Nanoencapsulation of bioactive extracts from grape, jaboticaba, and hibiscus by-products using chitosan-TPP:...

This study developed chitosan-tripolyphosphate (TPP) nanoparticles via ionic gelation to encapsulate concentrated hydroalcoholic extracts from these by-products, aiming to enhance their stability and enable their incorporation into cassava-based functional foods. Extracts were obtained using green extraction methods, followed by concentration and nanoencapsulation with chitosan-TPP at optimized ratios. Nanoparticles were characterized by DLS, SEM, FTIR-ATR, TG/DTG, and EE, and evaluated for pH stability, antioxidant activity, and phenolics retention after incorporation (1 % and 10 %) into thermally processed tapioca. The nanoparticles showed high encapsulation efficiency (up to 87.54 %), particle sizes ranging from 545.85 to 1539.00 nm, and stable zeta potentials (up to -20 mV). The formulations derived from grape peel (Nps-CEGPF), jaboticaba peel (Nps-CEJPF), and hibiscus calyx (Nps-CEHCF), retained high levels of bioactives after encapsulation and maintained antioxidant activities above 85 % (DPPH and ABTS). When applied to tapioca, phenolic compound retention exceeded 89 % (Nps-CEJPF 1 %), even after thermal processing at 200 °C. Furthermore, the nanoparticles modified the color parameters of the fortified tapiocas, enhancing their visual appeal. These findings highlight the effectiveness of bioencapsulation using chitosan-TPP in preserving natural antioxidants, promoting the valorization of fruit by-products, and advancing the development of sustainable, thermally stable, and clean-label food ingredients.