Use of Mucilage from Opuntia ficus-indica in the Manufacture of Probiotic Cream Cheese

Abstract

Cream cheese is a type of fresh cheese with a thin consistency with great potential for adding probiotics. However, artificial thickeners have been used in its production, decreasing consumer satisfaction. This study suggests natural mucilage, specifically from the Cactaceae Opuntia ficus-indica, as a replacement for artificial thickeners due to its thick gelatinous properties. This study evaluated different cream cheese formulations by adding varying concentrations of Opuntia ficus-indica mucilage and the probiotic Lactobacillus acidophilus (L. acidophilus). Four formulations were created: formulation C (control, without mucilage), F1 (containing 1 mL/kg mucilage), F2 (2 mL/kg), and F3 (3 mL/kg mucilage). The physicochemical characteristics (pH, 4.90–5.57; 0.15–0.20% acidity; 1.78–2.42% protein; 29.98–30.88% fat; 38.27–41.63% moisture; and 1.25–1.63% ash) and microbiological analysis met the quality standards required by Brazilian legislation, and the cream cheese showed probiotic potential, with L. acidophilus counts above 108 CFU/mL within four weeks of storage. Regarding sensory evaluation, the texture received one of the highest scores (7.89), followed by aroma (7.11). Therefore, the Cactaceae mucilage has proven to be a viable alternative to replace artificial thickeners in cream cheese, making it an excellent option for probiotic supplementation.