Publicação
Formation and characterization of insoluble anthocyanins-λ-carrageenan biopolyelectrolyte complexes: structural morphology, thermal stability, and release dynamics
| dc.contributor.author | Garrido, Tomás | |
| dc.contributor.author | Pereira, Ana Rita | |
| dc.contributor.author | Souza, Hiléia K. S. | |
| dc.contributor.author | Mateus, Nuno | |
| dc.contributor.author | Freitas, Victor de | |
| dc.contributor.author | Fernandes, Ana | |
| dc.date.accessioned | 2026-07-01T14:57:07Z | |
| dc.date.available | 2026-07-01T14:57:07Z | |
| dc.date.issued | 2026-06-01 | |
| dc.description.abstract | 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. | eng |
| dc.identifier.doi | 10.1002/cfch.70016 | |
| dc.identifier.other | 1e3f7074-5d2e-4cf1-baa5-d55a72f89548 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/58396 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Anionic polysaccharides | eng |
| dc.subject | Blackberry anthocyanin extract | eng |
| dc.subject | Coacervates | eng |
| dc.subject | Hidrogel-like material release rate | eng |
| dc.subject | Thermal stability | eng |
| dc.title | Formation and characterization of insoluble anthocyanins-λ-carrageenan biopolyelectrolyte complexes: structural morphology, thermal stability, and release dynamics | |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 2 | |
| oaire.citation.volume | 2 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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