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- W3115291409 endingPage "128892" @default.
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- W3115291409 abstract "Brazilian cacti have the high potential to be used as a source of mucilages with different technological functions that can be widely explored. The physicochemical, structural and technological properties of mucilages extracted from seven cladodes of cacti native from the semi-arid region of the Brazil were investigated. The mucilages exhibited high yields (8.9 to 21.54%), high contents of carbohydrates (39.77 to 87.68%), proteins (4.27 to 14.76%), and minerals, specifically Ca (2.90 to 15.65%). All species evaluated presented a diverse monosaccharide composition, mainly constituted of galactose and arabinose, suggesting the presence of arabinogalactans as the main polysaccharides. Both showed peaks and bands characteristic of polysaccharides with semi-crystalline structure (14.50–38.60%), due to the high concentration of calcium. From the results, mucilages functional properties showed good water and oil retention capacities and a high emulsification capacity (100%) with stability above 83%. Foaming capacity was above 58% with stability greater than 95%. This study highlights the potential of using cacti as a source of functional mucilages for use in food applications." @default.
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- W3115291409 date "2021-06-01" @default.
- W3115291409 modified "2023-10-17" @default.
- W3115291409 title "Mucilages of cacti from Brazilian biodiversity: Extraction, physicochemical and technological properties" @default.
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- W3115291409 doi "https://doi.org/10.1016/j.foodchem.2020.128892" @default.
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