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This study explored the integral use of imperfect red guava by extracting carotenoids from the pulp, employing the peel and seed as natural wall materials for nanoencapsulation. Ultrasound-assisted extraction with cereal ethanol was maximized using a 2 4 full factorial design, yielding 31.40 ± 5.04 μg/g and an extraction efficiency of 90.90%. The extract was nanoencapsulated using poly(lactic- co -glycolic acid) (NPPLGA), guava peel (NPGP), and guava seed (NPGS), producing nanoparticles with sizes ranging from 171.50 ± 10.69 (NPPLGA) to 219.52 ± 33.98 (NPGP) nm, an acidic pH, and measurable antioxidant activity. NPGS exhibited the highest encapsulation efficiency and carotenoid content and was found to be non-cytotoxic to HT22 cells at concentrations ≤0.07 μg/mL. In a liquid dietary supplement model system, NPGS exhibited minimal changes in yellow color over 22 days of refrigerated storage (ΔE* < 2), indicating a possible application as a food dye and demonstrating a strategy for valorizing guava by-products. • Ultrasound and ethanol were efficient in extracting carotenoids from guava pulp. • Guava by-products were used as wall materials for carotenoid nanoencapsulation. • Nanoparticles exhibited higher antioxidant activity compared to the free extract. • Guava seed nanoparticles were safe in HT22 cells (≤0.070 μg/mL). • Guava seed nanoparticles show potential as food dye for liquid dietary supplements.
Schappo et al. (Thu,) studied this question.