Descripció del contingut i pla d'activitats:
En aquest treball és realitzarà l'optimització de l'extracció del mucílag per l'aplicació com a coberta comestible en aliments
Overview (resum en anglès): The mucilage extracted from Opuntia ficus-indica is a component that can be very versatile for use in the food industry. In this work, a study was carried out to obtain the mucilage through 3 methods, selecting one of them for its application and introducing the use of the Bandelin sonopulse GM70 MS73 ultrasound probe (US) (power: 70 W and frequency: 20 kHz) with a cycle of 50 seconds and a power of 50 % to obtain it and observe if there was an improvement in the extraction yield and composition (pH and TSS, ºBrix). The results obtained by introducing the ultrasound technique during the maceration of the sample were 4,28 % for yield, 4,36 for pH and 3,57 ºBrix for TSS, in the experiment carried out in phase 3.2; while for the experiment in the same phase, without applying ultrasound, 2,90 % was obtained for yield, 3,13 ºBrix and the same pH values. It was observed that the ultrasonic treatment benefited the colour of the mucilage obtained, giving it a whiter shade.