Antioxidant Activity and Structural Characterization of Anthocyanin-Polysaccharide Complexes from .

Anthocyanins and polysaccharides are among the primary components of numerous foodstuffs, and their interaction exerts a considerable influence on the texture and nutritional value of foods. In order to improve the antioxidant properties and stability of anthocyanins as well as their bioavailability, in this study, anthocyanin-polysaccharide complexes with varying compounding ratios (1:0.5, 1:1.0, 1:1.5, 1:2.0, 1:2.5, 1:3.0) were prepared from anthocyanins and polysaccharides derived from the fruit pomace of . These compounds were characterized, and their antioxidant capacity was determined. The findings demonstrated that the antioxidant activity of anthocyanins was markedly enhanced through the process of compounding with polysaccharides. The most efficacious antioxidant effect was determined by measuring the IC of the antioxidant activity of mixtures at different anthocyanin/polysaccharide complexing ratios. The results of ultraviolet-visible spectroscopy, infrared spectroscopy, and scanning electron microscopy revealed the features of the anthocyanin-polysaccharide complexes with ratios of 1:0.5, 1:1.0, 1:1.5, and 1:2.5. The anthocyanins and polysaccharides were observed to enhance the intensity of ultraviolet absorption with respect to that of the individual molecules, and it was noted that they were able to bond to each other through hydrogen bonding. Additionally, the morphology of the compositions differed from that of the individual components. This provides a theoretical foundation for the structural design of anthocyanin-polysaccharide-containing foods and the development and utilization of novel food ingredients.