Haridas, Anisha MadathikudiyilNascimento, Amanda Lais Alves AlmeidaNurkolis, FahrulPressete, Carolina GirottoGranato, Daniel2026-05-072026-05-072026-05-05Food Research International, ISSN: 0963-9969 (Print), Elsevier BV, 237, 119303-119303. doi: 10.1016/j.foodres.2026.1193030963-9969http://hdl.handle.net/10292/21035Polyphenols 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.© 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.http://creativecommons.org/licenses/by/4.0/30 Agricultural, Veterinary and Food Sciences3006 Food SciencesComplementary and Integrative HealthDietary SupplementsNutritionDigestive DiseasesOral and gastrointestinal0904 Chemical Engineering0908 Food Sciences1111 Nutrition and DieteticsFood Science3006 Food sciences3210 Nutrition and dietetics4004 Chemical engineeringAnthocyaninsInnovative extraction technologiesChemical stabilityCellular antioxidant activityAnti-obesityFood product developmentJournal ArticleOpenAccess10.1016/j.foodres.2026.119303