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Copyright of Agroindustrial Science is the property of Agroindustrial Science and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Los extractos de plantas son una rica fuente de compuestos naturales con propiedades antioxidantes, con potencial aplicación en la prevención o tratamiento de enfermedades crónico degenerativas de importancia en nuestro país. Los cladodios de Opuntia ficus-indica son una fuente de mucílago, un complejo de fitoquímicos y otros nutrientes, el cual podría representar un nutracéutico natural con una importante capacidad antioxidante. El objetivo del presente trabajo fue evaluar la técnica de extracción de licuado-centrifugado de Opuntia ficus-indica, con diferentes solventes, calculando el porcentaje de rendimiento de extracción, contenido total de fenoles y capacidad antioxidante como equivalentes de Trolox de diferentes variedades de O. ficus-indica. La técnica de extracción permitió obtener mucílagos con porcentajes de rendimiento mayores a 10 %. La variedad Jalpa presentó la mejor capacidad antioxidante con 0.616 µmoles ET/ g peso seco y un mayor contenido de fenoles con 10.35 ± 0.95 mg EAG/g peso seco. El mucílago obtenido tiene propiedades que lo recomiendan como un material natural que puede utilizarse como potencial antioxidante. DOI: https://doi.org/10.54167/tch.v18i2.1395

El mucílago de cacao es un subproducto muy poco industrializado debido al desconocimiento de sus propiedades fisicoquímicas y a la carencia de innovación tecnológica para su manejo y transformación. Es por ello, que la presente investigación tuvo como objetivo evaluar el efecto de distintas concentraciones de mucílago de cacao y café en la elaboración de una bebida energética. Se utilizó un Diseño Completamente al Azar (D.C.A), evaluando 6 tratamientos con tres repeticiones, para determinar diferencias estadísticas se aplicó una prueba de significación Tukey (p

The mucilage is a component of the cocoa pod; it is composed of the fruit's mesocarp and represents 15-20% of the weight of the fresh bean. The high content of reducing sugars found in the mucilage of the CCN-51 (7.42%) and Nacional (11.36%) varieties allowed the mucilage to be easily degraded and, in this way to obtain bioethanol, which was subjected to further analyses to determine the physicochemical characteristics. The analyses carried out on the degradation of cocoa mucilage CCN51 were: pH 4.07, 12.9 Total solids, 0.9% total acidity, 60 °GL, turbidity of 2.93 NTU, the density of 0.91 g/cm3, and specific heat 0.92 kJ/Kg °C. In comparison, the National variety obtained a pH of 4.67, 13.6 total solids, total acidity of 1.7 g/cm3, 52 °GL, turbidity of 9.33 NTU, and a density of 0.93 g/cm3, and specific heat of 0.95 kJ/Kg °C. Saccharomyces cerevisiae yeast concentration applied to obtain bioethanol, for best results, is 0.05%. This allowed that, during the bioethanol fermentation process, the sugars are more easily oxidised from the cocoa mucilage to produce a higher alcohol content. [ABSTRACT FROM AUTHOR]

Consumers are interested in natural, healthy, nutritious and wholesome products. This has motivated the development of research and edible coatings applied to fruit and vegetable products as an alternative to meet these needs. The purpose of this research is to demonstrate that the use of edible coatings helps the preservation and quality of guava. To meet the objective, six treatments were evaluated with a control, three formulations of nopal mucilage plus thyme essential oil (100% mucilage, 99.5% mucilage + 0.5% essential oil, 99% mucilage + 1% essential oil), at two immersion times (60 and 30 S). The variables considered were titratable acidity, pH, soluble solids, weight loss, and determination of the presence of microorganisms. The best treatment was a2b1 (99% mucilage + 1% thyme essential oil), because it preserved the greatest amount of fruit properties during the experiment. The response variable considered to be of great significance is weight, which was recorded daily for 10 days. In this physical parameter, the best treatment was a2b1 (99.5% mucilage + 1% thyme essential oil) for 30 seconds. [ABSTRACT FROM AUTHOR]

La presente investigación tiene como objetivo evaluar la eficiencia del Opuntia ficus indica como coagulante en el tratamiento de las aguas grises, para ello se trabajó con una serie de pruebas compuestas para diferentes cantidades de coagulante, este último se preparó en forma de polvo a partir de la Opuntia ficus indica. Se han caracterizado los parámetros fisicoquímicos del agua residual gris, se aplicó el coagulante en el equipo de prueba de jarras y se determinó la dosis optima del coagulante con base en la variación de los parámetros de calidad. Como resultado se obtuvo un agua inicialmente por encima de los Estándares de Calidad Ambiental para Agua (D.S. N° 004-2017) y la Guía de la Agencia de Protección Ambiental para reutilización de aguas residuales, una dosis optima de 1.625 g/l y al ser aplicado en el sistema piloto de tratamiento primario, se obtuvieron los siguientes porcentajes de remoción: 96.67% de SST, 88.19% de Turbidez, 72,98% de DBO5 y 72.81% de Nitrito; en el caso de pH se alcanzó una reducción en 30.37%; se concluye que el coagulante natural es eficiente para el tratamiento de aguas residuales grises y puede usarse para riego no restringido de vegetales.

Myxomycetes, or plasmodial slime molds, are a monophyletic group of amoeboid protists whose classification is based mainly on morphological features of fruiting bodies. Although published phylogenies based on one or two genetic markers have clarified the boundaries of the main order-level systematic groups, the position and composition of some families and genera of myxomycetes are still a topic for discussion. In this study, we reconstructed the phylogeny of the family Didymiaceae based on three independent genetic markers: the 18S rDNA gene, the translation elongation factor 1-alpha, and the cytochrome c oxidase subunit 1 gene. Maximum likelihood and Bayesian inference phylogenetic analyses produced congruent topologies and showed that of the five major genera of the family, only species of the genus Diachea form a monophyletic clade, while the other four genera are clearly para- or polyphyletic. Species of the genus Didymium form a monophyletic clade with the only species of the genus Mucilago. The polymorphic species Lepidoderma tigrinum is clearly placed among 13 species of Diderma, including the type species of the genus. All other studied species of Lepidoderma form a separate clade together with Diderma fallax. We thus extend the latest nomenclatural revisions by disbanding the genera Mucilago and Lepidoderma, whereby the single species of Mucilago is transferred to the genus Didymium and L. tigrinum to Diderma. Extended taxon sampling allows the transfer of more nivicolous species of the former genus Lepidoderma to Polyschismium. [ABSTRACT FROM AUTHOR]

The taxonomic identification of species through analysis of the variation of orthologous DNA sequences, complement the information obtained with morphological characters. Cytogenetic studies indicate that polyploid taxa occur in the subfamily Opuntioideae, Opuntia ficus-indica, contributing to morphological variability in the individuals of a population, and influencing the correct identification of species. However, the lengths of the sequences in Opuntioideae are affected by the extraction of pure DNA. Different extraction methods were evaluated and modified, and a procedure was established to obtain good quality DNA, free of inhibitors for gene amplification by polymerase chain reaction. The ratio A260/A280 and A260/A230 ranged from 1.6 to 2.1, revealing absence of contamination with the modified protocol for DNA extraction from cotton leaves. This method is inexpensive compared to those of commercial manufacturers and, therefore, can be applied in studies with limited resources. [ABSTRACT FROM AUTHOR]

Copyright of Agronomía & Ambiente is the property of Universidad de Buenos Aires. Facultad de Agronomia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Ingeniería del Agua is the property of Universidad Politecnica de Valencia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal Architecture & Design / Revista de Arquitectura & Diseño is the property of ECORFAN-Mexico S.C. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The pear cactus (nopal, Opuntia ficus-indica) mucilage is a hydrocolloid that it helps to regulate the cellular water content in the plant for survive during long periods drought, is composed mainly of neutral and acidic sugars and the concentration of those can change due to the maturity stages of the cladodes or pear cactus. For this reason, the hypothesis of this work was that the maturity stages of pear cactus mucilage produce change in the chemical composition and the aim of this work was to characterize pear cactus mucilage of three different stages of maturity, namely, tender, young, mature according to their proximal chemical composition, analysis of functional groups, identification, and quantification of sugars as well as the elemental microanalysis of the respective pear cactus. The results showed that the mature pear cactus mucilage exhibited the highest content of ash, fiber, and total sugars, with 34.8, 47.5 and 14.32 g 100 g-1, respectively, and uronic acid with 34.5 %, with respect to the other mucilage. The functional groups identified in the three mucilage (O-H, C-H of methylene, C=O of carboxylic, C-N of amines, and C-O bonds of primary and secondary alcohol) were same, however did show differences in the band intensity between the three mucilage. Chemical elements (minerals) such as potassium, magnesium, calcium, phosphorus, sulfur, silicon, and chlorine were identified in the different pear cactus samples. The content of total sugars, fiber, ash, calcium crystals and uronic acids showed an increase with the increase in the maturity stage of the pear cactus. The results generated could be a potential and relevant for its application in removal of heavy metals present in bodies of water. [ABSTRACT FROM AUTHOR]

La presente investigación está enfocada al desperdicio de mucílago fresco del cacao Theobroma cacao L., proveniente de las plantaciones de cacao de diversas zonas del Cantón Quevedo, ubicadas en la provincia de Los Ríos, perteneciente al Ecuador. La zona es tropical, húmeda con una temperatura media de 16 grados centígrados. La variedad de cacao empleada para la investigación fue el Cacao Nacional; esto se analizó después de ser receptadas las mazorcas, extrayendo el mucílago al abrir las mazorcas y receptándola en tanques para mejor apreciación. Estas deben ser frutas maduras sin enfermedad y deben mantenerse a temperatura ambiente. La baba de cacao (el mucílago), siendo el principal componente para que se realice la fermentación de la almendra, ofrece excelentes propiedades organolépticas, asimismo brinda un aroma característico común de los productos a base de cacao y mucílago. Además, tiene alta concentración de azúcar y fibra; y pueden ser empleadas en la alimentación humana y en la industria alimenticia. Actualmente se la utiliza de forma artesanal y a baja escala como materia prima fundamental para la elaboración de bebidas, jaleas, licores y diversos agricultores de la zona de Quevedo la emplean como base de herbicidas, por su característica adhesiva. Las muestras se obtuvieron de diversos cantones de la provincia de los Ríos, donde se analizaron 3 zonas específicamente Mocache, Buena Fe y Quevedo. Se realizó la recolección de 500 mazorcas por finca experimental de la variedad Nacional de Cacao. Fueron mazorcas maduras de corteza amarilla y sanas, con un peso promedio de 400 ± 50 gramos. Se obtuvo como resultados que aproximadamente el porcentaje que se desperdicia de mucílago en referencia a todo el fruto de cacao, incluyendo la corteza, es del 20% desaprovechado total del mucílago. A este se le puede dar la importancia a sus características, generando las condiciones para la elaboración, a base de valor agregado, de diversos productos para el consumo humano. Así, esto implica que se desaprovecha aproximadamente 40 litros de pulpa mucilaginosa que serían el resultado de 800 kilogramos de semillas frescas con mucílago de cacao.

The coffee mucilage elimination requires the pectin degradation, often performed by natural fermentation, which is indeed an important stage to obtain washed coffees. Fermentation represents a large part of the wet coffee processing time, which causes a delay to obtaining the product, especially in the peak production seasons. Therefore, the use of pectinases is important to accelerate mucilage degradation and improve the efficiency in this stage. However, the effects by application in concentrations lower than those recommended and the recycling of the fluids obtained to new batches of coffee, are unknown in the coffee fermentation process and the quality of the beverage. To determine this effect, a Random Block experimental Design was conducted in a 2x3 + 1 factorial arrangement, with two levels of enzyme concentrations and three application cycles, original enzyme and recirculation. The control treatment was the traditional fermentation. Anova and Tukey tests were performed when significant effect was found. Temperature in the coffee masses of the treatments, ranged between 22 and 27 °C and the pH between 5,6 and 3,5. The results indicated differences in the degradation time, which was reduced, between 79 and 85% in the first use, and between 22 and 23 % in the first re-use, compared to the control. The coffee cup quality did not show significant differences, with SCA scores varying between 81,18 and 81,80. Characteristics such as pH, viscosity and volume of the drained fluids varied according to the concentration and number of recirculations of the enzyme, obtaining a higher volume as well as lower viscosity and acidity for those resulting from the first application. The use of this pectinase is an alternative to accelerate degradation of coffee mucilage, since its use does not affect the quality. [ABSTRACT FROM AUTHOR]

La eliminación del mucílago de café requiere de la degradación de la pectina durante la fermentación, necesaria para la obtención del café suave lavado. Esta etapa representa gran parte del tiempo de procesamiento, por lo que el uso de pectinasas es importante para acelerar la remoción de mucílago y lograr la eficiencia en esta operación. Actualmente, se utiliza una pectina liasa, sin embargo, se desconoce si su aplicación en concentraciones inferiores a las recomendadas y la recirculación de los fluidos resultantes para nuevas tandas de café generan efectos sobre el desarrollo del proceso y la calidad de la bebida. Para determinar este efecto se utilizó un Diseño de Bloques al Azar en arreglo factorial 2x3+1 con dos concentraciones de enzima, tres ciclos de aplicación, original y recirculación y un testigo, que fue la fermentación tradicional. Se realizó el Análisis de varianza y prueba de Tukey, cuando se encontró efecto significativo. Los procesos en las masas de café transcurrieron entre 22 y 27 °C, el pH entre 5,6 y 3,5. Los resultados indicaron diferencias en el tiempo de degradación, el cual se redujo respecto al testigo, entre 79 y 85% con el primer uso de la enzima y entre 22 y 23 % para el uso de los primeros fluidos drenados obtenidos. La calidad del café no presentó diferencias significativas, con puntajes SCA entre 81,18 y 81,80. Las características de pH, viscosidad y volumen de los fluidos drenados que contenían la enzima variaron de acuerdo con la concentración y el tipo de aplicación, obteniendo mayor volumen y menor viscosidad y acidez para los resultantes de la aplicación inicial. El uso de esta pectinasa es una alternativa para degradar el mucílago de café, ya que no afecta la calidad y disminuye el tiempo de proceso independiente del ciclo de aplicación utilizado.

The influence of nopal mucilage (Opuntia ficus-indica [L.] Mill.) on the clarification of wastewater from a dairy industry in relation to process time, concentration of mucilage and stirring speed, was evaluated through the method of numerical optimization with an Optimal IV response surface design. The process time had no influence and the concentration of mucilage had an impact (p = 0.05) on the turbidity, while the stirring speed was significant, both for the turbidity and for the concentration of dissolved oxygen. The pH varied from alkaline to acid, both with the use of mucilage and aluminum sulfate. The use of mucilage reduced turbidity by approximately 70%, and although more removal was achieved with aluminum sulfate, mucilage is an alternative to traditional coagulants and an environmentally friendly option for treating cloudy water. [ABSTRACT FROM AUTHOR]

Mucilages, hydrocolloids of a viscous nature, have properties such as suspending, thickening, binding and clarifying agents that are of interest to researchers and producers in the cosmetic, pharmaceutical and agro-food sectors. Taking into account these properties, in the present work, some of the applications, in the agro-food industry, of mucilages obtained from plant sources are analyzed. [ABSTRACT FROM AUTHOR]

El estudio se realizó en el distrito de Valera, en el Departamento de Amazonas, cuyo objetivo fue obtener panela granulada mediante el uso de fuentes clarificantes vegetales aplicadas en tres variedades de caña de azúcar producidas en Valera. Se inició con la selección de las fuentes más utilizadas en la clarificación de panela a este nivel, seleccionando cuatro especies clarificantes. Los ensayos fueron montados de manera independiente para cada variedad bajo DBCA con arreglo factorial 4Ax3Bx3C, con tres repeticiones. Se obtuvieron muestras de panela granulada que fueron sometidas a análisis físico, químico y microbiológico, y sobre esta data se identificaron a los dos mejores tratamientos por cada variedad de caña. Los mejores tratamientos fueron validados obteniendo un mejor tratamiento por variedad de caña. Para la variedad amarilla se encontró mayor respuesta utilizando cadillo blanco a una dosis del 2% y aplicado a temperatura en jugo de 70 ºC; paralelamente, el mejor resultado para la variedad carriza se encontró con balso blanco a una dosis del 2% y a temperatura de 70 ºC; finalmente, para la variedad colcamar el tratamiento de mayor efectividad resultó utilizando cadillo de mula a una dosis del 1% y aplicado a temperatura de jugo de 60 ºC.

In the present work, the influence of the melloco (Ullucus tuberosus C.) mucilage in the clarification of a naranjilla (Solanum quitoense Lam.) nectar in relation to the mucilage concentration, speed and time of agitation was evaluated by the numerical optimization method through an optimal IV response surface design, in such a way that the nectar will have the lowest turbidity and highest flavor index. The clarification of the naranjilla nectar with the use of the mucilage reduced the turbidity from 3254 to 1398 NTU. Both the speed of agitation and mucilage concentration affected (p ≤ 0.05) on the turbidity of the nectar, while only the clarification time influenced (p ≤ 0.05) on the flavor index. [ABSTRACT FROM AUTHOR]

Copyright of Revista de la Sociedad Química del Perú is the property of Sociedad Quimica del Peru and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In Mexico, the young cladodes (nopalitos) and floral buds (tunitas) of Nopalea cochenillifera are consumed as vegetables, but there is no information on the content of structural polysaccharides and dietary fiber in floral buds. The objective of this study was to extract, purify and quantify the structural polysaccharides (mucilages, pectins, loosely and tightly hemicelluloses bound to cellulose, and cellulose) and dietary fiber (soluble, insoluble and total) in floral buds of N. cochenillifera in four stages of development. The hypothesis was that soluble structural polysaccharides increase during the development of floral buds. Floral buds were harvested between 06:00 and 09:00 h in the municipality of San Ciro de Acosta, San Luis Potosí, Mexico; they were classified by their length and development in four stages (GS); thorns were eliminated, lyophilized and crushed. The structural polysaccharides were extracted in sequence with aqueous solvents (water, ammonium oxalate and potassium hydroxide). Soluble dietary fiber was determined as the sum of mucilage, pectin and loosely bound hemicelluloses, and insoluble as the sum of tightly bound hemicelluloses and cellulose. Total dietary fiber was the sum of all structural polysaccharides. The experimental design was completely randomized with four replications per treatment. The content of mucilage and loosely bound hemicelluloses varied between GS, from 5.6 to 9.8 % and from 3.1 to 15.0 %. Pectins, tightly bound hemicelluloses and cellulose remained stable during the development of floral buds (6.4, 12.4 and 12.7 %). The GS2 had the highest dietary fiber content (46.3 %). The content of mucilages, loosely bound hemicelluloses and total and soluble dietary fiber increased in floral buds of N. cochenillifera in GS2, followed by their decrease in GS3 and GS4. [ABSTRACT FROM AUTHOR]

The objective of the present work was to evaluate, on a laboratory scale, the effect of the application of coatings based on nopal mucilage (Opuntia ficus-indica [L.] Mill.) and pectin with rosemary essential oil (Rosmarinus officinalis L.) in the conservation of oranges (Citrus sinensis L.) var. Valencia Late Frost during 28 days of storage between 5 and 7 °C. The application of the coatings did not influence, from a practical point of view, in the physical and chemical quality indicators of oranges during storage. The coating obtained from the mixture with 94% (w/w) of nopal mucilage and 6% (w/w) of commercial pectin with addition of 0.5% (v/v) of rosemary essential oil with respect to the volume of the mixture, proved the most effective in reducing weight loss. [ABSTRACT FROM AUTHOR]

The mucilage obtained from cladodes of Opuntia spinulifera has been used in industries and traditional applications. In the present work, the chemical, morphological, thermal and structural features of cladode mucilage from Opuntia spinulifera Salm-Dyck were studied. The 2D 1H-1H COSY NMR confirmed ten different residues within the repeating saccharide unit, six with α and four with β configurations. The FTIR showed the presence of galactose and pectins. The XRD detected minerals as calcium salts. The SEM exhibited aggregations and irregular morphology of the particles. The TGA registered the highest mass loss between 246-378°C and the DSC showed the transition state at 55.7°C and at 113.2°C was observed the typical endothermic peak, where it corresponds to the organic compound materials. [ABSTRACT FROM AUTHOR]

Antecedentes: La mora de castilla es una fruta comercialmente importante, pero altamente perecedera. Los recubrimientos comestibles se han utilizado para mejorar la apariencia y la conservación de los alimentos, minimizan el deterioro de las frutas provocados por la senescencia, el crecimiento de microorganismos y las condiciones de manejo poscosecha. Entre los materiales utilizados en los recubrimientos esta el Aloe vera. Objetivo: Evaluar la aplicación de un recubrimiento comestible a base del mucílago de penca sábila sobre la mora, para aumentar la vida útil de acuerdo al comportamiento fisicoquímico, microbiológico y sensorial durante el almacenamiento refrigerado. Métodos: El recubrimiento comestible se elaboró con gel mucilaginoso de penca sábila, el cual se aplicó por inmersión de la fruta con posterior secado, almacenados en refrigeración durante 10 días y evaluando el comportamiento fisicoquímico; la firmeza fue determinada usando un texturómetro con sonda de 5 mm de diámetro llevada a una penetración del 50% del diámetro del fruto, mientras que el color se determinó en las coordenadas L*, a*, b* con un espectrocolorímetro. La diferencia de color (ΔE) se calculó tomando como base el control al día cero. La evaluación de mesófilos y de mohos y levaduras se realizó por recuento de colonias en placa a 35°C y 25°C, respectivamente. Los atributos sensoriales fueron evaluados por aproximación multidimensional a través de una escala descriptiva. Resultados: La aplicación del recubrimiento sobre los frutos de mora pudo disminuir la pérdida de peso en 2,5%, mantuvo la firmeza en un 44% más, los valores en las coordenadas de color descendieron en ambos cromas a* y b*, el recuento de mesófilos fue de un 69% menos y en mohos y levaduras un 60% menos para el tratamiento. Los atributos sensoriales en los frutos con recubrimiento mostraron una mejor calificación, la tasa de respiración fue menor en un 47% en los frutos con tratamiento. Conclusiones: Los frutos recubiertos mostraron una disminución a su favor en la tasa de respiración, en variables fisicoquímicas, microbiológicas y en los atributos sensoriales en comparación con los frutos control. Se logró aumentar la vida útil de la mora recubierta en 3 días, en comparación con el control.

Purple prickly pear (Opuntia sp.) mucilage was extracted using a direct precipitation method (DPM) with ethanol and other with a 0.1 μm diameter hollow fiber membrane (HFM). The latter was also precipitated with ethanol, and both were centrifuged at 2500 xg, and dried at 30 °C for 48 h. The structural characteristics of the mucilage were determined using confocal laser scanning microscopy (CLSM) and environmental scanning electron microscopy (ESEM). FTIR also evaluated the chemical structure. Furthermore, the rheological behavior of the extracts was evaluated using rotational and oscillatory tests. The results with CLSM showed that MPD had autofluorescence emissions possibly associated with betalains, while this does not occur in MMF. ESEM showed the presence of fibrous structures and calcium crystals in MPD, while the samples obtained by MMF showed smooth surfaces with smooth contours. FTIR analysis for both mucilages confirmed the presence of hydroxyl and carboxyl functional groups. In addition, mucilages obtained presented thixotropic characteristics and soft gel-like viscoelastic solid properties. [ABSTRACT FROM AUTHOR]

Edible films from polysaccharide has been used to improve quality, safety and stability properties of food. The objective of this study was evaluate the effectiveness of mucilages from chia seed and cladode to obtain edible films. Mucilages were obtained with the hydration process (chia to distilled water (DW) ratio 1:10 and cladode to DW ratio 1:1), were separated by centrifugation (5000 rpm/ 20 min). The edible film forming solutions were prepared by dissolving in DW 1.5% w/v sodium alginate, 5.6% w/v glycerol and 30.5% mucilage w/v (from chia or cladode). The film forming solutions were homogenized at 7000 rpm for 3 min, the films were made by casting method (dried at 40 ºC / 24 h). Some physical properties were evaluated to the edible films; thickness (0.2149 - 0.2185 mm), total soluble matter (93.45 – 93.59 %) and water vapor permeability (5.85 - 5.17 g mm / kPah m2 ) were not significantly (P>0.05) different for chia and cladode films, respectively; however, moisture content was higher for chia mucilage film (75.85 %) than cladode mucilage film (64.19 %). The edible films could be successfully made with both mucilages and physical properties were very similar. [ABSTRACT FROM AUTHOR]

Raw milk is one of the most important food for human consumption, particularly for small dairy farms who produce milk either self-consumption or to sell it to local artisanal cheese makers; due to the elevate risk of contamination by pathogenic bacteria, it is important to offer alternatives to enhance microbiological quality of raw milk. Thus, the objective of this study was to evaluate the addition of liquid mucilage and dried mucilage from Opuntia ficusindica and Opuntia atropes to the raw milk on the growth of mesophilic aerobic bacteria and total coliforms. Raw milk samples from Holstein cows supplied by a smallholder was added with liquid mucilage or dried mucilage from O. ficus-indica or O. atropes at concentrations of 0.5, 1.0 and 2.0%. Samples were measured for mesophilic aerobic bacteria and total coliforms and results were analyzed by the fixed effects model and means comparisons. In general, counts of mesophilic aerobic bacteria and total coliforms were significant reduced (P<0.05) when both mucilages were added at 0.5%, independently of the physical form (dried or liquid) added to the raw milk. Lower counts of mesophilic aerobic bacteria (P<0.05) were observed when dried mucilage from O. ficus indica (log10 2.6 CFU mL-1) and O. atropes (log10 2.7 CFU mL-1) were added at 0.5%, respectively. Control raw milk with no added mucilage had log10 3.6 CFU mL-1. The best response for total coliforms was observed when dried mucilage was added at 1% from O. ficus-indica (log10 3.0 CFU mL-1) and liquid mucilage at 1% from O. atropes (log10 2.7 CFU mL1). Dried mucilage or liquid mucilage from O. ficus-indica and O. atropes reduced the microbial content of raw milk. [ABSTRACT FROM AUTHOR]