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

Supplement

 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 © 2025 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

Published online: 29 September 2025

Keywords:

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

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

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.