Eduarda França Ferreira Souza, Amanda Kelly Cristiano Mafra, Raquel Guidetti Vendruscolo, Marcio Schmiele, Larissa de Oliveira Ferreira-Rocha
{"title":"无花果树作为低脂冰淇淋中粘液的替代来源。","authors":"Eduarda França Ferreira Souza, Amanda Kelly Cristiano Mafra, Raquel Guidetti Vendruscolo, Marcio Schmiele, Larissa de Oliveira Ferreira-Rocha","doi":"10.17113/ftb.63.03.25.8841","DOIUrl":null,"url":null,"abstract":"<p><strong>Research background: </strong>Cactus pear (<i>Opuntia ficus-indica</i>) is an excellent source of polysaccharides and bioactive compounds with remarkable health benefits. The mucilage of the cactus pear, which consists mainly of water and complex carbohydrates, has properties similar to gum due to its unique physiological properties. Recently, plant-derived mucilage has gained significant attention in the dairy industry for its potential as a natural thickening and colloidal stabilizing agent.</p><p><strong>Experimental approach: </strong>This study investigates the use of freeze-dried cactus pear cladode pulp from <i>Opuntia ficus-indica</i> L. Miller as a source of mucilage and its interaction with a commercial stabilizer on the physical properties of low-fat cocoa ice cream (3.0 % fat). The study evaluates the influence of cactus pear cladode pulp on the physicochemical properties and technological parameters of the ice cream. Ice cream samples containing 1.0, 1.5 and 2.0 % cactus pear cladode pulp were compared with a control sample (without cactus pear cladode pulp).</p><p><strong>Results and conclusions: </strong>The results show that cactus pear cladode pulp is rich in fiber and phenolic compounds and has significant technological potential due to its water absorption capacity (WAC), water solubility index (WSI) and oil absorption capacity (OAC). The addition of cactus pear cladode pulp lowered the pH of the ice cream, improved its darkness and yellowness, increased the overrun and delayed the melting process. These results suggest that cactus pear cladode pulp works synergistically with the commercial stabilizer, highlighting its potential as a natural fat substitute and stabilizer for low-fat ice cream formulations.</p><p><strong>Novelty and scientific contribution: </strong>This study represents pioneering research into the use of freeze-dried <i>Opuntia ficus-indica</i> cladode pulp in the production of ice cream. The results offer valuable insights for the ice cream industry and provide a natural alternative for stabilizers and fat substitutes.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"390-398"},"PeriodicalIF":2.5000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12479068/pdf/","citationCount":"0","resultStr":"{\"title\":\"<i>Opuntia ficus-indica</i> as an Alternative Source of Mucilage in Low-Fat Ice Cream.\",\"authors\":\"Eduarda França Ferreira Souza, Amanda Kelly Cristiano Mafra, Raquel Guidetti Vendruscolo, Marcio Schmiele, Larissa de Oliveira Ferreira-Rocha\",\"doi\":\"10.17113/ftb.63.03.25.8841\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Research background: </strong>Cactus pear (<i>Opuntia ficus-indica</i>) is an excellent source of polysaccharides and bioactive compounds with remarkable health benefits. The mucilage of the cactus pear, which consists mainly of water and complex carbohydrates, has properties similar to gum due to its unique physiological properties. Recently, plant-derived mucilage has gained significant attention in the dairy industry for its potential as a natural thickening and colloidal stabilizing agent.</p><p><strong>Experimental approach: </strong>This study investigates the use of freeze-dried cactus pear cladode pulp from <i>Opuntia ficus-indica</i> L. Miller as a source of mucilage and its interaction with a commercial stabilizer on the physical properties of low-fat cocoa ice cream (3.0 % fat). The study evaluates the influence of cactus pear cladode pulp on the physicochemical properties and technological parameters of the ice cream. Ice cream samples containing 1.0, 1.5 and 2.0 % cactus pear cladode pulp were compared with a control sample (without cactus pear cladode pulp).</p><p><strong>Results and conclusions: </strong>The results show that cactus pear cladode pulp is rich in fiber and phenolic compounds and has significant technological potential due to its water absorption capacity (WAC), water solubility index (WSI) and oil absorption capacity (OAC). The addition of cactus pear cladode pulp lowered the pH of the ice cream, improved its darkness and yellowness, increased the overrun and delayed the melting process. These results suggest that cactus pear cladode pulp works synergistically with the commercial stabilizer, highlighting its potential as a natural fat substitute and stabilizer for low-fat ice cream formulations.</p><p><strong>Novelty and scientific contribution: </strong>This study represents pioneering research into the use of freeze-dried <i>Opuntia ficus-indica</i> cladode pulp in the production of ice cream. The results offer valuable insights for the ice cream industry and provide a natural alternative for stabilizers and fat substitutes.</p>\",\"PeriodicalId\":12400,\"journal\":{\"name\":\"Food Technology and Biotechnology\",\"volume\":\"63 3\",\"pages\":\"390-398\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12479068/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Technology and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17113/ftb.63.03.25.8841\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2025/9/29 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Technology and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17113/ftb.63.03.25.8841","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2025/9/29 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
引用次数: 0
摘要
研究背景：仙人掌梨（Opuntia ficus-indica）是一种极好的多糖和生物活性化合物来源，具有显著的健康益处。仙人掌梨的粘液主要由水和复杂的碳水化合物组成，由于其独特的生理特性，具有与口香糖相似的特性。最近，植物源性粘液因其作为天然增稠剂和胶体稳定剂的潜力而在乳制品行业引起了极大的关注。实验方法：本研究考察了用来自无花果树（Opuntia ficus-indica L. Miller）的冻干仙人掌梨果肉作为黏液的来源，以及它与一种商业稳定剂对低脂可可冰淇淋（3.0%脂肪）物理特性的相互作用。研究了仙人掌、梨枝果肉对冰淇淋理化性质和工艺参数的影响。将含有1.0、1.5和2.0%仙人掌梨果肉的冰淇淋样品与不含仙人掌梨果肉的对照样品进行比较。结果与结论：结果表明，仙人掌梨枝果肉具有丰富的纤维和酚类化合物，具有显著的吸水能力（WAC）、水溶性指数（WSI）和吸油能力（OAC）。仙人掌梨果肉的加入降低了冰淇淋的pH值，改善了冰淇淋的深色和黄色，增加了超支，延缓了冰淇淋的融化过程。这些结果表明仙人掌梨枝果肉与商业稳定剂协同作用，突出了其作为低脂冰淇淋配方的天然脂肪替代品和稳定剂的潜力。新颖性和科学贡献：这项研究代表了在冰淇淋生产中使用冻干无花果树果肉的开创性研究。研究结果为冰淇淋行业提供了有价值的见解，并为稳定剂和脂肪替代品提供了一种天然的替代品。
Opuntia ficus-indica as an Alternative Source of Mucilage in Low-Fat Ice Cream.
Research background: Cactus pear (Opuntia ficus-indica) is an excellent source of polysaccharides and bioactive compounds with remarkable health benefits. The mucilage of the cactus pear, which consists mainly of water and complex carbohydrates, has properties similar to gum due to its unique physiological properties. Recently, plant-derived mucilage has gained significant attention in the dairy industry for its potential as a natural thickening and colloidal stabilizing agent.
Experimental approach: This study investigates the use of freeze-dried cactus pear cladode pulp from Opuntia ficus-indica L. Miller as a source of mucilage and its interaction with a commercial stabilizer on the physical properties of low-fat cocoa ice cream (3.0 % fat). The study evaluates the influence of cactus pear cladode pulp on the physicochemical properties and technological parameters of the ice cream. Ice cream samples containing 1.0, 1.5 and 2.0 % cactus pear cladode pulp were compared with a control sample (without cactus pear cladode pulp).
Results and conclusions: The results show that cactus pear cladode pulp is rich in fiber and phenolic compounds and has significant technological potential due to its water absorption capacity (WAC), water solubility index (WSI) and oil absorption capacity (OAC). The addition of cactus pear cladode pulp lowered the pH of the ice cream, improved its darkness and yellowness, increased the overrun and delayed the melting process. These results suggest that cactus pear cladode pulp works synergistically with the commercial stabilizer, highlighting its potential as a natural fat substitute and stabilizer for low-fat ice cream formulations.
Novelty and scientific contribution: This study represents pioneering research into the use of freeze-dried Opuntia ficus-indica cladode pulp in the production of ice cream. The results offer valuable insights for the ice cream industry and provide a natural alternative for stabilizers and fat substitutes.
期刊介绍：
Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment.
The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
