Physicochemical and rheological properties of mucilage extracted from Opuntia ficus indica (L. Miller). Comparative study with guar gum and xanthan gum

  • Claudia Quinzio
  • Carolina Ayunta
  • Matías Alancay
  • Mishima Beatriz López de 
  • Laura Iturriaga
Original Paper
  • 43 Downloads

Abstract

The physicochemical and rheological properties of aqueous solutions of the mucilage isolated from Opuntia ficus indica (L. Mill) at different concentration (0.5, 1, 1.5 and 4.5% w/v) were examined. The intrinsic viscosity [η] found for precipitate mucilage (PM) and dialyzed mucilage (DM) were 22.6 and 15.3 dl/g respectively. Electrophoretic measurements showed that the zeta potential of PM and DM was negative in all the pH range studied. PM reduced the surface tension of water and was concentration dependent. The surface activity of PM (57 mN/m) was similar to that of guar gum (55 mN/m) and xanthan gum (52 mN/m) at 1.5% (w/v) concentration. A non-Newtonian shear-thinning behavior was observed. The Ostwald–de Waele model successfully correlated the viscosity–shear rate. At equal hydrocolloid concentration, the consistency coefficients (k) of mucilage solutions were lower than those of guar gum (GG) and xanthan gum (XG). However, the consistency coefficient of a mucilage solution at 4.5% (w/v) (20.9 Pa s) was in the same order as that shown by GG at 1.5% (w/v) (28.8 Pa s) aqueous solution. No effects of pH and ionic strength on the viscosity of PM and DM were observed. The mechanical spectra showed a crossover point between G′ and G″ at low mucilage concentrations of 0.5 and 1% (w/v), exhibiting higher relaxation time than GG. The more concentrated solutions of PM and DM (1.5 and 4.5% w/v) displayed a predominant elastic behavior and did not meet the Cox-Merz rule, similarly to GX. The more concentrated solutions of PM and DM did not meet the Cox-Merz rule. This behavior would suggest the formation of colloidal aggregates.

Keywords

Mucilage Physicochemical characterization Rheological properties pH Ionic strength Viscosity 

Notes

Acknowledgements

The funding was provided by Universidad Nacional de Santiago del Estero Consejo de Investigaciones Científicas y Tecnológicas.

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Copyright information

© Springer Science+Business Media, LLC 2017

Authors and Affiliations

  • Claudia Quinzio
    • 1
    • 2
  • Carolina Ayunta
    • 1
    • 2
  • Matías Alancay
    • 1
    • 2
  • Mishima Beatriz López de 
    • 1
    • 3
  • Laura Iturriaga
    • 1
    • 2
  1. 1.Research and Transfer Center of Santiago del Estero (CITSE, UNSE-CONICET) RN 9 Km 1125 Villa el ZanjónSantiago del EsteroArgentina
  2. 2.Institute of Food Science and TechnologyNational University of Santiago del EsteroSantiago del EsteroArgentina
  3. 3.Institute of Bionanotechnology (INBIONATEC, UNSE-CONICET)National University of Santiago de EsteroSantiago del EsteroArgentina

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