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Formation and characterization of insoluble anthocyanins-λ-carrageenan biopolyelectrolyte complexes: structural morphology, thermal stability, and release dynamics
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Resumo(s)
This study explores the formation of insoluble biopolyelectrolyte complexes based on blackberry anthocyanin (BAE) and λ-carrageenan (λ-CRG). It aims to optimize the conditions that promote complexation between anthocyanin (ANC) molecules and λ-carrageenan, and to understand the physicochemical properties of insoluble BAE-λ-CRG complexes. Blackberry anthocyanin extract was characterized to determine its total phenolic content and anthocyanins, besides its antioxidant potential, with cyanidin-3-O-glucoside (cy3glc) being identified as the major anthocyanin present in the extract. Optimal insoluble polyelectrolyte complexe formation conditions were determined at a λ-CRG/BAE weight ratio of 0.05 at pH 3. Physicochemical analyses, including FTIR-ATR, SEM, and thermal stability tests, confirmed successful complexation, with the insoluble complexes exhibiting a porous, hydrogel-like morphology and enhanced thermal resistance. Release studies demonstrated low anthocyanins’ release over 8 h, following a Fickian diffusion model, with the diffusional exponent n value being influenced by pH and by the presence of salts. These findings highlight the potential of anthocyanin-carrageenan insoluble complexes as a highly innovative anthocyanin-based material for controlled delivery applications.
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Palavras-chave
Anionic polysaccharides Blackberry anthocyanin extract Coacervates Hidrogel-like material release rate Thermal stability