Is it possible to obtain nanodispersions with jaboticaba peel's extract using low energy methods and absence of any high cost equipment?

Jaboticaba (Myrciaria cauliflora) is considered a "super fruit" due to its remarkable phenolic content and antioxidant capacity. Despite the great potential of its peels, to our knowledge the investigation of novel nanostructured systems with this natural raw material, still considered an industrial residue, is scarce. The present study aimed to obtain nanodispersions with its peel's extract through a low energy method. Antioxidant assays were performed, showing positive results for DPPH (IC = 0.89 μg/mL) and FRAP (225.53 μmol equivalent ferrous sulphate/g). The chemical characterization in terms of flavonoids (2.56%) and total monomeric anthocyanins (0.80%) contents were also performed. Overall, the nanodispersion prepared with the non-ionic surfactant polysorbate 85 and the hydroalcoholic extract standardized in ellagic acid (129 µg/mL) presented the best properties regarding particle size distribution and zeta potential. Thus, it opens perspectives for the generation of novel food-grade nanodispersions through an ecofriendly approach that is in accordance to sustainable concepts.