Processing Of Foodstuffs Research Articles

Karakteristik Fisik Tepung Talas Bentul (Xanthosoma Sagittifolium) Termodifikasi Berdasarkan Waktu Fermentasi Dan Jenis Ragi Yang Digunakan

Taro (Xanthosoma sagittifolium) is a food crop from tubers that is widely cultivated in Indonesia. Starch is a food ingredient that has a function in the food processing industry which functions as a determinant of product characteristics. Starch consists of two components that can be divided into two, namely amylose and amylopectin. Real starch or natural starch (without modification process) has limitations in food processing because it has viscosity, is less clear, and produces unwanted gels. In general, modified starch is used because it has functional properties that are not possessed by natural starch, such as viscous power, emulsion power and absorption power. The fermentation process in the processing of foodstuffs is by using microorganisms in a controlled manner to produce food ingredients by producing acids and alcohol to produce food products with good quality and value. This study used a 2x3 Factorial Design in a Complete Randomized Design (RAL) consisting of 2 factors, namely factor I type yeast consisting of 2 levels ( baker's yeast and yeast tape) and factor II fermentation time consisting of 3 levels ( 12 hours, 24 hours and 48 hours), each treatment was repeated 3 times. The results of the white degree show there is a markedly different influence on the influence of the interaction between the influence of fermentation time and yeast type. On viscosity there is no noticeable different influence on the modified starch characteristics of taro. On amylose levels there is also no real different influence, but on the influence of fermentation time there is a real different influence. On solubility there is no real different influence on the characteristics of taro starch, whereas in swelling power there is also no real different influence but there is a real influence on the type of yeast

EDUKASI UPAYA PENCEGAHAN PENYAKIT JANTUNG PADA MAJLIS TA’LIM DARUSSALAM KEC. BUKIT RAYA KOTA PEKANBARU

Heart disease is a condition in which the heart is disturbed. The forms of the disorder itself vary, it can be a disorder in the blood vessels of the heart, the heart valves, or the heart muscle. Heart disease can also be caused by an infection or a birth defect. Other causes are imperfect heart development, infection, or oxygen-rich blood flow to the heart that is not well supplied. To overcome the need for preventive measures is that health education and promotion related to heart disease should be given especially to adults to the elderly. given education and training in herb making with materials that are easily available so that they can be made independently. The gift of knowledge and training was given to the Jamaah Majlis Ta’lim Darussalam which is not far from the campus of the Institute of Health and Technology Al Insyirah in the township of the high hill. To find out such activities for the early stages is to provide pretests and posttests to find out how far the knowledge of Jamaah MT Darussalam seta training in absorbing the information delivered so that it can be implemented in daily life. Health advice on cardiovascular disease prevention is given to the Taklim community by pre-test and post-test methods by improving knowledge, creating a healthy environment as well as the selection and processing of foodstuffs to maintain a healthy condition of the body. The activities were carried out by the lecturer of the Institute of Health and Technology Al Insyirah Pekanbaru assisted by the students of semester IV (four) with the number of those present in the activities as much as 35 people

Mixed Convection Heat Transfer From Swirling Open Spherical Cavity

Abstract This work reports a numerical study on mixed convection flows around a swirling spherical shaped open vessel in air within the laminar regime. This investigation is quite important and relevant in various industrial operations like centrifugal casting, formation of shield surfaces, thermal processing of different food stuffs, etc. This study aims to characterize the fluid flow and heat transfer behavior from both inner and outer surfaces of the open cavity. Governing differential equations, such as continuity, momentum, and energy are solved by using finite volume technique to describe the effect of relevant pertinent parameters over wide range: Rayleigh number (103≤Ra≤107), height to diameter ratio (0.15≤h/D≤0.95), and Reynolds number (0≤ReD≤300). It is observed that the plume is deformed greatly by swirling effect at higher ReD and lower Ra for a fixed h/D. The percentage of increase of heat transfer rate from ReD=0 to ReD≠ 0 is significantly higher at lower Ra for all cases of h/D. Lastly, a suitable correlation for average Nusselt number is proposed as a function of Ra, h/D, and ReD, which shows a satisfactory agreement with numerical data. This correlation is expected to be helpful for academic and industrial purposes.

Organophosphate Esters in Foodstuffs from Multiple Provinces in China: Possible Sources during Food Processing and Implications for Human Exposure

With increasing application of organophosphate esters (OPEs) as flame retardants and plasticizers in the world, the health and ecological risks posed by these chemicals have raised people's concern over the years. Despite the fact that dietary intake is an important pathway for human exposure to OPEs, monitoring on OPEs in foodstuffs is scarce. In this study, we measured 14 OPEs in both packaged (n = 229) and fresh (n = 58) foodstuffs collected across China with a new method that was developed by two-stage solid-phase extraction. The total concentrations of OPEs (ΣOPEs) in 12 categories of packaged foodstuffs and 5 categories of fresh foodstuffs were in the range of 0.212-273 ng/g wet weight (ww) [geometric mean (GM): 5.06 ng/g ww] and 0.189-2.82 ng/g ww (GM: 0.618 ng/g ww), respectively. Significantly higher levels of ΣOPEs were found in packaged food categories of fruits and meat than those in the corresponding fresh ones, implying the extra introduction of OPEs during the processing and storage of foodstuffs. Correlation analysis showed that the GM concentrations of individual OPEs in animal-derived foods with few industrial processing were positively correlated with their annual production volumes in China in 2020, emphasizing the significance of natural sources of OPEs in these food samples. Elevated levels of ΣOPEs (range: 8.94-4120 and GM: 274 ng/g) were found in food-packaging materials, and the predominant OPE analogues were consistent with those found in packaged food samples. The result implies that the food-packaging material can be an important contamination source of OPEs in packaged foodstuffs, which is in particular true for triphenyl phosphate, tris(2-chloroisopropyl) phosphate, tris(2-chloroethyl) phosphate, and 2-ethylhexyl diphenyl phosphate. The median daily intake of ΣOPEs via food was estimated as 65.4 ng/kg bw/day for adults in China, and the category of cereals was the major contributor (72.7%) of the dietary exposure to OPEs. The exposure risk of OPEs via food intake was generally low for the Chinese population. Overall, this study establishes a baseline concentration for OPEs in Chinese foodstuffs and uncovers food contact material as a potential source of OPEs in foods. It is expected that the research in terms of food safety and OPE contamination will benefit from this work.

Meningkatkan Hasil Belajar Siswa SMP Melalui Pendekatan Belajar Saintific Pada Mata Pelajaran Prakarya

The purpose of this study was to determine the increase in student learning outcomes regarding the Processing of Animal Husbandry and Fishery Products in Craft subjects through the use of a Scientific Learning Approach. This research was conducted in a junior high school (SMP Negeri 19 Bogor City) with the research subjects being students of class IX.F. The method used is a classroom action research method which consists of two cycles. In the first cycle, the learning is carried out using the Scientific Learning Approach, while in the second cycle, the Scientific Learning Approach has been refined. Each cycle consists of four stages of research, namely planning, implementing actions, observing, and reflecting. The research data were analyzed using comparative descriptive followed by reflection. Comparative descriptive is done by comparing the initial condition data, cycle 1 and cycle 2, both for learning outcomes. The results of this study indicate that: First, the use of the Scientific Learning Approach can improve student learning outcomes about the Processing of Foodstuffs from Animal Husbandry and Fisheries in Craft subjects. It is proven that the percentage of student learning outcomes has increased from the initial condition the average daily test score of 63.69 in the first cycle to 72.88 and in the second cycle to 78.16 or in the final condition it increased by 22.7% from the initial condition. . It is proven that the percentage of student learning mastery increases from the initial condition of 64.52% in the first cycle and becomes 93.55% in the second cycle or in the final condition, an increase of 44.99% from the initial condition.

Comparative analyse of foodstuff geographical indications in the Western Balkans

The aim of this paper is to determine the current situation in the field of geographical indications schemes (GI), obstacles for futures development and to provide recommendations for GIs development in Serbia, Bosnia and Herzegovina and Montenegro. GIs quality schemes provide confirmation to consumers that foodstuff is a traditional product produced in a certain area and with certain attributes. Although the Western Balkan countries are reach in well-known traditional products and have excellent ago-ecological conditions for GIs production, this quality schemes are not developed. In this paper are applied comparative methodology, literature review and field research. Results are showing that path to improvement GIs is in the further legal framework harmonization with EU legal framework, providing flexibility for registration of the GIs foodstuff processing capacities, support to the producer's organization, shifting of the national GIs recognition to the EU, systematic support to the GIs etc.

The nature and the content of a logistical approach to reducing food wastage

Subject. Food security is an integral part of the state welfare. Improving the provision of food to the population is a pressing social and economic problem. Accounting and control of agricultural losses and food waste is one of the most significant components of the country's sustainable development. In the current context, it has become increasingly important to identify the prerequisites for the development of a logistical approach to reducing food wastage. Objectives. The development of the main principles of a logistical approach to reducing food wastage and their characteristics. Methods. The research was conducted with the help of a systematic approach and statistical and theoretical research methods. The authors also used the information resources of Rosstat databases and federal and regional normative and legal documents. Scientific literature by Russian and international authors was studied and an analysis of the research and practical materials was made. Results. The application of a logistical approach during the stage of production, processing, marketing, and utilisation of foodstuffs will enable meeting on a high level the food needs of the population without unnecessary losses and spoilage. Conclusions. Logistics as a new concept of managing material and related financial and information flows is becoming increasingly popular in agroindustrial industries. The logistical tools are particularly efficient for procurement and distribution of end products. The provision of resources for farmers and the promotion of their products on the market based on the principles of logistics have significant economic, social, and environmental benefits. One of the most effective tools for reducing losses and the spoilage of foodstuffs, and thus providing a better service for the end uses, is logistics management.

Organic residue analysis of Early Neolithic ‘bog pots’ from Denmark demonstrates the processing of wild and domestic foodstuffs

Ceramic containers, intentionally deposited into wetlands, offer detailed insights into Early Neolithic culinary practices. Additionally, they are key for ascertaining the Neolithisation process in Denmark since they appear to form a typo-chronological sequence. Here, we use a combination of organic residue analysis (ORA) of pottery alongside Bayesian chronological modelling of the radiocarbon dates obtained on these vessels to explore the initial stages of votive deposition in wetlands, a practice that stretches from the Mesolithic to the onset of Christianity in Northern Europe. We consider 34 Early-Middle Neolithic (c. 3900–2350 cal BC) ‘bog pots’ from Denmark, of which 20 have ORA data, and 26 have been dated directly. Carbonised surface residues and absorbed lipids from powdered sherds were analysed using a combination of bulk carbon and nitrogen stable isotope analysis, gas chromatography-mass spectrometry (GC–MS) and GC-combustion-isotope ratio MS (GC-C-IRMS). The molecular and isotopic compositions of the analysed samples revealed the presence of aquatic, ruminant carcass and dairy fats as well as plant waxes with the majority containing mixtures thereof. Dairy fats were present from the onset of the Funnel Beaker culture, whilst aquatic foods, prevalent at the close of the preceding Mesolithic period, continued to be processed in pottery for the following thousand years.

Technological process of food irradiation and dosimetric support

The study represents the main types and technical characteristics of irradiation sources currently used for processing of foodstuffs. An absorbed irradiation dose is considered in the context of the technological goals of such treatment. The article discusses the standard dosimetry systems for irradiation treatment of foods, as well as the criteria for calibration and mapping of doses absorbed by a product. The article includes several references to international and Russian regulatory documents on dosimetry systems for food irradiation.

A Review on Anthocyanin Pigments with respect to its Nutraceutical Properties

Anthocyanin pigments are readily degraded during processing and storage of foodstuffs that can have a dramatic impact on color quality and may also affect the nutritional properties. Total anthocyanin pigment content and indices for polymeric color and browning are easily measured with simple spectrophotometric methods. Once individual pigments are identified, their changes can be monitored by high-performance liquid chromatography (HPLC). The edible fruits of 12 plants were extracted in methanol and subjected to solvent–solvent partitioning to yield three fractions, hexane, ethyl acetate, and aqueous. A number of factors affecting anthocyanin stability and color are discussed in this review. Anthocyanins are probably the most spectacular of plant pigments since they are responsible for most of the red, purple and blue pigmentation of flowers, hits and vegetables. However, because of their highly reactive nature, anthocyanins readily degrade, or react with other constituents in the media, to form colorless or brown colored compounds. The presence of an oxonium ion adjacent to carbon 2 makes the anthocyanins particularly susceptible to nucleophilic attack by such compounds as sulfur dioxide, ascorbic acid, hydrogen peroxide and even water. Loss of anthocyanin pigmentation also occurs in the presence of oxygen and various enzymes, and as a result of high temperature processing. Certain degree of pigment stabilization may be conferred by acylation with various organic acids, co pigmentation, self-association and/or metal chelation. In addition, pH has a marked effect on anthocyanin stability, and on the color of media containing these pigments. A number of anthocyanin-rich sources have been investigated for their potential as commercial pigment extracts. Although their application is primarily limited to acidic media, continued research on the chemistry of anthocyanins may lead to application and stabilization of these pigments in a wider variety of food products.

Investigation of viscous dissipation and entropy generation in third grade nanofluid flow over a stretched riga plate with Cattaneo-Christov Double Diffusion (CCDD) model

Fluid flow and heat transport by a stretched surface is most important and significant area of research in mechanical and industrial engineering due to numerous applications. The influence of heat transport is seen in the field of polymer processing, metallurgy and chemical engineering, manufacturing of artificial films, food stuff processing, aerodynamics extrusion of plastic sheets, hot rolling, glass fiber production, metal spinning, metal extrusion, drawing of plastic films and wires and paper production. In view of the above applications, we have modeled two-dimensional, steady and incompressible flow of non-Newtonian fluid (third grade) over a stretched Riga surface with Cattaneo-Christov Double Diffusion (CCDD) model. Stagnation point flow is considered and the flow is generated due to stretched Riga surface. Furthermore, Cattaneo-Christov Double Diffusion concept is used instead of Fourier’s and Fick’s laws to model the energy and concentration equations. Important slip mechanisms of Buongiorno nanofluid model i.e., Brownian motion and thermophoresis diffusion are considered for the transportation of heat and mass transfer. Nield condition is imposed at the stretched boundary surface. Total entropy rate is calculated and discussed through second law of thermodynamics and important pertinent flow parameters. Appropriate similarity variable leads to system of ordinary ones and total residual error and convergence rate are obtained via Optimal Homotopy Analysis Method (OHAM). The influence of parameters on the velocity, temperature, concentration and skin friction coefficient are discussed graphically.

Asparagine accumulation in chicory storage roots is controlled by translocation and feedback regulation of asparagine biosynthesis in leaves.

The presence of acrylamide (AA), a potentially carcinogenic and neurotoxic compound, in food has become a major concern for public health. AA in plant-derived food mainly arises from the reaction of the amino acid asparagine (Asn) and reducing sugars during processing of foodstuffs at high temperature. Using a selection of genotypes from the chicory (Cichorium intybus L.) germplasm, we performed Asn measurements in storage roots and leaves to identify genotypes contrasting for Asn accumulation. We combined molecular analysis and grafting experiments to show that leaf to root translocation controls Asn biosynthesis and accumulation in chicory storage roots. We could demonstrate that Asn accumulation in storage roots depends on Asn biosynthesis and transport from the leaf, and that a negative feedback loop by Asn on CiASN1 expression impacts Asn biosynthesis in leaves. Our results provide a new model for Asn biosynthesis in root crop species and highlight the importance of characterizing and manipulating Asn transport to reduce AA content in processed plant-based foodstuffs.

The Influence of Thermal Processing of Fruit and Vegetables on Their Glycaemic Index and Glycaemic Load*

Aim: Diabetes is a metabolic disease caused, among others, by malnutrition. Therefore, more attention is paid to products containing carbohydrates, as they increase the blood glucose concentration. In order to prevent type 2 diabetes and obesity, it is recommended to consume food with a low glycaemic index (GI) and glycaemic load (GL). The GI value of foodstuffs is influenced by their composition, as well as physicochemical and biochemical changes occurring in raw materials during technological processes. The aim of the study was to determine the influence of technological processing on the glycaemic index and glycaemic load values of selected vegetables and fruit. Material/Methods: The research was conducted on cruciferous vegetables, carrots, potatoes and apples. The raw materials underwent pretreatment, which included washing, peeling, shredding and thermal processing. In order to determine the glycaemic index, clinical trials were conducted on 20 healthy people of both sexes, aged 20–60 years, normal weight (BMI 18–24.5). The content of dietary fibre and its fractions was also measured in the products. Results: The thermal treatment influenced the GI and GL values of the food products and content of dietary fibre. The highest GI and GL values were measured in the boiled and baked products, whereas the GI and GL values of the steamed foodstuffs were slightly lower. Conclusions: The results let us conclude that adequate handling of raw materials, i.e. appropriate thermal processing, may limit the development of type 2 diabetes. Diabetic patients are advised to use steaming as the preferable method of thermal processing of foodstuffs.

Structural features of the glutamate-binding protein from Corynebacterium glutamicum

L-glutamate (Glu) is the major excitatory transmitter in mammalian brain. Inadequate concentration of Glu in the brain correlates to mood disorder. In industry, Glu is used as a flavour enhancer in food and in foodstuff processing. A high concentration of Glu has several effects on human health such as hypersensitive effects, headache and stomach pain. The presence of Glu in food can be detected by different analytical methods based on chromatography, or capillary electrophoresis or amperometric techniques. We have isolated and characterized a glutamate-binding protein (GluB) from the Gram-positive bacteria Corynebacterium glutamicum. Together with GluC protein, GluD protein and the cytoplasmic protein GluA, GluB permits the transport of Glu in/out of cell.In this study, we have investigated the binding features of GluB as well as the effect of temperature on its structure both in the absence and in the presence of Glu. The results have showed that GluB has a high affinity and selectivity versus Glu (nanomolar range) and the presence of the ligand induces a higher thermal stability of the protein structure.

Recent Advances in Cellulose-Based Biosensors for Medical Diagnosis.

Cellulose has attracted much interest, particularly in medical applications such as advanced biosensing devices. Cellulose could provide biosensors with enhanced biocompatibility, biodegradability and non-toxicity, which could be useful for biosensors. Thus, they play a significant role in environmental monitoring, medical diagnostic tools, forensic science, and foodstuff processing safety applications. This review summarizes the recent developments in cellulose-based biosensors targeting the molecular design principles toward medical detection purposes. The recognition/detection mechanisms of cellulose-based biosensors demonstrate two major classes of measurable signal generation, including optical and electrochemical cellulosic biosensors. As a result of their simplicity, high sensitivity, and low cost, cellulose-based optical biosensors are particularly of great interest for including label-free and label-driven (fluorescent and colorimetric) biosensors. There have been numerous types of cellulose substrates employed in biosensors, including several cellulose derivatives, nano-cellulose, bacterial cellulose, paper, gauzes, and hydrogels. These kinds of cellulose-based biosensors were discussed according to their preparation procedures and detection principle. Cellulose and its derivatives with their distinctive chemical structure have demonstrated to be versatile materials, affording a high-quality platform for accomplishing the immobilization process of biologically active molecules into biosensors. Cellulose-based biosensors exhibit a variety of desirable characteristics, such as sensitivity, accuracy, convenience, quick response, and low-cost. For instance, cellulose paper-based biosensors are characterized as being low-cost and easy to operate, while nano-cellulose biosensors are characterized as having a good dispersion, high absorbance capacity, and large surface area. Cellulose and its derivatives have been promising materials in biosensors which could be employed to monitor various bio-molecules, such as urea, glucose, cell, amino acid, protein, lactate, hydroquinone, gene, and cholesterol. The future interest will focus on the design and construction of multifunctional, miniaturized, low-cost, environmentally friendly, and integrated biosensors. Thus, the production of cellulose-based biosensors is very important.

Evaluation of low energy X-ray depth dose distribution by gafchromic film for dosimetry in food irradiation

Introduction: Dosimetry is of crucial importance in radiation processing of food. Among others, plastic film has been widely used for dosimetry in radiation therapy since its density is quite similar to the equivalent biological materials. In this study, the depth dose distribution was estimated by using gafchromic film for the purpose of dosimetry in food irradiation.
 Experimental: The HD-V2 gafchromic dosimetry film was employed to measure the interested dose instead of ion chamber. A stack of 19 PMMA (polymethyl methacrylate) sheets interleaved with 20 pieces of gafchromic film was made. The phantom was applied in the low energy X-ray beams (maximum 100 keV) to obtain the depth dose profile.
 Results: A significant correlation between absorbed doses (D) and color level or optical density (O.D.) of irradiated dosimetry films was observed. The fitting function has the form of , where a, b, c are the parameters to be fitted. The depth dose distribution in the 30 mm thickness phantom was inferred from the calibration.
 Conclusion: The present method and the depth dose profile to be obtained are very meaningful in the processing of foodstuffs by radiation.

KORELASI POLA MAKAN DENGAN KEJADIAN ANEMIA PADA KEHAMILAN DI PUSKESMAS KECAMATAN CIPUTAT TIMUR TANGERANG SELATAN PROVINSI BANTEN

Anemia in pregnancy is potentially harmful to the mother and child. Based Riskesdas 2013 the prevalence of anemia among pregnant women in Indonesia amounted to 37.1%, this indicates the incidence of pregnancy anemia in Indonesia is still quite high, this study aims to Know the knowledge before and after getting a health education about the link between diet and the incidence of high risk in pregnancy puskesmass District, Ciputat timur.Metode this research is descriptive analysis with cross sectional study design. Location of the research conducted at the health center subdistrict, Ciputat east, Rengas, Pisangan, Pondok Ranji. Samples in this study were 84 maternal sample is taken by accidental sampling technique. The research instrument used was a questionnaire and book ANC. Data analysis using Chi Square Results of the study of 84 pregnant women, obtained 20.9% experienced anemia There is a significant correlation between regularity of the diet and the incidence of anemia, with p value 0.002. There is a significant relationship between the processing of foodstuffs with anemia, with p value 0,007. There is a significant relationship between the type of food in consumption with anemia, with p value 0.002.Keyword: Diet, Anemia, Pregnancy

Thermal Mixing of Impinging Laminar Streams of Shear-Thinning Fluids

Thermal mixing behavior of shear-thinning fluids with the specified heat flux boundary condition at mixing zone walls is studied numerically to investigate the effect of Reynolds number (10 to 50), power-law index (0.6161 to 1), Nusselt number (104 to 106) for external air flows and dimensionless ambient temperature (−2.7 to 1.3). The temperature is a passive tracer that quantifies the degree of mixing in this study. Detailed kinematics shows the formation of recirculation zones at the mixing channel walls. Length required to achieve the well mixed condition (i.e., a flat temperature profile across the channel height) is shorter at low Reynolds number, convective heat transfer coefficient and ambient temperature, and high power-law index values. In the impingement zone, a faster reduction in mixing index has been observed with respect to mixing length at high power-law index and low Reynolds numbers, while Nusselt number and ambient temperature exert only a weak influence. Under appropriate conditions, significant energy exchange between the system and surroundings can occur and has been analyzed in detail in this work. This work finds its applications in the improved mixing as practiced in the processing and production of food-stuffs, fine chemicals, personal care products, etc.

PENGENALAN USAHA BUDIDAYA DAN PENGOLAHAN JAMUR TIRAM PUTIH BAGI KELOMPOK EKOWISATA ISYO HILLS KAMPUNG RHEPANG MUAIF, NIMBOKRANG, JAYAPURA

Promoting fungi as food is necessary, especially for the community in Papua. Papua has abundant natural resources, including fungi diversity that can be consumed. Cultivation and propagation of mushrooms is not yet known because of limited knowledge. The purpose of this activity is to provide learning for the community about the cultivation and processing of various white oyster fungi products (Pleurotus ostreatus) for the Isyo Hills ecotourism group in the Rhepang Muaif Village, Nimbokrang District, Jayapura Regency. The results of the activity showed that there was an increase in public knowledge in the use of white oyster fungi in the cultivation and processing of foodstuffs from fungi. As much as 95.5% of people have heard and seen the fungi consumed by the community, even 9.1% have consumed fungi which are sold in modern stores (supermarkets). Nevertheless, 100% of the people do not know how to cultivate fungi, including P. ostreatus. In fact, of the 12 fungi processing participants were known to be able to create a variety of food ingredients which are made from white oyster fungi. Keywords: food ingredients, cultivation, Oyster fungi, utilization, Rhepang Muaif

Solvent‐free mechanical extraction of Opuntia ficus‐indica mucilage

AbstractThe performance of solvent‐free extraction methods used for obtaining mucilage powder from Opuntia ficus‐indica has been evaluated in terms of yield, energy‐drawn, and the rheological parameters as well as its rheological properties and content of polysaccharides. Three different methods based on mechanical extraction were investigated, namely the simple filtering method (SFM), the filtering‐clarifying‐concentrating method (FCCM), and the filtering‐concentrating method (FCM). The SFM method consisted of obtaining the mucilage powder by spray‐drying the filtered cactus juice. For the second method (FCCM), the mucilage powder was obtained by drying the filtered, clarified, and concentrated (evaporation by boiling for the elimination of part of the water) cactus juices, while for the FCM method the filtered juice was concentrated and dried. The highest mucilage yield was obtained with the SFM method, while the highest consistency, in terms of viscosity combined with the lowest energy requirement was obtained when using the FCM method. The polysaccharide spectrum characterization was carried out by Nuclear Magnetic Resonance (NMR) Spectroscopy. Spectra obtained from the different extraction processes indicate the presence of mixtures of polysaccharides such as unesterified rhamnose, xylose, mannose, and galacturonic acid. Remarkably, rhamnose is the most abundant in two of the three extracts, although almost 50% of the concentration of galacturonic acid present in the three extracts is unesterified.Practical applicationsAt the present time, several authors focused on obtaining mucilage from Opuntia ficus‐indica for the food and pharmaceutical industries by precipitation with solvents, such as acetone or alcohols, with low yields and high production cost, due to high consumption of the organic solvents and long extraction time. While this kind of mucilage may be suitable for foodstuff processing, it must be demonstrated that do not contain a toxicologically dangerous amount, the process of extraction was under good manufacturing practices as well as it is necessary to verify that this mucilage meets the specific purity criteria provided by the application. This involves conducting quantitative analysis that is usually costly and time‐consuming. Therefore, a study on mechanical extraction process has been performed in order to have a Generally Recognized as Safe (GRAS) cactus mucilage. The process developed is a mechanical extraction of low cost, suitable to obtain mucilage at large‐scale, with high yield, low energy requirements, and no solvents involved. The mucilage obtained is a safe powder useful as additive in food processing such as dispersing agent avoiding sedimentation in vegetable protein suspensions for patients with malnourishment.