Articles
Functional properties of cactus pear mucilage: gelling and spherification
Article number
1343_63
Pages
505 – 510
Language
English
Abstract
Mucilage is a hydrocolloid, a gelatinous slimy substance that contains polysaccharides and proteins.
Due to mucilageRSQUOs ability to absorb huge amounts of water, which result in modified viscosity, it can be used as a food additive in the food industry as a hydrocolloid to modify food texture.
It is used as emulsifier, to form gels and as natural edible coatings.
Furthermore, the advantage of mucilage as an alternative hydrocolloid, is its availability, chemical-free production, low calories and low cost.
The aim of the study was to investigate the functional properties of mucilage and to potentially develop mucilage into a commercially viable food ingredient (hydrocolloid). Cladodes from four cultivars were harvested and washed.
Mucilage was extracted and then dried in two ways, freeze drying and hot-air dehydration.
Gelling capacity was tested.
For spherification (bead formation), mucilage was used to replace the usual gelling agents in both direct and reversed spherification.
During gelling ability tests, mucilage from Opuntia robusta showed some gel-like ability compared to the other three cultivars, however, it was concluded that mucilage does not form gels on its own, but rather improve gel formation with other hydrocolloids.
When mucilage was used to replace sodium alginate in spherification, it did not form true spheres, but formed a temporary gel-like membrane when incorporated with xanthan and agar.
Mucilage could be used in mixture with other hydrocolloids for food hydrocolloids.
Due to mucilageRSQUOs ability to absorb huge amounts of water, which result in modified viscosity, it can be used as a food additive in the food industry as a hydrocolloid to modify food texture.
It is used as emulsifier, to form gels and as natural edible coatings.
Furthermore, the advantage of mucilage as an alternative hydrocolloid, is its availability, chemical-free production, low calories and low cost.
The aim of the study was to investigate the functional properties of mucilage and to potentially develop mucilage into a commercially viable food ingredient (hydrocolloid). Cladodes from four cultivars were harvested and washed.
Mucilage was extracted and then dried in two ways, freeze drying and hot-air dehydration.
Gelling capacity was tested.
For spherification (bead formation), mucilage was used to replace the usual gelling agents in both direct and reversed spherification.
During gelling ability tests, mucilage from Opuntia robusta showed some gel-like ability compared to the other three cultivars, however, it was concluded that mucilage does not form gels on its own, but rather improve gel formation with other hydrocolloids.
When mucilage was used to replace sodium alginate in spherification, it did not form true spheres, but formed a temporary gel-like membrane when incorporated with xanthan and agar.
Mucilage could be used in mixture with other hydrocolloids for food hydrocolloids.
Publication
Authors
D. Mushanganyisi, M. de Wit, A. Du Toit, L. Du Toit, C. Bothma, A. Hugo, S.L. Venter
Keywords
cultivar, functional, hydrocolloid, mucilage, Opuntia
Groups involved
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