Enzymatic inhibition of α-amylase and encapsulation of bioactive compounds by nanoemulsion from pulp extract Terminalia catappa Linn fruit

•Extracts of Terminalia catappa fruit showed high concentrations of phenolic compounds (2.98 ± 0.38 mg/mL)•Aqueous extract of T. catappa fruit deactivated α-amylase and complete inhibition was observed with a dosage of 0.8 mg/mL.•Nanoemulsions formed showed good stability under centrifugal force stress with droplet́s average size of less than 69 nm.