Fermentation of mucilage from Opuntia cochenillifera cladodes with Lactobacillus gasseri: Modification of physicochemical and techno-functional properties

Abstract

Mucilage from Opuntia cochenillifera has gained attention for its potential in food, cosmetic, and pharmaceutical applications due to its unique functional properties. This study explored the impact of fermentation with Lactobacillus gasseri ATCC 33323 and modified its physicochemical and techno-functional characteristics. The control mucilage (MOC) was obtained through aqueous extraction, while the fermented mucilage (MOCF) was incubated at 37 °C for 24 h. Fermentation reduced monosaccharides, particularly galactose (−21.9 %), arabinose (−20.5 %), and glucose (−0.8 %), identifying galactose as the primary carbon source. MOCF exhibited denser, more compact particles with a smaller average size (48.36 ± 48.57 μm) than MOC (57.77 ± 21.96 μm), enhancing solubility. Spectroscopic analysis revealed biochemical changes in polysaccharides and proteins, while thermal analysis indicated greater thermal stability. Fermentation decreased firmness, consistency, and cohesiveness. Emulsifying capacity improved at a 50:50 ratio (60 % for MOCF vs. 40 % for MOC), while stability remained similar at a 10:90 ratio. MOC's higher viscosity favors thickening applications, whereas MOCF's enhanced solubility and stability suit beverages and low-viscosity products. These findings demonstrate that fermentation is a valuable tool for tailoring mucilage properties to different industrial applications.