Resumo

LUNA-ZAPIEN, Edén A.; ZEGBE, Jorge A.; MEZA-VELAZQUEZ, Jorge Armando  e  MINJARES-FUENTES, Rafael. Cactus pear (Opuntia spp.) mucilage and its application as food additive: an overview. Rev. fitotec. mex [online]. 2023, vol.46, n.1, pp.51-61.  Epub 02-Abr-2024. ISSN 0187-7380.  https://doi.org/10.35196/rfm.2023.1.51.

In recent years, mucilage extracted from cladodes of different species of Opuntia has received considerable attention as an organic material that is easy to obtain and purify for use in multiple industrial sectors. It is a natural water-soluble hydrocolloid and a promising compound as an agroindustrial additive, because it can act as a thickening, gelling, stabilizer, antioxidant agent, and as a coating film for fresh or minimally processed fruits and vegetables. Currently, high mucilage yields can be extracted with more timeefficient, energy-efficient, and environmentally friendly methods. Therefore, this review highlights not only its composition and extraction methods, but also emphasizes the applications of this hydrocolloid as a food additive.

Palavras-chave : Opuntia spp.; extraction methods; hydrocolloid; mucilage composition.

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