Abstract
Mucilage extracted from cactus pear cladodes is a hydrocolloid gum. It is a novel, natural, low-kilojoule, cost-effective texture-modifying ingredient in functional food products. Yet, the cultivar with the most optimal nutrient content and the preferred harvest times are as yet unknown. For this reason, mucilage from three Opuntia ficus-indica (Algerian, Morado and Gymno-Carpo) and one Opuntia robusta (Robusta) cultivar were investigated to determine their nutrient content over six months. Nutrients that contribute energy (10.2 kJ/g) were low. The mineral content was high (ash 17.7/100 g), particularly calcium (3.0 g/100 g) and phosphorous (109.5 mg/kg). Low insoluble acid-detergent fibre (1.4 g/kg) and neutral-detergent fibre (2.1 g/kg) values indicated that mucilage was mostly soluble fibre. Calcium oxalate crystals were not detected in dried mucilage. Opuntia robusta powders had higher protein, extractable fat and potassium content, while Opuntia ficus-indica mucilage powders had higher polyunsaturated (Linoleic and α-Linolenic acid) fat content. O. robusta Robusta mucilage, harvested after the fruit harvest (February) had the lowest energy content and the highest mineral and protein content. Mucilage powders were highly soluble, low-kilojoule and mineral-rich. This is a functional ingredient that is produced from an easily cultivated crop, as cactus pears grow in areas with poor soil, extremely high daytime temperatures and limited water supplies.
Highlights
Food developers, with health-conscious consumers in mind, are interested in low-kilojoule, natural, cost-effective and texture-enhancing hydrocolloids [1]
The protein found in the mucilage powders may be too low to be nutritionally important, yet it provides mucilage with the ability to act as a functional ingredient
The protein fingerprint, Extractable Fat Content (EFC), fibre, K and Mg content and the shape and occurrence of calcium oxalate crystals were significantly different between the four cultivars
Summary
With health-conscious consumers in mind, are interested in low-kilojoule, natural, cost-effective and texture-enhancing hydrocolloids [1]. Hydrocolloids are used to modify textural properties of food when ingredients such as gluten, fats, egg and dairy products are omitted in order to develop low-kilojoule or allergy-free functional food products [2]. Cactus pear cladodes contain a slimy substance (mucilage) that is a hydrocolloid and exhibits promising functional and rheological properties [2,3]. Mucilaginous molecules found in cladodes are long-chain acidic hetero-polysaccharides, which increase viscosity when dissolved [4]. Previous research has demonstrated its unique rheological properties, the occurrence of pseudoplastic (shear-thinning) behaviour, and the influence of temperature, pH and ionic strength fluctuations during processing, preparation and consumption of food products containing mucilage [5]
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