Yayın: Eco-friendly fabrication of bioactive chitosan-hydroxyapatite sponge-like scaffolds functionalized with Ficus carica Linn leaf extract for enhanced antioxidant and antimicrobial properties
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DOI
10.1016/j.fbio.2025.106901
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This study presents an innovative approach to bone tissue engineering through the eco-friendly fabrication of bioactive chitosan-eggshell-derived hydroxyapatite (CS-HAp) scaffolds functionalized with Ficus carica Linn leaf extract (FCLE). The novelty of this work lies in the microwave-assisted extraction (MAE) of bioactive compounds from an agricultural waste, Ficus carica Linn leaves, and their successful incorporation into CS-HAp scaffolds to closely replicate the natural cancellous bone extracellular matrix. Scaffolds containing varying FCLE concentrations (5 %, 15 %, and 25 % w/w) were fabricated by the freeze-drying technique. FCLE was employed as a bioactive additive to enhance the antioxidant and antimicrobial properties of the scaffolds while maintaining their porosity and mechanical integrity. The results demonstrated that FCLE incorporation at 25 % (w/w) significantly increased the total phenolic content (similar to 40 mg GAE/mL) and antimicrobial efficacy, achieving over 90 % bacterial reduction against Escherichia coli and Staphylococcus aureus. The scaffolds exhibited high porosity (81.8 %-85.9 %), and FCLE incorporation not only preserved porosity but slightly enhanced it while maintaining adequate mechanical stability. Notably, scaffolds containing 25 % FCLE promoted the proliferation of CCD1072SK cells without exhibiting any cytotoxic effects. Additionally, FCLE played a crucial role in modulating scaffold biodegradation rates, allowing for the customization of degradation profiles to meet specific requirements. This study is the first to investigate the effects of FCLE on CS-HAp scaffolds for cancellous bone tissue applications. The findings highlight potential of FCLE-functionalized scaffolds to enhance cell proliferation while offering improved antioxidant and antimicrobial properties without compromising porosity or mechanical stability.
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FOOD BIOSCIENCE
ISSN
2212-4292