Amaranth protein–cacao pectin/phenolic extract complex

Agricultural waste can be successfully channeled into organic components with improved functional properties. The interactions between Amaranth protein (AP), cacao pod husk pectin (CP), in 2:1 and 5:1 weight ratios, and cacao shell/husk phenolic extract (PE) (0.0, 0.1, 0.5% w/v), were conducted at pH 3 to produce ternary complex coacervates (CC). CC displayed ζ-potential values approaching charge neutrality; FTIR spectra showed transposed peaks; SEM micrographs revealed heterogeneous and porous structures, which were distinct from those exhibited by the individual components. CC yield and antioxidant activity were higher as the AP:CP weight ratio and PE concentration increased. CC may be considered promising ingredients for developing novel food products with enhanced properties.