder had a higher concentration of piperine and better antioxidant activity when compared to whole grains. Pepper extract encapsulation efficiency in terms of piperine concentration was 84.8 ± 3.5%, and a sustained and prolonged release profile was observed, as well as other studies in the literature using polycaprolactone (PCL). The presence of the extract did not change the instability index and the sedimentation velocity of the nanoparticles, as well as the polydispersity index and the zeta potential of nanoparticles. However, there was a difference in the mean size and concentration of particles. This study highlights the potential of PCL nanoparticles as a promising delivery system for black pepper extract, which could have various applications in the cosmetic and pharmaceutical industries, maximizing the benefits of black pepper extract.