Use of Hazelnut By-Products as a Sustainable Source for Nanoparticle Synthesis: Characterization, Bioactive Components and Health Effects of Maltodextrin-Coated Nanocapsules

Abstract

Nowadays, it is very important to evaluate food industry waste and use environmentally friendly technologies for this purpose. The effects of bioactive components found in existing waste on health are still not fully known. In this study, it was aimed to form nanoparticles (NPs) with maltodextrin using nanoencapsulation technology from hazelnut by-products such as shell, husk, and skin waste, to characterize them and to determine their bioactive components. The highest zeta potential value (-44.73 mV), the lowest particle size and polydispersity index (PDI) values were measured in shell NPs. The highest production efficiency (92.52%) and loading capacity (69.60%) were found in shell NPs, while the lowest values were found in husk NPs. In samples heated up to 1000 degrees C, the highest weight loss of 91.562% was measured in husk NPs. The highest antioxidant activity and lipid peroxidation inhibition (6.50 mg/mL) belonged to shell NPs, followed by skin and husk NPs, respectively. The highest bioaccessibility of shell, husk, and skin NPs were measured in gallic acid (61.40%), protocatechuic acid (45.09%) and catechin (46.71%), respectively. The highest inhibition of alpha-amylase (2.97 mg/mL) and alpha-glucosidase (19.24 mg/mL) was determined in shell NPs. As a result, this study added value to the polyphenolics found in the composition of hazelnut waste by using nanotechnology and reduced their impact on the environment by ensuring their recycling. It is thought that the results will shed light on scientific and technological developments in the pharmaceutical and health sectors in terms of reducing and evaluating hazelnut waste, especially in terms of shells.