Abstract：
:Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse monosaccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinogalactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi-crystalline structure (14.50-38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study highlights the potential of using cacti as a source of functional mucilages for use in food applications.
journal_name
Food Chemjournal_title
Food chemistryauthors
de Andrade Vieira É,Alves Alcântara M,Albuquerque Dos Santos N,Duarte Gondim A,Iacomini M,Mellinger C,Tribuzy de Magalhães Cordeiro AMdoi
10.1016/j.foodchem.2020.128892subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128892eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32767-9journal_volume
346pub_type
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