Lipid Nanoparticles as an Effective Strategy for Protecting Bioactive Compounds in Passion Fruit Seed Oil

ABSTRACT Passion fruit ( Passiflora edulis ) is widely used in products like juices and jams, but its processing generates waste, primarily seeds rich in bioactive compounds, such as unsaturated fatty acids, polyphenols, and carotenoids. These compounds exhibit antioxidant, neuroprotective, and anti‐inflammatory properties but face challenges with low water solubility and stability, reducing their bioavailability. Incorporation into lipid nanoparticles (LNp) offers a promising solution, particularly for the food industry. This study evaluated the physicochemical, functional, antioxidant, and microbiological properties of passion fruit seed oil (PFSO) incorporated into LNp. LNp‐PFSO was developed, optimized, and characterized using a 2 3 factorial design, yielding a homogeneous system with an average diameter of 126 ± 1.5 nm, a polydispersity index of 0.19 ± 0.002, and negative zeta potential. PFSO was rich in linoleic (65%), oleic (18.28%), palmitic (11.96%), and stearic acids (3.55%). Fourier transform infrared (FTIR) spectroscopy confirmed excellent compatibility and effective incorporation. Incorporation provided a protective effect for PFSO's antioxidant activity, as shown by a reduction in 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH • ) radical scavenging from 21.74% to 11.67%. Antibacterial and antifungal activities were negligible. Therefore, LNp‐PFSO demonstrated strong potential as a system for protecting and delivering bioactive compounds, expanding its applications in the food industry, particularly for bioactive delivery systems and sustainable packaging solutions. Practical Applications : Lipid nanoparticles play a crucial role in the food industry, primarily being used in packaging and edible coatings to provide antioxidant activity and extend product shelf life. Passion fruit seed oil, with its antimicrobial and antioxidant properties, contributes to the microbiological safety and freshness of food, reducing waste. The incorporation of this oil into nanoparticles allows for the development of bioactive packaging that retains its beneficial properties. Applied to fruits, vegetables, and meats, these coatings keep food in optimal conditions, prolonging its durability and stability against temperature and humidity variations, preventing oxidation, and ensuring the preservation of its nutritional characteristics. Thus, innovations in lipid nanoparticles promote quality, safety, and efficiency in the preservation of products over time, extending shelf life and maintaining the nutritional integrity of food.