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<p>The valorization of agricultural by-products as sources of bioactive compounds has gained increasing attention in sustainable food systems. In this study, phenolic compounds from avocado (<i>Persea americana</i>) leaves were extracted using ohmic heating-assisted extraction (OHAE) and subsequently encapsulated with α-cyclodextrin to enhance their stability and functional properties. Encapsulation efficiency reached up to 67.13%, and higher α-cyclodextrin levels reduced water activity and moisture content, indicating the formation of stable inclusion complexes. Major phenolic compounds, including catechin and chlorogenic acid, were successfully retained after encapsulation. The free extract exhibited strong α-glucosidase inhibitory activity (IC₅₀ = 0.85&#xa0;mg/mL), while the SD4 formulation retained a considerable level of activity (IC₅₀ = 3.12&#xa0;mg/mL). Structural analyses revealed the formation of more uniform encapsulation structures at higher α-cyclodextrin ratios. To the best of our knowledge, this is the first study integrating OHAE, α-cyclodextrin encapsulation, and computational analysis for the stabilization of avocado leaf phenolics. Computational analyses, including molecular electrostatic potential, HOMO–LUMO calculations, and molecular docking, supported the experimental findings. Rutin, chlorogenic acid, catechin, and epicatechin showed strong binding affinities toward xanthine oxidase and α-glucosidase. These findings demonstrate that α-cyclodextrin encapsulation represents a promising strategy for improving the stability and functional applicability of avocado leaf phenolics in functional food and nutraceutical systems.</p>

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Enhancing the Stability and Bioactivity of Avocado Leaf Phenolics via α-Cyclodextrin Encapsulation: Experimental and Molecular Insights

  • 期刊论文

  • 发表日期：

    2026年7月4日

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  • Lale Gumustepe,
  • Gulcan Ozkan,
  • Neslihan Kaya Kinayturk,
  • Mustafa Karaboyaci,
  • Ebru Aydin

摘要

The valorization of agricultural by-products as sources of bioactive compounds has gained increasing attention in sustainable food systems. In this study, phenolic compounds from avocado (Persea americana) leaves were extracted using ohmic heating-assisted extraction (OHAE) and subsequently encapsulated with α-cyclodextrin to enhance their stability and functional properties. Encapsulation efficiency reached up to 67.13%, and higher α-cyclodextrin levels reduced water activity and moisture content, indicating the formation of stable inclusion complexes. Major phenolic compounds, including catechin and chlorogenic acid, were successfully retained after encapsulation. The free extract exhibited strong α-glucosidase inhibitory activity (IC₅₀ = 0.85 mg/mL), while the SD4 formulation retained a considerable level of activity (IC₅₀ = 3.12 mg/mL). Structural analyses revealed the formation of more uniform encapsulation structures at higher α-cyclodextrin ratios. To the best of our knowledge, this is the first study integrating OHAE, α-cyclodextrin encapsulation, and computational analysis for the stabilization of avocado leaf phenolics. Computational analyses, including molecular electrostatic potential, HOMO–LUMO calculations, and molecular docking, supported the experimental findings. Rutin, chlorogenic acid, catechin, and epicatechin showed strong binding affinities toward xanthine oxidase and α-glucosidase. These findings demonstrate that α-cyclodextrin encapsulation represents a promising strategy for improving the stability and functional applicability of avocado leaf phenolics in functional food and nutraceutical systems.