Background: Compounds with biological activities had been reported in the jackfruit. These compounds are susceptible to structural changes such as isomerization and/or loss of bonds due to environmental factors. Then, the encapsulation for protecting is a necessary process. Objective: In this study, encapsulation of high-value biological compounds (HVBC) was performed using high degree of polymerization agave fructans (HDPAF) and whey protein (WP) as encapsulating materials to preserve the biological properties of the HVBC. Methods: The extract was characterized by HPLC-MS in order to show the presence of compounds with preventive or therapeutic effects on chronic degenerative diseases such as cancer. The micrographs by scanning electron microscopy (SEM), thermal analysis (TGA and DSC), photostabilization and antiproliferation of M12.C3.F6 cell line of capsules were evaluated. Results: The micrographs of the nanocapsules obtained by scanning electron microscopy (SEM) showed spherical capsules with sizes between 700 and 800 nm. No cracks, dents or deformations were observed. The thermogravimetric analysis (TGA) evidenced the decomposition of the unencapsulated extract ranging from 154 to 221 °C. On the other hand, the fructan-whey protein mixture demonstrated that nanocapsules have a thermoprotective effect because the decomposition temperature of the encapsulated extract increased 32.1 °C. Differential scanning calorimetry (DSC) exhibited similar values of the glass transition temperature (Tg) between the capsules with and without extract; which indicates that the polymeric material does not interact with the extract compounds. The photoprotection study revealed that nanocapsules materials protect the jackfruit extract compounds from the UV radiation. Finally, the cell viability on the proliferation of M12.C3.F6 cell line was not affected by powder nanocapsules without jackfruit extract, indicating that capsules are not toxic for these cells. However, microcapsules with jackfruit extract (50 µg/ml) were able to inhibit significantly the proliferation cells. Conclusion: The encapsulation process provides thermoprotection and photostability, and the antiproliferative activity of HVBC from jackfruit extract was preserved.

Jackfruit contains high-value biological compounds (HVBC) with important biological activity in the inhibition of carcinogenesis, through various mechanisms. This study aimed to identify the HVBC in a methanolic fraction of an extract of jackfruit; which was reported with antimutagenic and antiproliferative activity against PC3 cells (prostate cancer). The profile includes 3 organic acids, 5 phenolic acids, 12 flavonoids, and 2 carotenoids. The identification permitted the establishment of postulates about the possible inhibition mechanisms of the compounds reported with greater biological activity in the different phases of the carcinogenesis process, such as apigenin, artocarpin, cuadraflavone C, moracin C, and β-carotene.