Gums are biopolymers with many functional and innovative properties in the food industry.
They are complex carbohydrate biomolecules capable of bonding with water, generating gel …

Emulsion systems are extensively utilized in the food industry, including dairy products, such
as ice cream and salad dressing, as well as meat products, beverages, sauces, and …

In this study, oil-in-water emulsions made of medium-chain triglycerides (MCT), mucilage
from Dioscorea opposita (DOM), and food-grade polysaccharides (guar gum [GG], xanthan …

With the world continuing to push toward modernization and the consumption of processed
foods growing at an exponential rate, the demand for texturizing agents and natural …

Cactus mucilage (CMU) have been widely studied in various applications. This review
addresses the sources, extraction methods, composition, biological properties and CMU …

The increase in the preference for vegan and vegetarian diets is directly related to changing
eating habits and the need for plant-based alternatives to animal-based products, which are …

For the preparation of nanoemulsions, the correct choice of emulsifiers, together with the
emulsification methods, directly influences the final product quality. The present study …

Ora-pro-nobis mucilage (MOPN) is a polysaccharide extracted from the leaves of Pereskia
aculeata Miller (Cactaceae family), and is composed of the biopolymer arabinogalactan. The …

Design of Experiments (DoE) is a statistical tool used to plan and optimize experiments and
is seen as a quality technology to achieve products excellence. Among the experimental …

Pereskia aculeata Miller is a cactus known for its non-toxic mucilage. This mucilage is
usually extracted from its leaves and fruits, and is rich in the polysaccharide arabinogalactan …