Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

[Display omitted] •Nanocellulose can be obtained from banana rachis.•A method for stabilization of polyphenols on nanocellulose surface is described.•Thermodynamic parameters showed interactions of components through physisorption.•Polyphenols are released from nanocellulose displaying radical scavenging activity.•The nanocomplex is a good candidate as food additive. Nanocellulose obtained from banana rachis (NCBR) was loaded (through simple impregnation) with a polyphenolic-rich extract (PRE) of Andean berries (Vaccinium meridionale). The adsorption/desorption of polyphenols onto NCBR and the thermal stability and antioxidant activity of the polyphenolic-NCBR nanocomplex (NCX) was studied. Thermodynamic properties (ΔH°ads, ΔS°ads and ΔG°ads) showed that polyphenols interact with NCBR by physisorption through a spontaneous and exothermic process. The NCX kept the original color of PRE (magenta) and released polyphenols in aqueous medium (80% of phenolic compounds in the first hour and 50% of anthocyanins in the first few minutes). The NCX showed high antioxidant activity, as evidenced by traditional assays, and inhibited the peroxyl radicals mediated oxidation of a tryptophan-containing peptide. Additionally, NCX inhibited lipid peroxidation in an emulsified system of Sacha inchi oil exposed to accelerated oxidative conditions. In conclusion, the NCX showed good properties as an antioxidant with potential use as a food additive.