Polyphenols from Plinia jaboticaba Peels: Cellular Antioxidant Activity, Anti-obesity Effects, Microencapsulation, Controlled Release, and Functional Beverage Development
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Authors
Haridas, Anisha Madathikudiyil
Nascimento, Amanda Lais Alves Almeida
Nurkolis, Fahrul
Pressete, Carolina Girotto
Granato, Daniel
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Journal Article
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Elsevier BV
Abstract
Polyphenols from jabuticaba berry (Plinia jaboticaba) peels were recovered via ultrasound-assisted extraction, with sample-to-solvent ratio and extraction time optimised using response surface methodology. Optimal conditions were established at a solid-to-solvent ratio of 1:40 (w/v) and a reaction time of 6.75 min. The resulting freeze-dried jabuticaba peel extract (JPE) exhibited a total phenolic content of 9403 ± 364 mg/100 g, with flavonoids contributing 5196 ± 518 mg/100 g. Major phenolic constituents included ellagic acid (3766 ± 98 mg/100 g), procyanidin B2 (1828 ± 27 mg/100 g), vescalagin (555 ± 21 mg/100 g), gallic acid (307 ± 4 mg/100 g), (−)-epicatechin (243 ± 31 mg/100 g), and cyanidin-3-O-glucoside (196 ± 2 mg/100 g). JPE exhibited chemical antioxidant capacity across multiple assays, consistent with cellular antioxidant activity in H₂O₂-challenged human-derived hepatocellular carcinoma (HepG2) cells. In vitro assays also revealed anti-cholesterolemic (IC₅₀ = 40.91 μg/mL), antidiabetic (IC₅₀ = 33.52 μg/mL), and anti-obesity (IC₅₀ = 30.50 μg/mL) potential. Anthocyanins in JPE exhibited high structural reversibility (90.52 ± 0.40%) during pH cycling from pH 2 to 10. The ionotropic gelation technique effectively entrapped the phenolic fraction within an alginate-carboxymethylcellulose matrix, achieving an encapsulation efficiency of 75.23 ± 1.67%. Antioxidant release from microcapsules was greater under simulated gastric than intestinal conditions. Incorporation of JPE into a model beverage enhanced both chemical and cellular antioxidant activity, with pasteurisation preserving flavonoid and anthocyanin content. The JPE-enriched beverage achieved an acceptability index of 71%, with no significant differences (p > 0.05) across gender or age groups. Collectively, JPE represents a promising functional ingredient for sustainable food applications aimed at mitigating oxidative stress.Description
Keywords
30 Agricultural, Veterinary and Food Sciences, 3006 Food Sciences, Complementary and Integrative Health, Dietary Supplements, Nutrition, Digestive Diseases, Oral and gastrointestinal, 0904 Chemical Engineering, 0908 Food Sciences, 1111 Nutrition and Dietetics, Food Science, 3006 Food sciences, 3210 Nutrition and dietetics, 4004 Chemical engineering, Anthocyanins, Innovative extraction technologies, Chemical stability, Cellular antioxidant activity, Anti-obesity, Food product development
Source
Food Research International, ISSN: 0963-9969 (Print), Elsevier BV, 237, 119303-119303. doi: 10.1016/j.foodres.2026.119303
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© 2026 The Authors. Published by Elsevier Ltd. This is an open access article distributed under the terms of the Creative Commons CC-BY license, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. You are not required to obtain permission to reuse this article.