Data/hora: 22/06/2024 13:36:30

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