02094naa a2200301 a 450000100080000000500110000800800410001902400560006010000210011624501330013726000090027052011970027965000250147665000200150165000140152165000270153565300200156265300130158265300140159565300160160970000220162570000220164770000170166970000170168670000170170370000290172077300430174921300772021-02-19       2021    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.foodchem.2020.1288922DOI1 aVIEIRA, E. de A.  aMucilages of cacti from Brazilian biodiversitybExtraction, physicochemical and technological properties.h[electronic resource]  c2021  aBrazilian 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.  aChemical composition  aFood technology  aCactaceae  aTecnologia de Alimento  aArabinogalactan  aFacheiro  aMandacaru  aXique-xique1 aALCÂNTARA, M. A.1 aSANTOS, N. A. dos1 aGODIM, A. D.1 aIACOMINI, M.1 aSILVA, C. M.1 aCORDEIRO, A. M. T. de M.  tFood Chemistrygv. 346, e128892, 2021.