Biosorption is a physicochemical process that allows the adsorption of compounds present in aqueous solution onto the surface of a biological material. It is a common process for waste treatments, but with promising and still unexplored applications in the food area. Waste beer yeasts are good sources of nutritional components and have been proven to be a promising delivery system for antioxidants and effective means to protect their bioactivity during digestion. In this context, adsorption is an important alternative to conventional extraction techniques of bioactive compounds. The aim of this work was to evaluate the biosorption of anthocyanins from jabuticaba peels in yeast biomass. The extraction of anthocyanins was optimized by a Box-Behnken design. Biosorption study was carried out with 50 mg of yeast and 12,5 mL of crude extract. Kinetic behavior was evaluated by pseudo-first and pseudo-second order models. Isotherm experimental data were adjusted to Langmuir, Freundlich, Temkin and Dubinin-Radushkevich models. Through statistical analysis of optimization and the response surface, the optimum anthocyanins extraction is obtained by agitating 1 g of dried and grind jabuticaba peels with 20 mL of 50% ethanol (v/v) at 110 rpm. Kinetic data showed that the biosorption followed a pseudo-second order mechanism. Biosorption reached the equilibrium at 120 minutes. The Langmuir isotherm exhibited the best correlation with the experimental data and suggested that the adsorption occurs in monolayers. The mean free energy value found by the Dubinin-Radushkevich model characterized the type of interaction between sorbate and biosorbent, inferring that the biosorption of anthocyanins by brewer yeast is a favored and chemical process. Therefore, the biomass of yeast enriched with the antioxidant group is a promising alternative for both food and pharmaceutical industries, due to the possibility of reusing industrial wastes, normally not valorized, besides producing a novel product with nutritional benefits and added value.