2026-05-222026-05-222026-03-06https://repositorio.bc.ufg.br/tede/handle/tede/15411The high rates of comorbidities associated with the consumption of unsafe foods have driven the development of active and intelligent packaging capable of simultaneously preserving quality and monitoring the freshness of foods. In this context, this work aimed to develop and characterize polycaprolactone fibers incorporated with microencapsulated anthocyanin extract from red jambolão peel, seeking to obtain systems with potential application as active-intelligent primary packaging for Oreochromis niloticus fillets. The extract was obtained from lyophilized fruit peels and subjected to spray-drying microencapsulation to increase its stability and enable its incorporation into the polycaprolactone polymer matrix, which was later electrospun to produce mats with potential active and intelligent properties. The developed materials were characterized regarding their physicochemical properties, antioxidant activity, antimicrobial activity, and colorimetric response to pH variations and storage with fish. The packaging systems were evaluated on refrigerated tilapia fillets by monitoring quality parameters, including pH, lipid peroxidation, and texture changes. The direct incorporation of the extract into the fibers increased tensile strength and Young's modulus, while the addition of microparticles resulted in reduced mechanical strength, attributed to the discontinuity of the polymer matrix. The systems containing anthocyanins showed sustained antioxidant activity and, when applied to tilapia fillets, reduced the formation of lipid oxidation products and delayed pH increase during refrigerated storage, in addition to exhibiting progressive and visually perceptible color changes associated with fish deterioration. Overall, the results demonstrate that polycaprolactone fibers incorporated with anthocyanin extract from red jambolão peel, in free or microencapsulated form, have high potential as active-intelligent packaging systems capable of contributing to quality maintenance, freshness monitoring, and technological utilization of agro-industrial by-products in the context of seafood preservation.Acesso EmbargadoCompostos bioativosSpray dryingAntocianinasEmbalagens ativas e inteligentesAditivos alimentaresBioactive compoundsAnthocyaninsActive and Intelligent packagingFood additivesCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSDissertação