Articles
Functional properties and sensory evaluation of mucilage from South-African cactus pear cladodes
Article number
1247_34
Pages
251 – 260
Language
English
Abstract
The demand for functional foods is expanding as more consumers become obese or allergic to dairy, eggs and gluten.
Functional food products could increase well-being, yet the undesired ingredients need to be replaced to restore the textural properties.
Mucilage is a hydrocolloid gum, extracted from cactus pear cladodes that could transfer its function in plants to foods and be developed into a profitable functional ingredient.
The investigation of the functional properties of extracted freeze-dried powders was necessary to predict the potential of South African cultivars as healthy ingredients.
Freeze-dried powders of four cultivars (Opuntia ficus-indica Algerian, Morado, Gymno-Carpo and Opuntia robusta Robusta) were dissolved in water or oil.
After centrifugation (10 min at 5938.816 × g) and oven drying at 102°C for 24 h, the solubility-, swelling power, water and oil holding- and absorption capacity of the mucilage powders were determined.
Emulsification capacity was determined by homogenizing freeze-dried powder with equal amounts of water and oil.
The Leco Nitrogen analyzer was used to determine the crude protein content.
Freeze-dried mucilage powders had a very high solubility index (78.8%), water (0.89 mL g‑1) and oil absorption (3.56 mL g‑1) as well as water (8.04 mL g‑1) and oil holding (1.22 g g‑1) capacities.
It displayed high emulsification capacity (98.31%) and stability (87.79%). The protein content for the three O. ficus-indica cultivars was not significantly different (2.74-3.23 g 100 g‑1), but significantly higher in O. robusta (4.79 g 100 g‑1). None of the cultivars possessed significantly better functional properties.
Native mucilage was applied in fat-, dairy and egg-replacement products.
Mucilage showed promise as emulsifier and fat-replacer in mayonnaise products and was described as creamy with a highly acceptable mouthfeel.
Mucilage is a natural, health improving product that the food industry could benefit from.
It showed strong potential as a functional ingredient.
Functional food products could increase well-being, yet the undesired ingredients need to be replaced to restore the textural properties.
Mucilage is a hydrocolloid gum, extracted from cactus pear cladodes that could transfer its function in plants to foods and be developed into a profitable functional ingredient.
The investigation of the functional properties of extracted freeze-dried powders was necessary to predict the potential of South African cultivars as healthy ingredients.
Freeze-dried powders of four cultivars (Opuntia ficus-indica Algerian, Morado, Gymno-Carpo and Opuntia robusta Robusta) were dissolved in water or oil.
After centrifugation (10 min at 5938.816 × g) and oven drying at 102°C for 24 h, the solubility-, swelling power, water and oil holding- and absorption capacity of the mucilage powders were determined.
Emulsification capacity was determined by homogenizing freeze-dried powder with equal amounts of water and oil.
The Leco Nitrogen analyzer was used to determine the crude protein content.
Freeze-dried mucilage powders had a very high solubility index (78.8%), water (0.89 mL g‑1) and oil absorption (3.56 mL g‑1) as well as water (8.04 mL g‑1) and oil holding (1.22 g g‑1) capacities.
It displayed high emulsification capacity (98.31%) and stability (87.79%). The protein content for the three O. ficus-indica cultivars was not significantly different (2.74-3.23 g 100 g‑1), but significantly higher in O. robusta (4.79 g 100 g‑1). None of the cultivars possessed significantly better functional properties.
Native mucilage was applied in fat-, dairy and egg-replacement products.
Mucilage showed promise as emulsifier and fat-replacer in mayonnaise products and was described as creamy with a highly acceptable mouthfeel.
Mucilage is a natural, health improving product that the food industry could benefit from.
It showed strong potential as a functional ingredient.
Publication
Authors
A. Du Toit, M. De Wit, S. Naudé, M. Taljaard, H.J. Fouché, A. Hugo, S.L. Venter
Keywords
Opuntia ficus-indica, Opuntia robusta, emulsifying capacity, water holding capacity, oil absorption capacity, solubility index, soluble fiber
Groups involved
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