https://doi.org/10.17113/ftb.63.03.25.8841

Article in press

 Opuntia ficus-indica as An Alternative Source of Mucilage in Low-Fat Ice Cream

Eduarda França Ferreira Souza, Amanda Kelly Cristiano Mafra, Raquel Guidetti Vendruscolo, Marcio Schmiele and Larissa de Oliveira Ferreira-Rocha^*

¹Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys, MGT-367 Highway, Km 583, n. 5000, Diamantina, MG 39100-000, Brazil

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 24 August 2024

Accepted: 23 March 2025

Keywords:

freeze-dried cactus pear pulp; mucilage; low fat ice cream; physicochemical properties; technological parameters

Summary:

Research background. Cactus pear (Opuntia ficus-indica) is an excellent source of polysaccharides and bioactive compounds with notable health benefits. The mucilage of the cactus pear, primarily composed of water and complex carbohydrates, exhibits properties similar to gums due to its unique physiological characteristics. 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 application of freeze-dried cactus pear pulp from Opuntia ficus-indica L. Miller as a mucilage source and its interaction with a commercial stabilizer on the physical properties of low-fat cocoa ice cream (3.0 % fat). The research evaluates the impact of cactus pear 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 pulp were compared with a control sample (0.0 % cactus pear pulp).

Results and conclusions. The findings reveal that cactus pear pulp is rich in fiber and phenolic compounds and exhibits significant technological potential due to its water absorption capacity (WAC), water solubility index (WSI), and oil absorption capacity (OAC). The incorporation of cactus pear pulp lowered the pH of the ice cream, enhanced its darkness and yellowness, increased the overrun, and delayed the melting process. These results suggest that cactus pear pulp works synergistically with the commercial stabilizer, highlighting its promise as a natural fat substitute and stabilizer for low-fat ice cream formulations.

Novelty and scientific contribution. This study presents a pioneering exploration of the use of freeze-dried Opuntia ficus-indica pulp in ice cream production. The findings offer valuable insights for the ice cream industry, providing a natural alternative for stabilizers and fat substitutes.