Bioactive compounds and reological study of physalis (P. peruviana) pulp as a result of maltodextrin concentration

This work aimed to characterize the bioactive compounds of Physalis pulp and perform its rheological study due to the addition of the encapsulating agent maltodextrin that acts as thermal protector of bioactive compounds in later processing steps. Fresh pulp was characterized by the following bioactive compounds: total phenolic compounds, flavonoids, anthocyanins, total carotenoids and antioxidant activity (ABTS + and DPPH). The rheological study was performed as a function of maltodextrin concentration (0, 5, 10 and 15%) and the rheological models of Bingham, Mizrahi-Berk, Casson, Herschel-Bulkley and Ostwald-de-Waelle (Power Law) were adjusted. to experimental data. Fresh pulp showed significant values of total phenolic compounds (208.93 mgGAE 100.g-1) with medium antioxidant activity being the highest activity obtained by the ABTS + method (42.68 µmol Trolox.g-1). As well as presented significant values of flavonoids and carotenoids; Herschel-Bulkley and Mizrahi-Berk rheological models presented the best adjustments for all formulations with coefficients of determination (R2) greater than 0.99 and mean square deviations less than 0.12. Therefore, the bioactive compounds present in the Physalis pulp constitute a good attraction for the technological utilization of the fruits and their rheological study indicated that the pulp and its formulations, with the addition of the encapsulating agent, presented non-Newtonian fluid behavior, in this specific case of a pseudoplastic.