Green-solvent extraction of guabijú (Myrcianthes pungens) fruit: a sustainable antioxidant source for oil-in- water emulsions

Green-solvent extraction of guabijú (Myrcianthes pungens) fruit: a sustainable antioxidant source for oil-in- water emulsions | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Green-solvent extraction of guabijú (Myrcianthes pungens) fruit: a sustainable antioxidant source for oil-in- water emulsions Liciani Inaê Putti, Luana Bettanin, Thais Fernanda de Marco, Marcia Bär Schuster, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-8148354/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 11 You are reading this latest preprint version Abstract This study investigated the antioxidant activity of guabijú ( Myrcianthes pungens ) peel extracts and their encapsulated forms in oil-in-water emulsions. Ultrasound-assisted extraction with 50% ethanol produced phenolic-rich peel extracts that exhibited superior bioactivity compared to the pulp, including high catechin (797.28 mg·100 g⁻¹) and cyanidin-3-glucoside (163.75 mg·100 g⁻¹) contents quantified by HPLC-DAD. The peel extract was encapsulated with maltodextrin and gum Arabic by freeze-drying, achieving 87.39% encapsulation efficiency, with significant reductions in moisture, water activity, and hygroscopicity. FTIR analysis confirmed the preservation of phenolic structures. The encapsulated extract was then incorporated into oil-in-water emulsions. At concentrations ≥ 0.08%, it exhibited antioxidant performance comparable to synthetic BHT, effectively inhibiting both primary (peroxide value) and secondary (TBARs) lipid oxidation during 60 days of storage. Optical microscopy revealed improved droplet stability and delayed coalescence and Ostwald ripening in emulsions containing the encapsulated extracts. These results demonstrate the potential of guabijú peel as a natural source of phenolic antioxidants and show that freeze-drying microencapsulation effectively preserves their activity, enabling their incorporation as natural substitutes for synthetic antioxidants in emulsified systems. Antioxidant capacity catechin lipid oxidation microencapsulation phenolic compounds ultrasound extraction Figures Figure 1 Figure 2 Figure 3 Figure 4 1. Introduction Guabijú ( Myrcianthes pungens (O.Berg) D. Legrand) is a fruit native to Brazil, characterized by its velvety dark violet peel when ripe and its yellow, sweet, slightly astringent pulp (Spinelli et al., 2023 ). This fruit stands out for its high levels of phenolic compounds, which are highly valued for their health benefits, particularly due to their antioxidant properties (Machado et al., 2024 ). The growing interest in phenolic compounds and their biological activities has driven research and innovation in the development of phenolic-enriched products (González-Ortega et al., 2020 ; Laureanti et al., 2023 ). However, a major limitation to the application of phenolic compounds is their high sensitivity to environmental and processing conditions (Laureanti et al., 2023 ; Lu et al., 2021 ). Despite their antioxidant potential attributed to their unsaturated bonds and hydroxyl groups, phenolic compounds are chemically unstable and prone to degradation, which can be triggered by several factors, including heat, light, pH variations, oxygen, metal ions, and the presence of enzymes (Ferreyra, Bottini, & Fontana, 2023 ). In this regard, microencapsulation emerges as a promising technique to protect these compounds from degradation (Yeasmen; Orsat, 2024 ), enhancing their stability, shelf life, and bioavailability (Ali et al., 2024 ; Nguyen et al., 2024 ). A wide range of processed foods, pharmaceuticals, and cosmetics are formulated as oil-in-water emulsions, in which the lipid phase is dispersed in an aqueous medium (El-Guendouz et al., 2018 ). These emulsions are particularly vulnerable to lipid oxidation owing to the high surface area of the dispersed phase, which facilitates contact with dissolved oxygen and leads to the formation of rancid compounds, thereby compromising product quality (Skowyra et al., 2014 ; Springer, Ziegler, & Bach, 2023 ). To prevent such degradation, synthetic antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are often used (El-Guendouz et al., 2018 ; Gallego et al., 2013 ). However, studies have linked these compounds to adverse health effects, including allergy, liver toxicity, inflammatory responses, and tumor promotion in animal models, raising concerns about their long-term safety (Bauer et al., 2001 ; Yamaki et al., 2007 ). As a safer and eco-friendly alternative, plant-derived antioxidants, particularly phenolic compounds, have attracted considerable attention for their ability to scavenge free radicals and prevent oxidative damage to cells and tissues (Gallego et al., 2013 ; Yeasmen & Orsat, 2024 ). In this context, the present study aimed to investigate the phenolic composition and evaluate the in vitro antioxidant and anti-inflammatory activities of ethanolic extracts from guabijú peel and pulp. The extract exhibiting the highest antioxidant potential was subsequently freeze-dried, encapsulated, and incorporated into oil-in-water emulsions to assess its efficacy in preventing lipid oxidation. 2. Materials and methods 2.1 Reagents The reagents used in the experiments - [Folin-Ciocalteu reagent (1.9–2.1 N), (±)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) (≥ 97%), sulfanilamide (≥ 98%), sodium nitroprusside (≥ 98%), N-(1-naphthyl)ethylenediamine dihydrochloride (≥ 98%), 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ) (≥ 98%), ferric chloride (≥ 97%), fluorescein (≥ 95%), 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH) (≥ 97%), trichloroacetic acid (≥ 99.0%), thiobarbituric acid (≥ 98.0%), 1,1,3,3-tetraethoxypropane (TEP) (≥ 96%), cyanidin-3-glucoside (≥ 98.0%), catechin (≥ 99.0%), gallic acid (≥ 97.5%), caffeic acid (≥ 98%), quercetin (≥ 95%), trans-cinnamic acid (≥ 97%), ellagic acid (≥ 95%), rutin (≥ 94%), luteolin (≥ 97.0%), trans-resveratrol (≥ 95%), hesperidin (≥ 80%), naringin (≥ 95%), naringenin (≥ 95%), ascorbic acid (≥ 99.0%), citric acid (≥ 99.5%), and HPLC-grade acetonitrile] - were purchased from Sigma-Aldrich. Cold-pressed, unrefined sunflower oil and BHT were obtained in their commercial forms. All other reagents used were of analytical grade. 2.2 Plant material and extraction Guabijú fruits were collected in the municipality of Chapecó, Santa Catarina, Brazil (27°05'49.8"S, 52°41'07.7"W) (Fig. S1 – Supplementary Material). The fruits were manually cleaned and deseeded. The peel and pulp fractions were frozen at -86°C for 24 h, followed by freeze-drying at -55.0°C under a vacuum pressure of 0.006 Pa for 72 h. The dried material was milled, sieved through a 32-mesh, and stored in metallized packages at − 86°C until analysis (Fig. S2 – Supplementary Material). The phenolic compounds were extracted from the peel and pulp of guabijú using a solid-to-solvent ratio of 1:15 (plant material:solvent) as described by Machado et al. ( 2024 ). For that, 1 g of freeze-dried powder was mixed with 15 mL of 50% (v/v) ethanol solution, and the extraction was carried out using an ultrasonic processor (Hielscher, UP200Ht, Teltow, GER) equipped with a 13 mm titanium probe, operating at 100 W for 5 min, under temperature control (25.0 ± 1.0°C). After extraction, the mixtures were centrifuged at 366,5 rad·s⁻¹ for 15 min, and the supernatants were concentrated by rotary evaporator under reduced pressure to obtain the concentrated extracts. 2.3 Identification and quantification of phenolic compounds by HPLC-DAD The concentrated peel and pulp extracts were analyzed by high-performance liquid chromatography with diode array detection (HPLC-DAD) using a Vanquish system (ThermoFisher Scientific, Germering, GER), as proposed by Machado et al. ( 2024 ), with modifications. A reverse-phase C18 column (Acclaim 120, 4.6 mm × 150 mm × 5 µm) was used, with a flow rate of 0.2 mL·min⁻¹, column oven temperature set at 35°C, and injection volume of 10 µL. The mobile phase consisted of solvent A: water acidified with 0.5% acetic acid (v/v), and solvent B: acetonitrile. The chromatographic run time lasted 70 minutes with the following solvent B gradient: 0 min, 0%; 0.01–15 min, 20%; 15–20 min, 30%; 20–40 min, 40%; 40–45 min, 50%; 45–53 min, 75%; 53–60 min, 100%; 60–63 min, 0%; 63–70 min, 0%. The quantification of cyanidin-3-glucoside was carried out using a flow rate of 1 mL·min⁻¹, a column oven temperature of 35°C, and an injection volume of 10 µL. The mobile phase consisted of solvent A: water acidified with 0.1% formic acid (v/v), and solvent B: acetonitrile. The chromatographic gradient for mobile phase B started at 0 min, 8%; 0.01–2 min, 12%; 2–5 min, 18%; 5–10 min, 20%; 10–12 min, 30%; 12–15 min, 50%; 15–16 min, 75%; 16–17 min, 100%; 17–18 min, 100%; 18–18.5 min, 8%; 18.5–20 min, 8%. The quantification method was validated according to the guidelines of ANVISA ( 2017 ) and INMETRO (2020), which recommend a minimum of five concentration levels for analytical calibration curves, with three replicates per level. Linearity was evaluated using calibration curves comprising at least six concentration points, which were randomly injected in triplicate. Intraday precision was determined at three concentration levels (low, medium, and high). The limits of detection (LOD) and quantification (LOQ) were calculated based on the slope of the calibration curves and the standard deviation of the response at the lowest concentration level (Table S1 – Supplementary Material). 2.4 Antioxidant capacity The ferric reducing antioxidant power (FRAP) was determined according to the method described by Rufino et al. ( 2006 ). Three dilutions of each extract were prepared, and 90 µL of each dilution was mixed with 270 µL of distilled water and 2.7 mL of the FRAP reagent. The FRAP reagent was freshly prepared by combining 25 mL of 0.3 M acetate buffer, 2.5 mL of 10 mM TPTZ solution, and 2.5 mL of 20 mM ferric chloride solution. After vortexing, the samples were incubated at 37.0°C for 30 minutes. Quantification was performed using a ferrous sulfate standard curve at 595 nm, and the results were expressed as µM FeSO₄·g⁻¹ of sample. The oxygen radical absorbance capacity (ORAC) was determined according to the method described by Dávalos, Gómez-Cordovés, and Bartolomé ( 2004 ), with modifications. A volume of 25 µL of diluted extract was added to 150 µL of fluorescein solution (1 µM in phosphate buffer, pH 7.4) and incubated in a microplate reader (ThermoFisher Scientific, Varioskan LUX, Singapore) at 37.0°C for 10 min. Subsequently, 25 µL of AAPH solution (50 mg·mL⁻¹ in phosphate buffer, pH 7.4) was added. Fluorescence readings were performed using water as a blank. The fluorescence intensity was monitored for 2 h, until the end of the decay kinetics, with excitation at 485 nm and emission at 520 nm. The area under the fluorescence decay curve (AUC) was calculated using Eq. 1. Quantification was performed using a Trolox standard curve, and the results were expressed as µM Trolox·g⁻¹ of sample. 2.5 Anti-inflammatory capacity in vitro The in vitro anti-inflammatory activity was assessed based on the nitric oxide (NO) radical scavenging capacity, as described by Hazra, Biswas, and Mandal ( 2008 ), with modifications. For that, 1 mL of extract was mixed with 3 mL of sodium nitroprusside solution (in 10 mM phosphate buffer, pH 7.4) and incubated at 25.0 ± 1.0°C for 150 min. After, 1 mL of 0.33% (w/v) sulfanilamide (in 20% v/v acetic acid) was added to 0.5 mL of the reaction mixture. After 5 min, 1 mL of 0.1% (w/v) N-(1-naphthyl) ethylenediamine dihydrochloride was added, and the mixture was incubated for 30 min at 25°C. Absorbance was measured at 540 nm. Quantification was performed using a Trolox standard curve, and the results were expressed as µmol Trolox·g⁻¹ of sample. 2.6 Antimicrobial activity The antimicrobial activity was evaluated against three Gram-negative pathogenic bacteria: Escherichia coli (ATCC 25922), Salmonella enterica serovar Typhimurium (ATCC 14028), and Listeria monocytogenes (ATCC 19115), using the disk diffusion method, as described by Ostrosky et al. ( 2008 ). Pathogenic cultures were inoculated at a concentration of 10⁸ CFU·mL⁻¹ onto Mueller-Hinton agar plates. Paper disks (6 mm in diameter) were placed on the surface of each plate, and 15 µL of extract was applied to each disk. Plates were incubated at 37°C for 24 hours, and inhibition zones were measured using a caliper. The results were expressed in millimeters (mm). 2.7 Encapsulation of guabijú peel extract The extract and coating materials were dissolved in water (0.4 g·mL⁻¹) and stirred at 26.18 rad·s⁻¹ at 25.0 ± 1.0°C for 2 hours. The resulting mixture was frozen at -86°C for 24 h and freeze-dried at -55°C and 0.006 Pa for 72 h. The encapsulated extract was then ground, sieved through a 32-mesh screen (< 500 µm), and stored at -86°C, protected from light. For comparative purposes, three different samples were studied: (i) the non-encapsulated lyophilized extract, (ii) the encapsulated extract, and (iii) the wall material (MD and GA in a 3:2 ratio). The encapsulation efficiency was determined as described by Laureanti et al. ( 2023 ), using Eq. 2: The surface phenolic content (surface TPC) was determined by mixing 0.4 g of the encapsulated extract with 4 mL of 80% ethanol (v/v), followed by vortexing for 1 min and centrifugation at 628.32 rad·s⁻¹ for 5 minutes. The total phenolic content (total TPC) was obtained by disrupting the encapsulated extract particles, as described by Buratto et al. ( 2019 ), with modifications. For that, 0.5 g of encapsulated extract was homogenized with 15 mL of 80% methanol (v/v) acidified with 0.1% HCl, followed by incubation at 25°C for 15 min. The mixture was then centrifuged at 628.32 rad·s⁻¹ for 5 min. The resulting supernatants were used for the quantification of phenolic compounds using the Folin–Ciocalteu method, adapted from Singleton, Orthofer, and Lamuela-Raventós ( 1999 ). Gallic acid was used as the standard for quantification at 760 nm, and the results were expressed as mg of gallic acid equivalents per 100 g of sample (mg GAE·100 g⁻¹). 2.8 Physicochemical properties of the lyophilized extract, encapsulated extract, and wall material The moisture content of the samples was determined according to method 925.45b of the AOAC ( 2016 ). Water activity was measured by direct reading using a digital analyzer (Aqualab, AquaLab PRE, Pullman, USA). Hygroscopicity was determined as described by Cai and Corke ( 2000 ). 2.9 Surface morphology and particle size distribution The external structures of the lyophilized extract, encapsulated extract, and wall material were evaluated by scanning electron microscopy (SEM) using a field emission scanning electron microscope (Jeol, JSM-6701F, Peabody, USA). For the analysis of average particle size and size distribution, a laser diffraction particle size analyzer was used (Shimadzu, SALD-2201, Tokyo, JPN). 2.10 Fourier-Transform Infrared (FTIR) Spectroscopy The lyophilized extract, encapsulated extract, and wall material were analyzed by Fourier-transform infrared (FTIR) spectroscopy using an FTIR spectrophotometer (Bruker, INVENIO-S model, Billerica, USA). Sample spectra were acquired in transmission mode over the range of 4000 to 400 cm⁻¹, with a resolution of 4 cm⁻¹. 2.11 Stability tests of phenolic compounds in the encapsulated extract Stability was determined as described by Abdin et al. ( 2021 ). The encapsulated particles were stored in Falcon tubes, protected from light, and kept at 25.0 ± 1.0°C. The determination of total phenolic content was performed on days 0, 1, 7, 15, 21, 30, 45, and 60 of storage. On days 0 and 60, the samples were also analyzed by HPLC-DAD, as described in Section 2.3 . 2.12 Preparation of the emulsions Oil-in-water (O/W) emulsions were prepared as described by Springer, Ziegler, and Bach ( 2023 ) and Skowyra et al. ( 2014 ), with modifications. Initially, 1% Tween-20 was dissolved in ultrapure water, followed by the addition of 20% sunflower oil and 7% glyceryl monostearate under mechanical stirring at 324.63 rad·s⁻¹ for 10 min. A total of 11 formulations were prepared: a negative control without encapsulated extract (NC); a positive control (PC) containing 0.04% of the synthetic antioxidant BHT (butylated hydroxytoluene), as recommended by the manufacturer; emulsions containing lyophilized extract at concentrations of 0.04%, 0.08%, 0.16%, and 0.32% (EX0.04, EX0.08, EX0.16, and EX0.32, respectively); emulsions containing encapsulated extract at the same concentrations (ENC0.04, ENC0.08, ENC0.16, and ENC0.32, respectively); and one emulsion containing only the wall material (MD:GA at 3:2 ratio). The pH was adjusted to 7.0 ± 0.1 using citric acid (1 M), and the emulsions were incubated at 33.0 ± 1.0°C in the absence of light and under constant orbital motion (10.47 rad·s⁻¹) for 60 days. 2.13 Lipid Oxidation in O/W Emulsions The primary oxidation products were evaluated by determining the peroxide value on days 1, 7, 30, and 60 of emulsion storage, according to the methodology 8–53 of AOCS ( 2017 ). The secondary oxidation products were measured by quantifying the thiobarbituric acid reactive substances (TBARs) in the emulsions on days 1, 7, 15, 30, 45, and 60 of storage, as described by Gallego et al. ( 2013 ). For the analysis, 0.5 mL of the emulsion (diluted in water) was mixed with 2.5 mL of TBARs reagent and vortexed for 30 s. The samples were incubated for 5 min at 25°C, then placed in a boiling water bath for 10 min. After cooling, the samples were centrifuged at 628.32 rad·s⁻¹ for 10 min, and the absorbance of the supernatant was measured at 532 nm. The quantification was carried out using a standard curve prepared with malondialdehyde (MDA) standard solution (10 mM), obtained by the acid hydrolysis of 239 µL of 1,1,3,3-tetraethoxypropane in 100 mL of 1% (v/v) sulfuric acid for 2 hours at room temperature (Sim et al., 2003 ). The results were expressed as mg MDA·kg⁻¹ of emulsion. 2.14 Emulsion Microscopy The negative control emulsion (NC), as well as the emulsions with the highest concentrations of lyophilized extract and encapsulated extract (EX0.32 and ENC0.32, respectively), were analyzed by optical microscopy at 50× magnification using a metallographic microscope (Kontrol, IM100, São Paulo, BRA). The analyses were performed in transmission mode on days 1, 15, and 60 of storage to assess emulsion stability. 2.15 Statistical analysis All analyses were performed in triplicate. Data was analyzed through analysis of variance (ANOVA) using Origin 2024 software, followed by Tukey’s multiple comparison test at a 5% significance level. 3. Results and discussion 3.1 Characterization of Guabijú peel and pulp extracts The peel extract exhibited significantly higher levels of phenolic compounds (p < 0.05) compared to the pulp (Table 1). This higher concentration may be associated with the protective role of the peel against abiotic and biotic stresses, such as UV radiation and pathogen attack, which trigger the synthesis of specialized metabolites including phenolic compounds (Ahlawat et al., 2023). Table 1. Phytochemical, antioxidant, and anti-inflammatory characterization of guabijú peel and pulp extracts Values are expressed as mean ± standard deviation. Means followed by different letters in the same row differ significantly according to Tukey’s test at a 5% significance level. Compounds marked with * were identified and quantified by HPLC-DAD. The validation parameters applied to the HPLC-DAD analytical methods for phenolic compounds showed correlation coefficients (r²) higher than 0.99 for all calibration curves, intraday precision values below 10%, and low limits of detection and quantification, which were below 0.8 μg·mL⁻¹ and 2.5 μg·mL⁻¹, respectively (Table S1, Supplementary Material). Seven phenolic compounds were identified and quantified, with uneven distribution between the fruit parts and significantly higher concentrations in the peel (p<0.05). Among them, catechin was the major constituent found in guabijú peel. This flavanol is well known for its high antioxidant capacity and its role in preventing lipid oxidation (Ruengdech, Mishra, & Siripatrawan, 2025). Cyanidin-3-glucoside, an anthocyanin, was also identified as one of the predominant compounds in the peel. It is a water-soluble pigment responsible for the characteristic purple color of the fruit and is closely associated with antioxidant activity (Zhao et al., 2019; Machado et al., 2024). In addition, significant amounts of other phenolic compounds were detected in the peel, including gallic acid, caffeic acid, ellagic acid, quercetin, and trans-cinnamic acid, all with significantly higher concentrations than those found in the pulp (p<0.05). On the other hand, compounds commonly reported in plant matrices, such as rutin, luteolin, hesperidin, naringin, naringenin, ascorbic acid, and citric acid, were not detected in the samples, which may reflect the unique phytochemical profile of guabijú fruit. The antioxidant capacity of the extracts was evaluated using the FRAP and ORAC assays. The FRAP assay demonstrated greater effectiveness of the peel extract in donating electrons, facilitating the reduction of ferric (Fe³⁺) to ferrous ions (Fe²⁺), confirming its role as a reducing agent. In turn, the ORAC assay indicated a higher capacity of the peel extract to neutralize peroxyl radicals, reflecting its effectiveness in hydrogen atom transfer-based antioxidant mechanisms. Regarding in vitro anti-inflammatory activity, the peel extract showed greater efficacy in neutralizing nitric oxide (NO) radicals when compared to the pulp extract. This result can be due to the higher concentration of phenolic compounds in the peel, which are known to inhibit inflammatory mediators (Bouhlali et al., 2020). NO inhibition is considered a key parameter in assessing the anti-inflammatory potential of plant extracts, given its role in inflammatory processes and cellular oxidative stress (Gómez-Maqueo et al., 2019; Bouhlali et al., 2020). Both extracts exhibited antimicrobial activity against Escherichia coli (inhibition zones of 14.3 ± 0.2 mm for peel and 12.2 ± 0.4 mm for pulp), Salmonella sp. (inhibition zones of 9.4 ± 0.4 mm for peel and 8.3 ± 0.2 mm for pulp), and Listeria sp. (inhibition zones of 14.4 ± 0.3 mm for peel and 9.5 ± 0.1 mm for pulp), indicating the potential of guabijú fruit as a source of natural antimicrobial agents. This activity may be associated with the presence of flavonoids such as quercetin and catechin, which are widely recognized for their ability to inhibit the growth of pathogenic microorganisms (Dias, Pinto, & Silva, 2021). The results highlight the functional potential of guabijú peel as a promising source of natural antioxidants. Utilizing this often-discarded part of the fruit represents a sustainable approach for developing bioactive ingredients with promising applications in the food, pharmaceutical, and cosmetic industries. 3.2 Physicochemical properties of the lyophilized and encapsulated extracts The guabijú peel extract, due to its higher bioactivity (Table 1), was encapsulated with maltodextrin and gum Arabic, achieving an encapsulation efficiency of 87.39 ± 0.03%. The encapsulation led to a significant reduction in moisture content, water activity, and hygroscopicity when compared to the non-encapsulated extract (Table 2). The decrease in moisture content from 26.37 to 3.45% after the encapsulation process is noteworthy, as moisture levels between 1% and 6% are considered ideal for maintaining product stability during storage (da Silva Júnior et al., 2023). The reduction in water activity further contributes to the microbial stability of the encapsulated extract, remaining within the recommended limit (< 0.30) for adequate preservation (Nunes et al., 2015; Rezende, Nogueira, & Narain, 2018). Table 2 Physicochemical properties of the lyophilized extract, encapsulated extract, and wall material Parameter Lyophilized extract Encapsulated extract Wall material Moisture (%) 26.37 ± 0.27 a 3.45 ± 0.45 b 3.19 ± 0.15 b Water activity 0.125 ± 0.002 a 0.118 ± 0.002 b 0.037 ± 0.003 c Hygroscopicity (g.100 g -1 ) 75.25 ± 1.56 a 45.19 ± 0.10 b 38.99 ± 0.33 c Values are expressed as mean ± standard deviation. Means followed by different letters in the same row differ significantly according to Tukey’s test at a 5% significance level. The decrease in hygroscopicity further contributes to enhanced protection, promoting product stability during storage. This behavior is consistent with literature reports on extracts encapsulated with gum Arabic and maltodextrin by freeze-drying (Khazaei et al., 2014). 3.3 Surface morphology and particle size distribution Microscopy of the lyophilized extract (Fig. 1a, 1b, and 1c) revealed a homogeneous surface with slight roughness. In contrast, the encapsulated extract and the wall material mixture exhibited a heterogeneous morphology, with sharp, straight edges, as indicated by the arrows in the images (Fig. 1d to 1i). This sawdust-like appearance is typical of the freeze-drying process and has been previously reported in the literature (Ballesteros et al., 2017; da Silva Júnior et al., 2023; Pashazadeh et al., 2021). The analysis of particle size distribution revealed a broad distribution, with the highest concentration of particles ranging from 1.858 μm (D₁₀) to 56.096 μm (D₉₀) (Fig. 1j). The median particle size (D₅₀) was 13.476 μm. Although some particles presented diameters smaller than 1 μm, most particles were in the micrometer range, indicating that the material can be classified as a microparticle (Joudeh & Linke, 2022). 3.4 Fourier-Transform Infrared Spectroscopy FTIR analysis revealed a broad band between 3600 and 3000 cm⁻¹ in all materials, associated with O–H and N–H stretching vibrations, typical of phenolic compounds, carbohydrates, and polypeptides (Fig. 2)(Akbarmehr et al., 2023; Ligarda-Samanez et al., 2022). This region also coincides with non-free O–H stretching, related to residual water, and C–H stretching vibrations (Nguyen et al., 2024). The band at 2930 cm⁻¹, which is more intense in the wall material, is associated with CH₂ and CH₃ groups from the polymeric matrix (Akbarmehr et al., 2023; Silverstein, Webster, & Kiemle, 2005), while in the encapsulated extract it is related to aromatic compounds with phenyl bonds, such as flavonoids (Ballesteros et al., 2017). The region around 2000 cm⁻¹ corresponds to overtones or combination bands of aromatic rings from phenolic compounds (Silverstein, Webster, & Kiemle, 2005), which were previously identified and quantified in the peel extract through TPC and HPLC analysis. In the region near 1640 cm⁻¹, signals were attributed to carbonyl groups of flavonoids (Ligarda-Samanez et al., 2022) and to primary amide stretching derived from gum Arabic peptides (Ali et al., 2024; Nguyen et al., 2024). At 1420 cm⁻¹, CH₃ vibrations adjacent to carbonyl groups were observed, while C–O stretching vibrations of alcohols/phenols appeared at 1160 cm⁻¹, which typically produce strong bands in the 1260–1000 cm⁻¹ range (Silverstein, Webster, & Kiemle, 2005). Bands between 1040 and 1020 cm⁻¹ are indicative of carbohydrate structures, which are commonly detected in this spectral region (Ali et al., 2024). In the 900 to 675 cm⁻¹ region, out-of-plane C–H bending vibrations from aromatic rings of polyphenols were also identified (Ligarda-Samanez et al., 2022; Silverstein, Webster, & Kiemle, 2005). The variation in spectral intensity among the samples is associated with the extract-to-wall material ratio in the encapsulated formulations, which directly influences the observed signals (Nguyen et al., 2024). Overall, the FTIR spectrum of the microparticles showed only characteristic bands of the wall material and the extract, with no appearance of new peaks, indicating that no structural changes occurred during encapsulation (Meng et al., 2017). 3.5 Stability of the encapsulated extract during 60 days of storage A sharp decline of total phenolic compounds was observed in the microparticles during the first 7 days of storage (Fig. 3a), followed by a slower degradation rate. After 60 days, the total reduction was 17% compared to the initial value. No significant changes were observed for the concentrations of gallic acid, ellagic acid, catechin, and quercetin, indicating good stability over time and reinforcing the potential of the encapsulated extract for applications requiring longer shelf life and prolonged antioxidant efficacy (Fig. 3b). In contrast, a decrease of 23% was observed for cyanidin-3-glucoside, probably due to the high instability of its phenolic hydroxyl groups, known to be sensitive to light, oxygen, and temperature (Xue et al., 2024). 3.6 Antioxidant effect of the encapsulated extract in O/W emulsions The evolution of the peroxide value in O/W emulsions over 60 days indicates the formation and decomposition of primary oxidation products (Table 3). No hydroperoxides were detected on the first day; however, their presence was confirmed from day seven onward. Since hydroperoxides are primary products of lipid oxidation, their breakdown into secondary oxidation products can explain the lower peroxide values observed in some samples over time (Ganjeh et al., 2024). Table 3 Peroxide value of the oil-in-water emulsions stored at 33.0 °C Sample Peroxide value (meq.kg -1 emulsion) day 7 day 30 day 60 NC 3.48 ±0.18 aBC 3.65±0.23 aBC 4.86±0.33 cA PC 2.55±0.02 bcdA 2.83±0.16 bA 1.96±0.22 fB EX0.04 2.17±0.20 ceB 1.91±0.30 deB 5.93±0.90 bA EX0.08 1.59±0.12 eB 1.64±0.22 defB 2.12±0.06 fA EX0.16 1.73±0.18 eAB 1.19±0.20 fgB 2.49±0.32 efA EX0.32 1.62±0.10 eC 1.45±0.12 efC 3.97±0.17 cdB ENC0.04 1.95±0.17 deB 0.86±0.12 ghC 2.03±0.11 fB ENC0.08 1.66±0.24 eA 1.85±0.12 deA 1.84±0.04 fA ENC0.16 0.25±0.12 fC 2.20±0.15 cdB 4.07±0.33 cdA ENC0.32 2.96±0.43 abA 0.41±0.07 hC 3.17±0.30 deA WM 2.73±0.61 abcC 2.58±0.33 bC 8.41±0.27 aA Means followed by different letters differ significantly (Tukey’s test, p<0.05); lowercase letters indicate differences within columns and uppercase letters within rows. NC: Negative control; PC: Positive control (BHT); EX0.04: 0.04% lyophilized extract; EX0.08: 0.08% lyophilized extract; EX0.16: 0.16% lyophilized extract; EX0.32: 0.32% lyophilized extract; ENC0.04: 0.04% encapsulated extract; ENC0.08: 0.08% encapsulated extract; ENC0.16: 0.16% encapsulated extract; ENC0.32: 0.32% encapsulated extract; WM: Wall material (MD:GA 3:2). The samples EX0.08, ENC0.04, and ENC0.08 demonstrated statistically similar performance to BHT (p > 0.05) in inhibiting primary oxidation over 60 days, suggesting equivalent effectiveness in delaying the formation of primary oxidation products. In contrast, the sample containing only wall material (WM), with no antioxidant active compounds, showed peroxide values comparable to the negative control (NC) on day 30 (p < 0.05) and even higher on day 60. This result suggests that maltodextrin and gum Arabic may act as pro-oxidants in the absence of antioxidants, accelerating oxidation. Despite these variations, none of the samples exceeded the limit of 15 meq·kg⁻¹ established by international standards for cold-pressed, unrefined oils (CODEX, 2024), indicating that all formulations maintained acceptable quality throughout the evaluation period. The hydroperoxides formed during primary oxidation are unstable and decompose into secondary products such as short-chain aldehydes (e.g., malondialdehyde), ketones, alcohols, hydrocarbons, and volatile organic acids, which are generated in the later oxidation stages (Ganjeh et al., 2024). These TBARs-reactive compounds were not detected on days 1 and 7 and were only identified from day 15 onward (Table 4). Table 4 Concentration of thiobarbituric acid reactive substances (TBARs) of the oil-in-water emulsions stored at 33.0 °C Sample TBARS concentration (mg MDA.kg -1 de emulsion) day 15 day 30 day 45 day 60 NC 2.36±0.02 cA 2.61±0.11 aA 2.90±0.34 abA 2.95±0.29 bA BHT 5.25±0.17 aA 0.47±0.17 deC 1.43±0.79 cdBC 1.86±0.04 cB EX0.04 2.37±0.34 cBC 1.92±0.26 bC 3.09±0.06 aA 2.77±0.08 bAB EX0.08 2.63±0.53 cA 1.11±0.30 cdB 1.52±0.36 cdB 1.37±0.04 dB EX0.16 0.73±0.21 eBC 0.99±0.10 cdB 1.36±0.05 cdA 0.47±0.04 eC EX0.32 1.05±0.31 deBC 1.59±0.32 bcAB 2.08±0.09 bcA 0.63±0.06 eC ENC0.04 1.98±0.08 cdB 1.38±0.07 bcC 2.07±0.29 bcB 5.36±0.07 aA ENC0.08 1.95±0.06 cdA 1.34±0.18 bcB 0.63±0.27 dC 1.60±0.10 cdB ENC0.16 0.62±0.14 eBC 0.96±0.34 cdB 1.93±0.06 cA 0.27±0.03 eC ENC0.32 1.03±0.76 deAB 0.27±0.06 eB 1.84±0.06 cA 0.24±0.03 eB WM 3.70±0.23 bB 1.41±0.31 bcC 2.09±0.16 bcC 4.97±0.32 aA Means followed by different letters differ significantly (Tukey’s test, p<0.05); lowercase letters indicate differences within columns and uppercase letters within rows. NC: Negative control; PC: Positive control (BHT); EX0.04: 0.04% lyophilized extract; EX0.08: 0.08% lyophilized extract; EX0.16: 0.16% lyophilized extract; EX0.32: 0.32% lyophilized extract; ENC0.04: 0.04% encapsulated extract; ENC0.08: 0.08% encapsulated extract; ENC0.16: 0.16% encapsulated extract; ENC0.32: 0.32% encapsulated extract; WM: Wall material (MD:GA 3:2). After 60 days of storage, the samples containing lyophilized and encapsulated extracts at concentrations above 0.08% showed similar efficacy to the synthetic antioxidant BHT in inhibiting secondary oxidation. The samples EX0.04 and ENC0.04 behaved similarly to the negative control. The sample containing only the wall material showed an increase in TBARs levels, reinforcing its pro-oxidant effect. The present results indicate the high antioxidant potential of guabijú extract, with performance comparable to BHT, representing a promising natural alternative to this synthetic additive. In addition to inhibiting lipid oxidation, its phenolics and anthocyanins contents may have presented health benefits, including anti-inflammatory, antioxidant, antibacterial, antiviral, and antitumor activities (Dwibedi et al., 2022; Lu et al., 2021). 3.7 Emulsion microscopy At the beginning of storage (day 1), all samples presented a heterogeneous distribution of oil droplets in the aqueous phase, characterized by a broad range of droplet sizes (Fig. 4a, 4d, and 4g). After 15 days, the sample NC exhibited coalescence, indicating thermodynamic instability of the emulsion (Fig. 4b). Coalescence is an irreversible process in which smaller droplets fuse with larger ones, resulting in an increase in droplet size (Rocha et al., 2023). In contrast, the samples EX0.32 and ENC0.32 did not exhibit this phenomenon (Fig. 4e and 4h). On day 60 of storage, Ostwald ripening was observed in the samples NC and EX0.32 (Fig. 4c and 4f), accompanied by advanced coalescence. This phenomenon results from the diffusion of smaller droplets into larger ones as a result of pressure differences between them (Rocha et al., 2023). In contrast, the sample ENC0.32 (Fig. 4i) exhibited Ostwald ripening at an early stage, indicating that the use of the encapsulated extract contributed to greater thermodynamic stability of the emulsions. 4. Conclusion Guabijú peel exhibited higher concentrations of flavonoids and anthocyanins compared to the pulp, resulting in significantly greater in vitro antioxidant and anti-inflammatory activities (p < 0.05). This effect is mainly attributed to the high catechin concentration, identified as the main bioactive compound in the peel. Microencapsulation of the peel extract using maltodextrin and gum Arabic via freeze-drying proved to be effective in protecting phenolic compounds from degradation. After 60 days of storage, the total phenolics content decreased by only 17%, with notable stability observed for catechin, gallic acid, ellagic acid, and quercetin. Moreover, the incorporation of the encapsulated extract into O/W emulsions efficiently inhibited lipid oxidation, showing comparable performance to the synthetic antioxidant BHT. These results highlight the potential of guabijú peel extract as a promising natural alternative to synthetic antioxidants in food systems, adding functional value due to its antioxidant and anti-inflammatory properties. Declarations CRediT authorship contribution statement Liciani Inaê Putti: Conceptualization, Methodology, Investigation, Formal analysis, Data curation, Validation, Visualization, Writing – original draft. Luana Bettanin : Investigation, Validation, Writing – review and editing. Thais Fernanda de Marco: Methodology, Investigation. Marcia Bär Schuster: Methodology, Investigation. Jaqueline Scapinello: Methodology, Writing – review and editing . Alexandre Tadeu Paulino: Resources. Ilizandra Aparecida Fernandes : Methodology, Investigation. Elisandra Rigo : Funding acquisition. Resources. Darlene Cavalheiro: Conceptualization, Project administration, Writing – review and editing. Georgia Ane Raquel Sehn: Conceptualization, Project administration, Supervision, Methodology, Writing – review and editing. Acknowledgements The authors are thankful for the Multi-User Facility infrastructure from Universidade do Estado de Santa Catarina (UDESC) Technological Sciences Center, campus Joinville, as well as the laboratories of the Department of Food Engineering and Chemical Engineering (UDESC) for their support in carrying out this study. Funding This study was supported byFundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC) (Grant 2023TR565). Declaration of Competing Interest The authors declare no competing financial interests or personal relationships that could have appeared to influence the study reported in this manuscript. References Abdin, M., Salama, M. A., Gawad, R. M. A., Fathi, M. A., & Alnadari, F. (2021). Two‐Steps of gelation system enhanced the stability of Syzygium cumini anthocyanins by encapsulation with sodium alginate, maltodextrin, chitosan and gum arabic. Journal of Polymers and the Environment , 29 (11), 3679–3692. https://doi.org/10.1007/s10924-021-02140-3 Ahlawat, Y. K., Singh, M., Manorama, K., Lakra, N., Zaid, A., & Zulfiqar, F. (2023). Plant phenolics: neglected secondary metabolites in plant stress tolerance. Revista Brasileira de Botanica . https://doi.org/10.1007/s40415-023-00949-x Akbarmehr, A., Peighambardoust, S. H., Soltanzadeh, M., Jafari, S. M., & Sarabandi, K. (2023). Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties. International Journal of Biological Macromolecules , 234 . https://doi.org/10.1016/j.ijbiomac.2023.123678 Ali, A., Wan, C., Lin, M., Flint-Garcia, S., Vardhanabhuti, B., & Somavat, P. (2024). Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. International Journal of Biological Macromolecules , 272 , 132938. https://doi.org/10.1016/J.IJBIOMAC.2024.132938 ANVISA. (2017). Agência Nacional de Vigilância Sanitária. Ministério da Saúde do Brasil. Resolução da Diretoria Colegiada – RDC N° 166, de 24 de julho de 2017. https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2017/rdc0166_24_07_2017.pdf AOAC. (2016). Official methods of analysis of the Association of Official Analytical Chemists (21º ed). AOAC international. AOCS. (2017). Official methods and recommended practices of the American Oil Chemists` Society (8º ed). Ballesteros, L. F., Ramirez, M. J., Orrego, C. E., Teixeira, J. A., & Mussatto, S. I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. Food Chemistry , 237 , 623–631. https://doi.org/10.1016/j.foodchem.2017.05.142 Bauer, A. K., Dwyer-Nield, L. D., Hankin, J. A., Murphy, R. C., & Malkinson, A. M. (2001). The lung tumor promoter, butylated hydroxytoluene (BHT), causes chronic inflammation in promotion-sensitive BALB/cByJ mice but not in promotion-resistant CXB4 mice. Toxicology , 169 (1), 1–15. https://doi.org/10.1016/S0300-483X(01)00475-9 Bouhlali, E. D. T., Hmidani, A., Bourkhis, B., Khouya, T., Ramchoun, M., Filali-Zegzouti, Y., & Alem, C. (2020). Phenolic profile and anti-inflammatory activity of four Moroccan date ( Phoenix dactylifera L.) seed varieties. Heliyon , 6 (2). https://doi.org/10.1016/j.heliyon.2020.e03436 Buratto, A. P., Carpes, S. T., Pereira, E. A., Diedrich, C., Oldoni, T. L. C., & da Silva, L. D. (2019). Effect of drying method in the maintenance of bioactive compounds and antioxidant activity of feijoa pulp ( Acca sellowiana ). Orbital , 11 (6 Special Issue), 386–393. https://doi.org/10.17807/orbital.v11i6.1223 Cai, Y. Z., & Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science , 65 (6). https://doi.org/http://dx.doi.org/10.1111/j.1365-2621.2000.tb10273.x CODEX. (2024). Standard for named vegetable oils . https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf da Silva Júnior, M. E., Araújo, M. V. R. L., Martins, A. C. S., dos Santos Lima, M., da Silva, F. L. H., Converti, A., & Maciel, M. I. S. (2023). Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. Scientific Reports , 13 (1). https://doi.org/10.1038/s41598-023-40390-4 Dávalos, A., Gómez-Cordovés, C., & Bartolomé, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) Assay. Journal of Agricultural and Food Chemistry , 52 (1), 48–54. https://doi.org/10.1021/jf0305231 Dias, M. C., Pinto, D. C. G. A., & Silva, A. M. S. (2021). Plant flavonoids: Chemical characteristics and biological activity. Molecules , 26 (17). https://doi.org/10.3390/molecules26175377 Dwibedi, V., Jain, S., Singhal, D., Mittal, A., Rath, S. K., & Saxena, S. (2022). Inhibitory activities of grape bioactive compounds against enzymes linked with human diseases. Applied Microbiology and Biotechnology , 106 (4), 1399–1417. https://doi.org/10.1007/s00253-022-11801-9 El-Guendouz, S., Aazza, S., Lyoussi, B., Majdoub, N., Bankova, V., Popova, M., Raposo, S., Antunes, M. D., & Miguel, M. G. (2018). Effect of poplar-type propolis on oxidative stability and rheological properties of O/W emulsions. Saudi Pharmaceutical Journal , 26 (8), 1073–1082. https://doi.org/10.1016/j.jsps.2018.05.017 Ferreyra, S., Bottini, R., & Fontana, A. (2023). Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts. Food Chemistry , 405 , 134718. https://doi.org/10.1016/J.FOODCHEM.2022.134718 Gallego, M. G., Gordon, M. H., Segovia, F. J., Skowyra, M., & Almajano, M. P. (2013). Antioxidant properties of three aromatic herbs (Rosemary, Thyme and Lavender) in oil‐in‐water emulsions. Journal of the American Oil Chemists’ Society , 90 (10), 1559–1568. https://doi.org/10.1007/s11746-013-2303-3 Ganjeh, A. M., Gomes, A., Barreira, M. J., Pinto, C. A., Casal, S., & Saraiva, J. A. (2024). Effects of pressure-based technologies on food lipids oxidation. Food Chemistry , 461 , 140768. https://doi.org/10.1016/J.FOODCHEM.2024.140768 Gómez-Maqueo, A., Escobedo-Avellaneda, Z., & Welti-Chanes, J. (2020). Phenolic compounds in mesoamerican fruits—Characterization, health potential and processing with innovative technologies. International Journal of Molecular Sciences , 21(21), 1–41. https://doi.org/10.3390/ijms21218357 González-Ortega, R., Faieta, M., Di Mattia, C. D., Valbonetti, L., & Pittia, P. (2020). Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders. Journal of Food Engineering , 285 . https://doi.org/10.1016/j.jfoodeng.2020.110089 Hazra, B., Biswas, S., & Mandal, N. (2008). Antioxidant and free radical scavenging activity of Spondias pinnata. BMC Complementary and Alternative Medicine , 8 . https://doi.org/10.1186/1472-6882-8-63 INMETRO. (2020). Orientação na validação de métodos analíticos. Instituto Nacional de Metrologia, Qualidade e Tecnologia. DOQ-CGCRE-008 . https://app.sogi.com.br/Manager/texto/arquivo/exibir/arquivo?eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9AFFIjAvMTM4ODM3NS9TR19SZXF1aXNpdG9fTGV nYWxfVGV4dG8vMC8wL0RPUS1DZ2NyZS04XzA5LnBkZi8wLzAiAFFBcMYdNmecpDn0m0Dj4vzJmvMJZMAYtW6mtkIlj0C7fk Joudeh, N., & Linke, D. (2022). Nanoparticle classification, physicochemical properties, characterization, and applications: a comprehensive review for biologists. Journal of Nanobiotechnology (Vol. 20, Número 1). https://doi.org/10.1186/s12951-022-01477-8 Khazaei, K. M., Jafari, S. M., Ghorbani, M., & Hemmati Kakhki, A. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal’s anthocyanins and evaluating their storage stability and color. Carbohydrate Polymers , 105 (1), 57–62. https://doi.org/10.1016/J.CARBPOL.2014.01.042 Laureanti, E. J. G., Paiva, T. S., de Matos Jorge, L. M., & Jorge, R. M. M. (2023). Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. International Journal of Biological Macromolecules , 253 . https://doi.org/10.1016/j.ijbiomac.2023.126969 Ligarda-Samanez, C., Choque-Quispe, D., Moscoso-Moscoso, E., Huamán-Carrión, M. L., Ramos-Pacheco, B. S., Peralta-Guevara, D. E., De la Cruz, G., Martínez-Huamán, E. L., Arévalo-Quijano, J. C., Muñoz-Saenz, J. C., Muñoz-Saenz, D. M., & Aroni-Huamán, J. (2022). Obtaining and Characterizing andean multi-floral propolis nanoencapsulates in polymeric matrices. Foods , 11 (20). https://doi.org/10.3390/foods11203153 Lu, W., Yang, X., Shen, J., Li, Z., Tan, S., Liu, W., & Cheng, Z. (2021). Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. Powder Technology , 394 , 562–574. https://doi.org/10.1016/j.powtec.2021.08.082 Machado, P. G., Londero, D. S., Farias, C. A. A., Pudenzi, M. A., Barcia, M. T., & Ballus, C. A. (2024). Guabijú ( Myrcianthes pungens ): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds. Food Chemistry , 432 , 137296. https://doi.org/10.1016/j.foodchem.2023.137296 Meng, D., Zhang, P., Zhang, L., Wang, H., Ho, C. T., Li, S., Shahidi, F., & Zhao, H. (2017). Detection of cellular redox reactions and antioxidant activity assays. Journal of Functional Foods (Vol. 37). https://doi.org/10.1016/j.jff.2017.08.008 Nguyen, C. T., Nguyen Di, K., Phan, H. C., Kha, T. C., & Nguyen, H. C. (2024). Microencapsulation of noni fruit extract using gum Arabic and maltodextrin – Optimization, stability and efficiency. International Journal of Biological Macromolecules , 269 , 132217. https://doi.org/10.1016/J.IJBIOMAC.2024.132217 Nunes, G. L., Boaventura, B. C. B., Pinto, S. S., Verruck, S., Murakami, F. S., Prudêncio, E. S., & De Mello Castanho Amboni, R. D. (2015). Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. Journal of Food Engineering , 151 , 60–68. https://doi.org/10.1016/J.JFOODENG.2014.10.031 Ostrosky, E. A., Mizumoto, M. K., Lima, M. E. L., Kaneko, T. M., Nishikawa, S. O., & Freitas, B. R. (2008). Métodos para avaliação da atividade antimicrobiana e determinação da concentração mínima inibitória (CMI) de plantas medicinais. Revista Brasileira de Farmacognosia Brazilian Journal of Pharmacognosy , 18 (2), 301–307. https://doi.org/10.1590/S0102-695X2008000200026 Pashazadeh, H., Zannou, O., Ghellam, M., Koca, I., Galanakis, C. M., & Aldawoud, T. M. S. (2021). Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin. Foods , 10 (6), 1396. https://doi.org/10.3390/foods10061396 Rezende, Y. R. R. S., Nogueira, J. P., & Narain, N. (2018). Microencapsulation of extracts of bioactive compounds obtained from acerola ( Malpighia emarginata DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. Food Chemistry , 254 , 281–291. https://doi.org/10.1016/J.FOODCHEM.2018.02.026 Rocha, F., de Paula Rezende, J., Maciel dos Santos Dias, M., Rodrigues Arruda Pinto, V., César Stringheta, P., Clarissa dos Santos Pires, A., & Cristina Teixeira Ribeiro Vidigal, M. (2023). Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. Food Research International , 163 . https://doi.org/10.1016/j.foodres.2022.112277 Rufino, M. do S. M., Alves, R. E., Brito, E. S. de, Morais, S. M. de, Sampaio, C. de G., Pérez-Jiménez, J., & Saura-Calixto, F. D. (2006). Metodologia Científica: Determinação da Atividade Antioxidante Total em Frutas pelo Método de Redução do Ferro (FRAP). Comunicado Técnico, 125, Embrapa. Retrieved from http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/664098 Accessed January 7, 2025. Ruengdech, A., Mishra, D. K., & Siripatrawan, U. (2025). Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk. Food Chemistry : X, 27, 102391. https://doi.org/10.1016/J.FOCHX.2025.102391 Silverstein, R. M., Webster, F. X., & Kiemle, D. J. (2005). Spectrometric Identification of Organic Compounds (7º ed). Wiley. Sim, A. S., Salonikas, C., Naidoo, D., & Wilcken, D. E. L. (2003). Improved method for plasma malondialdehyde measurement by high-performance liquid chromatography using methyl malondialdehyde as an internal standard. Journal of Chromatography B , 785 (2), 337–344. https://doi.org/10.1016/S1570-0232(02)00956-X Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology , 299 , 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1 Skowyra, M., Gallego, M. G., Segovia, F., & Almajano, M. P. (2014). Antioxidant properties of artemisia annua extracts in model food emulsions. Antioxidants , 3 (1), 116–128. https://doi.org/10.3390/antiox3010116 Spinelli, L. V., Anzanello, M. J., Areze da Silva Santos, R., Carboni Martins, C., Freo Saggin, J., Aparecida Silva Da Silva, M., & Rodrigues, E. (2023). Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach. Food Research International , 173 . https://doi.org/10.1016/j.foodres.2023.113236 Springer, A., Ziegler, H., & Bach, K. (2023). The influence of antioxidant plant extracts on the oxidation of O/W emulsions. Cosmetics , 10 (2). https://doi.org/10.3390/cosmetics10020040 Xue, H., Zhao, J., Wang, Y., Shi, Z., Xie, K., Liao, X., & Tan, J. (2024). Factors affecting the stability of anthocyanins and strategies for improving their stability: A review. Food Chemistry: X , 24 , 101883. https://doi.org/10.1016/J.FOCHX.2024.101883 Yadav, K., Bajaj, R. K., Mandal, S., & Mann, B. (2020). Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends. Journal of Food Science and Technology , 57 (2), 426–434. https://doi.org/10.1007/s13197-019-04070-4 Yamaki, K., Taneda, S., Yanagisawa, R., Inoue, K. ichiro, Takano, H., & Yoshino, S. (2007). Enhancement of allergic responses in vivo and in vitro by butylated hydroxytoluene. Toxicology and Applied Pharmacology, 223(2), 164–172. https://doi.org/10.1016/J.TAAP.2007.05.007 Yeasmen, N., & Orsat, V. (2024). Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability. Food Research International , 182 , 114133. https://doi.org/10.1016/J.FOODRES.2024.114133 Additional Declarations No competing interests reported. Supplementary Files SupplementaryMaterial.docx Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 19 Jan, 2026 Reviews received at journal 17 Jan, 2026 Reviews received at journal 08 Jan, 2026 Reviewers agreed at journal 23 Dec, 2025 Reviewers agreed at journal 19 Dec, 2025 Reviewers agreed at journal 19 Dec, 2025 Reviewers agreed at journal 19 Dec, 2025 Reviewers invited by journal 18 Dec, 2025 Editor assigned by journal 21 Nov, 2025 Submission checks completed at journal 21 Nov, 2025 First submitted to journal 18 Nov, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-8148354","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":563465215,"identity":"13133c51-bf82-49d8-9de5-576a8b9b8b91","order_by":0,"name":"Liciani Inaê Putti","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Liciani","middleName":"Inaê","lastName":"Putti","suffix":""},{"id":563465216,"identity":"a3d9cbe4-760d-4579-9dd7-4d7486a16108","order_by":1,"name":"Luana Bettanin","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Luana","middleName":"","lastName":"Bettanin","suffix":""},{"id":563465218,"identity":"7d8af99e-0ed4-49c2-990a-77422477ce0b","order_by":2,"name":"Thais Fernanda de Marco","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Thais","middleName":"Fernanda","lastName":"de Marco","suffix":""},{"id":563465220,"identity":"efe54699-d345-4ade-9493-cd31a14681a4","order_by":3,"name":"Marcia Bär Schuster","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Marcia","middleName":"Bär","lastName":"Schuster","suffix":""},{"id":563465222,"identity":"28636025-1da7-4900-a181-95b56d4e0a0d","order_by":4,"name":"Jaqueline Scapinello","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Jaqueline","middleName":"","lastName":"Scapinello","suffix":""},{"id":563465224,"identity":"bb83c054-5c91-42db-a2e8-240e0640f49e","order_by":5,"name":"Alexandre Tadeu Paulino","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Alexandre","middleName":"Tadeu","lastName":"Paulino","suffix":""},{"id":563465225,"identity":"58333439-4b77-4fa4-902d-96ab92ca4f6f","order_by":6,"name":"Ilizandra Aparecida Fernandes","email":"","orcid":"","institution":"Universidade Regional Integrada do Alto Uruguai e das Missões","correspondingAuthor":false,"prefix":"","firstName":"Ilizandra","middleName":"Aparecida","lastName":"Fernandes","suffix":""},{"id":563465226,"identity":"767b52bd-4839-4057-8d8f-31592c108616","order_by":7,"name":"Elisandra Rigo","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Elisandra","middleName":"","lastName":"Rigo","suffix":""},{"id":563465227,"identity":"1f721b6b-fba6-4d56-aa46-78080c0fb74a","order_by":8,"name":"Darlene Cavalheiro","email":"","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":false,"prefix":"","firstName":"Darlene","middleName":"","lastName":"Cavalheiro","suffix":""},{"id":563465228,"identity":"cfc35881-8ec5-4228-be36-447174c9cf42","order_by":9,"name":"Georgia Ane Raquel Sehn","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA8UlEQVRIiWNgGAWjYNACAxDBw8DwgYEZxGIjXgvjDOK1MEC0MPMQo0XevfnYxy8Fdgzy7b3HHtu2WcvJtx9ge1yBR4vhmWPJs2UMkhkMzpxLN85tSzc2OJPAbngGn5YZOcbMEgbMDAYSOWbSuW2HEzdIMLBJNuDTMv8NSEs9g/z8N2bSlm2H6+fPIKBFXoLHmPGDwWEGhhs8ZtKMbYcTGG4Q0GLAk5YMdNVxHoMzOWaSPefSDTecSWw3xGtL++HDjD/+VAMD6oyZxI8ya3mgyLGHeG05wACKDlDUwwEjPg1AW4DSjD/wKhkFo2AUjIIRDwDt4kQtmGVFMAAAAABJRU5ErkJggg==","orcid":"","institution":"Universidade do Estado de Santa Catarina","correspondingAuthor":true,"prefix":"","firstName":"Georgia","middleName":"Ane Raquel","lastName":"Sehn","suffix":""}],"badges":[],"createdAt":"2025-11-18 18:38:07","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-8148354/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-8148354/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":98795139,"identity":"9c1c767c-f45d-4b20-a75c-4dfe7c52f174","added_by":"auto","created_at":"2025-12-22 12:52:51","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":4822561,"visible":true,"origin":"","legend":"","description":"","filename":"Manuscript.docx","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/93b320666bb8a97cf2bcc327.docx"},{"id":98795228,"identity":"2982f2b9-4cb6-4167-81fb-aeb5d3bcc380","added_by":"auto","created_at":"2025-12-22 12:53:01","extension":"json","order_by":1,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":11098,"visible":true,"origin":"","legend":"","description":"","filename":"646a9b3ba5dc4b2fa8cccb52cec3ffb6.json","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/e654848f25f567662b357246.json"},{"id":98795465,"identity":"27f6e6f1-f604-46d8-bd9e-92322f63a37c","added_by":"auto","created_at":"2025-12-22 12:53:42","extension":"docx","order_by":2,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":1180179,"visible":true,"origin":"","legend":"","description":"","filename":"SupplementaryMaterial.docx","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/a38efd7d6c4774d98dac626e.docx"},{"id":98795224,"identity":"beca4612-b644-40ba-8720-b4e13ff23a8a","added_by":"auto","created_at":"2025-12-22 12:53:00","extension":"xml","order_by":3,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":163399,"visible":true,"origin":"","legend":"","description":"","filename":"646a9b3ba5dc4b2fa8cccb52cec3ffb61enriched.xml","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/fa1a0f999af09467cbd31fc5.xml"},{"id":98795323,"identity":"c892bed6-b276-4a19-97c4-d276d871a3d1","added_by":"auto","created_at":"2025-12-22 12:53:19","extension":"jpeg","order_by":4,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":2419844,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage1.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/03dcf68cb1ef98ae49664403.jpeg"},{"id":98795121,"identity":"4db6a2ff-b598-47aa-9b92-bf60ae726960","added_by":"auto","created_at":"2025-12-22 12:52:47","extension":"jpeg","order_by":5,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":169536,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage2.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/35002985ace4cbc84d78d192.jpeg"},{"id":98795168,"identity":"2f14798c-c129-4f66-9aec-5d1ae4e4037c","added_by":"auto","created_at":"2025-12-22 12:52:51","extension":"jpeg","order_by":6,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":63332,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage3.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/aa0245b9297acbe2f07c037b.jpeg"},{"id":98795203,"identity":"2f810436-df6a-468c-a3ab-b91dd45c81d2","added_by":"auto","created_at":"2025-12-22 12:52:53","extension":"jpeg","order_by":7,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":2088954,"visible":true,"origin":"","legend":"","description":"","filename":"floatimage4.jpeg","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/830d7b1f7c0641b79ecadf0e.jpeg"},{"id":98795227,"identity":"dfe3acb7-a503-4b51-a09d-e3e062e78d8f","added_by":"auto","created_at":"2025-12-22 12:53:00","extension":"png","order_by":8,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":280799,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage1.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/9af2f5f4a39ead1c9927a760.png"},{"id":98795269,"identity":"bab229fc-02f4-4525-bee8-21c55580ff16","added_by":"auto","created_at":"2025-12-22 12:53:03","extension":"png","order_by":9,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":31769,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/3be7eaf645093ce038ae924b.png"},{"id":98795204,"identity":"42014446-aaaa-46de-83c6-963b0f9a914e","added_by":"auto","created_at":"2025-12-22 12:52:59","extension":"png","order_by":10,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":24082,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage3.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/71878a2f5bbf901d98ae8890.png"},{"id":98795272,"identity":"d81d7092-f38f-4097-ab95-be36e60414ce","added_by":"auto","created_at":"2025-12-22 12:53:05","extension":"png","order_by":11,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":282513,"visible":true,"origin":"","legend":"","description":"","filename":"Onlinefloatimage4.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/f6fddd5dff0954fc445174fb.png"},{"id":98795273,"identity":"5019797b-ca83-4925-932a-edd342a0e34c","added_by":"auto","created_at":"2025-12-22 12:53:07","extension":"xml","order_by":12,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":160739,"visible":true,"origin":"","legend":"","description":"","filename":"646a9b3ba5dc4b2fa8cccb52cec3ffb61structuring.xml","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/35bfaffba405eb4b775f84c7.xml"},{"id":98795191,"identity":"c282974b-d88d-4b80-a5a8-654143e2efa5","added_by":"auto","created_at":"2025-12-22 12:52:52","extension":"html","order_by":13,"title":"","display":"","copyAsset":false,"role":"acdc-reference","size":170849,"visible":true,"origin":"","legend":"","description":"","filename":"earlyproof.html","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/9777d76b8d1789fd55aad40c.html"},{"id":98795309,"identity":"9b932a63-bb01-47cc-ab89-6225eae103e1","added_by":"auto","created_at":"2025-12-22 12:53:16","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":711480,"visible":true,"origin":"","legend":"\u003cp\u003eScanning microscopy of the lyophilized extract (a-c), encapsulated extract (d-f), wall material (maltodextrin/gum Arabic 3:2) (g-i), and particle size distribution of the encapsulated extract (j)\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/effbb0a8bcb0c93bd497ae47.png"},{"id":98795229,"identity":"76e9d4d8-8367-4fad-b084-4f882a31e35c","added_by":"auto","created_at":"2025-12-22 12:53:01","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":106633,"visible":true,"origin":"","legend":"\u003cp\u003eFTIR spectra of the lyophilized extract, encapsulated extract, and wall material (maltodextrin/ gum Arabic 3:2)\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/c3494182c79eca6e8a9f4f39.png"},{"id":98795401,"identity":"fa2cd04a-a7e2-429f-ae44-d1627b41c89a","added_by":"auto","created_at":"2025-12-22 12:53:33","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":91239,"visible":true,"origin":"","legend":"\u003cp\u003eConcentration of total phenolic compounds in the encapsulated extract particles, determined by the Folin–Ciocalteu method on days 0, 1, 7, 15, 21, 30, 45, and 60 of storage (a), and by HPLC-DAD on days 0 and 60 of storage (b). Similar letters indicate no significant difference at a 5% level using Tukey’s test.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/64d74fa107771b4f954e5e26.png"},{"id":98795310,"identity":"3c720d2a-04ec-46ce-b17f-9d4588daf0bf","added_by":"auto","created_at":"2025-12-22 12:53:17","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":598337,"visible":true,"origin":"","legend":"\u003cp\u003eOptical transmission microscopy of oil-in-water emulsions ENC0.32 (with encapsulated extract), EX0.32 (with lyophilized extract), and CN (negative control), on days 1, 15, and 60 of storage at 33.0 °C.\u003c/p\u003e","description":"","filename":"4.png","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/146ba6c5b198c1372cd42f32.png"},{"id":98797869,"identity":"595f3c8a-3b8f-4608-a1ce-4f34be12c8ff","added_by":"auto","created_at":"2025-12-22 13:59:10","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":2880452,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/6ee9c5e2-162d-4a89-8186-7c342900c502.pdf"},{"id":98795230,"identity":"3628dd6d-c011-49ba-8202-97905cf6eaeb","added_by":"auto","created_at":"2025-12-22 12:53:01","extension":"docx","order_by":0,"title":"","display":"","copyAsset":false,"role":"supplement","size":1180179,"visible":true,"origin":"","legend":"","description":"","filename":"SupplementaryMaterial.docx","url":"https://assets-eu.researchsquare.com/files/rs-8148354/v1/028f88f5928fe9d9e3548652.docx"}],"financialInterests":"No competing interests reported.","formattedTitle":"Green-solvent extraction of guabijú (Myrcianthes pungens) fruit: a sustainable antioxidant source for oil-in- water emulsions","fulltext":[{"header":"1. Introduction","content":"\u003cp\u003eGuabij\u0026uacute; (\u003cem\u003eMyrcianthes pungens\u003c/em\u003e (O.Berg) D. Legrand) is a fruit native to Brazil, characterized by its velvety dark violet peel when ripe and its yellow, sweet, slightly astringent pulp (Spinelli et al., \u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). This fruit stands out for its high levels of phenolic compounds, which are highly valued for their health benefits, particularly due to their antioxidant properties (Machado et al., \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e2024\u003c/span\u003e). The growing interest in phenolic compounds and their biological activities has driven research and innovation in the development of phenolic-enriched products (Gonz\u0026aacute;lez-Ortega et al., \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e2020\u003c/span\u003e; Laureanti et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). However, a major limitation to the application of phenolic compounds is their high sensitivity to environmental and processing conditions (Laureanti et al., \u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2023\u003c/span\u003e; Lu et al., \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e2021\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eDespite their antioxidant potential attributed to their unsaturated bonds and hydroxyl groups, phenolic compounds are chemically unstable and prone to degradation, which can be triggered by several factors, including heat, light, pH variations, oxygen, metal ions, and the presence of enzymes (Ferreyra, Bottini, \u0026amp; Fontana, \u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). In this regard, microencapsulation emerges as a promising technique to protect these compounds from degradation (Yeasmen; Orsat, \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2024\u003c/span\u003e), enhancing their stability, shelf life, and bioavailability (Ali et al., \u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Nguyen et al., \u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eA wide range of processed foods, pharmaceuticals, and cosmetics are formulated as oil-in-water emulsions, in which the lipid phase is dispersed in an aqueous medium (El-Guendouz et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2018\u003c/span\u003e). These emulsions are particularly vulnerable to lipid oxidation owing to the high surface area of the dispersed phase, which facilitates contact with dissolved oxygen and leads to the formation of rancid compounds, thereby compromising product quality (Skowyra et al., \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e2014\u003c/span\u003e; Springer, Ziegler, \u0026amp; Bach, \u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e2023\u003c/span\u003e). To prevent such degradation, synthetic antioxidants like butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are often used (El-Guendouz et al., \u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e2018\u003c/span\u003e; Gallego et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2013\u003c/span\u003e). However, studies have linked these compounds to adverse health effects, including allergy, liver toxicity, inflammatory responses, and tumor promotion in animal models, raising concerns about their long-term safety (Bauer et al., \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2001\u003c/span\u003e; Yamaki et al., \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2007\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eAs a safer and eco-friendly alternative, plant-derived antioxidants, particularly phenolic compounds, have attracted considerable attention for their ability to scavenge free radicals and prevent oxidative damage to cells and tissues (Gallego et al., \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e2013\u003c/span\u003e; Yeasmen \u0026amp; Orsat, \u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2024\u003c/span\u003e).\u003c/p\u003e \u003cp\u003eIn this context, the present study aimed to investigate the phenolic composition and evaluate the \u003cem\u003ein vitro\u003c/em\u003e antioxidant and anti-inflammatory activities of ethanolic extracts from guabij\u0026uacute; peel and pulp. The extract exhibiting the highest antioxidant potential was subsequently freeze-dried, encapsulated, and incorporated into oil-in-water emulsions to assess its efficacy in preventing lipid oxidation.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\n \u003ch2\u003e2.1 Reagents\u003c/h2\u003e\n \u003cp\u003eThe reagents used in the experiments - [Folin-Ciocalteu reagent (1.9\u0026ndash;2.1 N), (\u0026plusmn;)-6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox) (\u0026ge;\u0026thinsp;97%), sulfanilamide (\u0026ge;\u0026thinsp;98%), sodium nitroprusside (\u0026ge;\u0026thinsp;98%), N-(1-naphthyl)ethylenediamine dihydrochloride (\u0026ge;\u0026thinsp;98%), 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ) (\u0026ge;\u0026thinsp;98%), ferric chloride (\u0026ge;\u0026thinsp;97%), fluorescein (\u0026ge;\u0026thinsp;95%), 2,2\u0026prime;-azobis(2-methylpropionamidine) dihydrochloride (AAPH) (\u0026ge;\u0026thinsp;97%), trichloroacetic acid (\u0026ge;\u0026thinsp;99.0%), thiobarbituric acid (\u0026ge;\u0026thinsp;98.0%), 1,1,3,3-tetraethoxypropane (TEP) (\u0026ge;\u0026thinsp;96%), cyanidin-3-glucoside (\u0026ge;\u0026thinsp;98.0%), catechin (\u0026ge;\u0026thinsp;99.0%), gallic acid (\u0026ge;\u0026thinsp;97.5%), caffeic acid (\u0026ge;\u0026thinsp;98%), quercetin (\u0026ge;\u0026thinsp;95%), trans-cinnamic acid (\u0026ge;\u0026thinsp;97%), ellagic acid (\u0026ge;\u0026thinsp;95%), rutin (\u0026ge;\u0026thinsp;94%), luteolin (\u0026ge;\u0026thinsp;97.0%), trans-resveratrol (\u0026ge;\u0026thinsp;95%), hesperidin (\u0026ge;\u0026thinsp;80%), naringin (\u0026ge;\u0026thinsp;95%), naringenin (\u0026ge;\u0026thinsp;95%), ascorbic acid (\u0026ge;\u0026thinsp;99.0%), citric acid (\u0026ge;\u0026thinsp;99.5%), and HPLC-grade acetonitrile] - were purchased from Sigma-Aldrich. Cold-pressed, unrefined sunflower oil and BHT were obtained in their commercial forms. All other reagents used were of analytical grade.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\n \u003ch2\u003e2.2 Plant material and extraction\u003c/h2\u003e\n \u003cp\u003eGuabij\u0026uacute; fruits were collected in the municipality of Chapec\u0026oacute;, Santa Catarina, Brazil (27\u0026deg;05\u0026apos;49.8\u0026quot;S, 52\u0026deg;41\u0026apos;07.7\u0026quot;W) (Fig. \u003cspan class=\"InternalRef\"\u003eS1\u003c/span\u003e \u0026ndash; Supplementary Material). The fruits were manually cleaned and deseeded. The peel and pulp fractions were frozen at -86\u0026deg;C for 24 h, followed by freeze-drying at -55.0\u0026deg;C under a vacuum pressure of 0.006 Pa for 72 h. The dried material was milled, sieved through a 32-mesh, and stored in metallized packages at \u0026minus;\u0026thinsp;86\u0026deg;C until analysis (Fig. S2 \u0026ndash; Supplementary Material).\u003c/p\u003e\n \u003cp\u003eThe phenolic compounds were extracted from the peel and pulp of guabij\u0026uacute; using a solid-to-solvent ratio of 1:15 (plant material:solvent) as described by Machado et al. (\u003cspan class=\"CitationRef\"\u003e2024\u003c/span\u003e). For that, 1 g of freeze-dried powder was mixed with 15 mL of 50% (v/v) ethanol solution, and the extraction was carried out using an ultrasonic processor (Hielscher, UP200Ht, Teltow, GER) equipped with a 13 mm titanium probe, operating at 100 W for 5 min, under temperature control (25.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u0026deg;C). After extraction, the mixtures were centrifuged at 366,5 rad\u0026middot;s⁻\u0026sup1; for 15 min, and the supernatants were concentrated by rotary evaporator under reduced pressure to obtain the concentrated extracts.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\n \u003ch2\u003e2.3 Identification and quantification of phenolic compounds by HPLC-DAD\u003c/h2\u003e\n \u003cp\u003eThe concentrated peel and pulp extracts were analyzed by high-performance liquid chromatography with diode array detection (HPLC-DAD) using a Vanquish system (ThermoFisher Scientific, Germering, GER), as proposed by Machado et al. (\u003cspan class=\"CitationRef\"\u003e2024\u003c/span\u003e), with modifications. A reverse-phase C18 column (Acclaim 120, 4.6 mm \u0026times; 150 mm \u0026times; 5 \u0026micro;m) was used, with a flow rate of 0.2 mL\u0026middot;min⁻\u0026sup1;, column oven temperature set at 35\u0026deg;C, and injection volume of 10 \u0026micro;L. The mobile phase consisted of solvent A: water acidified with 0.5% acetic acid (v/v), and solvent B: acetonitrile. The chromatographic run time lasted 70 minutes with the following solvent B gradient: 0 min, 0%; 0.01\u0026ndash;15 min, 20%; 15\u0026ndash;20 min, 30%; 20\u0026ndash;40 min, 40%; 40\u0026ndash;45 min, 50%; 45\u0026ndash;53 min, 75%; 53\u0026ndash;60 min, 100%; 60\u0026ndash;63 min, 0%; 63\u0026ndash;70 min, 0%.\u003c/p\u003e\n \u003cp\u003eThe quantification of cyanidin-3-glucoside was carried out using a flow rate of 1 mL\u0026middot;min⁻\u0026sup1;, a column oven temperature of 35\u0026deg;C, and an injection volume of 10 \u0026micro;L. The mobile phase consisted of solvent A: water acidified with 0.1% formic acid (v/v), and solvent B: acetonitrile. The chromatographic gradient for mobile phase B started at 0 min, 8%; 0.01\u0026ndash;2 min, 12%; 2\u0026ndash;5 min, 18%; 5\u0026ndash;10 min, 20%; 10\u0026ndash;12 min, 30%; 12\u0026ndash;15 min, 50%; 15\u0026ndash;16 min, 75%; 16\u0026ndash;17 min, 100%; 17\u0026ndash;18 min, 100%; 18\u0026ndash;18.5 min, 8%; 18.5\u0026ndash;20 min, 8%.\u003c/p\u003e\n \u003cp\u003eThe quantification method was validated according to the guidelines of ANVISA (\u003cspan class=\"CitationRef\"\u003e2017\u003c/span\u003e) and INMETRO (2020), which recommend a minimum of five concentration levels for analytical calibration curves, with three replicates per level. Linearity was evaluated using calibration curves comprising at least six concentration points, which were randomly injected in triplicate. Intraday precision was determined at three concentration levels (low, medium, and high). The limits of detection (LOD) and quantification (LOQ) were calculated based on the slope of the calibration curves and the standard deviation of the response at the lowest concentration level (Table \u003cspan class=\"InternalRef\"\u003eS1\u003c/span\u003e \u0026ndash; Supplementary Material).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec6\" class=\"Section2\"\u003e\n \u003ch2\u003e2.4 Antioxidant capacity\u003c/h2\u003e\n \u003cp\u003eThe ferric reducing antioxidant power (FRAP) was determined according to the method described by Rufino et al. (\u003cspan class=\"CitationRef\"\u003e2006\u003c/span\u003e). Three dilutions of each extract were prepared, and 90 \u0026micro;L of each dilution was mixed with 270 \u0026micro;L of distilled water and 2.7 mL of the FRAP reagent. The FRAP reagent was freshly prepared by combining 25 mL of 0.3 M acetate buffer, 2.5 mL of 10 mM TPTZ solution, and 2.5 mL of 20 mM ferric chloride solution. After vortexing, the samples were incubated at 37.0\u0026deg;C for 30 minutes. Quantification was performed using a ferrous sulfate standard curve at 595 nm, and the results were expressed as \u0026micro;M FeSO₄\u0026middot;g⁻\u0026sup1; of sample.\u003c/p\u003e\n \u003cp\u003eThe oxygen radical absorbance capacity (ORAC) was determined according to the method described by D\u0026aacute;valos, G\u0026oacute;mez-Cordov\u0026eacute;s, and Bartolom\u0026eacute; (\u003cspan class=\"CitationRef\"\u003e2004\u003c/span\u003e), with modifications. A volume of 25 \u0026micro;L of diluted extract was added to 150 \u0026micro;L of fluorescein solution (1 \u0026micro;M in phosphate buffer, pH 7.4) and incubated in a microplate reader (ThermoFisher Scientific, Varioskan LUX, Singapore) at 37.0\u0026deg;C for 10 min. Subsequently, 25 \u0026micro;L of AAPH solution (50 mg\u0026middot;mL⁻\u0026sup1; in phosphate buffer, pH 7.4) was added. Fluorescence readings were performed using water as a blank. The fluorescence intensity was monitored for 2 h, until the end of the decay kinetics, with excitation at 485 nm and emission at 520 nm. The area under the fluorescence decay curve (AUC) was calculated using Eq.\u0026nbsp;1. Quantification was performed using a Trolox standard curve, and the results were expressed as \u0026micro;M Trolox\u0026middot;g⁻\u0026sup1; of sample.\u003c/p\u003e\n \u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec7\" class=\"Section2\"\u003e\n \u003ch2\u003e2.5 Anti-inflammatory capacity \u003cem\u003ein vitro\u003c/em\u003e\u003c/h2\u003e\n \u003cp\u003eThe \u003cem\u003ein vitro\u003c/em\u003e anti-inflammatory activity was assessed based on the nitric oxide (NO) radical scavenging capacity, as described by Hazra, Biswas, and Mandal (\u003cspan class=\"CitationRef\"\u003e2008\u003c/span\u003e), with modifications. For that, 1 mL of extract was mixed with 3 mL of sodium nitroprusside solution (in 10 mM phosphate buffer, pH 7.4) and incubated at 25.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u0026deg;C for 150 min. After, 1 mL of 0.33% (w/v) sulfanilamide (in 20% v/v acetic acid) was added to 0.5 mL of the reaction mixture. After 5 min, 1 mL of 0.1% (w/v) N-(1-naphthyl) ethylenediamine dihydrochloride was added, and the mixture was incubated for 30 min at 25\u0026deg;C. Absorbance was measured at 540 nm. Quantification was performed using a Trolox standard curve, and the results were expressed as \u0026micro;mol Trolox\u0026middot;g⁻\u0026sup1; of sample.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\n \u003ch2\u003e2.6 Antimicrobial activity\u003c/h2\u003e\n \u003cp\u003eThe antimicrobial activity was evaluated against three Gram-negative pathogenic bacteria: \u003cem\u003eEscherichia coli\u003c/em\u003e (ATCC 25922), \u003cem\u003eSalmonella enterica\u003c/em\u003e serovar Typhimurium (ATCC 14028), and \u003cem\u003eListeria monocytogenes\u003c/em\u003e (ATCC 19115), using the disk diffusion method, as described by Ostrosky et al. (\u003cspan class=\"CitationRef\"\u003e2008\u003c/span\u003e). Pathogenic cultures were inoculated at a concentration of 10⁸ CFU\u0026middot;mL⁻\u0026sup1; onto Mueller-Hinton agar plates. Paper disks (6 mm in diameter) were placed on the surface of each plate, and 15 \u0026micro;L of extract was applied to each disk. Plates were incubated at 37\u0026deg;C for 24 hours, and inhibition zones were measured using a caliper. The results were expressed in millimeters (mm).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec9\" class=\"Section2\"\u003e\n \u003ch2\u003e2.7 Encapsulation of guabij\u0026uacute; peel extract\u003c/h2\u003e\n \u003cp\u003eThe extract and coating materials were dissolved in water (0.4 g\u0026middot;mL⁻\u0026sup1;) and stirred at 26.18 rad\u0026middot;s⁻\u0026sup1; at 25.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u0026deg;C for 2 hours. The resulting mixture was frozen at -86\u0026deg;C for 24 h and freeze-dried at -55\u0026deg;C and 0.006 Pa for 72 h. The encapsulated extract was then ground, sieved through a 32-mesh screen (\u0026lt;\u0026thinsp;500 \u0026micro;m), and stored at -86\u0026deg;C, protected from light. For comparative purposes, three different samples were studied: (i) the non-encapsulated lyophilized extract, (ii) the encapsulated extract, and (iii) the wall material (MD and GA in a 3:2 ratio).\u003c/p\u003e\n \u003cp\u003eThe encapsulation efficiency was determined as described by Laureanti et al. (\u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e), using Eq.\u0026nbsp;2:\u003c/p\u003e\n \u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n \u003cp\u003eThe surface phenolic content (surface TPC) was determined by mixing 0.4 g of the encapsulated extract with 4 mL of 80% ethanol (v/v), followed by vortexing for 1 min and centrifugation at 628.32 rad\u0026middot;s⁻\u0026sup1; for 5 minutes. The total phenolic content (total TPC) was obtained by disrupting the encapsulated extract particles, as described by Buratto et al. (\u003cspan class=\"CitationRef\"\u003e2019\u003c/span\u003e), with modifications. For that, 0.5 g of encapsulated extract was homogenized with 15 mL of 80% methanol (v/v) acidified with 0.1% HCl, followed by incubation at 25\u0026deg;C for 15 min. The mixture was then centrifuged at 628.32 rad\u0026middot;s⁻\u0026sup1; for 5 min. The resulting supernatants were used for the quantification of phenolic compounds using the Folin\u0026ndash;Ciocalteu method, adapted from Singleton, Orthofer, and Lamuela-Ravent\u0026oacute;s (\u003cspan class=\"CitationRef\"\u003e1999\u003c/span\u003e). Gallic acid was used as the standard for quantification at 760 nm, and the results were expressed as mg of gallic acid equivalents per 100 g of sample (mg GAE\u0026middot;100 g⁻\u0026sup1;).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec10\" class=\"Section2\"\u003e\n \u003ch2\u003e2.8 Physicochemical properties of the lyophilized extract, encapsulated extract, and wall material\u003c/h2\u003e\n \u003cp\u003eThe moisture content of the samples was determined according to method 925.45b of the AOAC (\u003cspan class=\"CitationRef\"\u003e2016\u003c/span\u003e). Water activity was measured by direct reading using a digital analyzer (Aqualab, AquaLab PRE, Pullman, USA). Hygroscopicity was determined as described by Cai and Corke (\u003cspan class=\"CitationRef\"\u003e2000\u003c/span\u003e).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\n \u003ch2\u003e2.9 Surface morphology and particle size distribution\u003c/h2\u003e\n \u003cp\u003eThe external structures of the lyophilized extract, encapsulated extract, and wall material were evaluated by scanning electron microscopy (SEM) using a field emission scanning electron microscope (Jeol, JSM-6701F, Peabody, USA). For the analysis of average particle size and size distribution, a laser diffraction particle size analyzer was used (Shimadzu, SALD-2201, Tokyo, JPN).\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec12\" class=\"Section2\"\u003e\n \u003ch2\u003e2.10 Fourier-Transform Infrared (FTIR) Spectroscopy\u003c/h2\u003e\n \u003cp\u003eThe lyophilized extract, encapsulated extract, and wall material were analyzed by Fourier-transform infrared (FTIR) spectroscopy using an FTIR spectrophotometer (Bruker, INVENIO-S model, Billerica, USA). Sample spectra were acquired in transmission mode over the range of 4000 to 400 cm⁻\u0026sup1;, with a resolution of 4 cm⁻\u0026sup1;.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\n \u003ch2\u003e2.11 Stability tests of phenolic compounds in the encapsulated extract\u003c/h2\u003e\n \u003cp\u003eStability was determined as described by Abdin et al. (\u003cspan class=\"CitationRef\"\u003e2021\u003c/span\u003e). The encapsulated particles were stored in Falcon tubes, protected from light, and kept at 25.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u0026deg;C. The determination of total phenolic content was performed on days 0, 1, 7, 15, 21, 30, 45, and 60 of storage. On days 0 and 60, the samples were also analyzed by HPLC-DAD, as described in Section \u003cspan class=\"InternalRef\"\u003e2.3\u003c/span\u003e.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e\n \u003ch2\u003e2.12 Preparation of the emulsions\u003c/h2\u003e\n \u003cp\u003eOil-in-water (O/W) emulsions were prepared as described by Springer, Ziegler, and Bach (\u003cspan class=\"CitationRef\"\u003e2023\u003c/span\u003e) and Skowyra et al. (\u003cspan class=\"CitationRef\"\u003e2014\u003c/span\u003e), with modifications. Initially, 1% Tween-20 was dissolved in ultrapure water, followed by the addition of 20% sunflower oil and 7% glyceryl monostearate under mechanical stirring at 324.63 rad\u0026middot;s⁻\u0026sup1; for 10 min.\u003c/p\u003e\n \u003cp\u003eA total of 11 formulations were prepared: a negative control without encapsulated extract (NC); a positive control (PC) containing 0.04% of the synthetic antioxidant BHT (butylated hydroxytoluene), as recommended by the manufacturer; emulsions containing lyophilized extract at concentrations of 0.04%, 0.08%, 0.16%, and 0.32% (EX0.04, EX0.08, EX0.16, and EX0.32, respectively); emulsions containing encapsulated extract at the same concentrations (ENC0.04, ENC0.08, ENC0.16, and ENC0.32, respectively); and one emulsion containing only the wall material (MD:GA at 3:2 ratio). The pH was adjusted to 7.0\u0026thinsp;\u0026plusmn;\u0026thinsp;0.1 using citric acid (1 M), and the emulsions were incubated at 33.0\u0026thinsp;\u0026plusmn;\u0026thinsp;1.0\u0026deg;C in the absence of light and under constant orbital motion (10.47 rad\u0026middot;s⁻\u0026sup1;) for 60 days.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\n \u003ch2\u003e2.13 Lipid Oxidation in O/W Emulsions\u003c/h2\u003e\n \u003cp\u003eThe primary oxidation products were evaluated by determining the peroxide value on days 1, 7, 30, and 60 of emulsion storage, according to the methodology 8\u0026ndash;53 of AOCS (\u003cspan class=\"CitationRef\"\u003e2017\u003c/span\u003e). The secondary oxidation products were measured by quantifying the thiobarbituric acid reactive substances (TBARs) in the emulsions on days 1, 7, 15, 30, 45, and 60 of storage, as described by Gallego et al. (\u003cspan class=\"CitationRef\"\u003e2013\u003c/span\u003e). For the analysis, 0.5 mL of the emulsion (diluted in water) was mixed with 2.5 mL of TBARs reagent and vortexed for 30 s. The samples were incubated for 5 min at 25\u0026deg;C, then placed in a boiling water bath for 10 min. After cooling, the samples were centrifuged at 628.32 rad\u0026middot;s⁻\u0026sup1; for 10 min, and the absorbance of the supernatant was measured at 532 nm. The quantification was carried out using a standard curve prepared with malondialdehyde (MDA) standard solution (10 mM), obtained by the acid hydrolysis of 239 \u0026micro;L of 1,1,3,3-tetraethoxypropane in 100 mL of 1% (v/v) sulfuric acid for 2 hours at room temperature (Sim et al., \u003cspan class=\"CitationRef\"\u003e2003\u003c/span\u003e). The results were expressed as mg MDA\u0026middot;kg⁻\u0026sup1; of emulsion.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\n \u003ch2\u003e2.14 Emulsion Microscopy\u003c/h2\u003e\n \u003cp\u003eThe negative control emulsion (NC), as well as the emulsions with the highest concentrations of lyophilized extract and encapsulated extract (EX0.32 and ENC0.32, respectively), were analyzed by optical microscopy at 50\u0026times; magnification using a metallographic microscope (Kontrol, IM100, S\u0026atilde;o Paulo, BRA). The analyses were performed in transmission mode on days 1, 15, and 60 of storage to assess emulsion stability.\u003c/p\u003e\n\u003c/div\u003e\n\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\n \u003ch2\u003e2.15 Statistical analysis\u003c/h2\u003e\n \u003cp\u003eAll analyses were performed in triplicate. Data was analyzed through analysis of variance (ANOVA) using Origin 2024 software, followed by Tukey\u0026rsquo;s multiple comparison test at a 5% significance level.\u003c/p\u003e\n\u003c/div\u003e"},{"header":"3. Results and discussion","content":"\u003ch3\u003e\u003cstrong\u003e3.1 Characterization of Guabij\u0026uacute; peel and pulp extracts\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe peel extract exhibited significantly higher levels of phenolic compounds (p \u0026lt; 0.05) compared to the pulp (Table 1). This higher concentration may be associated with the protective role of the peel against abiotic and biotic stresses, such as UV radiation and pathogen attack, which trigger the synthesis of specialized metabolites including phenolic compounds (Ahlawat et al., 2023).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1.\u003c/strong\u003e Phytochemical, antioxidant, and anti-inflammatory characterization of guabij\u0026uacute; peel and pulp extracts\u003c/p\u003e\n\u003cp\u003e\u003cimg src=\"data:image/png;base64,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\"\u003e\u003c/p\u003e\n\u003cp\u003eValues are expressed as mean \u0026plusmn; standard deviation. Means followed by different letters in the same row differ significantly according to Tukey\u0026rsquo;s test at a 5% significance level. Compounds marked with * were identified and quantified by HPLC-DAD.\u003c/p\u003e\n\u003cp\u003eThe validation parameters applied to the HPLC-DAD analytical methods for phenolic compounds showed correlation coefficients (r\u0026sup2;) higher than 0.99 for all calibration curves, intraday precision values below 10%, and low limits of detection and quantification, which were below 0.8\u0026nbsp;\u0026mu;g\u0026middot;mL⁻\u0026sup1; and 2.5\u0026nbsp;\u0026mu;g\u0026middot;mL⁻\u0026sup1;, respectively (Table S1, Supplementary Material).\u003c/p\u003e\n\u003cp\u003eSeven phenolic compounds were identified and quantified, with uneven distribution between the fruit parts and significantly higher concentrations in the peel (p\u0026lt;0.05). Among them, catechin was the major constituent found in guabij\u0026uacute; peel. This flavanol is well known for its high antioxidant capacity and its role in preventing lipid oxidation (Ruengdech, Mishra, \u0026amp; Siripatrawan, 2025). Cyanidin-3-glucoside, an anthocyanin, was also identified as one of the predominant compounds in the peel. It is a water-soluble pigment responsible for the characteristic purple color of the fruit and is closely associated with antioxidant activity (Zhao et al., 2019; Machado et al., 2024).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eIn addition, significant amounts of other phenolic compounds were detected in the peel, including gallic acid, caffeic acid, ellagic acid, quercetin, and trans-cinnamic acid, all with significantly higher concentrations than those found in the pulp (p\u0026lt;0.05). On the other hand, compounds commonly reported in plant matrices, such as rutin, luteolin, hesperidin, naringin, naringenin, ascorbic acid, and citric acid, were not detected in the samples, which may reflect the unique phytochemical profile of guabij\u0026uacute; fruit.\u003c/p\u003e\n\u003cp\u003eThe antioxidant capacity of the extracts was evaluated using the FRAP and ORAC assays. The FRAP assay demonstrated greater effectiveness of the peel extract in donating electrons, facilitating the reduction of ferric (Fe\u0026sup3;⁺) to ferrous ions (Fe\u0026sup2;⁺), confirming its role as a reducing agent. In turn, the ORAC assay indicated a higher capacity of the peel extract to neutralize peroxyl radicals, reflecting its effectiveness in hydrogen atom transfer-based antioxidant mechanisms.\u003c/p\u003e\n\u003cp\u003eRegarding \u003cem\u003ein vitro\u003c/em\u003e anti-inflammatory activity, the peel extract showed greater efficacy in neutralizing nitric oxide (NO) radicals when compared to the pulp extract. This result can be due to the higher concentration of phenolic compounds in the peel, which are known to inhibit inflammatory mediators (Bouhlali et al., 2020). NO inhibition is considered a key parameter in assessing the anti-inflammatory potential of plant extracts, given its role in inflammatory processes and cellular oxidative stress (G\u0026oacute;mez-Maqueo et al., 2019; Bouhlali et al., 2020).\u003c/p\u003e\n\u003cp\u003eBoth extracts exhibited antimicrobial activity against \u003cem\u003eEscherichia coli\u0026nbsp;\u003c/em\u003e(inhibition zones of 14.3 \u0026plusmn; 0.2 mm for peel and 12.2 \u0026plusmn; 0.4 mm for pulp), \u003cem\u003eSalmonella\u003c/em\u003e sp. (inhibition zones of 9.4 \u0026plusmn; 0.4 mm for peel and 8.3 \u0026plusmn; 0.2 mm for pulp), and \u003cem\u003eListeria\u003c/em\u003e sp. (inhibition zones of 14.4 \u0026plusmn; 0.3 mm for peel and 9.5 \u0026plusmn; 0.1 mm for pulp), indicating the potential of guabij\u0026uacute; fruit as a source of natural antimicrobial agents. This activity may be associated with the presence of flavonoids such as quercetin and catechin, which are widely recognized for their ability to inhibit the growth of pathogenic microorganisms (Dias, Pinto, \u0026amp; Silva, 2021).\u003c/p\u003e\n\u003cp\u003eThe results highlight the functional potential of guabij\u0026uacute; peel as a promising source of natural antioxidants. Utilizing this often-discarded part of the fruit represents a sustainable approach for developing bioactive ingredients with promising applications in the food, pharmaceutical, and cosmetic industries.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.2 Physicochemical properties of the lyophilized and encapsulated extracts\u0026nbsp;\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe guabij\u0026uacute; peel extract, due to its higher bioactivity (Table 1), was encapsulated with maltodextrin and gum Arabic, achieving an encapsulation efficiency of 87.39\u0026nbsp;\u0026plusmn;\u0026nbsp;0.03%.\u003c/p\u003e\n\u003cp\u003eThe encapsulation led to a significant reduction in moisture content, water activity, and hygroscopicity when compared to the non-encapsulated extract (Table 2). The decrease in moisture content from 26.37 to 3.45% after the encapsulation process is noteworthy, as moisture levels between 1% and 6% are considered ideal for maintaining product stability during storage (da Silva J\u0026uacute;nior et al., 2023). The reduction in water activity further contributes to the microbial stability of the encapsulated extract, remaining within the recommended limit (\u0026lt; 0.30) for adequate preservation (Nunes et al., 2015; Rezende, Nogueira, \u0026amp; Narain, 2018).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2\u003c/strong\u003e Physicochemical properties of the lyophilized extract, encapsulated extract, and wall material\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"602\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 210px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eParameter\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eLyophilized extract\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 135px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eEncapsulated extract\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 125px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eWall material\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 210px;\"\u003e\n \u003cp\u003eMoisture (%)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e26.37 \u0026plusmn; 0.27\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 135px;\"\u003e\n \u003cp\u003e3.45 \u0026plusmn; 0.45\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 125px;\"\u003e\n \u003cp\u003e3.19 \u0026plusmn; 0.15\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 210px;\"\u003e\n \u003cp\u003eWater activity\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e0.125 \u0026plusmn; 0.002\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 135px;\"\u003e\n \u003cp\u003e0.118 \u0026plusmn; 0.002\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 125px;\"\u003e\n \u003cp\u003e0.037 \u0026plusmn; 0.003\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 210px;\"\u003e\n \u003cp\u003eHygroscopicity (g.100 g\u003csup\u003e-1\u003c/sup\u003e)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 132px;\"\u003e\n \u003cp\u003e75.25 \u0026plusmn; 1.56\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 135px;\"\u003e\n \u003cp\u003e45.19 \u0026plusmn; 0.10\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 125px;\"\u003e\n \u003cp\u003e38.99 \u0026plusmn; 0.33\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eValues are expressed as mean \u0026plusmn; standard deviation. Means followed by different letters in the same row differ significantly according to Tukey\u0026rsquo;s test at a 5% significance level.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe decrease in hygroscopicity further contributes to enhanced protection, promoting product stability during storage. This behavior is consistent with literature reports on extracts encapsulated with gum Arabic and maltodextrin by freeze-drying (Khazaei et al., 2014).\u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.3 Surface morphology and particle size distribution\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eMicroscopy of the lyophilized extract (Fig. 1a, 1b, and 1c) revealed a homogeneous surface with slight roughness. In contrast, the encapsulated extract and the wall material mixture exhibited a heterogeneous morphology, with sharp, straight edges, as indicated by the arrows in the images (Fig. 1d to 1i). This sawdust-like appearance is typical of the freeze-drying process and has been previously reported in the literature (Ballesteros et al., 2017; da Silva J\u0026uacute;nior et al., 2023; Pashazadeh et al., 2021).\u003c/p\u003e\n\u003cp\u003eThe analysis of particle size distribution revealed a broad distribution, with the highest concentration of particles ranging from 1.858 \u0026mu;m (D₁₀) to 56.096 \u0026mu;m (D₉₀) (Fig. 1j). The median particle size (D₅₀) was 13.476 \u0026mu;m. Although some particles presented diameters smaller than 1 \u0026mu;m, most particles were in the micrometer range, indicating that the material can be classified as a microparticle (Joudeh \u0026amp; Linke, 2022).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.4 Fourier-Transform Infrared Spectroscopy\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFTIR analysis revealed a broad band between 3600 and 3000 cm⁻\u0026sup1; in all materials, associated with O\u0026ndash;H and N\u0026ndash;H stretching vibrations, typical of phenolic compounds, carbohydrates, and polypeptides (Fig. 2)(Akbarmehr et al., 2023; Ligarda-Samanez et al., 2022). This region also coincides with non-free O\u0026ndash;H stretching, related to residual water, and C\u0026ndash;H stretching vibrations (Nguyen et al., 2024).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe band at 2930 cm⁻\u0026sup1;, which is more intense in the wall material, is associated with CH₂ and CH₃ groups from the polymeric matrix (Akbarmehr et al., 2023; Silverstein, Webster, \u0026amp; Kiemle, 2005), while in the encapsulated extract it is related to aromatic compounds with phenyl bonds, such as flavonoids (Ballesteros et al., 2017). The region around 2000 cm⁻\u0026sup1; corresponds to overtones or combination bands of aromatic rings from phenolic compounds (Silverstein, Webster, \u0026amp; Kiemle, 2005), which were previously identified and quantified in the peel extract through TPC and HPLC analysis.\u003c/p\u003e\n\u003cp\u003eIn the region near 1640 cm⁻\u0026sup1;, signals were attributed to carbonyl groups of flavonoids (Ligarda-Samanez et al., 2022) and to primary amide stretching derived from gum Arabic peptides (Ali et al., 2024; Nguyen et al., 2024). At 1420 cm⁻\u0026sup1;, CH₃ vibrations adjacent to carbonyl groups were observed, while C\u0026ndash;O stretching vibrations of alcohols/phenols appeared at 1160 cm⁻\u0026sup1;, which typically produce strong bands in the 1260\u0026ndash;1000 cm⁻\u0026sup1; range (Silverstein, Webster, \u0026amp; Kiemle, 2005). Bands between 1040 and 1020 cm⁻\u0026sup1; are indicative of carbohydrate structures, which are commonly detected in this spectral region (Ali et al., 2024). In the 900 to 675 cm⁻\u0026sup1; region, out-of-plane C\u0026ndash;H bending vibrations from aromatic rings of polyphenols were also identified (Ligarda-Samanez et al., 2022; Silverstein, Webster, \u0026amp; Kiemle, 2005).\u003c/p\u003e\n\u003cp\u003eThe variation in spectral intensity among the samples is associated with the extract-to-wall material ratio in the encapsulated formulations, which directly influences the observed signals (Nguyen et al., 2024). Overall, the FTIR spectrum of the microparticles showed only characteristic bands of the wall material and the extract, with no appearance of new peaks, indicating that no structural changes occurred during encapsulation (Meng et al., 2017).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.5 Stability of the encapsulated extract during 60 days of storage\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eA sharp decline of total phenolic compounds was observed in the microparticles during the first 7 days of storage (Fig. 3a), followed by a slower degradation rate. After 60 days, the total reduction was 17% compared to the initial value. No significant changes were observed for the concentrations of gallic acid, ellagic acid, catechin, and quercetin, indicating good stability over time and reinforcing the potential of the encapsulated extract for applications requiring longer shelf life and prolonged antioxidant efficacy (Fig. 3b). In contrast, a decrease of 23% was observed for cyanidin-3-glucoside, probably due to the high instability of its phenolic hydroxyl groups, known to be sensitive to light, oxygen, and temperature (Xue et al., 2024).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.6 Antioxidant effect of the encapsulated extract in O/W emulsions\u0026nbsp;\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eThe evolution of the peroxide value in O/W emulsions over 60 days indicates the formation and decomposition of primary oxidation products (Table 3). No hydroperoxides were detected on the first day; however, their presence was confirmed from day seven onward. Since hydroperoxides are primary products of lipid oxidation, their breakdown into secondary oxidation products can explain the lower peroxide values observed in some samples over time (Ganjeh et al., 2024).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 3\u003c/strong\u003e Peroxide value of the oil-in-water emulsions stored at 33.0 \u0026deg;C\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"617\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 143px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"3\" style=\"width: 474px;\"\u003e\n \u003cp\u003e\u003cstrong\u003ePeroxide value (meq.kg\u003csup\u003e-1\u003c/sup\u003e emulsion)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 160px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 7\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 153px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 30\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 161px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 60\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eNC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e3.48 \u0026plusmn;0.18\u003csup\u003eaBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e3.65\u0026plusmn;0.23\u003csup\u003eaBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e4.86\u0026plusmn;0.33\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003ePC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e2.55\u0026plusmn;0.02\u003csup\u003ebcdA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e2.83\u0026plusmn;0.16\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e1.96\u0026plusmn;0.22\u003csup\u003efB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eEX0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e2.17\u0026plusmn;0.20\u003csup\u003eceB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.91\u0026plusmn;0.30\u003csup\u003edeB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e5.93\u0026plusmn;0.90\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eEX0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e1.59\u0026plusmn;0.12\u003csup\u003eeB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.64\u0026plusmn;0.22\u003csup\u003edefB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e2.12\u0026plusmn;0.06\u003csup\u003efA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eEX0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e1.73\u0026plusmn;0.18\u003csup\u003eeAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.19\u0026plusmn;0.20\u003csup\u003efgB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e2.49\u0026plusmn;0.32\u003csup\u003eefA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eEX0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e1.62\u0026plusmn;0.10\u003csup\u003eeC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.45\u0026plusmn;0.12\u003csup\u003eefC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e3.97\u0026plusmn;0.17\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eENC0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e1.95\u0026plusmn;0.17\u003csup\u003edeB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e0.86\u0026plusmn;0.12\u003csup\u003eghC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e2.03\u0026plusmn;0.11\u003csup\u003efB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eENC0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e1.66\u0026plusmn;0.24\u003csup\u003eeA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e1.85\u0026plusmn;0.12\u003csup\u003edeA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e1.84\u0026plusmn;0.04\u003csup\u003efA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eENC0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e0.25\u0026plusmn;0.12\u003csup\u003efC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e2.20\u0026plusmn;0.15\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e4.07\u0026plusmn;0.33\u003csup\u003ecdA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eENC0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e2.96\u0026plusmn;0.43\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e0.41\u0026plusmn;0.07\u003csup\u003ehC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e3.17\u0026plusmn;0.30\u003csup\u003edeA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 143px;\"\u003e\n \u003cp\u003eWM\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 160px;\"\u003e\n \u003cp\u003e2.73\u0026plusmn;0.61\u003csup\u003eabcC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 153px;\"\u003e\n \u003cp\u003e2.58\u0026plusmn;0.33\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 161px;\"\u003e\n \u003cp\u003e8.41\u0026plusmn;0.27\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eMeans followed by different letters differ significantly (Tukey\u0026rsquo;s test, p\u0026lt;0.05); lowercase letters indicate differences within columns and uppercase letters within rows. NC: Negative control; PC: Positive control (BHT); EX0.04: 0.04% lyophilized extract; EX0.08: 0.08% lyophilized extract; EX0.16: 0.16% lyophilized extract; EX0.32: 0.32% lyophilized extract; ENC0.04: 0.04% encapsulated extract; ENC0.08: 0.08% encapsulated extract; ENC0.16: 0.16% encapsulated extract; ENC0.32: 0.32% encapsulated extract; WM: Wall material (MD:GA 3:2).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eThe samples EX0.08, ENC0.04, and ENC0.08 demonstrated statistically similar performance to BHT (p \u0026gt; 0.05) in inhibiting primary oxidation over 60 days, suggesting equivalent effectiveness in delaying the formation of primary oxidation products. In contrast, the sample containing only wall material (WM), with no antioxidant active compounds, showed peroxide values comparable to the negative control (NC) on day 30 (p \u0026lt; 0.05) and even higher on day 60. This result suggests that maltodextrin and gum Arabic may act as pro-oxidants in the absence of antioxidants, accelerating oxidation.\u003c/p\u003e\n\u003cp\u003eDespite these variations, none of the samples exceeded the limit of 15 meq\u0026middot;kg⁻\u0026sup1; established by international standards for cold-pressed, unrefined oils (CODEX, 2024), indicating that all formulations maintained acceptable quality throughout the evaluation period.\u003c/p\u003e\n\u003cp\u003eThe hydroperoxides formed during primary oxidation are unstable and decompose into secondary products such as short-chain aldehydes (e.g., malondialdehyde), ketones, alcohols, hydrocarbons, and volatile organic acids, which are generated in the later oxidation stages (Ganjeh et al., 2024). These TBARs-reactive compounds were not detected on days 1 and 7 and were only identified from day 15 onward (Table 4).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 4\u003c/strong\u003e Concentration of thiobarbituric acid reactive substances (TBARs) of the oil-in-water emulsions stored at 33.0 \u0026deg;C\u003c/p\u003e\n\u003cdiv align=\"Left\"\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"559\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 107px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eSample\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"4\" style=\"width: 452px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eTBARS concentration (mg MDA.kg\u003csup\u003e-1\u003c/sup\u003e de emulsion)\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 121px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 15\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 112px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 30\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 112px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 45\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 107px;\"\u003e\n \u003cp\u003e\u003cstrong\u003eday 60\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eNC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e2.36\u0026plusmn;0.02\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e2.61\u0026plusmn;0.11\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e2.90\u0026plusmn;0.34\u003csup\u003eabA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e2.95\u0026plusmn;0.29\u003csup\u003ebA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eBHT\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e5.25\u0026plusmn;0.17\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e0.47\u0026plusmn;0.17\u003csup\u003edeC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.43\u0026plusmn;0.79\u003csup\u003ecdBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e1.86\u0026plusmn;0.04\u003csup\u003ecB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eEX0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e2.37\u0026plusmn;0.34\u003csup\u003ecBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.92\u0026plusmn;0.26\u003csup\u003ebC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e3.09\u0026plusmn;0.06\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e2.77\u0026plusmn;0.08\u003csup\u003ebAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eEX0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e2.63\u0026plusmn;0.53\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.11\u0026plusmn;0.30\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.52\u0026plusmn;0.36\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e1.37\u0026plusmn;0.04\u003csup\u003edB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eEX0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e0.73\u0026plusmn;0.21\u003csup\u003eeBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e0.99\u0026plusmn;0.10\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.36\u0026plusmn;0.05\u003csup\u003ecdA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e0.47\u0026plusmn;0.04\u003csup\u003eeC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eEX0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e1.05\u0026plusmn;0.31\u003csup\u003edeBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.59\u0026plusmn;0.32\u003csup\u003ebcAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e2.08\u0026plusmn;0.09\u003csup\u003ebcA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e0.63\u0026plusmn;0.06\u003csup\u003eeC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eENC0.04\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e1.98\u0026plusmn;0.08\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.38\u0026plusmn;0.07\u003csup\u003ebcC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e2.07\u0026plusmn;0.29\u003csup\u003ebcB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e5.36\u0026plusmn;0.07\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eENC0.08\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e1.95\u0026plusmn;0.06\u003csup\u003ecdA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.34\u0026plusmn;0.18\u003csup\u003ebcB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e0.63\u0026plusmn;0.27\u003csup\u003edC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e1.60\u0026plusmn;0.10\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eENC0.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e0.62\u0026plusmn;0.14\u003csup\u003eeBC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e0.96\u0026plusmn;0.34\u003csup\u003ecdB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.93\u0026plusmn;0.06\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e0.27\u0026plusmn;0.03\u003csup\u003eeC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eENC0.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e1.03\u0026plusmn;0.76\u003csup\u003edeAB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e0.27\u0026plusmn;0.06\u003csup\u003eeB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.84\u0026plusmn;0.06\u003csup\u003ecA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e0.24\u0026plusmn;0.03\u003csup\u003eeB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003eWM\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 121px;\"\u003e\n \u003cp\u003e3.70\u0026plusmn;0.23\u003csup\u003ebB\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e1.41\u0026plusmn;0.31\u003csup\u003ebcC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 112px;\"\u003e\n \u003cp\u003e2.09\u0026plusmn;0.16\u003csup\u003ebcC\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"bottom\" style=\"width: 107px;\"\u003e\n \u003cp\u003e4.97\u0026plusmn;0.32\u003csup\u003eaA\u003c/sup\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eMeans followed by different letters differ significantly (Tukey\u0026rsquo;s test, p\u0026lt;0.05); lowercase letters indicate differences within columns and uppercase letters within rows. NC: Negative control; PC: Positive control (BHT); EX0.04: 0.04% lyophilized extract; EX0.08: 0.08% lyophilized extract; EX0.16: 0.16% lyophilized extract; EX0.32: 0.32% lyophilized extract; ENC0.04: 0.04% encapsulated extract; ENC0.08: 0.08% encapsulated extract; ENC0.16: 0.16% encapsulated extract; ENC0.32: 0.32% encapsulated extract; WM: Wall material (MD:GA 3:2).\u003c/p\u003e\n\u003cp\u003eAfter 60 days of storage, the samples containing lyophilized and encapsulated extracts at concentrations above 0.08% showed similar efficacy to the synthetic antioxidant BHT in inhibiting secondary oxidation. The samples EX0.04 and ENC0.04 behaved similarly to the negative control. The sample containing only the wall material showed an increase in TBARs levels, reinforcing its pro-oxidant effect.\u003c/p\u003e\n\u003cp\u003eThe present results indicate the high antioxidant potential of guabij\u0026uacute; extract, with performance comparable to BHT, representing a promising natural alternative to this synthetic additive. In addition to inhibiting lipid oxidation, its phenolics and anthocyanins contents may have presented health benefits, including anti-inflammatory, antioxidant, antibacterial, antiviral, and antitumor activities (Dwibedi et al., 2022; Lu et al., 2021).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003e3.7 Emulsion microscopy\u0026nbsp;\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eAt the beginning of storage (day 1), all samples presented a heterogeneous distribution of oil droplets in the aqueous phase, characterized by a broad range of droplet sizes (Fig. 4a, 4d, and 4g). After 15 days, the sample NC exhibited coalescence, indicating thermodynamic instability of the emulsion (Fig. 4b). Coalescence is an irreversible process in which smaller droplets fuse with larger ones, resulting in an increase in droplet size (Rocha et al., 2023). In contrast, the samples EX0.32 and ENC0.32 did not exhibit this phenomenon (Fig. 4e and 4h).\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eOn day 60 of storage, Ostwald ripening was observed in the samples NC and EX0.32 (Fig. 4c and 4f), accompanied by advanced coalescence. This phenomenon results from the diffusion of smaller droplets into larger ones as a result of pressure differences between them (Rocha et al., 2023). In contrast, the sample ENC0.32 (Fig. 4i) exhibited Ostwald ripening at an early stage, indicating that the use of the encapsulated extract contributed to greater thermodynamic stability of the emulsions.\u0026nbsp;\u003c/p\u003e"},{"header":"4. Conclusion","content":"\u003cp\u003eGuabij\u0026uacute; peel exhibited higher concentrations of flavonoids and anthocyanins compared to the pulp, resulting in significantly greater in vitro antioxidant and anti-inflammatory activities (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05). This effect is mainly attributed to the high catechin concentration, identified as the main bioactive compound in the peel.\u003c/p\u003e \u003cp\u003eMicroencapsulation of the peel extract using maltodextrin and gum Arabic via freeze-drying proved to be effective in protecting phenolic compounds from degradation. After 60 days of storage, the total phenolics content decreased by only 17%, with notable stability observed for catechin, gallic acid, ellagic acid, and quercetin.\u003c/p\u003e \u003cp\u003eMoreover, the incorporation of the encapsulated extract into O/W emulsions efficiently inhibited lipid oxidation, showing comparable performance to the synthetic antioxidant BHT. These results highlight the potential of guabij\u0026uacute; peel extract as a promising natural alternative to synthetic antioxidants in food systems, adding functional value due to its antioxidant and anti-inflammatory properties.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eCRediT authorship contribution statement\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eLiciani Inaê Putti:\u003c/strong\u003e Conceptualization, Methodology, Investigation, Formal analysis, Data curation, Validation, Visualization, Writing – original draft. \u003cstrong\u003eLuana Bettanin\u003c/strong\u003e: Investigation, Validation, Writing – review and editing. \u003cstrong\u003eThais Fernanda de Marco:\u003c/strong\u003e Methodology, Investigation.\u003cstrong\u003e\u0026nbsp;Marcia Bär Schuster:\u003c/strong\u003e Methodology, Investigation. \u003cstrong\u003eJaqueline Scapinello:\u0026nbsp;\u003c/strong\u003eMethodology, Writing – review and editing\u003cstrong\u003e.\u0026nbsp;\u003c/strong\u003e\u003cstrong\u003eAlexandre Tadeu Paulino:\u003c/strong\u003e Resources. \u003cstrong\u003eIlizandra Aparecida Fernandes\u003c/strong\u003e: Methodology, Investigation. \u003cstrong\u003eElisandra Rigo\u003c/strong\u003e: Funding acquisition. Resources. \u003cstrong\u003eDarlene Cavalheiro:\u003c/strong\u003e Conceptualization, Project administration, Writing – review and editing. \u003cstrong\u003eGeorgia Ane Raquel Sehn:\u003c/strong\u003e Conceptualization, Project administration, Supervision, Methodology, Writing – review and editing.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors are thankful for the Multi-User Facility infrastructure from Universidade do Estado de Santa Catarina (UDESC) Technological Sciences Center, \u003cem\u003ecampus\u003c/em\u003e Joinville, as well as the laboratories of the Department of Food Engineering and Chemical Engineering (UDESC) for their support in carrying out this\u0026nbsp;study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis study was supported byFundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC) (Grant 2023TR565).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclaration of Competing Interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare no competing financial interests or personal relationships that could have appeared to influence the study reported in this manuscript.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n \u003cli\u003eAbdin, M., Salama, M. A., Gawad, R. M. A., Fathi, M. A., \u0026amp; Alnadari, F. (2021). Two‐Steps of gelation system enhanced the stability of \u003cem\u003eSyzygium cumini\u003c/em\u003e anthocyanins by encapsulation with sodium alginate, maltodextrin, chitosan and gum arabic. \u003cem\u003eJournal of Polymers and the Environment\u003c/em\u003e, \u003cem\u003e29\u003c/em\u003e(11), 3679\u0026ndash;3692. https://doi.org/10.1007/s10924-021-02140-3\u003c/li\u003e\n \u003cli\u003eAhlawat, Y. K., Singh, M., Manorama, K., Lakra, N., Zaid, A., \u0026amp; Zulfiqar, F. (2023). Plant phenolics: neglected secondary metabolites in plant stress tolerance. \u003cem\u003eRevista Brasileira de Botanica\u003c/em\u003e. https://doi.org/10.1007/s40415-023-00949-x\u003c/li\u003e\n \u003cli\u003eAkbarmehr, A., Peighambardoust, S. H., Soltanzadeh, M., Jafari, S. M., \u0026amp; Sarabandi, K. (2023). Microencapsulation of Yerba mate extract: The efficacy of polysaccharide/protein hydrocolloids on physical, microstructural, functional, and antioxidant properties. \u003cem\u003eInternational Journal of Biological Macromolecules\u003c/em\u003e, \u003cem\u003e234\u003c/em\u003e. https://doi.org/10.1016/j.ijbiomac.2023.123678\u003c/li\u003e\n \u003cli\u003eAli, A., Wan, C., Lin, M., Flint-Garcia, S., Vardhanabhuti, B., \u0026amp; Somavat, P. (2024). Microencapsulation of highly concentrated polyphenolic compounds from purple corn pericarp by spray-drying with various biomacromolecules. \u003cem\u003eInternational Journal of Biological Macromolecules\u003c/em\u003e, \u003cem\u003e272\u003c/em\u003e, 132938. https://doi.org/10.1016/J.IJBIOMAC.2024.132938\u003c/li\u003e\n \u003cli\u003eANVISA. (2017). \u003cem\u003eAg\u0026ecirc;ncia Nacional de Vigil\u0026acirc;ncia Sanit\u0026aacute;ria. Minist\u0026eacute;rio da Sa\u0026uacute;de do Brasil. Resolu\u0026ccedil;\u0026atilde;o da Diretoria Colegiada \u0026ndash; RDC N\u0026deg; 166, de 24 de julho de 2017.\u003c/em\u003e https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2017/rdc0166_24_07_2017.pdf\u003c/li\u003e\n \u003cli\u003eAOAC. (2016). \u003cem\u003eOfficial methods of analysis of the Association of Official Analytical Chemists\u003c/em\u003e (21\u0026ordm; ed). AOAC international.\u003c/li\u003e\n \u003cli\u003eAOCS. (2017). \u003cem\u003eOfficial methods and recommended practices of the American Oil Chemists` Society\u003c/em\u003e (8\u0026ordm; ed).\u003c/li\u003e\n \u003cli\u003eBallesteros, L. F., Ramirez, M. J., Orrego, C. E., Teixeira, J. A., \u0026amp; Mussatto, S. I. (2017). Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e237\u003c/em\u003e, 623\u0026ndash;631. https://doi.org/10.1016/j.foodchem.2017.05.142\u003c/li\u003e\n \u003cli\u003eBauer, A. K., Dwyer-Nield, L. D., Hankin, J. A., Murphy, R. C., \u0026amp; Malkinson, A. M. (2001). The lung tumor promoter, butylated hydroxytoluene (BHT), causes chronic inflammation in promotion-sensitive BALB/cByJ mice but not in promotion-resistant CXB4 mice. \u003cem\u003eToxicology\u003c/em\u003e, \u003cem\u003e169\u003c/em\u003e(1), 1\u0026ndash;15. https://doi.org/10.1016/S0300-483X(01)00475-9\u003c/li\u003e\n \u003cli\u003eBouhlali, E. D. T., Hmidani, A., Bourkhis, B., Khouya, T., Ramchoun, M., Filali-Zegzouti, Y., \u0026amp; Alem, C. (2020). Phenolic profile and anti-inflammatory activity of four Moroccan date (\u003cem\u003ePhoenix dactylifera\u003c/em\u003e L.) seed varieties. \u003cem\u003eHeliyon\u003c/em\u003e, \u003cem\u003e6\u003c/em\u003e(2). https://doi.org/10.1016/j.heliyon.2020.e03436\u003c/li\u003e\n \u003cli\u003eBuratto, A. P., Carpes, S. T., Pereira, E. A., Diedrich, C., Oldoni, T. L. C., \u0026amp; da Silva, L. D. (2019). Effect of drying method in the maintenance of bioactive compounds and antioxidant activity of feijoa pulp (\u003cem\u003eAcca sellowiana\u003c/em\u003e). \u003cem\u003eOrbital\u003c/em\u003e, \u003cem\u003e11\u003c/em\u003e(6 Special Issue), 386\u0026ndash;393. https://doi.org/10.17807/orbital.v11i6.1223\u003c/li\u003e\n \u003cli\u003eCai, Y. Z., \u0026amp; Corke, H. (2000). Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. \u003cem\u003eJournal of Food Science\u003c/em\u003e, \u003cem\u003e65\u003c/em\u003e(6). https://doi.org/http://dx.doi.org/10.1111/j.1365-2621.2000.tb10273.x\u003c/li\u003e\n \u003cli\u003eCODEX. (2024). \u003cem\u003eStandard for named vegetable oils\u003c/em\u003e. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1\u0026amp;url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B210-1999%252FCXS_210e.pdf\u003c/li\u003e\n \u003cli\u003eda Silva J\u0026uacute;nior, M. E., Ara\u0026uacute;jo, M. V. R. L., Martins, A. C. S., dos Santos Lima, M., da Silva, F. L. H., Converti, A., \u0026amp; Maciel, M. I. S. (2023). Microencapsulation by spray-drying and freeze-drying of extract of phenolic compounds obtained from ciriguela peel. \u003cem\u003eScientific Reports\u003c/em\u003e, \u003cem\u003e13\u003c/em\u003e(1). https://doi.org/10.1038/s41598-023-40390-4\u003c/li\u003e\n \u003cli\u003eD\u0026aacute;valos, A., G\u0026oacute;mez-Cordov\u0026eacute;s, C., \u0026amp; Bartolom\u0026eacute;, B. (2004). Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) Assay. \u003cem\u003eJournal of Agricultural and Food Chemistry\u003c/em\u003e, \u003cem\u003e52\u003c/em\u003e(1), 48\u0026ndash;54. https://doi.org/10.1021/jf0305231\u003c/li\u003e\n \u003cli\u003eDias, M. C., Pinto, D. C. G. A., \u0026amp; Silva, A. M. S. (2021). Plant flavonoids: Chemical characteristics and biological activity. \u003cem\u003eMolecules\u003c/em\u003e, \u003cem\u003e26\u003c/em\u003e(17). https://doi.org/10.3390/molecules26175377\u003c/li\u003e\n \u003cli\u003eDwibedi, V., Jain, S., Singhal, D., Mittal, A., Rath, S. K., \u0026amp; Saxena, S. (2022). Inhibitory activities of grape bioactive compounds against enzymes linked with human diseases. \u003cem\u003eApplied Microbiology and Biotechnology\u003c/em\u003e, \u003cem\u003e106\u003c/em\u003e(4), 1399\u0026ndash;1417. https://doi.org/10.1007/s00253-022-11801-9\u003c/li\u003e\n \u003cli\u003eEl-Guendouz, S., Aazza, S., Lyoussi, B., Majdoub, N., Bankova, V., Popova, M., Raposo, S., Antunes, M. D., \u0026amp; Miguel, M. G. (2018). Effect of poplar-type propolis on oxidative stability and rheological properties of O/W emulsions. \u003cem\u003eSaudi Pharmaceutical Journal\u003c/em\u003e, \u003cem\u003e26\u003c/em\u003e(8), 1073\u0026ndash;1082. https://doi.org/10.1016/j.jsps.2018.05.017\u003c/li\u003e\n \u003cli\u003eFerreyra, S., Bottini, R., \u0026amp; Fontana, A. (2023). Temperature and light conditions affect stability of phenolic compounds of stored grape cane extracts. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e405\u003c/em\u003e, 134718. https://doi.org/10.1016/J.FOODCHEM.2022.134718\u003c/li\u003e\n \u003cli\u003eGallego, M. G., Gordon, M. H., Segovia, F. J., Skowyra, M., \u0026amp; Almajano, M. P. (2013). Antioxidant properties of three aromatic herbs (Rosemary, Thyme and Lavender) in oil‐in‐water emulsions. \u003cem\u003eJournal of the American Oil Chemists\u0026rsquo; Society\u003c/em\u003e, \u003cem\u003e90\u003c/em\u003e(10), 1559\u0026ndash;1568. https://doi.org/10.1007/s11746-013-2303-3\u003c/li\u003e\n \u003cli\u003eGanjeh, A. M., Gomes, A., Barreira, M. J., Pinto, C. A., Casal, S., \u0026amp; Saraiva, J. A. (2024). Effects of pressure-based technologies on food lipids oxidation. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e461\u003c/em\u003e, 140768. https://doi.org/10.1016/J.FOODCHEM.2024.140768\u003c/li\u003e\n \u003cli\u003eG\u0026oacute;mez-Maqueo, A., Escobedo-Avellaneda, Z., \u0026amp; Welti-Chanes, J. (2020). Phenolic compounds in mesoamerican fruits\u0026mdash;Characterization, health potential and processing with innovative technologies. \u003cem\u003eInternational Journal of Molecular Sciences\u003c/em\u003e, 21(21), 1\u0026ndash;41. https://doi.org/10.3390/ijms21218357\u003c/li\u003e\n \u003cli\u003eGonz\u0026aacute;lez-Ortega, R., Faieta, M., Di Mattia, C. D., Valbonetti, L., \u0026amp; Pittia, P. (2020). Microencapsulation of olive leaf extract by freeze-drying: Effect of carrier composition on process efficiency and technological properties of the powders. \u003cem\u003eJournal of Food Engineering\u003c/em\u003e, \u003cem\u003e285\u003c/em\u003e. https://doi.org/10.1016/j.jfoodeng.2020.110089\u003c/li\u003e\n \u003cli\u003eHazra, B., Biswas, S., \u0026amp; Mandal, N. (2008). Antioxidant and free radical scavenging activity of Spondias pinnata. \u003cem\u003eBMC Complementary and Alternative Medicine\u003c/em\u003e, \u003cem\u003e8\u003c/em\u003e. https://doi.org/10.1186/1472-6882-8-63\u003c/li\u003e\n \u003cli\u003eINMETRO. (2020). \u003cem\u003eOrienta\u0026ccedil;\u0026atilde;o na valida\u0026ccedil;\u0026atilde;o de m\u0026eacute;todos anal\u0026iacute;ticos. Instituto Nacional de Metrologia, Qualidade e Tecnologia.\u0026nbsp;\u003c/em\u003e\u003cem\u003eDOQ-CGCRE-008\u003c/em\u003e. https://app.sogi.com.br/Manager/texto/arquivo/exibir/arquivo?eyJ0eXAiOiJKV1QiLCJhbGciOiJIUzI1NiJ9AFFIjAvMTM4ODM3NS9TR19SZXF1aXNpdG9fTGV\u003cbr\u003enYWxfVGV4dG8vMC8wL0RPUS1DZ2NyZS04XzA5LnBkZi8wLzAiAFFBcMYdNmecpDn0m0Dj4vzJmvMJZMAYtW6mtkIlj0C7fk\u003c/li\u003e\n \u003cli\u003eJoudeh, N., \u0026amp; Linke, D. (2022). Nanoparticle classification, physicochemical properties, characterization, and applications: a comprehensive review for biologists. \u003cem\u003eJournal of Nanobiotechnology\u003c/em\u003e (Vol. 20, N\u0026uacute;mero 1). https://doi.org/10.1186/s12951-022-01477-8\u003c/li\u003e\n \u003cli\u003eKhazaei, K. M., Jafari, S. M., Ghorbani, M., \u0026amp; Hemmati Kakhki, A. (2014). Application of maltodextrin and gum Arabic in microencapsulation of saffron petal\u0026rsquo;s anthocyanins and evaluating their storage stability and color. \u003cem\u003eCarbohydrate Polymers\u003c/em\u003e, \u003cem\u003e105\u003c/em\u003e(1), 57\u0026ndash;62. https://doi.org/10.1016/J.CARBPOL.2014.01.042\u003c/li\u003e\n \u003cli\u003eLaureanti, E. J. G., Paiva, T. S., de Matos Jorge, L. M., \u0026amp; Jorge, R. M. M. (2023). Microencapsulation of bioactive compound extracts using maltodextrin and gum arabic by spray and freeze-drying techniques. \u003cem\u003eInternational Journal of Biological Macromolecules\u003c/em\u003e, \u003cem\u003e253\u003c/em\u003e. https://doi.org/10.1016/j.ijbiomac.2023.126969\u003c/li\u003e\n \u003cli\u003eLigarda-Samanez, C., Choque-Quispe, D., Moscoso-Moscoso, E., Huam\u0026aacute;n-Carri\u0026oacute;n, M. L., Ramos-Pacheco, B. S., Peralta-Guevara, D. E., De la Cruz, G., Mart\u0026iacute;nez-Huam\u0026aacute;n, E. L., Ar\u0026eacute;valo-Quijano, J. C., Mu\u0026ntilde;oz-Saenz, J. C., Mu\u0026ntilde;oz-Saenz, D. M., \u0026amp; Aroni-Huam\u0026aacute;n, J. (2022). Obtaining and Characterizing andean multi-floral propolis nanoencapsulates in polymeric matrices. \u003cem\u003eFoods\u003c/em\u003e, \u003cem\u003e11\u003c/em\u003e(20). https://doi.org/10.3390/foods11203153\u003c/li\u003e\n \u003cli\u003eLu, W., Yang, X., Shen, J., Li, Z., Tan, S., Liu, W., \u0026amp; Cheng, Z. (2021). Choosing the appropriate wall materials for spray-drying microencapsulation of natural bioactive ingredients: Taking phenolic compounds as examples. \u003cem\u003ePowder Technology\u003c/em\u003e, \u003cem\u003e394\u003c/em\u003e, 562\u0026ndash;574. https://doi.org/10.1016/j.powtec.2021.08.082\u003c/li\u003e\n \u003cli\u003eMachado, P. G., Londero, D. S., Farias, C. A. A., Pudenzi, M. A., Barcia, M. T., \u0026amp; Ballus, C. A. (2024). Guabij\u0026uacute; (\u003cem\u003eMyrcianthes pungens\u003c/em\u003e): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e432\u003c/em\u003e, 137296. https://doi.org/10.1016/j.foodchem.2023.137296\u003c/li\u003e\n \u003cli\u003eMeng, D., Zhang, P., Zhang, L., Wang, H., Ho, C. T., Li, S., Shahidi, F., \u0026amp; Zhao, H. (2017). Detection of cellular redox reactions and antioxidant activity assays. \u003cem\u003eJournal of Functional Foods\u003c/em\u003e (Vol. 37). https://doi.org/10.1016/j.jff.2017.08.008\u003c/li\u003e\n \u003cli\u003eNguyen, C. T., Nguyen Di, K., Phan, H. C., Kha, T. C., \u0026amp; Nguyen, H. C. (2024). Microencapsulation of noni fruit extract using gum Arabic and maltodextrin \u0026ndash; Optimization, stability and efficiency. \u003cem\u003eInternational Journal of Biological Macromolecules\u003c/em\u003e, \u003cem\u003e269\u003c/em\u003e, 132217. https://doi.org/10.1016/J.IJBIOMAC.2024.132217\u003c/li\u003e\n \u003cli\u003eNunes, G. L., Boaventura, B. C. B., Pinto, S. S., Verruck, S., Murakami, F. S., Prud\u0026ecirc;ncio, E. S., \u0026amp; De Mello Castanho Amboni, R. D. (2015). Microencapsulation of freeze concentrated Ilex paraguariensis extract by spray drying. \u003cem\u003eJournal of Food Engineering\u003c/em\u003e, \u003cem\u003e151\u003c/em\u003e, 60\u0026ndash;68. https://doi.org/10.1016/J.JFOODENG.2014.10.031\u003c/li\u003e\n \u003cli\u003eOstrosky, E. A., Mizumoto, M. K., Lima, M. E. L., Kaneko, T. M., Nishikawa, S. O., \u0026amp; Freitas, B. R. (2008). M\u0026eacute;todos para avalia\u0026ccedil;\u0026atilde;o da atividade antimicrobiana e determina\u0026ccedil;\u0026atilde;o da concentra\u0026ccedil;\u0026atilde;o m\u0026iacute;nima inibit\u0026oacute;ria (CMI) de plantas medicinais. \u003cem\u003eRevista Brasileira de Farmacognosia Brazilian Journal of Pharmacognosy\u003c/em\u003e, \u003cem\u003e18\u003c/em\u003e(2), 301\u0026ndash;307. https://doi.org/10.1590/S0102-695X2008000200026\u003c/li\u003e\n \u003cli\u003ePashazadeh, H., Zannou, O., Ghellam, M., Koca, I., Galanakis, C. M., \u0026amp; Aldawoud, T. M. S. (2021). Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin. \u003cem\u003eFoods\u003c/em\u003e, \u003cem\u003e10\u003c/em\u003e(6), 1396. https://doi.org/10.3390/foods10061396\u003c/li\u003e\n \u003cli\u003eRezende, Y. R. R. S., Nogueira, J. P., \u0026amp; Narain, N. (2018). Microencapsulation of extracts of bioactive compounds obtained from acerola (\u003cem\u003eMalpighia emarginata\u003c/em\u003e DC) pulp and residue by spray and freeze drying: Chemical, morphological and chemometric characterization. \u003cem\u003eFood Chemistry\u003c/em\u003e, \u003cem\u003e254\u003c/em\u003e, 281\u0026ndash;291. https://doi.org/10.1016/J.FOODCHEM.2018.02.026\u003c/li\u003e\n \u003cli\u003eRocha, F., de Paula Rezende, J., Maciel dos Santos Dias, M., Rodrigues Arruda Pinto, V., C\u0026eacute;sar Stringheta, P., Clarissa dos Santos Pires, A., \u0026amp; Cristina Teixeira Ribeiro Vidigal, M. (2023). Complexation of anthocyanins, betalains and carotenoids with biopolymers: An approach to complexation techniques and evaluation of binding parameters. \u003cem\u003eFood Research International\u003c/em\u003e, \u003cem\u003e163\u003c/em\u003e. https://doi.org/10.1016/j.foodres.2022.112277\u003c/li\u003e\n \u003cli\u003eRufino, M. do S. M., Alves, R. E., Brito, E. S. de, Morais, S. M. de, Sampaio, C. de G., P\u0026eacute;rez-Jim\u0026eacute;nez, J., \u0026amp; Saura-Calixto, F. D. (2006). Metodologia Cient\u0026iacute;fica: Determina\u0026ccedil;\u0026atilde;o da Atividade Antioxidante Total em Frutas pelo M\u0026eacute;todo de Redu\u0026ccedil;\u0026atilde;o do Ferro (FRAP). \u003cem\u003eComunicado T\u0026eacute;cnico, 125,\u003c/em\u003e Embrapa. Retrieved from http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/664098 Accessed January 7, 2025.\u003c/li\u003e\n \u003cli\u003eRuengdech, A., Mishra, D. K., \u0026amp; Siripatrawan, U. (2025). Multifaceted roles of foam-mat freeze-dried catechins nanoencapsulation to enhance catechins stability and bioaccessibility, and quality of green tea catechins-fortified milk. \u003cem\u003eFood Chemistry\u003c/em\u003e: X, 27, 102391. https://doi.org/10.1016/J.FOCHX.2025.102391\u003c/li\u003e\n \u003cli\u003eSilverstein, R. M., Webster, F. X., \u0026amp; Kiemle, D. J. (2005). \u003cem\u003eSpectrometric Identification of Organic Compounds\u003c/em\u003e (7\u0026ordm; ed). Wiley.\u003c/li\u003e\n \u003cli\u003eSim, A. S., Salonikas, C., Naidoo, D., \u0026amp; Wilcken, D. E. L. (2003). Improved method for plasma malondialdehyde measurement by high-performance liquid chromatography using methyl malondialdehyde as an internal standard. \u003cem\u003eJournal of Chromatography B\u003c/em\u003e, \u003cem\u003e785\u003c/em\u003e(2), 337\u0026ndash;344. https://doi.org/10.1016/S1570-0232(02)00956-X\u003c/li\u003e\n \u003cli\u003eSingleton, V. L., Orthofer, R., \u0026amp; Lamuela-Ravent\u0026oacute;s, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. \u003cem\u003eMethods in Enzymology\u003c/em\u003e, \u003cem\u003e299\u003c/em\u003e, 152\u0026ndash;178. https://doi.org/10.1016/S0076-6879(99)99017-1\u003c/li\u003e\n \u003cli\u003eSkowyra, M., Gallego, M. G., Segovia, F., \u0026amp; Almajano, M. P. (2014). Antioxidant properties of artemisia annua extracts in model food emulsions. \u003cem\u003eAntioxidants\u003c/em\u003e, \u003cem\u003e3\u003c/em\u003e(1), 116\u0026ndash;128. https://doi.org/10.3390/antiox3010116\u003c/li\u003e\n \u003cli\u003eSpinelli, L. V., Anzanello, M. J., Areze da Silva Santos, R., Carboni Martins, C., Freo Saggin, J., Aparecida Silva Da Silva, M., \u0026amp; Rodrigues, E. (2023). Uncovering the phenolic diversity of Guabiju fruit: LC-MS/MS-based targeted metabolomics approach. \u003cem\u003eFood Research International\u003c/em\u003e, \u003cem\u003e173\u003c/em\u003e. https://doi.org/10.1016/j.foodres.2023.113236\u003c/li\u003e\n \u003cli\u003eSpringer, A., Ziegler, H., \u0026amp; Bach, K. (2023). The influence of antioxidant plant extracts on the oxidation of O/W emulsions. \u003cem\u003eCosmetics\u003c/em\u003e, \u003cem\u003e10\u003c/em\u003e(2). https://doi.org/10.3390/cosmetics10020040\u003c/li\u003e\n \u003cli\u003eXue, H., Zhao, J., Wang, Y., Shi, Z., Xie, K., Liao, X., \u0026amp; Tan, J. (2024). Factors affecting the stability of anthocyanins and strategies for improving their stability: A review. \u003cem\u003eFood Chemistry: X\u003c/em\u003e, \u003cem\u003e24\u003c/em\u003e, 101883. https://doi.org/10.1016/J.FOCHX.2024.101883\u003c/li\u003e\n \u003cli\u003eYadav, K., Bajaj, R. K., Mandal, S., \u0026amp; Mann, B. (2020). Encapsulation of grape seed extract phenolics using whey protein concentrate, maltodextrin and gum arabica blends. \u003cem\u003eJournal of Food Science and Technology\u003c/em\u003e, \u003cem\u003e57\u003c/em\u003e(2), 426\u0026ndash;434. https://doi.org/10.1007/s13197-019-04070-4\u003c/li\u003e\n \u003cli\u003eYamaki, K., Taneda, S., Yanagisawa, R., Inoue, K. ichiro, Takano, H., \u0026amp; Yoshino, S. (2007). Enhancement of allergic responses in vivo and in vitro by butylated hydroxytoluene. Toxicology and Applied Pharmacology, 223(2), 164\u0026ndash;172. https://doi.org/10.1016/J.TAAP.2007.05.007\u003c/li\u003e\n \u003cli\u003eYeasmen, N., \u0026amp; Orsat, V. (2024). Microencapsulation of ultrasound-assisted phenolic extracts of sugar maple leaves: Characterization, in vitro gastrointestinal digestion, and storage stability. \u003cem\u003eFood Research International\u003c/em\u003e, \u003cem\u003e182\u003c/em\u003e, 114133. https://doi.org/10.1016/J.FOODRES.2024.114133\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"food-biophysics","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Biophysics](https://www.springer.com/journal/11483)","snPcode":"11483","submissionUrl":"https://submission.nature.com/new-submission/11483/3","title":"Food Biophysics","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Antioxidant capacity, catechin, lipid oxidation, microencapsulation, phenolic compounds, ultrasound extraction","lastPublishedDoi":"10.21203/rs.3.rs-8148354/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-8148354/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study investigated the antioxidant activity of guabij\u0026uacute; (\u003cem\u003eMyrcianthes pungens\u003c/em\u003e) peel extracts and their encapsulated forms in oil-in-water emulsions. Ultrasound-assisted extraction with 50% ethanol produced phenolic-rich peel extracts that exhibited superior bioactivity compared to the pulp, including high catechin (797.28 mg\u0026middot;100 g⁻\u0026sup1;) and cyanidin-3-glucoside (163.75 mg\u0026middot;100 g⁻\u0026sup1;) contents quantified by HPLC-DAD. The peel extract was encapsulated with maltodextrin and gum Arabic by freeze-drying, achieving 87.39% encapsulation efficiency, with significant reductions in moisture, water activity, and hygroscopicity. FTIR analysis confirmed the preservation of phenolic structures. The encapsulated extract was then incorporated into oil-in-water emulsions. At concentrations\u0026thinsp;\u0026ge;\u0026thinsp;0.08%, it exhibited antioxidant performance comparable to synthetic BHT, effectively inhibiting both primary (peroxide value) and secondary (TBARs) lipid oxidation during 60 days of storage. Optical microscopy revealed improved droplet stability and delayed coalescence and Ostwald ripening in emulsions containing the encapsulated extracts. These results demonstrate the potential of guabij\u0026uacute; peel as a natural source of phenolic antioxidants and show that freeze-drying microencapsulation effectively preserves their activity, enabling their incorporation as natural substitutes for synthetic antioxidants in emulsified systems.\u003c/p\u003e","manuscriptTitle":"Green-solvent extraction of guabijú (Myrcianthes pungens) fruit: a sustainable antioxidant source for oil-in- water emulsions","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-12-22 12:35:13","doi":"10.21203/rs.3.rs-8148354/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-01-19T14:46:05+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-01-17T22:59:40+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2026-01-08T08:39:50+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"231678357495625533602522964094306971597","date":"2025-12-23T07:51:41+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"240595837744407806384087900227780005210","date":"2025-12-19T18:57:07+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"114614042631711599374386334328654659628","date":"2025-12-19T12:49:04+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"233873350405448347507273537173052745412","date":"2025-12-19T06:06:43+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-12-18T16:56:25+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-11-21T11:12:17+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-11-21T11:09:03+00:00","index":"","fulltext":""},{"type":"submitted","content":"Food Biophysics","date":"2025-11-18T18:22:09+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"food-biophysics","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"","sideBox":"Learn more about [Food Biophysics](https://www.springer.com/journal/11483)","snPcode":"11483","submissionUrl":"https://submission.nature.com/new-submission/11483/3","title":"Food Biophysics","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"99803831-448c-4427-9f1c-7ddbe8628175","owner":[],"postedDate":"December 22nd, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2026-04-05T14:54:51+00:00","versionOfRecord":[],"versionCreatedAt":"2025-12-22 12:35:13","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-8148354","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-8148354","identity":"rs-8148354","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}