Adsorption-desorption of anthocyanins from jambolan (Syzygium cumini) fruit in laponite® platelets: Kinetic models, physicochemical characterization, and functional properties of biohybrids

This study aims to develop and characterize biohybrids (BH) based on anthocyanins (ACNs) from jambolan (Syzygium cumini) and laponite (R) (Lap). ACNs from jambolan fruit were extracted using an acidified water solution at pH 1. ACNs were recovered from extract using Lap as adsorbent between 5 degrees C and 40 degrees C. There was no significant effect (p > 0.05) of the temperature on the adsorption process of ACNs. Thus, the process was classified as physical adsorption in heterogeneous sites where ACNs were stabilized by means of van der Waals force, pi - pi force, and hydrogen bonding on the Lap surface. After adsorption, the BH powder appeared to have an amorphous structure and red color. However, the color changed at pH >= 7. In addition, the obtained BH showed antioxidant properties and high stability when exposed to visible light irradiation. This research reports new information about the valorization and application of ACNs from jambolan for food industrial applications.

Automated summary

This study developed and characterized biohybrids based on anthocyanins extracted from jambolan and laponite, showing that temperature did not significantly affect the adsorption process of anthocyanins on laponite surfaces. The obtained biohybrids exhibited good stability and antioxidant properties in organic environments.