Development and bioactive potential of a nanoemulsion containing bacaba peel extract

Area of Science:

• Nanotechnology
• Food Science
• Pharmacology

Background:

• Bacaba fruit is rich in bioactive compounds like flavonoids and anthocyanins, known for antioxidant properties.
• Fruit processing generates residues, such as peels, which are potential sources for developing new products.
• Valorizing agricultural byproducts aligns with sustainable practices and circular economy principles.

Purpose of the Study:

• To develop a novel nanoemulsified system incorporating bacaba peel extract and munguba butter.
• To evaluate the physicochemical stability of the developed nanoemulsion.
• To assess the biological potential, including phagocytic, microbicidal activities, and cell viability, of the nanoemulsion.

Main Methods:

• Bacaba peel extract obtained via ultrasound-assisted extraction.
• Formulation of a nanoemulsion using bacaba peel extract and munguba butter.
• Evaluation of nanoemulsion properties: hydrodynamic particle diameter, polydispersity index, Zeta potential, and stability assays (temperature, light).
• Biological assessments: cell viability, phagocytic activity, and microbicidal activity assays.

Main Results:

• The nanoemulsion exhibited instability at high temperatures (45°C) and light exposure but remained stable for 90 days at room temperature and under refrigeration.
• Biological assays demonstrated high biocompatibility, with average cell viability exceeding 90%.
• The formulation displayed significant phagocytic (95%) and microbicidal (90%) activities, attributed to the bacaba peel extract.

Conclusions:

• The developed nanoemulsion is a promising sustainable nanotechnological product derived from bacaba peel residues.
• The formulation shows potential for enhancing immune efficiency due to its high phagocytic and microbicidal properties.
• This study highlights the value of utilizing bioactive compounds from agricultural byproducts for health-promoting applications.