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.
Garrido et al. (Tue,) studied this question.