TECHNOLOGICAL PROPERTIES OF MUCILAGES EXTRACTED FROM CACTI: A COMPARATIVE ANALYSIS BETWEEN PALM AND FACHEIRO

Mucilages extracted from species of the Cactaceae family have been widely studied due to their functional properties, such as water and oil retention, as well as their ability to form and stabilize emulsions. These characteristics make them promising natural alternatives to synthetic emulsifiers used in the food, cosmetic, and pharmaceutical industries. Among cacti, Opuntia ficus-indica (prickly pear) and Pilosocereus pachycladus (facheiro) stand out, both with potential for sustainable technological applications. This study aimed to compare the emulsifying properties of mucilages from O. ficus-indica and P. pachycladus, evaluating their water retention capacity (WRC), oil retention capacity (ORC), emulsion formation (emulsifying capacity – EC), as well as their physicochemical characteristics such as pH and color. WRC was determined by the ratio between the hydrated and dry mass of the mucilage after centrifugation. ORC was evaluated based on soybean oil retention after agitation and residue separation. EC was measured by the proportion of emulsion formed when aqueous mucilage solutions (2% w/v) were mixed with soybean oil in a 1:1 (v/v) ratio. pH was determined according to the Adolfo Lutz method, using 10 g of mucilage in 100 mL of distilled water, with readings taken using a pH meter. Color was evaluated using the CIELAB scale with a colorimeter, measuring parameters L* (lightness), a* (red-green), b* (yellow-blue), chroma (C*), and hue angle (h*). Results showed that the mucilage from P. pachycladus had higher WRC (8.56 g/g) compared to O. ficus-indica (6.12 g/g), as well as higher ORC (2.23 g/g vs. 1.97 g/g). EC was high in both species: 90% for facheiro and 85% for prickly pear. The pH of O. ficus-indica mucilage was 4.71, with a darker color (L* 48.43), while P. pachycladus was lighter and near neutral (pH 6.64; L* 92.44). It is concluded that both species possess relevant functional and physicochemical properties, making them promising natural emulsifiers. The observed differences highlight the importance of comparative studies for specific and sustainable industrial applications.