Propriedades tecnológicas e antioxidantes de mucilagens de cactáceas nativas do semiárido paraibano

• Ano de defesa: 2019
• Autor(a) principal: Vieira, Érica de Andrade
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraíba; Brasil; Engenharia de Alimentos; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Mucilagens; Emulsionante; Retenção de água; Xique-xique; Quipá; Facheiro; Mucilage; Emulsifier; Water retention; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/123456789/20122

The mucilages, natural hydrocolloids, constitute a complex system of heterogenous polysaccharides belonging to the soluble fiber. Nowadays, the search for new sources of these compounds is increasing, since there is a propensity to use natural products instead of synthetic additives or undesirable components, because they are nontoxic, nutritious, biodegradable, economical and of with emulsifying, gelling and stabilizer. Among the most representative plants of the Brazilian semiarid, the Cactaceae family stands out presenting potential for the extraction of mucilages and bioactive compounds that can be used in several functional food applications. This research investigated the extraction of mucilages (CMU) from cladodes of seven species of Brazilian cacti, palm with spikes (Opuntia fícus-indica L.), palm without spines (Opuntia cochenillifera), mandacaru with spines (Cereus jamacaru DC.), Mandacaru without thorns (Cereus hildmannianus K.), xique-xique (Pilosocereus gounellei), quipá (Tacinga inamoena (K.Schum.) NPTaylor & Stuppy) and facheiro (Pilosocereus pachycladus F. Ritter). And evaluated its physico-chemical, structural, technological properties and antioxidants characteristics. The species presented high mucilage yield ranging from 8.9 to 21.54% on dry basis, high carbohydrate content from 39.77 to 89.68%, and a remarkable protein content of 4.27 to 14.76% with light yellow-green coloration. Regarding the structural characteristics, all the mucilages demonstrated peaks and bands characteristic of polysaccharides with crystalline / semicrystalline structure due to the high concentration of calcium and its salts. The technological analyzes showed that cactatic hydrocolloids had a good water retention capacity (WHC) of 2.40 to from 23.01 g/g CMU and 2.14 to 3.02 g/g CMU of oil retention (OHC). The mucilages showed 100% emulsification capacity (EC) with stability greater than 85% (ES) over a period of seven days, while the foamability (FC) was above 58% with stability greater than 93% (FS). In its composition, it was found a significant total phenolic content of 1.79 to 4.53 mg/g CMU, and antioxidant activity with high DPPH radical capture capacity. Thus, this study suggests that mucilages from cladodes of native cacti from the semi-arid Paraíba are promising to be used in foods as thickening agents, foaming agents, emulsifiers, source of proteins and calcium, as well as antioxidants. Further research is suggested with cacti mucilages in the preparation of meat, dairy and bakery products, stimulating the exploitation of these unconventional food species devalued for human consumption.