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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 6 month 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.

journal of food science and technology/journal of food science and technology

Mucilage powder from cactus pears as functional ingredient: influence of cultivar and harvest month on the physicochemical and technological properties