Complexation and Characterization of Bhimkol ( <i>Musa balbisiana</i> ) Peel-Based Modified Dietary Fiber and Red Cabbage Anthocyanin for Food Application

This study demonstrated the development of bhimkol peel-based modified dietary fiber (MDF) and red cabbage anthocyanin (ADF) complex for food application. A face-centered central composite design (FCCD) was used to optimize the ultrasonic extraction of anthocyanin from red cabbage, yielding the highest content (1480.04 ± 0.58 mg/100g) at 40 min, 30 °C, and 95% ethanol. The complex was evaluated for their antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), color properties, structural property, thermal and functional properties. Among the samples, MDF-A3 (MDF and anthocyanin complex 1:4.5) showed the highest anthocyanin content, TFC and TPC, along with enhanced antioxidant activity. Scanning electron microscopy (SEM) revealed a coarser, spherical morphology compared to PEC-A (pectin and anthocyanin complex 1:3.5). MDF-A2 (1:3.5) exhibited the highest thermal stability. The FTIR results indicated the available functional groups of MDF and anthocyanin, suggesting molecular interactions in the ADF complex. These complexes have potential applications in food products, edible packaging, and pharmaceutical industry.