https://doi.org/10.17113/ftb.64.03.26.9734

Article in press

Acetylated Opuntia atropes Mucilage: Physicochemical Characterisation and Application in Low-Fat Yogurt

Jaquelyn Alvarez-Marínez¹, Héctor Eduardo Martínez-Flores^1*, Ma. Guadalupe Garnica-Romo³, Rafael Zamora-Vega¹, Nelly Flores-Ramirez⁴, Dalia Samanta Aguilar-Avila⁵, Juan Pulido-Secundino⁶ and Salomon R. Vasquez-Garcia⁷

¹Facultad de Químico Farmacobiología. Programa Institucional de Maestría en Ciencias Biológicas, Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173. Col. Matamoros, 58240 Morelia, Mich., México

²Facultad de Químico Farmacobiología. Universidad Michoacana de San Nicolás de Hidalgo, Tzintzuntzan 173 Col. Matamoros, C.P., 58240 Morelia, Mich., México

³Facultad de Ingeniería Civil. Universidad Michoacana de San Nicolás de Hidalgo, Santiago Tapia 403. Col. Centro, 58000 Morelia, Mich., México

⁴Department of Wood Engineering and Technology, Universidad Michoacana de San Nicolás de Hidalgo, 58030 Morelia, Michoacán, México

⁵Centre of Exact Sciences and Engineering. University of Guadalajara, Boulevard Marcelino García Barragán 1421, Col. Olímpica, 44430 Guadalajara, Jalisco, México

⁶Centro Regional Universitario Centro Occidente (CRUCO), Universidad Autónoma de Chapingo, Periférico Paseo de la República No. 1000, Col. Lomas del Valle, 58170 Morelia, Mich. Mexico

⁷Department of Chemical Engineering, Universidad Michoacana de San Nicolás de Hidalgo, 58030 Morelia, Mexico

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Food Technol. Biotechnol. 2026; 64(3): pp. 407-yy.

Article history:

Received: 23 March 2026

Accepted: 27 September 2026

Keywords:

cactus mucilage; hydrocolloids; polysaccharide functionalization; rheological properties; food stabilization; dairy products

The content of this publication has not been approved by the United Nations and does not reflect the views of the United Nations or its officials or Member States.

Summary:

Research background. Mucilage extracted from Opuntia atropes cladodes is a plant-derived polysaccharide with promising techno-functional properties for food applications. Owing to its thickening and stabilizing capacity, cactus mucilage has attracted increasing interest as a natural ingredient in the formulation of reduced-fat dairy products. However, native mucilage may have functional limitations that could be improved through chemical modification. Nevertheless, limited information is available regarding the chemical modification of O. atropes mucilage and its application in fermented dairy systems.

Experimental approach. In this study, mucilage was extracted from O. atropes cladodes and subsequently modified by acetylation to improve its functional properties. The extraction process was optimised to obtain mucilage efficiently while reducing solvent consumption. Native and acetylated mucilage samples were characterised through physicochemical analyses and structural evaluation using Fourier transform infrared spectroscopy (FTIR). Finally, the modified polysaccharide was incorporated into low-fat yogurt formulations to evaluate its effects on physicochemical, textural and stability properties.

Results and conclusions. Acetylation modified the physicochemical and structural properties of the mucilage, affecting its hydration, viscosity and stability. Structural analysis confirmed the successful incorporation of acetyl groups into the polysaccharide matrix. When incorporated into low-fat yogurt formulations, the mucilage improved textural properties and reduced whey separation without adversely affecting key physicochemical parameters of the product. These results indicate that chemical modification can enhance the techno-functional performance of cactus mucilage in fermented dairy systems.

Novelty and scientific contribution. This study offers new insights into the chemical modification of O. atropes mucilage and demonstrates its potential as a natural stabilizer in low-fat yogurt. The findings contribute to the development of plant-based hydrocolloids with enhanced functional properties and support the valorisation of cactus-derived polysaccharides as sustainable ingredients for the formulation of healthier dairy products.