Electrospun fibers from avocado seed strach for the delivery of jabuticaba peel extract : impact on bioaccessibility in natural yogurt

This study extracted, characterized, and incorporated jabuticaba ( Plinia sp.) peel extract within avocado seed starch fibers via electrospinning into yogurt. The extract was analyzed for color, anthocyanin content, phenolic compounds, and antioxidant activity. Different avocado seed starch fiber concentrations were examined for morphology, size, FTIR analysis, loading efficiency, and antioxidant activity. In vitro tests assessed the encapsulated compounds’ bioaccessibility. The free extract had significant anthocyanin, phenolic compound levels, and high antioxidant capacities. The fibers showed uniform morphology, small diameters, good loading efficiency, and thermal resistance up to 300°C, as well as antioxidant activity of 21.28–67.33% (ABTS) and phenolic compound content of 206–260 mg GAE g ^− 1 . The findings showed that encapsulation preserved the compounds in the food matrix and enhanced their bioaccessibility by c.a. 23%, preserving and improving the antioxidant activity and phenolic content, thus highlighting encapsulated bioactive compound potential in improving the yogurt matrix for enhanced health benefits.