Preparation of Sock Impregnated with Microcapsules Based on Olive Oil for the Antibacterial and Antifungal Therapy of Athlete’s Foot
Year: 2025
Type: article
Abstract: Athlete’s foot remains a prevalent issue despite the availability of various treatments. This study proposes a textile-based solution by developing cotton jersey socks enhanced with antifungal properties through the incorporation of olive oil microcapsules. The microcapsules were prepared using the solvent evaporation technique and subsequently impregnated into the fabric. Olive oil, known for its antibacterial and antifungal properties, serves as the active agent to combat infections and relieve itching. The morphology and surface characteristics of the microcapsules were examined using Scanning Electron Microscopy (SEM), while Fourier Transform Infrared Spectroscopy (FTIR) confirmed the successful encapsulation of the active compound. Thermal analyses, including Differential Thermal Analysis (DTA) and Thermogravimetric Analysis (TGA), revealed the olive oil content and demonstrated its thermal stability, with an encapsulation efficiency of 64%. The release profile of olive oil through ethylcellulose membranes was assessed using a pig skin diffusion model, providing insights into its penetration and sustained release. Finally, the therapeutic potential of the microencapsulated socks was evaluated in terms of their pathological effects, indicating promising applications for the prevention and management of athlete’s foot.
Source: Journal of Natural Fibers
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,070
Funder: King Saud University
OpenAlex ID: W4413958911