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Obtaining a novel mucilage from mutamba seeds exploring different high-intensity ultrasound process conditions
Gustavo Araujo Pereira1, Eric Keven Silva2, Nayara Macêdo Peixoto Araujo1
1Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Abstract:
We evaluated the effect of ultrasonic power (200-600 W) and process time (1-7 min) on the recovery of a novel polysaccharide from mutamba (Guazuma ulmifolia Lam.) seeds applying high-intensity ultrasound. Ultrasound process conditions intensification gradually was removing the mucilage layer around the hydrated seeds. Then, the scanning electron micrographs showed that the mucilage was removed completely at the highest applied energy density (10,080 J/mL). Although the colour of mutamba seed mucilage (MSM) have been changed due to increase of energy density, it not affects its practical use because the MSM can be purified to remove impurities. The results obtained in this study demonstrated that the ultrasound process conditions intensification did not affect the primary structure of MSM according to ζ-potential, FTIR spectrum, and monosaccharide residues data. In conclusion, ultrasound process conditions intensification allows the full recovery of the MSM at a short process time (7 min) without altering its quality and the primary structure.
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