journal article·2018-12-15Open access

Spectroscopic and Structural Analyses of Opuntia Robusta Mucilage and Its Potential as an Edible Coating

Aurea Bernardino-Nicanor, José Luis Montañez-Soto, Eloy Conde-Barajas, María de la Luz Xochilt Negrete-Rodríguez, Gerardo Teniente-Martínez, Enaim Aída Vargas-León, José Mayolo Simitrio Juárez-Goiz, Gerardo Acosta-García, Leopoldo González-Cruz

Coatings· Volume 8· Issue 12

Abstract

Mucilage extracted from the parenchymatous and chlorenchymatous tissues of Opuntia robusta were obtained using water or ethanol as the extraction solvent. The changes in the different tissues by using different extraction solvents were evaluated via scanning electron microscopy (SEM) and Fourier transform infrared (FT-IR) and Raman spectroscopy; in addition, the effect of mucilage coating on the various quality characteristics of tomato (Lycopersicum sculentum) was evaluated. The SEM results showed that the mucilage extracted from the parenchyma had a higher aggregation level that the mucilage extracted from the chlorenchyma. The presence of three characteristic bands of pectic substances in the FT-IR spectra between 1050 and 1120 cm−1 indicated that the mucilage extracted from the parenchymatous tissue had a higher content of pectic compounds than the mucilage extracted from the chlorenchymatous tissue. It was also observed in the Raman spectra that the level of pectic substances in the mucilage extracted from the parenchymatous was higher than that in the mucilage extracted from the chlorenchymatous tissue. The mucilage extracted from the parenchymatous tissue was more effective as an edible coating than the mucilage extracted from the chlorenchymatous tissue. Tomatoes covered with mucilage showed significantly enhanced firmness and reduced weight loss. The uncoated tomatoes showed higher lycopene content than the coated tomatoes on the 21st day. This study showed that the Opuntia robusta tissue and extraction solvent influence mucilage characteristics and that Opuntia robusta mucilage is a promising edible coating.
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Research context

OpenAlex topics: Botanical Research and Applications · Food Chemistry and Fat Analysis · Microencapsulation and Drying Processes

SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.

Affiliations

Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq. Av. Tecnológico. Celaya, Gto. Mexico, Celaya C.P. 38010, Mexico

Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional del Instituto Politécnico Nacional, Unidad Michoacán, Justo Sierra No. 28 Jiquilpan, Mich C.P. 59510, Mexico

Funding

Tecnológico Nacional de México

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