Bioactive-driven modulation of structural, rheological, and functional properties in tiger nut-based frozen food...

Bioactive compounds from plant-derived foods are commonly present in fruits, vegetables, herbs, spices, and whole grains. These include flavonoids, phenolic acids, carotenoids, and terpenes, which are known for their health-promoting effects and their influence on the structural and rheological properties of food products. Tiger Milk, Nabq, Bambosa, and Mokhed fruits are rich sources of nutrients and bioactive compounds, including total phenolics, flavonoids, and antioxidants. The total phenolic content was 77.10, 173.70, 246.80, and 85.20 mg GAE/g, while the total flavonoid content was 13.40, 32.68, 30.92, and 24.30 mg QE/g for Tiger Milk, Nabq, Bambosa, and Mokhed, respectively. This study investigates the mechanistic influence of bioactive-rich fruit pulps (Nabq, Bambosia, and Mokhed) on the structural, physicochemical, and rheological behavior of a plant-based frozen food matrix formulated from tiger nut milk. Unlike conventional formulation studies, the work focuses on how the phenolic and flavonoid constituents of the incorporated fruit pulps modulate the molecular interactions within the tiger nut matrix and subsequently alter its functional performance during freezing. Increasing pulp concentration resulted in progressive enhancement of antioxidant capacity, total phenolic and fiber content, which was associated with measurable shifts in acidity, freezing point depression, density-related parameters, and color development. Rheological analysis revealed substantial reinforcement of the shear-stress response, suggesting bioactive-driven modifications to viscosity-related structure formation. The incorporation of fruit pulps also influenced sensory-perceived texture and structural integrity, reflecting their functional role in matrix stabilization. These findings shed light on how plant-derived bioactive compounds modulate the physicochemical architecture of frozen food systems, offering a deeper understanding relevant to the design of functional plant-based desserts.