Quintero-García Michelle, Gutiérrez-Cortez Elsa, Bah Moustapha, Rojas-Molina Alejandra, Cornejo-Villegas María de Los Angeles, Del Real Alicia, Rojas-Molina Isela
Laboratorio de Investigación Química y Farmacológica de Productos Naturales, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Centro Universitario, Santiago de Querétaro C.P. 76010, Mexico.
Doctorado en Ciencias Químico-Biológicas, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Centro Universitario, Santiago de Querétaro C.P. 76010, Mexico.
Foods. 2021 Sep 10;10(9):2137. doi: 10.3390/foods10092137.
The development of sustainable extraction methods to obtain natural products constitutes a challenge for the food industry. The aim of this work was to compare yield, separation efficiency, chemical composition, and physicochemical properties of the mucilage extracted from fresh cladodes (FNM) and mucilage extracted from dehydrated cladodes (DNM) of . Suspensions of fresh and dehydrated cladodes (4% /) were prepared for mucilage extraction by using a mechanical separation process. Subsequently, the separated mucilage was precipitated with ethyl alcohol (1:2 /) then, yield and separation efficiency were determined. The mucilage was characterized by measuring Z potential, viscosity, color, and texture attributes. Additionally, chemical proximate analysis, scanning electron microscopy, and thermogravimetric analysis (TGA) were conducted. No significant differences ( < 0.05) were detected in the yield and separation efficiencies between samples. Nevertheless, the dehydration process of cladodes prior to mucilage extraction increased protein, ashes, nitrogen free extract, and calcium content. The viscosity was higher in DNM than in FNM. The TGA revealed a different thermal behavior between samples. In addition, the DNM showed lower L (darkness/lightness), cohesiveness, adhesiveness, and springiness values than those of FNM. These results support that differences found between the chemical and physicochemical properties of DNM and those of FNM will determine the applications of the mucilage obtained from the cladodes in the food, pharmaceutical, and cosmetic industries.
开发可持续的天然产物提取方法对食品工业构成了一项挑战。这项工作的目的是比较从新鲜茎段（FNM）中提取的黏液和从脱水茎段（DNM）中提取的黏液的产量、分离效率、化学成分和理化性质。通过机械分离过程制备新鲜和脱水茎段的悬浮液（4% /）用于黏液提取。随后，用乙醇（1:2 /）沉淀分离出的黏液，然后测定产量和分离效率。通过测量Z电位、粘度、颜色和质地属性对黏液进行表征。此外，还进行了化学近似分析、扫描电子显微镜和热重分析（TGA）。在样品之间的产量和分离效率方面未检测到显著差异（<0.05）。然而，在黏液提取之前茎段的脱水过程增加了蛋白质、灰分、无氮提取物和钙含量。DNM中的粘度高于FNM。TGA显示样品之间存在不同的热行为。此外，DNM的L（暗度/亮度）、内聚性、粘附性和弹性值低于FNM。这些结果表明，DNM和FNM在化学和理化性质上的差异将决定从茎段中获得的黏液在食品、制药和化妆品工业中的应用。
