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Complexation of Anthocyanin-Rich Blackberry Extract With Ozonated Sodium Alginate: Structural, Rheological, and Color
Camila Yamashita1, Izabel Cristina Freitas Moraes2, Charles Windson Isidoro Haminiuk3
1Departamento de Ciências Biológicas, Universidade Estadual Paulista (UNESP), Assis, São Paulo, Brazil.
Journal of Food Science
|February 6, 2026
Summary
Ozonated sodium alginate (SA) effectively complexes with anthocyanins from blackberry extract, enhancing stability and color. This biopolymer complex shows promise for food and medical applications due to improved bioactive compound protection.
Area of Science:
- Food Science
- Biomaterials Science
- Polymer Chemistry
Background:
- Anthocyanins are valuable natural pigments with health benefits but are prone to degradation.
- Biopolymer systems offer a method to stabilize bioactive compounds like anthocyanins.
- Ozonated sodium alginate (SA) presents a modified biopolymer for potential anthocyanin complexation.
Purpose of the Study:
- To evaluate the complexation of anthocyanin-rich blackberry extract with ozonated SA.
- To compare the properties of ozonated SA complexes with native and commercial SA complexes.
- To assess the structural and rheological characteristics of the formed complexes.
Main Methods:
- Complexation of blackberry extract with native, commercial, and ozonated SA solutions.
- Rheological analysis to determine solution behavior and molecular entanglement.
- Structural analysis (e.g., spectroscopy) and microscopy to investigate interactions and network formation.
Main Results:
- Rheological analyses indicated shear-thinning behavior in SA-anthocyanin composites, suggesting molecular entanglement.
- Structural analyses revealed electrostatic interactions between SA and anthocyanins, evidenced by spectral changes.
- Microscopy showed a porous network structure in the complexes, and solutions displayed attractive colors.
Conclusions:
- Ozonated SA forms stable complexes with anthocyanins, offering enhanced protection.
- The developed complex exhibits desirable properties for potential use in the food and medical industries.
- This approach effectively utilizes the bioactive properties of anthocyanins and the characteristics of SA.
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