Development and bioactive potential of a nanoemulsion containing bacaba peel extract

Bacaba produces fruit that are rich in bioactive compounds such as flavonoids and anthocyanins, which present antioxidant action. The processing of these fruits generates residues, like the peel, which can be used in the development of new products. Therefore, the aim was to develop a new product incorporating the bacaba peel extract in a nanoemulsified system containing munguba butter and to evaluate the stability, potential phagocytic and microbicidal activities, and cell viability. The extract was obtained by the ultrasound assisted method and was incorporated into the nanoemulsified system containing munguba butter. The formulation was evaluated for its hydrodynamic particle diameter, polydispersity index, Zeta potential, stability assays, biological assays of cell viability and phagocytosis, and microbicidal activities. The developed nanoemulsion showed to be unstable at high temperatures (45 ± 2 °C) and when exposed to light radiation and remained stable at room temperature and refrigeration for 90 days. In the biological assays, the formulation showed biocompatibility, with cell viability above 90%, on average, in addition to high phagocytic (95%) and microbicidal activities (90%), due to the presence of the extract, suggesting greater immune efficiency. Thus, the potential of using residues rich in bioactive compounds for the development of sustainable nanotechnological products, with benefits for the health of the population, is highlighted.