干旱区生态环境知识资源中心(Arid): Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties

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DOI	10.1007/s13197-019-03706-9
	Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties
	Du Toit, Alba 1; De Wit, Maryna 2; Fouche, Hermanus J.3; Taljaard, Marli 1; Venter, Sonja L.4; Hugo, Arno 2
通讯作者	Du Toit, Alba
来源期刊	JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN	0022-1155
EISSN	0975-8402
出版年	2019
卷号	56 期号:5 页码:2404-2416
英文摘要	Cactus pear mucilage is a novel, inexpensive hydrocolloid that is used to add nutrients, body and texture to functional food products. However, varied physicochemical and technological properties of powders when cultivar and harvest month of cladodes differ could lead to differentiation in the application of mucilage powders. To that end, three Opuntia ficus-indica (Algerian, Morado and Gymno-Carpo) cultivars and one Opuntia robusta (Robusta) cultivar were harvested over a 6month period and evaluated in this study. February mucilage powders were the most porous with highest oil absorption and oil holding capacity, lowest water holding and swelling capacity, and lowest ability to increase viscosity. August mucilage powders had the smallest impermeable particles, highest water holding and hydrophobic properties, as well as the best emulsifying capacity, stability and ability to increase viscosity. Opuntia robusta produced brighter, darker green, more viscous mucilage while Opuntia ficus-indica powders were dull, light yellow-green with a lower viscosity and emulsifying capacity. Overall, the mucilage powders were easy to pour and free-flowing yet were microbiologically safe due to low water activity and pH levels. Robusta mucilage was successfully applied in mayonnaise products to replace up to 50% egg yolk and 30% oil. It was concluded that mucilage powders might contribute to the textural and nutritional quality of food products. The acceptance of mucilage powder as an active functional and nutraceutical food ingredient will also lead to the development of cactus as a commercially viable crop in arid and semi-arid areas where few other crops can survive.
英文关键词	Opuntia ficus-indica Opuntia robusta Cladode Nopal Carbohydrate polymer Emulsifying agent
类型	Article
语种	英语
国家	South Africa
开放获取类型	Green Published
收录类别	SCI-E
WOS记录号	WOS:000468273400008
WOS关键词	OPUNTIA-FICUS-INDICA ; DIETARY FIBER ; CLADODES
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/217011
作者单位	1.Univ Free State, Fac Nat & Agr Sci, Dept Consumer Sci, Internal POB 71,POB 339, ZA-9300 Bloemfontein, South Africa; 2.Univ Free State, Fac Nat & Agr Sci, Dept Microbial Biochem & Food Biotechnol, Bloemfontein, South Africa; 3.Univ Free State, Agr Res Council, Anim Prod, Bloemfontein, South Africa; 4.Agr Res Council, Vegetable & Ornamental Plants, Private Bag X293, Pretoria, South Africa
推荐引用方式 GB/T 7714	Du Toit, Alba,De Wit, Maryna,Fouche, Hermanus J.,et al. Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties[J],2019,56(5):2404-2416.
APA	Du Toit, Alba,De Wit, Maryna,Fouche, Hermanus J.,Taljaard, Marli,Venter, Sonja L.,&Hugo, Arno.(2019).Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties.JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,56(5),2404-2416.
MLA	Du Toit, Alba,et al."Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties".JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE 56.5(2019):2404-2416.