Rheological Flow Behavior of Structural Polysaccharides from Edible Tender Cladodes of Wild, Semidomesticated and Cultivated ‘Nopal’ (Opuntia) of Mexican Highlands

Abstract

The aim of this study was to quantify the content of polysaccharides of edible tender cladodes (nopalitos) of three species of Opuntia and to evaluate the rheological flow behavior of isolated polysaccharides. A completely randomized experimental design was used to characterize a wild (O. streptacantha), a semidomesticated (O. megacantha) and a domesticated (O. ficus-indica) species. Mucilage content was higher (4.93 to 12.43 g 100 g dry matter), tightly bound hemicelluloses were lower (3.32 to 1.81 g 100 g dry matter) and pectins and loosely bound hemicelluloses were not different in wild than in domesticated species. Aqueous solution/suspensions of mucilage, pectins, hemicellulose and cellulose of all species showed non-Newtonian behavior under simple shear flow. The flow behavior of the structural polysaccharides was well described by the Ostwald de-Waele model. Pectins and mucilages exhibited the highest consistency indexes (K values ranged from 0.075 to 0.177 Pas) with a moderated shear-thinning behavior (n values ranged from 0.53 to 0.67). Cellulose dispersions exhibited the most shear-thinning behavior (n values ranged from 0.17 to 0.41) and hemicelluloses showed a tendency to Newtonian flow (n values ranged from 0.82 to 0.97). The rheological flow properties of these polysaccharides may be useful to improve the textural and sensory qualities of some foods and pharmaceutical materials. Moreover, they can emerge as functional ingredients mainly due to the nutraceutical properties that have been attributed to nopalitos.

Identificación de propiedades presentes en jugo de Opuntia megacantha Salm-Dyck importantes para la producción de biopolímeros

“…Sólo en el jugo de O. megacantha cultivado tierno (CT), fue posible la detección de D-glucosa, para los demás no fue detectable. López, Peña, Rodríguez & Reyes (2016), reportan diferencias en los contenidos de azúcares presentes en las especies de nopal silvestre y cultivado, lo que coincide con los resultados de esta investigación donde se encontraron diferencias estadísticas en los contenidos de azúcares de las diferentes variantes estudiadas, no sólo por el manejo sino también en cuanto al grado de madurez. Paulsen & Lund (1979) al igual que Trachtenberg & Mayer (1981) como la D-galactosa, el ácido glucurónico, L-ramnosa y D-glucosa.…”

Toward unfolding bioeconomy of nopal (Opuntia spp.)

“…39,40,41,42 The first study suggesting the use of OFI peel as a source of pectin to be used as thickening material goes back to 1994, 43 when scholars in Italy found out that hot acid extracted OFI pectin had a galacturonic acid content of 64%, and a low degree of methoxylation (10%). Being not edible, the peel is removed from the fruit in all companies selling pacakaged fresh fruits as well as from those producing jams and fruit juice.…”

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

“…They are part of the cladodes cell wall and contribute to dietary fibre. The main constituents of storage carbohydrates are monosaccharides (glucose, galactose, arabinose, rhamnose, fructose), galacturonic, and glucuronic acid (López-Palacios et al, 2016;Perucini-Avendaño et al, 2021). Carbohydrates also include mucilaginous components that contain polymers, such as chains of (1-4)-linked b-D-galacturonic acid and R(1-2)-linked L-rhamnose residues (Ginestra et al, 2009;Perucini-Avendaño et al, 2021).…”