Impact of polysaccharide addition on the bioactive and mineral profiles of Facheiro (Pilosocereus pachycladus F. Ritter) pulp powder, and dynamic modelling of degradation kinetics of bioactive compounds

The study aimed to evaluate the phenolic and mineral profiles, antioxidant capacity, and particle morphology by scanning electron microscopy (SEM) of facheiro fruit pulp powders with added polysaccharides. It also investigated how these polysaccharides influenced the stability of bioactive compounds during storage. Four powder formulations were created: FI (pulp only), FC (pulp with 1% carboxymethyl cellulose, CMC), FG (pulp with 0.5% guar gum), and FX (pulp with 0.5% xanthan gum), all dried at 70°C. The degradation kinetics of total phenolic compounds, total anthocyanins, and total betalains were studied over 28 days at 20, 30, and 40°C. The powders contained 22 of 31 phenolic compounds studied, with anthocyanins being the most prevalent. FI and FC had the highest antioxidant capacities, with 13.09 and 12.66 mmol ET/kg (DPPH) and 22.11 and 21.42 mmol Fe 2+ /kg (FRAP), indicating that facheiro fruit pulp powders are rich in bioactive compounds. CMC effectively preserved anthocyanins, reducing its degradation from 51.83 to 35.72 mg/100g over 28 days at 20°C, while xanthan gum protected betalains, which underwent a degradation from 303.98 to 220.29 mg/100g over the same period and temperature. However, additives accelerated the degradation of total phenolic compounds. All powders had similar structures with chamfered edges and flat faces. The study successfully modeled the degradation behavior of bioactive compounds over time using zero-order and first-order kinetics. The half-lives of phenolic compounds, anthocyanins, and betalains were found to be 85, 50, and 64 days, respectively, characterizing the samples as resistant to storage conditions. • High functional potential as source of bioactive compounds & antioxidant activity. • Significant mineral quantities found in facheiro fruit pulp powder. • Product's stability during storage suggests long-term durability & quality. • Raw material can be used as additive in food industry substitution