Abstract
The food industry has increased its interest in using natural and consumer-friendly ingredients to produce food products. In the case of hydrocolloids of natural origin, the materials are biodegradable and environmentally friendly. This study aimed to isolate hydrocolloids from Pereskia bleo leaves and evaluate their proximal composition, technological and rheological properties. High-carbohydrate Pereskia bleo with high water holding capacity and emulsifying stability were obtained. The samples showed a shear-thinning behavior adjusted to the Cross model (R2 > 0.93) and a high dependence on temperature corroborating with the higher activation energy value (11.78 kJ/mol, R2 = 0.99) as an indicator of a rapid change in viscosity and microstructure. The viscoelastic properties are shown with a storage modulus higher than the loss modulus, presenting a gel structure. The isolation of hydrocolloids from leaves is a major challenge for commercializing natural ingredients with technological properties. Therefore, this study suggests that these hydrocolloids from Pereskia bleo leaves can be good ingredients in microstructure and texturizing products, improving the stability as thickener agents.
Highlights
IntroductionThe development of natural hydrocolloids requires a thorough understanding of the rheological and physicochemical characteristics of natural chemicals [9]
Pereskia bleo belongs to the Cactaceae family [1], employed for its medical properties to remedy hypertension, infections, diabetes, asthma, and other dietary benefits [2,3,4].Recent studies have reported biological activities, including anticancer, antitumor, antiinflammatory, antimicrobial, and antioxidant [5,6,7,8].The development of natural hydrocolloids requires a thorough understanding of the rheological and physicochemical characteristics of natural chemicals [9]
The results demonstrate that the leaves of Pereskia bleo are an excellent source of carbohydrate for the commercial production of hydrocolloids
Summary
The development of natural hydrocolloids requires a thorough understanding of the rheological and physicochemical characteristics of natural chemicals [9]. Macromolecular assemblies of a water-soluble character play a key role in biological phenomena, where the thermodynamic hydrocolloid dispersions in foods have subsequent effects in texture, rheological and nutritional aspects. Pereskia bleo leaves are known to distribute mucilage content with technological properties such as water holding capacity, solubility [10], and emulsification [11] and are considered safe alternative sources for the development of industrial techno-functional ingredients in food. Recent work has shown the current interest of people in natural products that improve health and quality of life, while the food, pharmaceutical, and chemical industries are looking for healthy ingredients that will improve the technological properties of products
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