Data/hora: 25/06/2024 06:49:33

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	18/02/2021	
Data da última atualização: 	19/02/2021	
Autoria: 	VIEIRA, E. de A.; ALCÂNTARA, M. A.; SANTOS, N. A. dos; GODIM, A. D.; IACOMINI, M.; SILVA, C. M.; CORDEIRO, A. M. T. de M.	
Afiliação: 	Érica de Andrade Vieira, UFPB; Maristela Alves Alcântara, UFPB; Nataly Albuquerque dos Santos, UFPB; Amanda Duarte Gondim, UFRN; Marcello Iacomini, UFPR; CAROLINE MELLINGER SILVA, CTAA; Angela Maria Tribuzy de Magalhães Cordeiro, UFPB.	
Título: 	Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties.	
Ano de publicação: 	2021	
Fonte/Imprenta: 	Food Chemistry, v. 346, e128892, 2021.	
DOI: 	https://doi.org/10.1016/j.foodchem.2020.128892	
Idioma: 	Inglês	
Conteúdo: 	Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse mono-saccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinoga-lactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi- crystalline structure (14.50?38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study high-lights the potential of using cacti as a source of functional mucilages for use in food applications.	
Palavras-Chave: 	Arabinogalactan; Facheiro; Mandacaru; Xique-xique.	
Thesagro: 	Cactaceae; Tecnologia de Alimento.	
Thesaurus Nal: 	Chemical composition; Food technology.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (15133-1) - UPC - AP - DD -  -  -  - DIS