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<p>This study extracted characterized, and incorporated <i>jabuticaba</i> (<i>Plinia</i> sp.) peel extract, within avocado seed starch fibers via electrospinning and subsequently added to yogurt. The extract was analyzed for color, anthocyanin content, phenolic compound concentration, and antioxidant activity. Different avocado seed starch fiber concentrations were examined for morphology, size, infrared spectroscopic profile, loading efficiency, and antioxidant activity. In vitro assays determined the encapsulated compounds’ bioaccessibility. The free extract exhibited significant anthocyanin and phenolic compound contents, as well as high antioxidant capacity. The fibers demonstrated uniform morphology, small diameters, efficient compound loading, thermal resistance up to 300&#xa0;°C, antioxidant activity ranging from 21.28 to 67.33% (2,2’-azino-bis (3-ethylbenzothiazoline) 6-sulfonic acid) and phenolic compound content of 206–260&#xa0;mg of gallic acid equivalents. Encapsulation effectively preserved these bioactive compounds within the food matrix and enhanced their bioaccessibility by approximately 23%, preserving and improving both antioxidant activity and phenolic content. These results underscore that encapsulated bioactive compounds can improve the nutritional properties of yogurt, offering greater health benefits.</p>

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Electrospun Fibers from Avocado Seed Starch as Carriers of Jabuticaba Peel Extract: Impact on Bioaccessibility in Natural Yogurt

  • 期刊论文

  • 发表日期：

    2025年10月13日

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  • Diego Araujo da Costa,
  • Rosana Colussi,
  • Elessandra da Rosa Zavareze,
  • Graciele da Silva Campelo Borges,
  • Andressa Salies Souza,
  • Victória Poliana Rius Von Muhlen,
  • Sabrina Feksa Frasson,
  • Carla Rosane Barboza Mendonça

摘要

This study extracted characterized, and incorporated jabuticaba (Plinia sp.) peel extract, within avocado seed starch fibers via electrospinning and subsequently added to yogurt. The extract was analyzed for color, anthocyanin content, phenolic compound concentration, and antioxidant activity. Different avocado seed starch fiber concentrations were examined for morphology, size, infrared spectroscopic profile, loading efficiency, and antioxidant activity. In vitro assays determined the encapsulated compounds’ bioaccessibility. The free extract exhibited significant anthocyanin and phenolic compound contents, as well as high antioxidant capacity. The fibers demonstrated uniform morphology, small diameters, efficient compound loading, thermal resistance up to 300 °C, antioxidant activity ranging from 21.28 to 67.33% (2,2’-azino-bis (3-ethylbenzothiazoline) 6-sulfonic acid) and phenolic compound content of 206–260 mg of gallic acid equivalents. Encapsulation effectively preserved these bioactive compounds within the food matrix and enhanced their bioaccessibility by approximately 23%, preserving and improving both antioxidant activity and phenolic content. These results underscore that encapsulated bioactive compounds can improve the nutritional properties of yogurt, offering greater health benefits.